Chantal Denny Harrow on: Food ...

Not another shrimp on the barbi sheil'???

2010-07-16T07:34:00.000-07:00

Welcome to my new feature...

Now the summer is finally upon us - Dave has assembled the BBQ (after quite some time and quite a few swear words I might add) and I have got my creative cooking apron on and I'm trying out any combo that can go over those white-hot coals.

So here is my new regular freature for the summer - snappily titled:

"Not another shrimp on the barbi sheil'??"

So what will it include? Well, simple, tastilicious BBQ ideas using fresh and flavoursome ingredients (as organic as possible ideally). Quick to prepare and possibly even quicker to devour. They're also as healthy as they are tasty, meaning that a BBQ blow-out won't affect your waistline.

You'll note that I'll never be precise with my ingredients - but that's just the way I cook for BBQ's - I open the fridge, I open the cupboards, I look in my garden and see what I can throw together. I don"t weigh and I don't measure - I just create, cook and eat until I'm full, then have the leftovers for lunch the next day. Try my methods and experiment. Keep it simple and hassel free - BBQs should be a bit of stress-free alfresco food fun. Bon apetit!!!

Now then - if only that bloody rain would stop... arghhhhhh!!!

Chantal D-H xxx

Eat yourself healthy...

2010-07-06T01:31:00.000-07:00

Muscle cramps? Bad breath? Fatigue? They can all be caused by a lack of vitamins or minerals - so here's how to eat yourself healthy

Although some of the info in this article about the best sources of different nutrients could have been enhanced (some items listed are not the very best sources) it does, yet again highlight the need to eat a varied diet of wholesome foods.

If we do that then there is no need to take supplements as well. There is strong evidence to suggest that we cannot absorb vitamins and minerals as well in supplement form as we can from food - of course this is rarely focused on because the supplements industry is worth far too much money.

Interesting statement:
"The RDA for vitamin C is 60mg, but taking 1,000mg or less of vitamin C supplements a day is unlikely to cause any harm because any that you don't need will be excreted in your urine."
I would want better than 'unlikely'... and if you need 60mg why produce supplements that contain 1000mg - kind of proves my point.

Anyway - anything that encourages ditching processed foods (that are completely devoid of nutritional value) is good.

Chantal Denny-Harrow

I'm in love with a deeply dishy guy...

2010-06-29T04:17:00.000-07:00

Some of you may remember that a couple of weeks ago I developed an addiction to buffalo mozarella.

Well - fickle girl that I am I have changed my affections and it's all because of a Chicagoan experience I've had recently. And I mean a real Chicago experience - not the microwave one you can get down Iceland on bogoff.

Yes - to me - the Chicago Deep Dish Pizza experience had been confined to the small microwavable pack of two that you can get. In the 'fat old days' this was one of my mealtime treats - the pepperoni being my weapon of choice. Of course I used to make the meal healthy with mounds of broccoli on the side and lashings of low fat mayo (yes - I know my taste buds were weird then). This naturally made it OK to consume the two pack by myself and then feel good that I'd had all that broccoli...............

Ahem...

Moving on...

Last week I got the chance to visit Chicago on business, and, tornadoes aside, it proved to be very interesting (what a lovely clean, modern city) and very very tasty.

It was impossible to visit this town I felt without sampling The Real McCoy of the pizza world - the original deep dish pie.

A little research confirmed that the coveted title of being the city's first inventor of the pie belonged to approximately 5 downtown restaurants, which left me a choice of basically going to the one that I could find most easily. This we did, and ended up at the very popular (often a 2 and a half hour wait to get in!!!) Giordanos.

We went off peak - ravenous - and waited just 10 minutes to get seated and then 30 minutes for our creation to be filled to the absolute brim and baked.

What a tantalising wait as pizza pies whizzed passed us and I started to actually salivate onto my napkin.

When it arrived - we were not dissappointed. I knew from that very first cheesy stringy cut that this was going to transport me And I was right. A pastry crust that can only be described as crusty yet doughy bread on the base lined with slices of pepperoni and mushrooms then a layer of gooey cheesey cheese, then more pastry to top and rich tomato sauce, olives and pineapple on top of that. The flavour was immense - fresh, herby, tomatoey, savoury, sweet, cheesy and so utterly delicious that after the slight pleasurable moaning that ensued from our table we descended into silence for the next half an hour (again, apart from the odd appreciative 'when harry met sally' type of moan.)

It was like no pizza you could ever have tasted before. Sure 12" was waaaaaay over doing it and 10" would be more than enough for 2 and we couldnt even take a doggy bag as we were hotel and airport bound. But even the ensuing rain storm, thunder, tornado and lightening couldn't dampen my lovestruck mood that day. (and well, we did have a salad on the side so it was reeeeally healthy)

So could Dd (as in my company Dd Weight Management) now stand for 'deep dish' - ah maybe it should - maybe only I will know that it could ;)

"When the moon hits your eye like a big pizza pie thats amore.................." ah yes - my new found love - te amo, je t'aime, I love you.............

Chantal D-H x

Tune in to BBC radio H&W to hear how my attitude to food has changed.

2010-06-28T04:52:00.000-07:00

I shall be joining Tony Fisher live on air Thursday 1st July 9am til noon (BBC Hereford and Worcester 104 FM / 94.7 FM) to talk about my personal weight-loss journey and my approach to dieting (or rather NOT dieting) to achieve a healthier weight.

If you don't live locally you can tune in online here.

In the meantime if you'd like to find out more about me and the work that I do - then please either pick up the phone (01299 405 336) and have a chat! email me: chantal@ddweightmanagement.co.uk or visit these other resources:

twitter: @DdWeightMgmt and @ditchthediet

the web: www.ddweightmanagement.co.uk

my 'break the diet habit' blog: http://www.breakthediethabit.blogspot.com/

and my book: The Answer: Diet is a Four Letter Word! (under pen name Della David) see here.

Chantal D-H x

Sugar to be banned in hospital tea - poison to be added instead...

2010-06-28T01:36:00.000-07:00

Hospital Ban on Sugar in Patients Tea

Well it's a Monday morning and this ridiculous news has got me riled :(

What a pathetic time-wasting knee-jerk reaction to one of the biggest health issues facing the UK. Patients need energy to recover when they are ill and in the absence of any food provided by hospitals that actually provides energy (or any other nutritional benefit for that matter - and I have seen enough hosiptal food in my time to know just how poor it is) the patients need a cup of tea with sugar to get them through the day!

And as if that weren't enough, these 'powers that be' will substitute a toxic poison for the sugar, in the form of artificial sweetener - linked to a multitude of illnesses - not to mention the fact that articifical sweeteners are also proven to cause cravings for real sugar!!!. Patients will be escaping just to get down the sweet shop - aren't they suffering enough???

Who the hell is running the PCTs and NHS these days? Clearly some very overpaid idiots.... I pray to god I never have to go into a hospital in this country ever again. Well I did warn you I was riled :(

Have a great week in the nanny state...

Chantal Denny-Harrow

Plane food? ... anything but...

2010-06-26T07:23:00.000-07:00

I'm just back from a business trip / short break to the amazing city of Chicago.

Now I did have the priviledge of travelling Business Class on the flight from Birmingham to Chicago (via Zurich). (A necessary luxury so that it's possible to do some work on the way.)

In the old days food was pretty grim, however you travelled. Yes it was pretty safe to eat (well it has to be on a plane after all) but it was completely uninspiring, often unrecognisable and rarely worth the effort of tucking your elbows in like you're about to do the birdy dance, in an attempt to eat without hitting your neighbour or wearing most of the food. Ah the joys...

But I just felt the need to blog about how impressed I am with how much some airplane food has progressed (albeit that different airlines offer wildly different standards) and lets just say that certain airlines could learn a thing or two from Swiss Air. Passengers with contented bellies surely make for good, easy going passengers and also loyal ones - great food and service is always something to return for. It makes good business sense doesn't it??

Swiss air have chosen to offer food with a Swiss element, created especially by different featured Swiss chefs. I think it's a wonderful idea. Our flight featured food that had been designed by Tanja Grandits - "a passionate gourmet chef and head of the legendary Restaurant Stucki in Basel."

So what was on our lunch menu?

First course -

Sliced boiled beef with lemongrass vinaigrette and pickled vegetables

Vanilla marniated pike-perch, spiced jus and sauteed melon

Seasonal salad with balsamic vinaigrette

Main Course -

Veal steak with soya and Basler Leckerli jus, thyme polenta and aubergine caviar

Chicken ragout with morel cream sauce, linguine pasta and sugar-snap peas

Baked salmon with wasabi crumble, wasabi sauce, saffron and lemon basmati rice and fennel sauerkraut

Chicory piccata, barley risotto and tomato ragout

Cheese -

Selection of Swiss cheese with pear bread

Dessert -

Yoghurt panacotta with rosemary, apriciot and ginger gazpacho

Fresh fruit salad

To end -

Swiss chocolates with coffee and a selection of teas

So, as you can see, what a treat and what a decision to have to make!!

I had the boiled beef to start - which maybe doesn't sound that appetising - but it was melt-in-the-mouth and the lemongrass was inspired. The pickled vegetables were in fact a very fine slaw of white and orange roots and simply delicious. The whole dish tasted so light and fresh - a perfect appetiser if ever there was one.

David had the vanilla pike-perch and I have never tasted anything like it - it was beautiful. So delicate and an amazing combination of flavours.

For main course I had the chicken ragout and although it looked very plane (OK - plain) the flavour of the mushroom sauce was earthy, rich and luxurious.

Whilst Swiss cheese isn't usually known for its strong, flavoursome varieties, somehow it would have ruined this meal if it had ended on too pungent a note, so the mild nutty flavours were perfect and the warm pear bread was something I wanted to smuggle off the plane by the basket-load.

I opted for fresh fruit at the end (having already enjoyed one creamy dish) but I regret that now - to hell with the kcals - I should have had the panacotta because I'm sure it would have matched that heavenly feeling up there in the clouds.

I'm sure I saw a number nine float slowly by underneath us during lunch....

So plain plane food?? far from it...

Chantal Denny-Harrow xx

Well done Swiss Air - you've got my foodie vote and if I'm ever in Basel I think I'll stop by Tanja's restaurant.

p.s. no photos I'm afraid as mobile off and camera in case! shame...

Info for the hunter gatherer in you...

2010-06-17T09:00:00.000-07:00

I cannot think of any one client I have helped over the years who hasn't ended up making some dramatic changes to the way in which they shop for food.

Pretty much everyone has started cooking more regulalry (I mean 'real' cooking - from scratch), bought more fresh ingredients (as opposed to processed foods) and decided to buy more organic foods. Some (like me) have even started to grow their own food!

They have all developed a far greater awareness of where food comes from and what it can, potentially contain and they really care about what they are eating. Perhaps I have managed to ignite their dormant recessive hunter / gatherer gene??

With this in mind I wanted to post a couple of helpful links - because sourcing fresh wholesome produce at your local supermarket can sometimes be a bit of a contradiction in terms!

Try here for a comprehensive list of UK-wide organic box sxhemes.

Find your nearest Farmers Market here - a practical and fun day out!

Try buying your store cupboard ingredients here - Ocado has one of the best organic ranges and if you pick your time right you can get free delivery and many discount offers.

AND don't forget to visit your local shops - get talking to the owners - they will know far more about where their produce comes from and how it was produced. With all due respect, the young lad stacking up the mass-produced forced veg at Tescos won't have a clue...

Chantal xx

Restaurant Food Review - La Galea, Amalfi, Italy

2010-06-15T09:00:00.000-07:00

La Galea

Via Lorenzo D'Amalfi, 30

84011 Amalfi SA

We decided to eat in La Galea because from the outside it appeared clean, and, frankley, it was right next to the alleyway where our hotel was! It wasn't because there was, (as there always seems to be), a waiter hovering at the entrance trying to entice people in..... (why???!)

I think I have mentioned elsewhere that whilst in Amalfi I did seem to develop a slight addiction to mozarella balls and La Galea got our custom twice because they simply had the best balls.................

ahem

What I was eating:

Insalata Caprese - Real Fresh Buffalo Mozarella balls with sliced tomatoes, fresh basil and herbs (oregano / marjoram I suspect).

Pizza! with onions, anchovies, olives and fresh tomatoes (as opposed to a sauce). [on a first visit I had spaghetti carbonara]

The menu choice at La Galea is fairly typical of the town and the region. They do have several unspecified meat courses but this is because they may not know on any given day what fresh local produce they can get hold of. They do have an extensive pizza menu – far larger than some of the other restaurants in the town.

So although there is nothing out of the ordinary that is a 'must have' to head there for, there is something for everyone.

The mozarella and tomatoes was complete heaven. Moist, full of flavour and something you just want to eat more and more and more of... The pizza was the best that I had whilst in Amalfi - a slightly thicker, yet lighter dough base - an unusually plentiful amount of toppings, juicy and delicious. Presentation (as always in Italy) was rustic and simple and actually it makes a refreshing change. No fuss – just good flavours. Plates weren’t hot – but then they weren’t hot anywhere we went – it must just be their service style.

There are a good range of drinks on offer and the house wine was completely acceptable – a small carafe was ideal for just one person.

The restaurant itself looks fairly newly decorated. Competition is fierce in the town I think and they have made the effort to try a nautical theme and it works really well – I liked it. The ambiance is as laid back as you would expect – the service team were smiley and helpful and welcomed us back with good recognition on a second visit – which is always a really nice touch.

All in all it was good value (being on average 2Euros cheaper per dish than the restaurants down in the main piazza) with great basic food, and the service speed perfectly paced – oh and of course who could forget those balls?!!!

My Rating: 72%

Chantal D-H xxx

p.s. Many restaurants serve the cows milk mozzarella – so do make certain of what you are getting – there simply is no comparison. Buffalo mozzarella seems much more moist and flavoursome and is d e l i c i o u s!!!

