Tuesday, 17 January 2017

Menagerie Restaurant & Bar, Manchester Review

It has been awhile since I have updated this blog but I gotta let people know how bad this newly(ish) opened restaurant is.
The waitress was very unwelcoming and gave us attitude while we were ordering our food. Well that was a great start right, definitely not what we were expecting from a fancy restaurant. We ordered 4 starters to share between us - 2 X pan fried scallops, crab donuts and deep fried mac n cheese. The scallops were small and ruined by overloaded coriander, crab donuts were dry af and deep fried Mac n cheese was bland.
I had crab spaghetti for main and again, plenty of coriander but still couldn't cover that horrible fishy taste. We couldn't trust the dessert after those horrible starters and mains so we decided to just order one matcha crepe to share, it was the same waitress again she said 'you know matcha is green tea right?' Do you think we are stupid or something????? And we were right, the crepe wasn't even crepe, it was some soggy pancake that tasted like it has gone off, one of my friend felt sick eating it. We complaint to the manager all he said was oh yeah it doesn't look right then walked off with the dessert, didn't even come back to us and explain what was wrong with the dessert nor apologise. I am gutted I didn't take a picture of that piece of shit!!
The only turned over for the night was they had pole performance which the staffs didn't even know about it.


Food 
Service 
Ambience ★ (Only for the dancer!)
Value 

Saturday, 19 March 2016

Phở Gà - Chicken Pho Noodle Soup Recipe


PHOOOOOOOOOOOOO is my absolute all time favourite dish! Seeing as I crave it all the time, I've decided to just make it myself. Special thanks to Mama Le for the recipe - I defo need a Vietnamese mum in my life xD

(A)
1 whole chicken
1 whole onion, roasted and cut in half
chunk of ginger, unpeeled and roasted
whole coriander seeds
whole cloves
whole star anise
rock sugar
salt


(B)

1 pack of dried rice noodles
bean sprouts, washed
Coriander, washed
lime, cut into 4 wedges
Spring onion, chopped

Fish sauce

Method:


1. Place the chicken in a large pot and add cold water. Bring to a boil over medium-high heat, reduce heat so water is simmering vigorously and simmer for 5 minutes.  Remove the pot from heat, drained and wash the chicken again. 


2. Doing this you can clean the chicken and get rid of the blood.


3. Put all the spice into a soup mesh bag.



4. Add chicken,onion, ginger and all of (A) to the pot and cover. Turn heat to high - let it come to boil, then immediately turn heat to low. The longer you boil it the better it will be, I have boiled mine for 7 hours.



7 hours later..



7. Before the broth is ready, soak the dried pho noodles in warm water for about 30 minutes to rehyrdate them. Chop up your condiments and have them ready. 


8. When your broth is done, strain it through a fine mesh sieve and skim off any excess oil. Taste the soup for salt and add more as necessary. Bring the stock to a boil. Drain the noodles and add them to the stock. The rehydrated noodles will cook in a matter of seconds, so a couple swishes is all it takes. Split the noodles between bowls and top the garnishes.

Saturday, 31 October 2015

Zombie Brain Cupcake




Hellloooooo! Halloween has always been my favourite festival, what are you guys planning to do tonight? Today's video is gonna be a bit spooky so beware before you watch it :P 

First of all you will need to make some red velvet cupcakes:

Ingredients:

60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar
Method:


1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Beat butter and sugar on a medium speed until light and fluffy.Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
3. Spoon the mixture into 10 paper cases and bake in the preheated oven for 20–25 mins. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
4. Meanwhile you can start making the cream cheese frosting; Beat 300g icing sugar, 50g unsalted butter, 125g cream cheese and few drops of red food colouring together with a electric mixing. Place it in the fridge before use. To prepare edible blood: Mix 1/2 cup syrup and 50ml liquid food dye together in a stain safe bowl.



5. When the cupcakes are cold, pipe the frosting on the cupcakes. Starting at one end of the cupcake, pipe (10/12 tip) up and over the mound, and around the outside edge, meeting back up with the starting point. This will be one "hemisphere" of the brain. Repeat for the