Ahhh Amalfi

2010-06-07T08:30:00.000-07:00

Some of you may know that I am not long back from my travels - a quick break to Amalfi in Italy this year. I have never been before and what a treat this special part of the world is. It is a nirvana for the foodie.

[pic of the coastal town of Amalfi]

Amalfi is home of the absolutely terrifying white-knuckle coastal road (I don't make a good passenger on these types of roads at those types of altitudes, with the unique Italian style of driving coming the other way...); the colossal lemon (of limoncello fame) and real buffalo mozarella - which I seem to have developed a slight addiction for (not good at approx 300kcal per ball...) swoon....

[pic of Dave in our hired Alfa Spider or 'vehicle of terror' as it came to be known]

Anyway, moving on - before I start posting some restaurant / food reviews and foodie musings I thought I'd offer a little Amuse Bouche - some pictures of the type of fresh produce that abounds in the small shops of the actual town of Amalfi where I stayed. It was a real joy to see produce coming in fresh each day actually being purchased by local people for dinner, no doubt, that evening. A far cry from the hypnotic trance-like state we get into trudging round huge supermarkets hunting down something that hasn't been processed beyond all recognition. Ahhh Amalfi...

Enjoy.

Ciao.

See me on Sky TV...

2010-06-03T06:51:00.000-07:00

Yes - exciting news!

I shall be appearing on Angela and Friends on Monday 7th (12 noon Sky 1) along with Becky - the programme's 'diet buddy' who I have been helping for the last 12 weeks.

Becky is a lovely lady - mum of two little'uns - with a classic weight gain / yoyo dieting history spanning about 13 years.

We have either met up for a 121 session or spoken on the phone every week and have steadily worked on changing, adapting and improving many aspects of Becky's dietary habits and lifestyle.

As well as looking at practical changes we have also touched on some of the psychology of weight gain and trying to reduce weight. It's a complex subject and also one where every individual has their own unique issues.

Becky has been absolutely fantastic to work with. She was so keen to progress and so receptive to trying new things and changing her life for the better, that it's been a pleasure for me to work with her - and so rewarding to see the results of what we have now achieved.

And just what has Becky achieved??

Well, a reduction of 28 lbs!!, significant inch loss (2-3 dress sizes), increased activity levels, more energy, higher self esteem, greater confidence and personal happiness.

Because I, myself, have been obese and a yoyo dieter for many years, I set up this blog to demonstrate that, post weight-loss, it is possible to have a healthy and enjoyable relationship with food - I'm still a fanatical foodie!!! And, most importantly I can enjoy being a foodie without constantly stressing about dieting and losing weight and all of the miserable deprivation that it brings. This is because I have finally got the balance right - I eat healthily and live healthily (I'm even growing my own organic fruit, veg and herbs now!!). But of course it's not necessary to turn into Felicity Kendal to maintain a healthy weight...

As a professional Weight Management Coach and Mentor I've helped many other people to achieve the same 'release' and a healthier weight and lifestyle.

You can find more of my advice, help, support and general musings all over the web.

twitter: @DdWeightMgmt and @ditchthediet

my website: www.ddweightmanagement.co.uk

my weight management blog: http://www.breakthediethabit.blogspot.com/

and my book: The Answer: Diet is a Four Letter Word! (under pen name Della David) see here.

But if you'd like to find out more about how Becky and I have worked to achieve such an amazing and healthy result - one that will be permanent for her and that didn't involve dieting - don't forget to tune in to Sky 1 on Monday.

If you'd like to talk to me in person then please call 01299 405336 or email me at chantal@ddweightmanagement.co.uk

See you soon!

Chantal x

Left on the shelf? Herbs and spices that people are pretending to use.

2010-05-26T09:00:00.000-07:00

SPICES ARE LEFT ON THE SHELVES BY HOME COOKS

RACKS of fashionable spices on kitchen worktops are just there for show – because home cooks use only three of their 13 spice jars. Read the article here.

This seems to contradict another story today that most of Britons meals are foreign (which often rely on more flavourings). Maybe its because people aren't making these meals from scratch - the ready-made versions and sauces don't require herbs and spices??

It's a shame though because actually people said their food was bland - and in my experience this can lead to weight gain. Food that is bland will never really satisfy you and you can then overeat as a result. When food has lots of flavour and/or is spicy it is far more satisfying to the senses and you are satiated more quickly and eat less. That's the theory and I have found it to be true.

Variety and flavour are vital to a healthy diet that can help you to manage your weight successfully. To find out more contact me for my free fact sheet 'Spice it up!'.

Chantal Denny-Harrow

Processed 'meats' not good for the old ticker...

2010-05-24T09:00:00.000-07:00

On Yahoo from ITN today - brief details of a new study into processed meat consumption and the link to heart disease. It's not new news but worth revisiting because these types of food can be so adulterated. (shame some of them taste so good - damn those chemical additives...)

Eating processed meats like bacon, ham and sausages can increase the risk of heart disease and diabetes, according to new research.

This article is a bit wooly on the info and I would like to know more. However, the heart disease link is obviously because a lot of these processed meats contain many ingredients other than actual lean meat! Certainly salami etc is high in sat fat which has been linked to heart disease, so no surprises there. And bacon although often injected with water and chemicals is also high in salt - which also has a proven link to heart diesease. Sausages for the main part are filled with all manner of goo other than meat. As for processed deli meats - square slices of ham and round slices of chicken etc - if you've ever seen them being made from mechnically recovered meat, then it would put you off eating them for life.

My view is simplistic I know - but eat all of the above (if you really want to) in moderation and create your own homemade sliced meats from cold roast joints or grilled chicken breast etc. Far healthier, far tastier. Care about what your food contains.

Chantal Denny-Harrow

Growing my own... but not on my own.

2010-05-13T04:54:00.000-07:00

With a change of scene from city centre to semi-rural (Birmingham and now to Bewdley, Worcs) I've finally got the chance to develop that kitchen garden I have always dreamt of. I did grow quite a few vegetables and fruits when I was living in Aberdeenshire many years ago and ever since I've had the hankering to get back into that 'good life' way of living. After all there can be nothing more satisfying than cooking and eating something that you have lovingly grown all by yourself with your little green fingers (well thats the theory anyway...).

Anyway, now that half the house move boxes are unpacked clearly it was time for me to start procrastinating on the rest of them and to start planning my abundant kitchen garden. Turns out I am one of millions, yes millions of people in the UK who have decided to do this - there is a revolution going on it seems!! No doubt started by the recession (and Hugh FW) - people are trying to grow their own in droves (or should that be drills...?).

Once I started reading up on it and examining the possible H&S issues of a v steep banked garden (that actually I am renting) I opted for container gardening on the patio at the back of my house. I think actually this will offer several benefits - no soil prep (cos I'm using ready prepped organic compost) and slightly less back breaking work.

I'm pushed for space but it hasnt stopped me from so far ordering about 50 things to grow!!! I got so carried away with the notion of trying to grow everything that I love to eat (and that is a LOT) that I pretty much ordered the entire organic seed range. And those were just the things that I need to get started with pdq - cos the months are-a-progressing! and I'm a bit late on the sowing scene to all this!

So mini greenhouse built (last night - by Dave - who gets the 'boy' chores), seed trays and compost at the ready I'm now waiting for my little packets of magic beans to be delivered. There is a sense of anticipation in the air and I think I'm nearly in some kind of mild euphoric state already.

Ah, yes - little things indeed.................

But I just can't wait to get my hands dirty and my larder full. Here's hoping city life hasnt squashed the country girl in me.

Watch this green space...

On order:

Herbs: basil, borage, chervil, chives, dill, lemon balm, oregano, parsley, sage, thyme, marjoram, red basil, carraway, corriander, garlic chives (and I already have rosemary in the garden).

Veggies: beetroot, broccoli, cucumber, lettuce (3 types), onion, pea, radish, spring onion, tomatoes, peppers, green beans, savoy cabbage, white cabbage, cauliflower, leek, parsnip, pumpkin, potatoes (x3), mushrooms, sweetcorn, kale, sprouts, watercress, mustard and cress, strawberries.

I have opted for organic wherever possible - so far only the mushrooms are not organic. I have also purchased organic pesticide solutions, feed and compost.

Great sites that helped me were:

www.thomson-morgan.com

www.organiccatalogue.com

www.laurasorganics.co.uk

Chantal x

Should we eat like cavemen, Tudors or Romans???

2010-05-06T02:45:00.000-07:00

BRITAIN’S obesity epidemic means the only thing bigger than our appetite for food is the demand for diets. Barely a week passes without the launch of a new, often celebrity-backed programme of weight loss designed to help trim the nation’s waistlines.

Yet could we learn all we need to know about healthy eating by looking at how our ancestors did it?
Read more here.

The thing that really strikes me about this article is that it's so obvious processed foods really are to blame for our increasing waistlines and poor health. These combined with less physical activity - we all know it. Taking all of the best elements of eating patterns from years gone by means that, yet again, quite simply - the best, healthiest way to eat is to consume a wide range of natural unprocessed foods (from all food groups) and to cook from scratch at home.

Chantal Denny-Harrow

Note: See the comment by ThomaT at the end of this article. This guy comments prolifically and often has v interesting points to make.

Restaurant Review: Opus, Birmingham UK

2010-04-23T07:41:00.000-07:00

Restaurant Review: Opus, Birmingham UK

Opus - 54 Cornwall Street, Birmingham B3 2DE

WHAT I WAS EATING:

Pan fried quail, wild garlic and new season Lichfield asparagus risotto £9.50

Fingask Farm, Scotch fillet of beef, pan fried dauphinoise potatoes, carrot puree, mushroom sauce £26.00

Warm chocolate fondant, black forest ice cream £7.00

This was a special meal out for me and Dave – to celebrate finding a perfect new house for us to move to (more of that to come in future posts I’m sure).

The menu at Opus changes frequently (so they state) with locally sourced fresh ingredients de jour / season. I think the choice on offer is perfect – just enough to tempt you, without bamboozling you, and the originality of the dishes is the same. Dishes are interesting without being over-contrived.

Presentation is great – understated – a little like this restaurant in general really and quietly confident that it’s gonna taste great.

I can’t remember the last time I had quail – but this was truly delicious – 4 little supremes nestled on the risotto. However, I didn’t note the delicate wild garlic and in fact the risotto seemed a little sloppy and lacking in seasoning. The asparagus was beautiful. So mixed feelings on this dish – which was a little disappointing.

The steak however was divine. Thick strands just fell open and I gently prized it apart rather than having to even cut it. Perfectly medium rare and totally wow. The wild mushroom sauce was the perfect accompaniment – this time absolutely perfectly seasoned. I’m not a fan of the smeared vegetable puree and the sooner this trend diminishes - the better. Give me a whole vegetable any day. I’m an adult not a baby! The only sadness in this main, for me, was the pan fried slab of dauphinoise. No need to pan fry it – plate it as is pleeeeeease! It was a little dry and I missed the creamy luxury of this amazing classic.

However, dessert compensated. OMG and how! A perfect fondant. Light crisp crust and heavenly inside and the black forrest icecream and cherries on the side left me mildly orgasmic.

Drinks-wise we started with Cosmo cocktails (shock) – served in what appeared to be miniature cocktail glasses (Opus – please what is that all about?!) but v lovely and then we greatly enjoyed a bottle of Chillean Pinot (I cannot recall which one). Ideal. A delicious coffee finished the meal wonderfully.

Opus is clean crisp and contemporary. Some might find it a little clinical – but others might find it quite elegant. We were first to enter the restaurant (having booked for 7pm – when they open) and although it can seem daunting going in as the first guests the polite and welcoming team all made us feel at home right away. They seem to genuinely care about what they do. As other guests arrived they spaced us out well so that the restaurant soon had a pleasant buzz without us being able to eavesdrop too much. Service was consistently polite and attentive – although they didn’t check on our main course – maybe they saw me swooning and knew that it was OK?

When eating out – I seem to develop a miraculous ability to retain fluid and camel-like I didn’t make it to the toilets – but I’ve no doubt they are as immaculate as the rest of this restaurant. I don’t know that they have any notable special touches – Opus is what it is – quietly confident, and deservedly so.

I would absolutely love to dine at the chefs table one evening – note to self – must book this. So maybe when we sell our current house successfully that will be our treat.

Rating: 70/100 Pricey, but lovely for special occasions.

Chantal Denny-Harrow

RECIPE...'Glorious' Morning Muffins!

2010-04-21T08:37:00.000-07:00

RECIPE...'Glorious' Morning Muffins! [makes 12 @ just 200 kcal each]

Shop bought ‘morning glory’ muffins can contain around 400 kcals each, as well as a host of less than healthy / natural ingredients, so these homemade muffins are an amazing alternative and the taste is far superior!

GO SHOPPING

DRY

260g wholewheat flour

55g oats (not instant or quick cooking)

1 ½ tsp baking powder

1 ½ tsp baking soda

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

Pinch of salt

70g soft brown sugar

85g raisins or sultanas

WET

125 ml skimmed milk

60 ml vegetable oil (such as sunflower or rapeseed)

1 medium sized egg - lightly beaten

1 tsp vanilla extract

200g crushed tinned pineapple

200g grated carrot (approx 3 medium carrots)

GET COOKING

Heat your oven to 180 C and line a 12 cup muffin tray.
Mix all of the dry ingredients in a large bowl.
Whisk the milk, oil, egg and vanilla in a large jug and stir in the pineapple and grated carrot.
Add the wet ingredients to the dry ingredients and stir to combine (the mixture does not need to be a smooth batter).
Spoon the mixture into the muffin cases – filling approx 2/3 full.
Bake in the middle of the oven for 20-25 mins or until golden brown or tops spring back when pressed (takes me 22 mins in fan assisted).

TUCK IN!

These muffins are hard to resist eating while they are still warm from the oven – but actually I find that they are better cold or re-warmed gently the next day (the flavour and texture is better). They store well in an airtight container and you can also freeze them and take them out to enjoy one at a time. Brilliant served with yoghurt, honey and fresh fruit for breakfast or as an on-the-go healthy snack.

Made with health and enjoyment in mind by:

Chantal Denny-Harrow

Ingredient Alert - Cassia Oil (for Easter biscuits)

2010-04-12T09:18:00.000-07:00

Hello all - hope you had a lovely Easter break.

One of my earlier childhood memories related to food is making Easter Biscuits with my Nan.

I remember them being huge pale golden biscuits - crumbly, sugary, full of dried fruits and with an amazing flavour.

I've spoken of these Easter biscuits a few times with friends - many of whom had never really heard of them. It transpires, after a little research, that these Easter biscuits may be local to the South West of England and indeed to the Avon and Somerset region - where I am from originally (I'm a Bristolian girl).

What made these biscuits so special was that amazing flavour and the spicey scent that permeated the whole house when they were baking. I can also remember my Nan teaching me very carefully to add just a few drops of the precious scented oil to the biscuit dough and handling it very carefully.

I don't know why after many many years I thought back to these biscuits this particular year. A wave of nostalgia for some reason and a desire to make these lovely treats again.

I knew I needed an oil but couldn't for the life of me remember the name of it - but again a little internet surfing and it all came flooding back - Cassia oil.

It's an essential oil that few people have heard of. I think you're not even supposed to ingest it - but it certainly did us no harm and its taste transports quite a humble biscuit into something divine (maybe that's the idea?).

Turns out that this oil is quite hard to get hold of. It can, of course be purchased online (only in a few places though) and various independent pharmacies may stock it in the run-up to Easter. I've also heard of it being for sale in Tescos - but when I tried, it proved to be somewhat of an urban myth (something muttered about health and bloody safety?!

I couldn't get this early foodie memory out of my head.

On an impulse this holiday Monday, Dave and I set off to good old Weston-Super-Mare. I grew up in this town - from 4 to 21 years old - with some very fond memories indeed. And I secretly hoped that our day out might also yield a bottle of this rare oil.

Success!!! Boots the Chemist - W-S-M - on the counter, along with an Easter Biscuit recipe.

Clutching my little bottle of happy childhood memories I didn't care about the traffic on the M5 on the way back home - I had a little piece of baking heaven to look forward to...

Recipe to follow. In plenty of time for next year - but why not make some this weekend?

Happy baking.

Chantal xxx

RESTAURANT / FOOD REVIEW: Thai Edge, Birmingham UK

2010-03-31T02:26:00.000-07:00

RESTAURANT / FOOD REVIEW: Thai Edge, Birmingham UK

Thai Edge. Birmingham

A Sunday with a lack of desire to cook (yes, even I have evenings like that!) and a craving for something tasty led Dave and I to don our coats and wander through to Brindley Place. The usual suspects weren’t really ‘hitting the taste spot’ – then we remembered Thai Edge.

We’ve been there twice before – once on a date (ah good times) and once entertaining some Chinese clients – both evenings fun, although I couldn’t remember the contribution the restaurant had made to that fun.

It seemed a good idea to give it another try…

What I was eating:

S: seafood sharing platter – salmon skewer, crab ball, grilled king prawn, crab cakes & four dipping sauces.

M: sharing red chicken curry, flamegrilled seabass, satay stir-fried vegetables, stir-fried thin egg noodles, sticky rice.

Choice-wise – well it cannot be denied that there is choice on a menu like this. It took me 20 minutes to read it and to decide! If you read the descriptions it is possible here to select a fairly healthy option too, which is great. But that wasn’t top of our agenda this evening – flavour was.

I guess in terms of originality Thai Edge doesn’t offer anything over and above other Thai restaurants I've been to and I wouldn’t say that the presentation is stunningly contemporary as their website would seem to suggest – (judge for yourself from the pics). Whilst I appreciate that a candle-lit hotplate is brought to the table – it was just as well – because our side dishes were served on cold plates (regular readers will know this drives me insane!).

As for flavour – well, I really wish I hadn’t had the starters. You know, they always disappoint me in Thai restaurants for some reason. And I don’t know that it’s unique to restaurants outside of their homeland because I found them quite disappointing when I was in

Thailand

too. Certainly those at Thai Edge seem rubbery and like they are bought in frozen – now this may be doing them a great disservice and they may be lovingly crafted onsite – but either way, they fall short in the texture stakes for me. The only item I enjoyed was the salmon skewer – which, lets face it, you can’t go too far wrong with!

Moving on to the mains, and here is where Thai Edge, for me, got it right. Granted, the vegetables were luke warm – but the red curry was absolutely delicious – full of strong aromatic flavours that you expect – but well balanced and with just enough heat to still leave all of those flavours kicking around your mouth after each bite.

The misworded ‘chargrilled seabass’ (actually wrapped in banana leaves & then foil and then baked - from what I could see) – consisted of 2 large fillets, delicately flavoured and absolutely divine.

The vegetables looked disappointing (I was expecting something more exotic than broccoli, cauliflower, carrots and mangetout) but they were really crunchy and the satay sauce totally moreish. The fine egg noodles were also a superb accompaniment – my absolute favourite. The sticky rice, it has to be said, was possibly the stickiest ever - I don’t think you should need to cut it with a knife…

I can’t really comment on the drinks other than to say we weren’t offered any water and we chose a Zinfandel – entirely drinkable and really rather lovely with the food we chose.

But now we come to the overall dining experience.

The ambience is OK’ish – nothing special, no special touches and it didn’t make me feel like I was stepping into a little corner of the orient – it comes across as cold and corporate. The music was intermittent which was weird and the tables are too close together – don’t hope to be able to have a private conversation at all.

Having spent time in Thailand I feel incredibly disappointed that the Thai people are represented by the team at this restaurant in a less than favourable way. One of the girls was quite gentle, apologetic and smiley, but the service one might expect in Thailand compared to that given at this restaurant couldn’t be more different. Thai people constantly smile and cannot do enough to host or help.

Quite simply – the team at Thai Edge, on this occasion, appeared fairly indifferent to their customers. They were going through the motions and certainly not demonstrating any of the very beautiful service customs that you get from the real people in the real country. If you have never been to Thailand – please please please don’t think that this represents what it is like. Because it doesn’t.

[NB This may be partly due to the fact that while the chef purports to be Thai – the service team are not. I speak some Mandarin and I’m pretty sure they are Chinese.]

Never at any stage did anyone ask how our food was. We had to wait and wave to attract anyone’s attention and we felt genuinely uncared for all together.

I also found it odd that our table was stripped of the white cloth after our main course only to reveal a dirty brown cloth underneath that we were presumably then meant to have dessert on!

An amazing lack of attention to detail and care in my mind.

At £55 for the food alone, Thai Edge is not a cheap dining experience and although the main courses were all delicious I felt let down with absolutely everything else.

My advice to you? Go only if you have the taste munchies and the cash to spare – forget the starters, forget the desserts and just head straight for the mains, share 2 dishes, a veg and a noodles and ask for a jug of iced water!

To the team at the Thai Edge: Yes you’re on the edge of Brindley place – I think you’re relying on this fact for custom and you’ve stopped making the effort. It’s a shame.

My rating: 45 / 100 = 45%

[Please email me if you’re interested in the ten point criteria I use for my ratings.]

Chantal Denny-Harrow

Join our Supper Club!

2010-03-25T04:17:00.001-07:00

SS-WM (Secret Suppers West Midlands) is a new 'foodie venture', organised by me: Chantal Denny-Harrow and hopefully it will become a supper club with a difference.

Because it’s new – we have the chance to create it as we want it! But from feedback so far it looks like rather than running it in an underground ‘restaurant style’ (where the same people tend to cook and host all the time and people pay a ‘donation’ for a meal) members will each take it in turn to cook food (if they want to) and other guests will bring wine and additional courses such as canapes, or even starters and desserts etc. This should provide an amazingly eclectic variety of tastes and ideas – something for everyone – something for anyone.

It seems best to meet formally once a month, possibly in different host / home locations, as well as organising social nights out at local restaurants etc if we want to.

As I am a Weight Management Coach by profession, my preference would be to focus on using fresh, healthy local produce to create delicious dishes – but fear not, it won’t be all lentils and tofu! We should cook and try all types of dishes and cuisines – to me the group would be all about expanding our cooking repertoires, tastebuds and our circle of friends as well.

Whilst I imagine that most people keen to join would have a natural passion for food and combining great ingredients (and enjoying the results!) I think it would be important for us not to take it too seriously! Kitchen disasters can happen and it’s not about critiquing other peoples cooking, it’s about trying something new and having fun.

If this sounds like something either you (or anyone else you know) would be interested in, then please send me a little more info (guidance below), stay in touch and we’ll hopefully meet up soon!

Chantal x

0121 4546625

07904 720044

chantal@ddweightmanagement.co.uk

More about you…

First name

Gender

Age

Location

Occupation

(NB We never exclude anybody on the basis of the above information.)

Mobile tel num (purely for location updates)

Email (purely for location / menu updates)

What are your three favourites foods and why?

What are your three least favourite foods and what is it that you don’t like about them?

What dishes do you consider that you can cook well?

What do you love to cook?

What is your favourite style of cooking or cuisine?

Where would you recommend others to eat out in the West Midlands and why?

Where would you never go back to for a meal and why?

If you had to plan a menu for a surprise guest this evening what would it be?

How often do you cook?

Do you have any formal catering training?

What evening during the week would be best for you to attend SSWM?

From catwalk to kitchen - a successful transition?

2010-03-24T04:01:00.000-07:00

Last night BBC2 aired the first in a six part series of cookery programmes hosted by Sophie Dahl - The Delicious Miss Dahl.

Read the DM review here.

I think Jan Moir wrote quite an astute (and funny) review of the programme for the Daily Mail. I know it was the first show but Sophie didn't appear to be relaxed around food at all! 'Real' foodies and passionate cooks tuck in to their food with more gusto!

It's a shame, because I actually really warmed to her quaint manner - but the whole programme just didn't feel right somehow to me.

However, I think she has a very tough job in that no-one has yet been able to rival Nigella and there will be obvious comparisons made because of the format of the show.

Having said all that, I'm intrigued enough to probably watch again tho - even if it is to see this lovely model vegetarian make a shepherds pie with beef.... hmmm.

Chantal Denny-Harrow

Food / Restaurant Review: The Angel at Burford

2010-03-18T04:23:00.000-07:00

Food / Restaurant Review: The Angel, at Burford, Cotswolds

Described outside as a 'restaurant with rooms' Dave and I stopped at this quaint looking place on our way back from an impulse weekend away. The Angel is in Witney Street (on the way from the car park to Burford High Street). I just love the randomness of going somewhere on impulse and trying something new - it's how great discoveries can be made and wonderful experiences shared (oh, and no-one's to blame if they turn out to be rubbish!)...

What I was Eating (from the 'mothering Sunday special menu'):

Sunblush Tomato and Goats Cheese Tart
Rare Roast Beef

(Dave had salmon followed by bread and butter pud with marmalade ice-cream.)

Jug of still iced water, 1 x diet coke, 1 x slimline tonic.

Total cost: £35.60 (very reasonable)

As it was mother’s day the restaurant was running a 2 or 3 course set menu with 4 or 5 choices on each course. The choices were varied, with few that were for the very health conscious – but then I doubt that is what people would have been looking for on this special ‘treat’ day! The menu was fairly classic traditional British / European.

Once we had ordered we were brought 2 piping hot homemade bread rolls straight out of the oven with plenty of butter and an oil / balsamic dip. [Restautanteurs please take note – you always add too much oil and this means the bread can never get to the balsamic underneath! Please serve the oil and balsamic separately!!!!!] The rolls were a lovely touch though and boded well for the rest of the meal.

The tomato and goats cheese tart was beautifully presented. The light crisp water crust pastry and the salty warm melting cheese middle was a delight – but nowhere could I taste the sunblush tomatoes?? Their content was too small and the cheese too strong. Even some on the side would have been lovely. It was served I believe with a parmesan / chive cream - which was lost against the pungent goat's cheese.

The Roast beef (2 slices served on a suitably hot plate) was indeed very rare – and as it was a sirloin I think this was the only way to cook it – because it kept the meat lovely and tender. The beef was served with 3 large amazingly crispy roast potatoes, a large homemade yorkie and a jug of red wine gravy on the side (perfect way to serve) with a side dish of vegetables to share included broccoli (slightly overdone), braised red cabbage (deliciously sweet), carrots (slightly overdone) and new boiled potatoes.

It all looked wonderful. However, the taste of the meal, for some strange reason, didn’t deliver on flavour. Even the red wine gravy seemed ‘weak’. Now I’m all for reducing the amount of salt that chefs throw onto everything – but this was disappointingly bland – and I still can’t figure out why, other than the fact that the food simply hadn’t been seasoned at all, at any stage, and I needed to add my own – which I rarely do these days. Perhaps you might argue that this is a good thing – but with good quality ingredients there still should have been more flavour. It’s a mystery, and it was a shame.

I didn’t try Dave’s meal – although it looked to be perfectly cooked and he was happy with the flavour. But I did have a spoonful of the pud – which despite that chewiness that comes from microwaving (arghhhhhhhhh!) did have a delicious well balanced sweet flavour and the icecream was a revelation – it really did taste of marmalade.

I felt cheated. :-(

Anyway, the service at the Angel could not have been better. I didn’t complain about my food but if I had I’m sure they would have been apologising profusely and cooking me something else. The lady hosting the bar and restaurant was simply superb. Bright, sunny, smiley and totally courteous – if I owned my own place I would poach her for sure. The young waitresses were also excellent – polite, attentive and smiley!

The restaurant itself is rustic and traditional without being overdone to within an inch of its life, the ladies toilets were immaculate and well lit (hurrah!). Gentle contemporary music was playing (I think something less contemporary would have been better but this was maybe to disguise the chef shouting out ‘service’ intermittently from the kitchen (another system might be better guys???)

For me, the relaxed ambiance and the bread rolls were a little piece of heaven and the service team are angels for sure.

The food could be totally fabulous – it didn’t quite put me on cloud 9 that day, but you know what? When we’re next in Burford we’ll be giving it another try.

My rating: 74%

Chantal Denny-Harrow

Secret Suppers - join my secret supper club...

2010-03-16T09:18:00.000-07:00

SECRET SUPPERS (West Midlands)

A friendly supper club with a difference...

Have you got a passion for good food and cooking?
Would you love to meet like-minded people and make great new friends?
Would you like to share and showcase your own food loves and cooking talents?

Come and join us for a foodie’s ‘heaven of an evening’ each month - enjoying delicious home cooked food, exchanging recipes and ideas, drinking great wine and chatting about life in general!

SSWM works slightly differently to the underground supper clubs that you may either have heard of, or even visited. Our emphasis is on freshly prepared healthy foods and on making lifelong friends.
"It’s more like a fun, informal dinner party than a restaurant."

To find out more please message me through this blog or through my website www.ddweightmanagement.co.uk and I’ll get back to you asap!

Secret Suppers -WM

Calories on menus - good idea? bad idea?

2010-03-11T08:33:00.000-08:00

Calories on menus: do they work?
Calorie counts on menus and fast food: are they a weapon against obesity, or just more nannying from the Government?

Read the article from The Times Online today.

This seems to be an issue that will divide opinion down the middle. I see pros and cons to having kcal values on menus - but in general think it's a good idea to educate people as much as possible. I am very calorie aware - but I know many overweight people who genuinely significantly underestimate the calorie values of foods - so this would really help them to make more informed decisions. For those who would not like to see that info when eating out - I believe it would be entirely feasible to have 2 menus - 1 with values and 1 without and it would be the diner's preference as to which they see.

Most importantly however, in my mind, is the fact that this would actually put pressure on food establishments to consider more carefully the food they're producing - I strongly suspect many cooks/chefs have no idea of the imapct of the half pound of butter they use for flavour in many cases. This in turn may encourage them to look at healthier ingredients and cooking styles (for fear of poor sales on high calore foods) and this can only be a win win situation.

As I've said at the top here - this is an issue that definitely divides opinion. I'd love to hear from you - would you like to see calories on menus?

Chantal Denny-Harrow

Food / Restaurant Review - Barnsley House Hotel, Cotswolds

2010-03-09T03:47:00.000-08:00

Food / Restaurant Review - Barnsley House Hotel, Cirencester

The Potager Restaurant

Recently we went searching for a special hotel where we could treat my best friend to an overnight stay for her imminent 40th birthday. I think Barnsley House could be it.

We were met in the carpark (no less) by the attentive, polite and very friendly Ross who offered his immediate help and then took us on a perfect tour of the rooms and the facilities at this fabulous destination. What a wonderful start to what turned out to be a thoroughly enjoyable couple of hours.

What I was eating:

Crispy Crab and Chilli Rolls (Dave had Beetroot Carpacio with Goats Cheese Cream)

Roast Beef and Yorkshire Pudding

The choice of foods on the Sunday lunch menu was naturally limited (5 choices per course), yet enough to chose from and although fairly classic in style, had a few creative touches which made it a little unusual.

The delicate starters were presented beautifully, although I found the flavour of the lemongrass in the crab roll a little overpowering for this gently flavoured shellfish, but the filo pastry was hot and crispy without being oily and it was still very pleasant.

Our roast beef main course included an inch-thick slice of medium rare beef. Just how I love it – although I understand that some people wouldn’t. The portion in general was quite realistic size-wise although still overfilling really. What I liked was that it had a real home-cooked taste to it. Rich and not too perfect (if that makes sense). The beef was flavourful and melt in the mouth – delicious. Some extra gravy (or jus) might have been nice and we weren’t offered any condiments such as horseradish (a prerequisite really no matter how ‘fine’ the dining I always think).

The hotel itself and its individual rooms are simply stunning and the restaurant is a cool and calming sage green that I absolutely adored. Although their bar (draped with some very weird wall curtains) lets them down – I understand that it’s due to undergo a refurbishment – so I look forward to that. The ambiance was relaxed country house hotel with the smell of log fires and lovely creaky original floorboards. Sophisticated yet without any pretence, they have brilliantly combined traditional with contemporary and I love that eclectic mix. All of the service team were perfectly lovely. I certainly got the impression from front of house that nothing would ever be too much trouble. The restaurant service needed a little work to come up to their standard but overall service is still way above that of many other places.

It wasn’t cheap, and you wouldn’t expect it to be (£19.50 for 2 courses).

This place feels special though and if I come into some money I’ll be booking myself in for a week and switching off my BlackBerry!

Chantal D-H xx

My overall rating: 71%

Who says potatoes are bad for you?

2010-03-06T05:04:00.000-08:00

Time to rethink the potato?

This article got me to thinking about the whole carb inssue in general.

You know the Atkins diet really has, to my mind, done quite a bit of damage to people's way of thinking about carbohydrate-rich foods.

Even people who have never done the diet have heard of it and started reducing their carb intake, because they thought carbs were bad for them and made them fat!

Good news travels fast - bad even faster. Poor old carbs and poor old potatoes.

Now clearly the potato industry must have been damaged by the mass hysteria over the 'dreaded carb' and I can understand the need for such a campaign - but when you read the info you're reminded of just how good potatoes can be for you. Indeed they would never have become a staple food in the first place if they weren't.

It isn't carbs that are the enemy - it's the way we've over-processed them and what we tend to put on them that's the problem: Half a pound of butter, copious amounts of salt, lashings of jam, rich cream sauces, piles of mayonnaise covered ingredients and, hey presto, the underlying smothered carb has turned into a dieter's nightmare.

In their basic, less processed form (i.e. complex carbs) they are absolutely fabulous for our health and wellbeing!

We need them for energy and we need them for sheer brain power.

I never ever advise people to cut out this vital food group. However, changing the TYPES of carbs that you eat, what you add to them and the time of day that you eat them, is for me, the best option to maintaining good health and a healthy weight - while still enjoying these delicious foods (potatoes included).

So - change white flour to wholemeal / wholegrain versions, white pasta to wholewheat pasta, polished white rice to brown rice, mashed potatoes to baked / boiled with skins on (& sweet potatoes should get a look in too).

Then, eaten earlier on in the day (breakfast and lunch) these nutritious, beneficial carbs give us slow-release energy that lasts us throughout the day.

What could be better than that?

So yeah, bring back the humble potato - he's a good guy after all.

Chantal Denny-Harrow

http://news.bbc.co.uk/1/hi/health/8483779.stm

RECIPE . . . Chicken and Cashew Nut Stir-fry.

2010-03-03T08:24:00.000-08:00

Chicken and Cashew Nut Stir-fry. [serves 4 - freezes well either as a portion for your own readymeal or lunch the next day]

This used to be one of my favourite Chinese takeaway dishes (along with special chowmein and bbq ribs....ahhhhhh) but this homemade version is so satisfying to make, healthy and so tasty that I haven't bought a takeaway version in years!

GO SHOPPING

150g boneless, skinless chicken breast - cut into bite-size pieces

marinade:

1 tsp cornflour

1 tsp sesame oil

1 tbsp hoisin sauce

1 tsp light soy sauce

1 garlic clove - crushed

veg mix:

2 tbsp vegetable oil

75g unsalted cashew nuts

2 garlic cloves - crushed

100g mangetout - sliced

2 celery sticks - sliced

1 large onion - roughly chopped

100g beansprouts

1 red pepper - roughly chopped

sauce:

2 tsp cornflour

2 tbsp hoisin sauce

200ml chicken stock

GET COOKING:

1. Coat the chicken pieces in the cornflour, add the rest of the marinade ingredients and leave to stand for at least 20 mins.

2. Meanwhile heat half the vegetable oil in a wok on medium heat and brown the cashew nuts - stirring constantly - for 1 minute.

3. Add the remaining garlic and vegetable mix to the wok (minus the beansprouts) and stirfry on high heat for 2 minutes. Add the beansprouts and stir-fry for another minute. Empty the wok contents into a warm dish and put to one side (keep warm).

4. Combine the sauce ingredients well in a seperate jug and place to one side.

5. Pour the remaining oil into the wok and add the chicken from its marinade. Stirfry on a high heat for 3-4 minutes until cooked through.

6. Pour the sauce ingredients into the wok over the chicken, stiry well and bring to the boil.

7. Once the sauce is boiling and thickening, continue to stir it well and add all of the cooked vegetable mix back into the wok. Mix it thoroughly before serving.

TUCK IN!

You can serve this stir-fry as it is or with some plain steamed rice (basmati or brown) just 40g dry weight pp.

Tip: Eat it with chopsticks to slow you down and give you time to fully appreciate its deliciousness! See? You can throw away that takeaway phone number now...

Chantal Denny-Harrow

Sport Relief Mile! Sign up or Pay up! plzzzzzzzzzzzzzzzz

2010-03-01T05:05:00.000-08:00

Yep - in a fit of fitness madness and inspired by:

a). Eddie Izzard [46 marathons in 51 days - frankly the man is a legend] and

b). Let's Dance on Saturday night

-me and hubby Dave have signed up for the Brum mile for Sport Relief 2010.

It's on Sunday 21st March 1.30pm

Want to join us and have a laugh - raising £'s for great causes and possibly losing lbs too??

Get in touch through my site www.ddweightmanagement.co.uk to join team Denny-Harrow or sponsor us directly here:

http://www.mysportrelief.com/personalPage.aspx?SID=103310

Signed up elsewhere? Tell me about your training and what you're planning to do - I'd love to hear from you!

All the best - lots of love

Chantal xxx

p.s. Power walked a mile yesterday and one today already - may do another one this evening :-)

Shop bought soup isn't that super for you...

2010-02-25T01:59:00.000-08:00

A food study has discovered that some shop-bought soups contain alraming levels of salt - with ten of those tested containing more than the recommended daily allowance of 6g!

Read more here.

Get the low down on high street chain 'EAT's soups here.

When I started reading food labels avidly as part of my work, salt content in soup was something I was shocked to discover and so I've known about this for quite some time. It's why I advocate always making your own soups - they can be so much more delicious and its a very satisfying process to make something nutritious and delicious from scratch! Yes, there are lots of fancy ways to make soups, but in essence you can't actually go far wrong with some good quality low salt stock and lots of good quality fresh veg - throw in some grains, pulses, noodles or finely chopped left over meats, simmer, blend (or dont' blend or just blend half) and you've got something really hearty to eat AND you KNOW for sure what went into it and that it's healthier for you.

Chantal Denny-Harrow

RESTAURANT REVIEW - The Rectory, Birmingham

2010-02-24T01:59:00.000-08:00

RESTAURANT REVIEW - The Rectory, Birmingham

I chose to go to this bar / restaurant this weekend for one main reason - they serve homemade Bread and Butter Pudding - and David, my husband just loves this dish!

Now I made some for his birthday last week (delicious if I say so myself) but had booked this meal for the week after as a back-up and also to get him out of the house while friends and family turned up for a surprise party for him!

So this visit was all a little cloak and dagger - with me sneaking off to the toilets to text people to see how the party set-up was progressing.

However, The Rectory was a really pleasant find and a little piece of calm in an otherwise quite eventful day...

What I was eating:

lemon and pepper chicken goujons with garlic mayo

roast pork with crackling, gravy, roast potatoes and veg (brocolli, cauliflower, savoy cabbage and baby carrots)

(Dave had pork too and some bacon and potato croquettes to start - followed by the infamous bread and butter pudding...)

The menu offered a combination of international (tapas) and standard British pub fayre and there was a seperate Sunday menu with 3 items per course including a roast with the option of 2 meats.

Nothing earth shattering - 'executive pub food' as Dave put it - but I did like the fact that several of the items are clearly marked homemade. It drives me insane when simple dishes are bought in frozen when they can so easily be made onsite - so this was really nice to find.

The starters were, I thought, rather large portions (the goujons must have added up to a whole large chicken breast). Half the size would have been fine. However, they were nice - moist and tasty, although some fresh lemon to squeeze over would have made them even better. However, the croquettes (x2), despite being piping hot for such large croquettes, seemed to be missing the bacon that the menu promised and so they were a little bland , which was a shame.

The main course was again very generous (too generous) plainly presented, piping hot again and served on even hotter plates which was great. Three thick slices of very delicious pork and perfectly 'turned' roast potatoes indicated that at least the chef/s here have probably had some classical training. The veg were fresh and still had crunch and the crackling was a little piece of heaven - although I'd rather have had more of that and less of the meat!

And then for pud... Dave certainly seamed to appreciate it and it definitely looked homemade. Again it was piping hot, a good sized portion and the accompanying custard was OK (although possibly not homemade). My issue with a dish like this is microwaving it to serve it - because it can make a pudding like this even more stodgy and too 'chewy' as it starts to cool. A better bet would be to warm it through in a very hot oven for just 5 mins or so. A diner would never mind waiting for this and the resulting pudding would be lighter inside and crisper on the outside. Flavourwise I found it bland - no hint of nutmeg or cinnamon etc. But it was sweet and packed with raisins / sultanans etc.

We washed lunch down with bottled beer, some very drinkable and reasonably priced rose wine and a couple of cosmo's to finish (tasted quite weak - but that could have been because we'd already had 2 drinks each!).

The Rectory can easily be found in St Paul's Square (home to several good eateries) and there is plenty of onstreet parking and an NCP literally next door (always a consideration in Brum). I liked the look and the feel of the bar / restaurant area. The red brick combined with the brown leather and the row of glass chandeliers looks quite cool and the place itself was clean and the toilets ok (although - note to the owners - you need a well lit mirror in a ladies bathroom!). The Rectory hasn't been over styled, which is a relief. The music was ecclectic, contemporary and at the perfect volume to add ambiance without having to shout at each other.

The young guys multi-tasking in the bar and restaurant were really pleasant the whole way through - although they didn't check up on us at all.

While there wasn't anything amazingly unusual about this place - there was something really pleasant about it and the food seemed wholesome and was thoroughly edible.

The rectory doesn't cash in on its location thankfully - one 3 course meal and one 2 course meal with 2 beers, 2 large glasses of wine, 2 cocktails and 1 coffee came to £65

The venue was quieter today because of the snow - but I'm sure when busier it would offer the laid back vibe and atmosphere that could easily help you while away a Sunday afternoon clutching a satisfied belly. As for us - we had to rush back to a little surprise party - where, fortunately, the b&b pud weighed Dave down a little when he jumped out of his skin at the surprise...

RATING: 61%

Chantal Denny-Harrow

Meet the new Angela and Friends 'Diet Buddy'.

2010-02-22T07:27:00.000-08:00

Congratulations to new Angela and Friends (Sky 1) 'Diet Buddy' for braving the show today and for giving me the chance to help her achieve her weight-loss / health goal.

Becky's story is so similar to that of so many clients that I help and I'm hoping that by allowing us to follow her progress it will educate and inspire other people to make small lifestyle changes too.

I want to offer hope to all of those people trapped in the destructive and depressing cycle of yoyo dieting. You can break out of it successfully and you can do it without totally depriving yourself of the foods you love. The difference is that you get to love yourself more than certain foods.

I'm really looking forward to meeting Becky and to working with her.

Keep up to date with us on the A&F website.

Diet Buddy
We meet our new diet buddy Becky

Last month we advertised for a diet buddy to take over from the lovely Alison Hammond. We had a fantastic response from all of you at home and we are now delighted to welcome 33-year-old Becky on board.

Becky lives in Kidderminster with her husband, Scott, and their two children aged 5 and 4½ months. She is currently on maternity leave from her part time local authority job. Becky has struggled with her weight since she was a girl and, like so many of the women we heard stories from, gained more weight during pregnancy and tipped the scales at 15 stone 11lbs.

Over the years, Becky has tried everything from weight loss clubs, meal replacement shakes, fad diets and even slimming pills. With the help of Dr. Jessen, weight loss councilor Chantal Denny-Harrow, fitness expert Niki Wibrow, Angela and the friends, Becky hopes to change her eating habits for good.

We will be following her progress on the website, so why not leave a message of encouragement and show your support below?

Good luck Becky!

RECIPE . . . Cod Loin with Orange and Dill.

2010-02-22T05:05:00.000-08:00

Cod Loin with Orange and Dill. [serves 2]

This healthy low-fat meal has a lovely combination of textures and subtle flavours. Good for anytime of the year. Very strong flavours can easily overpower the delicate flavour of most white fish, but this quick and easy sauce is unusual and surprisingly delicious.

GO SHOPPING

250g white fish fillets such as cod loin

2 oranges - juiced

fresh dill - 2 sprigs finely chopped

110g brown basmati rice

plenty of fresh mixed veg (such as onions, leeks, carrots, mangetout, courgette, beansprouts) - finely sliced into strips

2 tsp oil such as sunflower or a light nut oil

GET COOKING

Put the rice on to boil (usually takes approx 20 mins) and finely slice (julienne) the veg.

After the rice has been cooking for 15 mins place the fish under a moderate grill and put a wok or large frying pan onto a high heat.

Heat the orange juice in a small pan and boil rapidly to reduce.

Add the oil to the hot wok / pan and throw in the mixed veg. Keep stirring them all the while and add the chopped dill to the orange juice.

A minute later and the fish should be cooked through (meat should be opaque in the middle), the veg will be hot, yet still with crunch, and the sauce will be ready.

TUCK IN!

Strain and rinse the rice with a kettle-full of boiling water, fluff up with a fork, serve on a warm plate with the fish on top. Pour the orange sauce over the fish and a generous serving of the stir-fry veg on the side.

Tip: You could use orange juice from a carton for this and also any white fish works well in this dish.

Chantal Denny-Harrow

A doctor who isnt in bed with the supplement industry?

2010-02-08T07:51:00.000-08:00

In the Times today Dr Mark Porter has written an article about the supplement industry (worth some £400m in the UK alone).

Dr Mark Porter: The five vitamins you should be taking
How to navigate the hyperbole about the benefits of vitamin supplements.

Here's what I had to say about it:

I agree with the comment by Mark William. Finally a more realistic article on the subject of vitamin supplements. Having studied the theory of human nutrition and then worked with the reality of helping people to improve their diet and health (in my role as a weight management coach) I have no doubt that we are actually still a long way from fully understanding the complex way in which vitamins, minerals and in fact all nutrients, benefit our health. It isn't an exact science. What I am certain of are the benefits of deriving what your body needs from food wherever possible, and as Mark has said - certainly from natural sources rather than man-mad lab compounds. Taking on and speaking out against multimillion dollar industries such as the diet industry and the supplement industry is tough. Thank goodness people finally are. Chantal Denny-Harrow

Time for organic producers to think INSIDE the box...

2010-02-05T03:15:00.000-08:00

"It’s time to think inside the (vegetable) box scheme.

The recession has hit organic vegetable boxes hard, but one producer is fighting back with an army of cooks."

This is an interesting article. I currently buy all of my organic fruit and veg across the best 2 supermarkets that are nearest to me - Tesco and Waitrose - but I've been considering ordering an organic box for a while now. What puts me off is relying on someone else to chose my produce and not being able to use my personal 'selection criteria'! But I'm digressing... what's interesting is that these companies grew quickly at first and when sales dropped they had to think inside the box. This thinking led them to discover a consumer problem - namely that people have little time to cook and little knowledge as to how to cook, keep foods interesting and use their goody box ingredients. So a team of chefs and a new approach evolved and I'm glad because these producers do seem to have strong ethics. Anything that helps us to eat more healthily is a plus and it may give me time enough to loosen my control freak shopping tendencies and trust in a company to deliver me my own orgnic box.

Chantal Denny-Harrow xx

Fancy a Food Festival. . . or Five?

2010-02-03T02:39:00.000-08:00

If you're a foodie, like me, why not get your juices flowing and be inspired by visiting some food festivals this year?

I've been to a couple and they were a lot of fun.

Farmers markets can be great as well. Get talking to the local producers, collect ideas and recipes and above all try some new and delicious foods!

The Times online has a great listing of festivals for 2010.

See it here.

Message me if you visit one - I'd love to hear your review of it.

Chantal x

RECIPE . . . Beef & Mushrooms in a Rich Ale Gravy.

2010-01-29T08:47:00.000-08:00

Beef & Mushrooms in a Rich Ale Gravy. [serves 3-4]

This is a very tasty winter warmer that's just crying out for mashed potato to go with it - but try just having loads of veg instead and I guarantee you won't miss it!

GO SHOPPING

1 tbsp olive oil

200g-250g stewing/braising beef [as lean as you can get it, cut into small cubes - all large pieces of visible fat removed]

2 medium onions [quartered and roughly sliced]

1 clove garlic [crushed]

1 tbsn tomato puree

pinch cayenne pepper

1 bottle Old Speckled Hen Ale

1/2 beef stock cube

1 punet button mushrooms [washed and chopped if quite large]

cornflour to thicken if you want to (1 tspn mixed with a little cold water to form a runny paste)

GET COOKING

I use an 'all in one' pan method - it works perfectly and saves on the washing up. This would be a great recipe for a slow cooker. The smell as you walk through the door when you come home is amazing!

Heat the oil in a medium sized non-stick pan and add the beef to brown it a little. Stir occasionally for 2 mins.
Add the onions and also brown them for a couple of minutes.
Add the garlic, tomato puree and cayenne and mix in well.
Add the ale and bring the mixture to the boil then turn down to a gentle simmer and add the stock cube (stir in well) and the mushrooms.
Leave the casserole on to simmer on a very low heat for approx 2 hours or until the meat becomes very tender (try a little bit). If you want the sauce to reduce and thicken naturally - leave the lid off the pan. (You can also add cornflour at the end to thicken further if you like.)

TUCK IN!

I serve this for an evening meal with plenty of steamed mixed veg - such as savoy cabbage, leeks, carrots and brocolli.

Tip: There is no need to add any salt to this dish as the reduced ale gravy is full of flavour and stock cubes can also be quite salty (unless you buy the low salt variety).

Chantal xx

Food / Restaurant Review - Maxies, NYC

2010-01-26T05:03:00.000-08:00

Maxies, Theatre District, Times Sq NYC

We chose this place at random for a breakfast one morning – always in search of great pancakes and bacon!

What I was eating:

Pancakes with a shared side of crispy bacon. (served with butter, pancake syrup and grape jelly)

Fresh orange juice and coffee.

A pretty good menu – although as always, not too much for the health conscious. Wasn’t keen on the fact that there was a surcharge for sharing plates! Pretty standard NYC tourist fayre – didn’t really see anything out of the ordinary here. There isn’t much to say about the food presentation – the plates were warm (just) and the food was plain and simple and unfussy – although I wasn’t too keen on the plastic mugs for the orange juice.

As for the main event – the pancakes – I have to say they were hot, light and fluffy – I thought they were great. I far prefer maple syrup of course, but this diner serves the cheap corn fructose syrup that the great American nation thrives upon! Hey ho. The fresh fruit was actually fresh and a nice, if unexpected, addition. The crispy bacon was a huge portion (so we were grateful that our server told us we wouldn’t need two sides of it) – but it was a little stringy and a little fatty.

The orange juice was definitely from concentrate, but the coffee was pretty drinkable for NYC.

The restaurant itself was nothing special to look at – kind of an old-style diner that had seen better days and it wasn’t reassuringly clean in any way. But then many places in NYC are like this and so you come to expect it a little. They were playing dance music, which seemed a bit incongruous with the surroundings - but personally I quite liked it! Our server was friendly and swift though. He was also pretty helpful and checked back on us a couple of times. He seemed to be working on his own (it was pretty quiet the morning we went in) other than a girl who’s job it seemed to be to snarl at people as they were leaving! Strange. I didn’t brave the toilets as I kind of knew they wouldn’t be great.

As usual, it was an expensive breakfast ($65 for two of us!), but then everything is in this location. That’s TS.

Tip: Just order the pancakes – one short stack per person. They are plenty to fill you and actually they are very delicious!

MY RATING: 52 / 100

Chantal Denny-Harrow

RECIPE - Stilton & Courgette Frittata

2010-01-25T09:15:00.000-08:00

RECIPE - Stilton & Courgette Frittata - [serves 2-3 as a main course or 4 as a light lunch or snack]

This frittata is delicious and so easy to make. As long as you have eggs - you can add any ingredients that you like or have available!

GO SHOPPING

200g new potatoes [washed and sliced into 1cm thick rounds]

2 tbsp olive oil

2 small courgettes [washed and thinl sliced]

1 onion [sliced]

2 cloves garlic [crushed]

3 large eggs [ideally, free range organic]

splash of milk [optional]

plenty of black pepper [freshly ground]

80g blue cheese [any that you like, crumbled into small pieces]

GET COOKING

Boil the potato slices and meanwhile, using the oil, gently saute the onion, courgette and garlic in a large thick-based frying pan.

Once the courgette mixture has softened, take the pan off the heat and beat the eggs, pepper and milk in a large bowl or jug.

As soon as the potatoes are soft, drain them, add them to the frying pan, return it to a gentle heat and pour in the egg mixture.

Gradually increase the heat to medium and make sure all the courgette and potatoe pieces are even spaced out.

Pop pieces of cheese into any gaps and gently cook the frittata for about 5-6 mins until it is set and the mixture doesnt move. Meanwhile heat a grill.

Place the frittata under the hot grill for 2-3 mins to finish cooking and to brown.

TUCK IN!

The frittata will usually slide out of the pan onto a chopping board - slice it and serve with a crunchy mixed salad.

Tip: If your frying pan has a plastic handle make sure that you dont put it directly under the grill - or it could melt! My favourite blue cheese du jour is Cropwell Bishop Stilton (organic).

Chantal Denny-Harrow

Kids Fail To Bring Home The Bacon On Oats

2010-01-21T02:40:00.000-08:00

"Kids Fail To Bring Home The Bacon On Oats"
From Sky News - a feature on a food report thats very worrying. Read it here.

How scarey are these survey findings??! The over 40's seem to have more knowledge, but the article makes no mention of the results in adults between 30-40 years old. I fear that we've lost an entire genration's worth (if not two) of education on food (both within the family and in school) and thus mis-information is now getting passed down like Chinese whispers. It's very worrying for the future - we so need to address this crucial knowledge gap NOW.

Chantal Denny-Harrow

Food / Restaurant Review - Murals on 54th, NYC

2010-01-20T08:21:00.000-08:00

Food / Restaurant Review - Murals on 54th, NYC

Christmas Day Buffet Lunch 2009

Murals is the restaurant within the Warwick Hotel and, surprisingly, is one of the few places in NYC that you can book to get a great Christmas lunch!

What I was eating (and drinking):

S: selection of cold meats, prawns, salmon, salads, couscous with mixed rustic breads.

M: Turkey and Lamb from the carvery with carrots, green beans, potatoes & red wine gravy.

D: A selection of treats ranging from gateaux and brownies to lemon meringue and chocolate roulade

Drinks: Cosmos x3 + bottle of champagne to share

The choice on this buffet was, I thought, more than enough to be able to make a selection from and included lots of healthier options which was great. The buffet itself was simple but well presented and was kept well topped up – we were easily able to chose all that we wanted. Everything for the appetizers tasted fresh and of good quality and I particularly liked the slightly different mix of salads and the fresh half shell-on prawns. I didn’t eat much bread at all because I didn’t want to fill up before my main course – but they looked freshly baked and delicious.

The carvery didn’t have massive choice – but then I expect people mainly go for the turkey anyway and the veg were adequate (if limited) although a little cool in the chaffing dishes. Desserts were heaven (I think I tried a selection of 5 small pieces) but I'm a traditional girl who loves her Xmas pud – so it wasn’t quite the same.

The drinks are quite simply – knockout! You have to get Edgar to make you a cocktail. Edgar is probably an institution in the Randolph bar at the Warwick. He’s a native New Yorker who looks like nothing would ever phase him and he runs a tight ship and makes the best Cosmo’s I have ever tasted!

Murals is across from the bar and this time because people were hanging on in the restaurant we ended up eating in the bar. However, its not like the UK and people aren’t allowed to stand at the bar and drink so its far more civilised (well as civilised as any family Xmas day could be when eating out!) The décor is kind of British medaeval – it’s a bit weird, but something quite homely about it  Its clean and the toilets are a trek to get to but are fine.

The service is something that definitely sets this place apart. We went there for Xmas day the previous year and the bar tender remembered us! I recognised 1 or 2 of the service staff and it was nice to see them still there working v v hard. Despite it being chaos – we were welcomed like old friends and everyone went out of their way to help us enjoy our meal. So much so, that it was photos, hugs, kisses all round when we left. Although I think our joviality was partly down to the cosmos and champers….

But this is so much a part of what makes an experience like this memorable and I have no doubt that if we went back tomorrow they would greet us just the same and Edgar would get the voddy ready.

Cost: $37 per person for the Xmas brunch buffet (exc gratuity).

Cosmos: $20 each!! (possibly the most expensive I have ever had!)

Champagne: no idea – past caring by that stage!

Tip: Book ahead, go early, say hi to Edgar and tell him I sent you.

MY RATING: 77/100 - pretty damn high!

Chantal xx

Doctors Demand Ban on Trans Fats.

2010-01-18T09:46:00.000-08:00

Doctors demand ban on man-made trans fats. Read more here.

Trans fats add no nutritional value and are detrimental to health. The long term effects of their use cannot be predicted so how can there possibly be ANY type of 'safe' limit. It's a no-brainer. Ban them completely.

And here's more info to support my view:

Why trans fats should be banned:

"There is no safe level, they are not essential as an ingredient, and they are adding to the UK's widening health gaps."

Chantal Denny-Harrow

Food / Restaurant Review - Hard Rock Cafe, Times Square NYC

2010-01-13T07:13:00.000-08:00

Food / Restaurant Review - Hard Rock Cafe, Times Square NYC

HRC is a bit of a tradition for me and Dave - wherever we are in the world we will try the HRC if there is one. The service is usually great and the food (usually) acceptable. Music can be a bit ropey!

What I was eating:
Duo Combo (pulled pork & ribs with house fries, refried beans & coleslaw), sharing sides of onion rings and a house salad.
To drink - Cosmo cocktail x2

The choice of dishes on the menu is wide but it's the same menu across this chain (hasn’t changed much in ages) – so you do get used to what's on (although they do offer some seasonal specials). It’s quite a varied menu though with some south American influences, which I like. But vegetables, salads and healthy options are rare.

Presentation of my food was simple and pretty much just piled on the plate. Plates weren’t hot – but the food was piping.

This time the ribs were a bit chewy (meat usually falls off the bone) so possibly they have downgraded the meat quality or they hadn’t been cooked for long enough? The pulled pork was tender and delicious – although I found the smoky BBQ sauce a little salty and it does frustrate me that they add salt to the fries before they reach you (I would rather add my own) – although I dare say if you mentioned it they would send them out naked to you (the fries that is…)

Onion rings were superb – large, homemade looking and crispy and the salad was fresh and v tasty.

The first cosmo looked like a half measure and was pretty innocuous, but not being in the mood for anything else I persevered and the second one was much better (made by a different barman I expect).

HRC in NYC is of course in an amazing, easy-to-get-to-location – right in the heart of Times Square. But be prepared for the crowds, jostling and much queuing (all part of the fun I think). This one is pretty large with a good display of memorabilia and lots of music video screens so you don’t need to speak to the people you’re with if you don’t want to ;-0 It’s pretty clean on the whole and the toilets are OK. The ambiance and décor are what you would expect of a HRC (they don't do Xmas decs though!) although I think NYC has a better vibe owing to the genuinely positive attitude of the servers there. They are v friendly, v speedy and v courteous and our server on this occasion was no exception. I tend to think it’s always expensive for what you get (they are trading on the name) but once you get to love Hard Rock you just don’t seem to care!

In NYC look out for the pretty cool ‘wall of guitars’ – we got a festive holiday photo taken in front of it by them for us – a snip at $25?!

Meal with drinks cost: $125 inc gratuity (for 2 people)

Tip: If you’re not that hungry either split a main or just have a starter – it’s plenty for most people (the quesadillas are tasty).

MY RATING: 60/100 sort the ribs out in NYC!!

Chantal D-H xx

I'll be a Happy Woman if Cooking Becomes 'Cool'!

2010-01-11T01:51:00.000-08:00

Maybe this will help - what do you think??!

"Outlandish pop star LADY GAGA is a secret domestic goddess - she's a talented cook.

The Poker Face hitmaker loves spending time in the kitchen, and credits her Italian roots with her culinary skills.
She says, "The rumours I am a dab hand in the kitchen are completely true. I come from an Italian family - what more can I say? I love to cook. I am really good at Italian food. So I make great meatballs, pasta and all sorts. I love it."Outlandish pop star LADY GAGA is a secret domestic goddess - she's a talented cook.

Sunday Express 10.01.10

Chantal Denny-Harrow [also a domestic goddess, I might add :-) ]

Living the Good? Life? Is it possible?

2010-01-07T08:31:00.000-08:00

Living the Good? Life? Is it possible?

An article in the Mail today reveals how a family successfully switched from supermarket shopping to growing their own food, using local shops, farmers markets and bartering with neighbours instead.
Read more here.

Some interesting comments were made about the article. I agree that we, the consumers, have driven the way supermarkets have evolved. We all seem to be time poor and demanding convenience and all-year-round choice like never before. What concerns me most are the marketing ploys used and the ever increasing ranges of cheap, highly adulterated, mass produced, heavily processed foods that have no nutritional value whatsoever (and that in many cases are pretty harmful to health in excess and the long term). At least this family now know pretty much whats going into their food and I'm sure they will be healthier for it. They do admit that it takes a lot of time, work and committment and I'm sure actually it may have cost them money overall. I guess it comes down to priorities and what value you put on your health? I can't imagine achieving all that they have, but as a consumer I am going to continue to make all of the small food shopping changes that I possibly can to eat healthily.

Chantal Denny-Harrow

HAPPY NEW YEAR!!! HERE'S TO A GREAT 2010! :-)

2010-01-07T05:04:00.000-08:00

HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY HNY...

I just love New Year!

I might be in the minority there?

But I love the psychological associations with starting things afresh and making resoltuions. It gives me hope.
I always write resolutions down and I always refer to them throughout the year. Whilst I never achieve all of them (because I'm human) - I do achieve some and then allow myself to feel very proud. The secret smugness of achievement is a lovely feeling! :-)

Making resolutions gives me focus and direction - it's a little like a business plan for my personal life - and that makes a lot of sense when you think about it. We plan so many other things, but we can let our lives and lifestyles drift, and if we allow that to happen then by the end of the year we can be left wondering what it has all meant and feeling unfulfilled in life...

So go on...try making just 5 resolutions - things you'd like to do or achieve, learn or try, stop or start etc etc. Perhaps it might be to eat less processed food, eat more healthily, to cook more, to learn more about food and try new foods??

Oh, and Happy New Year again!

Chantal xxx

Outrageous! The Food We Waste....

2009-12-16T04:35:00.000-08:00

'Wasted' food turned into lunch. story from the BBC today...

'Wasted' food turned into lunch.

The "mis-shapen" food will be turned into soups and curries
Up to 5,000 free meals are to be given away in central London later, as campaigners attempt to highlight the issue of wasted food.
The ingredients will be six tonnes of "mis-shapen" fruit and vegetables, donated by farmers, which were thought unsuitable for sale by supermarkets.
The items would have otherwise been sent to landfill and have been turned into soups, smoothies and curries.
The event is to be held in Trafalgar Square from 1200 GMT.
Author Tristram Stuart, who organised the event, said he hoped fewer people would discard fresh products as a result of the campaign.
"Feeding the Five Thousand is a wonderful partnership, including food companies, farmers and charities," he added.
"The aim of our lunchtime feast is to highlight how food waste can be avoided by putting food to good use, ie by feeding people."
About 8.3 million tonnes of food is thrown away each year, enough to fill 4,700 Olympic-sized swimming pools, according to figures from the government's anti-waste arm, Wrap.

What a great idea to raise the profile of this issue. I knew that our obsession with the perfect image extended to food as well - but had no idea it was to the extent of 8.3m tonnes of food a year! Words fail me - it's criminal. With so many people now on and below the poverty line it's an absolute disgrace that this food gets thrown away. 2010 needs to see a change in attitude from us all - common sense needs to prevail, for all our sakes.

Chantal Denny-Harrow

XMAS YUMMINESS - Homemade Mincemeat for Mince Pies.

2009-12-13T07:14:00.000-08:00

XMAS YUMMINESS - Homemade Mincemeat for Mince Pies. [makes approx 2.5kg]

Now I can hear you asking why would you go to the trouble of making this when you can buy it? Well, so many reasons - the main one for me is it tastes sublime! I also like to know exactly what has gone into my food and have control over the ingredients I prefer - for example I'm not a big fan of all the peel they put in shop-bought versions - so I use dried cherries, berries and apricots instead! Making your own mincemeat will also impress any Xmas guests, friends and family and if you make a large quantity it will leave you with some to offer other people as presents! It's all good. So put the Crimbo music on and get mixing this favourite recipe of mine...

GO SHOPPING

dry
200g shredded suet (I use Atora-Light low fat vegetable version for some small consession to calories and vegetarians!)
1.2kg mixed dried fruit (my favourite combination is sultanas, raisins, berries, cherries and apricots - but you could also use currants, peel, prunes etc.)
400g soft dark brown sugar
100g flaked almonds (you could add any of your favourite chopped nuts too - such as hazelnuts and pecans)
2 tspn mixed spice
2 tspn ground cinnamon
1 tspn ground nutmeg (or 1 fresh grated whole nutmeg)

fresh
2 medium sized cooking apples (peeled, cored and chopped into small cubes)
rind and juice of 2 oranges
rind and juice of 1 lemon

booziness!
100ml brandy
100ml rum

GET COOKING

Thoroughly mix all of the dry ingredients in a very large bowl (I sometimes find it easier to use 2 smaller bowls and combine the two portions at the end.)
Prepare the fresh ingredients and combine in a seperate bowl - stirring well, then add to the dry mixture and mix in thoroughly again.
Leave the mincemeat in a bowl covered in a tea towel for at least 6 hours (make it in the morning and leave it for up to 12 hours if you can).
Place the mincemenat in a large oven-proof dish and put in a cool oven at 120C for 3 hours.
Remove from the oven, stir thoroughly and allow it to cool well (for about 90 minutes) then mix in the booziness and spoon the mincemenat into clean dry jars (or airtight containers if you're going to use it in the next day or so.

TUCK IN!

I have known certain people in my household to eat mincemeat out of a jar by the spoonful... but ideally you would either make or buy some pastry - line some muffin tins and bake some lovely mince pies to serve with clotted cream, boozy cream, ice-cream, custard or brandy butter etc!

Notes: Mince pies freeze well so it's one to make ahead when you have the time and the inclination and feel like getting in the Xmas mood!

Recipe for melt-in-the-mouth buttery pastry to follow soon!...

Chantal Denny-Harrow xxx

Restaurant Review - Risley Hall, Derby

2009-12-09T14:57:00.000-08:00

Restaurant Review - Risley Hall, Derby

This review is actually a little late as I went there a week ago last Saturday for a hen 'spa weekend' with 6 other ladies. There's lots to say about the hotel and spa (not all good unfortunately) but I'll try to focus just on the food here and if you would like to know more about the hotel then please get in touch.

What I was eating:

S: Pan fried scallops with pancetta.
M: Loin of venison with braised red cabbage, side of chunky chips and steamed vegetables (brocolli, cauliflower, carrots and mangetout).

You can just about see the scallops on the plate of the lady in the foreground of the photo (I'm the one in the pink cardy at the back!). The scallops were plump, juicy and perfectly cooked - still tender in the middle, yet warm right through and the pancetta and accompanying salad was just right. The venison too was beautiful - a very generous portion of 5 thick clices - pink in the middle and with a delicious jus, and tender red cabbage. The perfectly rectangular chunky chips were perfect - just as they should be - crisp on the outside and soft, fluffy, melt in the mouth inside. Vegetables were al-dente and piping hot.
I could not fault the food.
We were in an amazing oak panelled private dining room (I suspect mainly because there had been a wedding breakfast going on in the main dining room earlier) but it was a little cold - despite the extra heating the staff had to bring in (at our request). This was not helped by the fact that from the time of ordering it took 90 minutes for our starters to arrive! And we had to prompt the waiting staff several times to chase other things up too (water, bread, more drinks etc). While the staff were all very gentle and apologetic - none of them seem to be clued up at all about hospitality service and it felt like we were running things more than they were.
As a final problem when we asked what coffees we could have we were reeled off a list that included cappucino and latte etc - which for the most part we ordered, only to be told the coffee machine was broken! Why offer them??!!
On a plus side we also pretty much had a comfy louge to ourselves too (which was quite nice for a hen night) and they let us play our own music. BUT, the disorganised service and slightly delapidated, slighty grubby interior of this beautiful hotel monumentally lets the food down - which really was beautiful.

This review was hard to write because my feelings on Risley Hall are so mixed. Ultimately - if the management were a little more proactive and if better staff recruitment and training was in place it could be really fabulous.

MY RATING: 6/10 (fix the venue, get the service right and it really could be 9 or 10).

XMAS Yumminess - Cranberry Muffins

2009-12-08T09:57:00.000-08:00

XMAS Yumminess - Cranberry Muffins [makes 12+]

Good cranberries (fresh and frozen) seem to be so much easier to get hold of now and this muffin recipe is something a little bit different - a little sharp and tangy taste of Xmas. They freeze well - but that's if they last that long...

GO SHOPPING

cook
200g fresh Cranberries
60g sugar (I use organic unrefined caster sugar)

dry
375g plain flour - sifted
1 tbsp baking powder
130g caster sugar
1 tspn ground cinnamon
zest of 1 clementine - finely grated

wet
2 large eggs
284ml pot buttermilk
90g butter - melted

GET COOKING

Preheat your oven to 180C.
Simmer the cranberries and sugar in a pan on a low heat for 7-8 minutes until glazed and glossy (stir frequently).
Meanwhile add all the dry ingredients to a bowl and mix well.
Blend the wet ingredients together in a seperate bowl and then add them to the dry ingredients - folding and mixing thoroughly.
Add the cooked cranberries once they have cooled slightly.
Drop spoonfuls of the mixture into large muffin tins lined with paper cases (approx 12) and bake in the centre of the oven for 20-25 mins (until the muffins are browned , spring back to the touch and a knife comes out clean).

TUCK IN!

Fight over who gets to lick the remaining muffin mixture from the bowl and leave the hot muffins to cool on a wire rack for as long as you can keep your paws off them!

Notes: To make them even more festive you could also add in some mixed spice and a few drops of almond essence and then top them with a few flaked almonds.
Next time I'm going to add a little marzipan to the centre of each one too! :-)

Chantal Denny-Harrow

Restaurant Review - Slug and Lettuce, Brindley Place, Birmingham, UK

2009-12-07T04:38:00.000-08:00

The Slug and Lettuce is a very popular bar / pub / eatery in the heart of Brindley place - they're really hot on the old marketing and they do a great range of offers if you sign up for their promo emails.
Dave and I took advantage of one of their Xmas deals - two Sunday lunches for £10 (as well as BOGOF desserts - which we discovered when we got there).

What I was eating:

M: Roast Chicken dinner - with roast potatoes, mashed potatoes, stuffing, yorkshire pudding, parsnips, brocolli, carrots and onion gravy.

D: Treacle tart with vanilla icecream.

As you can see from the pic above - the portions (we had the same) were huge!!! The roast chicken, rather than your usual quarter of whole chicken etc. was a double butterflied breast. It looked oven baked and a little dry but was surprisingly moist and tasty. Roast potatoes were lovely as were the veg and the gravy. I'm not a fan of frozen, mass produced yorkies though and the mash, although it tasted lovely and buttery, was more of a smashed potato (i.e. roughly mashed - or should I say very lumpy??!) which was a bit weird. The brocolli was al-dente and the parsnips although massive were very sweet and still had 'bite'.

I wish I hadnt had dessert really, because I certainly didnt need it - this was a massive main course that I couldnt finish. But the clever lure of BOGOF was too tempting to refuse so I indulged in the treacle tart and Dave had the cheesecake. I suspect the tart was from Brakes or similar. It was served cold (even though I had been reassured it would be warm) which I never really like. The pastry was pale and too soft, but the filling would have been quite lovely if it had been warmed through. It's a mass produced dessert - but it's what you come to expect.

In general the meal at £15 was fantastic value. The main course was piping hot, as were the plates and the pub always has a good buzz about it.

What always lets the slug down is the lack of staff. Those who are on duty are usually lovely and apologetic for the long waits. Our server was fab, always apologised for delays (that actually, in our case weren't very long) but we saw several tables who waited a very long time to get food and two that actually walked out!

Management - take note: EMPLOY MORE STAFF!!! especially if you're going to send out special offers to get people in!

All in all, our lunch met expectations. It was cheap, cheerful and fillling. What I would recommend are the cocktails. The Cosmo will knock your socks off and the Lime Mistletoe (lime vodka, pomegrante juice and appled juice) was a totally refreshing option to have with a roast. Lovely :-)

MY RATING: 7/10 (although I think we were luckier than most with the service - which could have made it 5/10 or lower).

Restaurant Review: Flaming Dragon, Broad st Birmingham

2009-11-27T04:50:00.000-08:00

The Flaming Dragon is a fairly new addition to Broad st. I think its part of a small chain in Birmingham now that includes the Dragon BBQ in Broadway Plaza. It's a cheap and cheerful buffet-style restaurant. We reserved a table for 6@ 7.30pm and went out with two of David's suppliers, one of his Manager's and his partner.

What I was eating:

S: 1 prawn toast, 2 chicken satay skewers, 1 pork spare rib, some crispy shredded beef.
E: 2 peking duck pancakes with all the trimmings, 1 prawn cracker.

M: Stirfried noodles, thai style noodles with a selection of different meats and vegetables including: chicken, beek, fish, pork, mushrooms, chinese cabbage, onions, brocolli & caulilower. (the plates are smaller than they look - honest!)

Now, there's no getting away from it - these types of restaurants are popular. They offer 'all you can eat' for what is an amazingly low price - so it's no surprise that on a Thursday night this restaurant was steadily busy the whole 2.5 hours we were there.

What I really like is that this place doesnt pretend to be something that its not and if you fancy something different, realise that £8.00 will never buy you an organic, gourmet, authentic Chinese creation, then its actually a super night out. The staff were friendly and attentive (Kevin was great) and it was warm, clean and had a good atmosphere. The wine (Zinfandel Rose) was cold, the food was kept hot and was well topped up, there was masses of choice and for 6 people, 3-4 courses, with 2 bottles of wine and other drinks it came to only £70!

What I didn't mention above was that the two suppliers we took out are from Shanghai (husband and wife team Vivian and Bing). We have known them for years and know from previous experience they're not fans of western food so we suggested this restaurant, kind of as a joke (thinking they wouldnt like it) but they were very keen to try it! It worried me a little as I'm aware that often in this country the Chinese food is a 'westernised' version of real chinese cooking. Having lived in China for a short while and tried many things - I can definately say that there is a massive difference in the food.

However, well done Flaming Dragon - because our guests tucked in heartily to 3 plates of food each and told us that the food was good!

For this reason MY RATING is 8/10 for a fun experience (providing you're not too obsessive).

Note: All of my healthy eating philosophies and approaches aside, there is just something I can't resist about these places and there is no doubt that whether it's the glutinous sweet sauces or lure of a deep fried crispy 'something' its feels naughty and it tastes gooood. The trick is to eat in moderation only.
Therefore my survival tactics include: Only ever selecting just one or two items that are deep fried, never having fried rice, always having plenty of the veg and picking out the pieces of leaner meat from the sauces. They're just small gestures of compromise that mean I can still enjoy a meal at a fun restaurant like this.

Eat Less Meat to Save the Planet and Your Heart? Ridiculous!

2009-11-26T02:38:00.000-08:00

We are now being advised to eat less meat - which will help to prevent climate change and have the happy effect of reducing heart disease as well.
I just couldn't resist sharing this story today - I find it totally ridiculous. The advice is flawed and the predictions extremely questionable!

You can read all about it here.

I find it really hard to believe that in 20 years time our demand for meat will be a massive 85% higher? I'd love to know how they worked that out... and what is the health claim linked to this call for us to reduce our meat-eating? psychological blackmail? a. its dangerous to suggest a reduction in eating meat - one of our main sources of protein (although I doubt anyone will listen to the 'advice' anyway) and b. if people eat less meat and eat more vegetables, beans and pulses instead, then there is going to be a lot more gas released by humans!... mmm

Chantal (off to have a roast chicken sandwich) Denny-Harrow

More Advice on Salt Intake - lower, lower, lower

2009-11-25T02:34:00.000-08:00

A news headline on Breakfast (BBC1 today) was all about (yet again) salt intake and how recent findings suggest that the daily limit as set by the UK of 6g could in fact be too high. The average people are consuming is 8.6g and ideally it is now thought it should be 4 or 5g in order to prevent fatal illnesses such as heart disease and strokes. Read more of their version here.
You can read a little more extreme (sensational) take on it from the Daily Express here.

My comment:
I've been advocating a 5g max daily intake for years now and it seems finally that the boffins are catching on! I only hope that yet more blame isn't put onto consumers though. We are getting sick and tired of 'do this, do that, don't do this, don't do that'. The stream of food advice is constant, sometimes conflicting and the food industry doesn't do anything to help us. I'm glad this report highlights the fact that food labelling is an issue because it's really only salt in processed / manufactured foods that we need to worry about - yet it can be listed as salt or sodium, per product weight or per 100g etc. It takes me an hour to go shopping and read labels and make comparisons every day and as a Weight Management Coach I do it for a living and still find it complex and time consuming! What chance does the time-poor consumer possibly have to 'digest' all the info thats thrown at them and then put it into practice. If manufacturers reduced salt we wouldnt need to worry. Chantal D-H

Another key thing here is how the hell does anyone know exactly how to calculate how much salt they're eating? Labelling is confusing at best and salt is pretty much hidden in every processed food you can imagine these days. Best bet? Eat fresh, natural food products that you have prepared from scratch yourself. Don't add salt to cooking or at the table and if you do, then use a low Sodium version such as Lo-Salt.

Winter Warmer Recipe: Butternut Squash and Rosemary Soup

2009-11-24T03:39:00.000-08:00

Butternut Squash and Rosemary Soup [serves 4]

Did we even have butternut squash 5 years ago?? Where did it come from? I don’t remember it being around when I was a child – or even last Thursday…

It’s a weird looking thing and I’ve got to say I’m not that keen on the hassle of preparing it – but its mighty delicious so I make the effort - and this soup’s a winter winner in my book – something to make on a lazy Sunday afternoon when your wife / hubby will insist on watching Easties / footie . :-)

GO SHOPPING

1 medium Butternut Squash
A few sprigs of rosemary
150g red lentils - washed
1 onion – finely chopped
2 cloves garlic - crushed
1 litre good vegetable stock
Salt and pepper to taste

GET COOKING

Halve, deseed and chop up the squash. Put it on a lightly oiled baking tray, season with S&P and sprinkle 2 broken sprigs of rosemary over it.
Roast the squash in the oven at 200C for 40 mins.
Meanwhile, add the lentils to a pan, cover well with water, bring to the boil and boil rapidly for 10 minutes.
Strain the lentils, add to a clean pan along with the onion, garlic and stock. Simmer for 10 minutes. Taste and correct the seasoning to your preference.
Add the squash (minus the bigger bits of rosemary) and simmer the whole soup mix for 25 minutes.

TUCK IN!

You can serve the soup as it is after this time or blend it smooth (I prefer to just give it a quick blast in the blender so that it still has a ‘rustic’ texture).
Pretty-it-up with a swirl of cream / crème fraiche and a sprig of rosemary.

Of course it’s great with doorstop wedges of freshly baked bread of any kind… I’m thinking home-made olive bread.

Tip: Unless you’re using a really big pan to make this – watch the lentils as they boil because they can rise up quickly and go everywhere (you’ll gather I’m speaking from experience.)

Chantal D-H xxx

Restaurant review - Strada ICC, Birmingham UK

2009-11-23T07:35:00.000-08:00

I absolutely love this restaurant - Strada. I don't care that it's a chain and I don't care what the 'gourmet' food critics say. I've never had a bad meal at this branch in the ICC, Brum and this one was no exception.

What I was eating:

S: Napolitana (hand-pulled flat bread) with tomato, anchovies, capers and black olives.

M: Risotto Capisante - with pan fried scallops on a bed of risotto with leeks, pancetta, lemon zest, chilli, white wine and basil.

As usual the bread (like a v thin-based pizza) was piping hot, crisp and very delicious. Not oily at all - which was great.

The risotto was just perfect. I'm always wary of scallops - they can be cooked so badly. But these, although small, were perfectly cooked - still very tender, moist and with that lovely delicate flavour intact. The rice of the risotto was the perfect 'al dente' and the flavour of each individual ingredient was discernable - which to me is an amazing piece of culinary brilliance. I could taste every aspect of the dish and yet the combination was perfect. My only slight critcism would be that with the pancetta already being quite salty it was perhaps a little overseasoned. However, I happen to like it like that. But I recogise that some people wouldnt. But the risotto was full of leeks (still crisp) and pancetta and the balance of chilli for a little heat was just right.

The meal got washed down with a large glass of their Pinot Grigiot blush - which I have to say went perfectly. Rose is a much malligned wine - although I think its coming back into favour judging by the wine lists I've seen recently and I'm glad. For someone who always swithers between red and white its a god send! and it goes with -well, pretty much anything really! Bliss! Long may it continue...

BTW - Dave had the lemon and rosemary seabass, with extra green beans. All cooked to perfection.

As ever, the ambience was chilled, contemporary, laid back yet efficient and the service was understated, yet considereate, I think it an aboslute basic to check how a patrons food is (as they do very pleasantly here) and yet it amazes me how many restaurants can't be bothered to do this.

For good value and really flavoursome food in a contemporary, chilled environment I would really recommend this restaurant. MY RATING 9/10 (and I dont give that often).

Tip - you can always make a dish lower in calories by asking for no oil, butter or dressing (or to have it served on the side so you can add it as you wish - they are very obliging at Strada.)

Chantal Denny-Harrow

Food Labelling Alert - 'Outdoor Bred' (Tesco)

2009-11-20T02:35:00.000-08:00

Just a quick note re some labelling I've seen this morning on some Norfolk Pork Fillet Medallions.

If, like me, you're trying to eat meat that's been reared as humanely as possible - then this is important for you to know.

On the front of a pack it can often state 'Outdoor Bred' which could conjure up images of free-range pigs happily snuffling about with lots of light, air and space.

However, when you read the back of the labelling - what it actually means is (and I quote): "pigs are initially raised ouside with their mothers, then moved to warm, dry, uncrowded barns."

So it's not quite as you may think.
However, it could be a lot worse - it could be Danish!

Food Review - Shimla Pinks (Indian), Broad st, Birmingham, UK

2009-11-19T03:10:00.000-08:00

For those of you who know Brum well you'll know that Shimla's moved (last year I think it was) from just further down the road on Broad st and since then they have reinvented themselves as a smart, cool contemporary hangout - with a new Executive Head Chef. And not before time, I think!
Meal was courtesy of Dave's biggest supplier - Shaeffler - with the company of Uve (?), Axel (?), Frank, Kate, Des and Duncan. Thank you guys - it was a lovely evening :-) (sorry about my poor German spelling).

What I was eating:

S: Mixture of house specialities such as tandoori mushrooms, pakora, bhaji and prawns along with poppadoms (their spelling) and mixed dips.

M: Chicken Jafrezi with mushroom rice and Peshwari Naan. Side order of green salad.

I really like the new Shimla's venue. The restaurant is quite spacious (was busy for a Wednesday night), its simple, contemporary, comfortable and quite classy. Oh, and the lights are slightly brigher that the old one so you can actually see the food and read the menu (which comes in a huge folder that you can hardly lift!).

So much good conversation was going on that I have to say I hardly took much notice of the starters - although the bites that I had seemed very lovely. Their onion bahji is one of the best I've ever tasted (large sliced, gently seasoned onions in a huge crispy ball of loveliness).
I've had the Chicken Jalfrezi from their sister takeaway outlet - SpiceLite and it's usually a little more flavoursome / aromatic. This one I had was more about the heat - but it was absolutely full of succulent pieces of chicken breast (more than I could eat) and as I was in the mood for something 'hot' (ha ha) it suited me fine ;-) Rice was lovely (although didnt warrant the extra charge for the one sliced mushroom). The naan I thought was unusually thin (they are more thick and fluffy in some restaurants) but I have to say I preferred it - it was delicious.

My green salad was a little odd though - and wasn't as described on the menu (should have been slices of fresh tomato, cucumber, onion and carrots served upon a bed of fresh lettuce). The addition of copious amounts of cold peas and whole green chillies was strange and I couldnt be bothered digging through them (for fear of a pea avalanche across the table) to get to the lettuce that was (presumably) hiding underneath!

Dave had the whole marinated sea bass (grilled over charcoal flames) which was quite a show stopper and kept him partially quiet for about 5 minutes!

The service team here now seem younger and more enthusiastic - if not fully intuitive yet (we had to keep on asking for things) but they were really pleasant and very patient with all of us wanting different things. The food did take a while to arrive (although it didnt bother our group - because it was a relaxed evening) and I got the impression this was because some items took time to be freshly cooked - which I far prefer. Plates were piping hot - which I love. Well done.

MY RATING: 7/10 - Great place for entertaining clients or friends - only a few tweaks needed.

Healthy eating tips when having a curry - always opt for chicken or fish tandoori dishes or those that are without sauces; plain steamed rice is fine and they often make a very thin tandoor-baked bread which is a healthy alternative to naan. Go easy on the lager / wine etc etc!

Restaurant Review - Le Marronnier - Lyon, France

2009-11-18T02:08:00.000-08:00

What I was eating:

S: Salad Lyonnaise (traditional) - Mixed salad leaves with bacon lardons, croutons, poached egg and (I think) a Dijon mustard dressing.

M: Pork fillet mignon with dauphinoise potatoes, julienne of mixed vegetables and a mushroom sauce.

The salad was simple and tasty (if a little unhealthy with the fatty lardons I had) and the main course was delicious - the pork was tender, the sauce was beautiful and the potatoes were creamy and garlicy as they should be. I would have liked more veg - but thats my personal preference. Its a rarity to have veg at all in Lyon...

Although the ambience in this little restaurant was good and the welcome was warm from (some of) the staff - I did notice that my salad appeared maybe to be a tourist version (vastly different from that served to French patrons).

So here is a tip to 'Le Marronnier, Lyon' - don't treat tourists (I suspect - particularly English tourists) like they're stupid - because we aren't! Our food easily rivals yours these days and we know much more about it!

Having said that, my main course was delish - so perhaps a momentary lapse on the starter??

MY RATING: I give you the benefit of the doubt and 6/10 :-)

You can read some French reviews here:

Au revoir!

Chantal D-H xxx

Foodie Food - Good Ole Cottage Pie

2009-11-17T05:15:00.000-08:00

Good Ole Cottage Pie (healthy version) [serves 4]:

While this meal will take a little longer to prepare – on a cold damp winter's evening it’s a little chunk of old-school cosy comfort food.

GO SHOPPING

Filling:

1 small pack lean beef mince or Quorn mince
2 medium red onions
Small Squeeze of garlic puree (or 2 freshly crushed cloves)
Large Squeeze of tomato puree
½ large punnet of mushrooms chopped / sliced
Good splash of Worcester sauce
Beef stock (made with gravy granules)
Freshly ground black pepper to taste

Topping:

5 small potatoes
¼ medium-sized swede
30g grated strong cheese

GET COOKING

Brown the mince in a pan with a little oil and then drain it in a sieve to remove all the fat – use same pan to sautee onions and mushrooms until soft. Add the purees, the mince, the Worcester sauce a little boiling water and some gravy granules to thicken (but don’t make too much gravy).

Chop the potatoes and the swede roughly into fairly small pieces (so they cook quicker), boil and mash vigorously until smooth (helps burn off a few calories before eating) – add the cheese if you want to.

Put the mince mixture into a pyrex dish / pie dish etc and top with the mash and score the surface all over with a fork (this will help it to go lovely and crispy). Bake high up in an oven at 200 degrees C for about 30-45 mins or until the top is crisp and golden brown.

Extra: You can also add mustard to the mash for more flavour or a strong cheese on top of the potato topping.

TUCK IN!

Serve with: Lots of any type of veg you like – I chose leeks and savoy cabbage.

Sacrilegious serving suggestion: Great with ketchup or brown sauce!

Chantal D-H xxx

See some of my TEA IN TEN recipes here.

Restaurant Review - Hotel Royal, Lyon, France

2009-11-16T03:07:00.000-08:00

NB - I'm not sure if this was the restaurant of the hotel or just one situated underneath it? I will update as soon as I know.

What I was eating:

M: An unusual dish comprised of seafood and shellfish with sauerkraut and what tasted like a lobster bisque as a sauce??

D: Classic Crème Brulee (eh bien, when en France...)

I loved the fact that on entering this restaurant there was what looked like a small kiosk where a fishmonger was preparing fresh fish and seafood – along with an open water tank where presumably fresh (alive) fish and crustaceans were kept (weren't any swimming about though!).

The service was lovely – very friendly – although helped by our hosts knowing one of the waiters.

Our hosts ordered a speciality of the restaurant – a gigantic platter of mixed pork products – various types of sausages, roast pork slices, ham hocks etc. served on an alpine-proportioned mountain of sauekraut!

It looked amazing – but my dish was more to my taste – it included salmon, a white fish, mussels, prawns. The prawns were most definitely fresh – firm and still with that sexy, meaty crunch to them. I love crustaceous finger food – its so satisfying to break into when its good. Messy yes – but thats half the fun!!

The combination with the sauerkraut and the sauce was amazingly good - it took me by surprise!

But the crème brulee – ah non, non, non. What a shame – slightly overcooked and therefore grainy (like scrambled egg) and not the smooth orgasmic experience it could have been. So a surprise, but not in such a good way.

I'd recommend that if you're ever in Lyon then you could do worse than try this restaurant – go if only to marvel at - a. how much pork one person can be served in one dish b. how French food can appear very Germanic...

MY RATING (if dessert perhaps had been different then 8.5/10, mais pour moi 7/10.

Chantal D-H xxx

Why do we let Food Manufacturers Dictate to us?

2009-11-16T02:02:00.000-08:00

Parents could be packing more than 12 teaspoons of sugar into their children's lunch-boxes by giving them snacks designed for kids, a consumer campaign group has claimed.
Read more here.

I'm not a parent but I can hear parents all over the country groaning yet again - because they are taking the flack for feeding their children unhealthy foods - yet again. But although I'm not a parent I'm quite sure if I was I wouldn't have the luxury of time to spend trying to fathom all of the miniscule labelling on all of the foods I buy... Point is - manufacturers shouldn't be producing such adulterated heavily processed foods for kids in the first place. Of course they do it so the kids won't learn to cook - they want them to become lifelong consumers. Parents - what you CAN do is to encourage your kids from an early age to eat healthier snacks. Fruit, veg, nuts, seeds, yoghurts etc. - there's little preparation or label reading needed for items like these. Your kids will get the nutritional value they need and manufacturers will have to take note.

Chantal D-H

Cafe review - Caffé Nero – Harborne, Birmingham WM

2009-11-15T01:18:00.000-08:00

This place is always busy and loud – but I quite like it and they make a fab Mocha. It’s a little treat… but I decided this time to see exactly what my treat added up to.

What I was eating / drinking:

Regular Skinny Mocha (with 1 sugar)
Half a LF Orange and Cranberry Muffin (shared with Dave)

Mmmm – makes interesting reading.

You can check our their nutritional info here.

The low fat muffin still contains a whopping 24.5g of sugar and nearly 10g of fat. Sure, it’s better than having a whole blueberry muffin (like I used to) and it saved me oodles of kcals but still a hi cal treat (337kcal)! Could have had a whole nutritious meal for that!

Still – it was rather lovely…the coffee was delicious and the muffin was really orangy and moist.

It’s good to know the figures sometimes and it’s good to forget them sometimes!!!

For a coffee break - MY RATING 8/10

Chantal D-H xxx

Jamie Oliver O O O Oh why the hell do you need all this salt?!

2009-11-12T02:01:00.000-08:00

I have always loved Jamie O and some of the campaigns he's started have been really admirable - but if you've ever seen him cook this salt story will be no surprise - cos he adds tons to everything!!!

Jamie Olivers pasta sauces contain more salt than 10 bags of crisps!

Jamie O O O O Oh what the hell are you doing mate????? leave it out - gorgeous, pukka, fresh food ingredients dont need it!

Govt guidelines state we need less than 6g salt per day - I would say 5g is plenty and yet you add that alone to one watercress salad!! yes, salad!!

I love you - but I fear we may fall out over this... and that makes me very sad :(

Chantal D-H

Breakfast worth getting out of bed for...

2009-11-11T07:37:00.000-08:00

Bagels with cream cheese and blueberries.

Halve and toast a plain (or cinnamon and raisin) bagel and spread with 1 35g tub of extra light Philadelphia cream cheese then top with some freshly crushed blueberries (about a quarter of a small punet) and drizzle a little honey over it.
(1 bagel per person)

Mmmmmm

Food review - 'Circle' Restaurant - Birmingham Hippodrome

2009-11-10T06:11:00.000-08:00

We had dinner here before the fabulous Rocky Horror show :-) It was a shame but the restaurant was unusually quiet (about a quarter full) - maybe a sign of the times or perhaps the nature of the show - because I think people were at home busy getting dressed up!

I was eating:

smoked salmon and chilli prawn parcel with lemon and caper dressing
roast fillet of pork with chorizo dauphinoise, braised red cabbage, apple chutney and calvados sauce

im not actually a fan of large amounts of smoked salmon and for some reason i envisaged a filo parcel filled with salmon and prawns but it was a large helping of prawns wrapped in several slices of salmon - far too much for me so i gave half to Dave to finish! the chilli was a nice touch - quite subtle though, but i didnt think the prawns were great quality...

the pork main course was a mixture of good and bad for me. the pork fillet was a generous portion and delicious. very tender. the potatoes were also great and not too much unhealthy chorizo! the cabbage was lovely and although i know its traditionally braised with sultanas or currants i wish it was mentioned on the menu. the apple chutney also contained copious amounts of the dried fruit and i didnt like this - but that comes down to personal preference. i couldnt taste the calvados really but the gravy was lovely.

we also shared a portion of brocolli (sans butter).

The food is generally very good here - generous portions, tasty (if a little overseasoned) and the service is friendly and efficient. The staff were particularly helpful in enabling us to customise Dave's food to make it low fat.

The house rose wine was good and the coffee was lovely :-)

To keep things healthier share the salmon starter, opt for the mussels as a starter (minus the dressing) or chose the baked haddock for main (minus the oil).

MY RATING: 7

Inspirational weight loss - I hope...

2009-11-10T04:52:00.000-08:00

Wow - what a great example - Rebecca looks just fab (having lost an amazing 12 stone!) and more importantly she will now be so much healthier. I'm so pleased that she seems to have achieved this through steady and consistent weight loss through healthy eating and without resorting to a ridiculous fad dieting regime or even surgery. With Xmas and New Year coming up this is an ideal story to inspire. Well done!

Chantal D-H

http://www.dailymail.co.uk/tvshowbiz/article-1226594/Casualty-star-Rebecca-Wheatley-loses-12-STONE-shame-wedding-photos.html

Chantal Denny Harrow on: Food ...

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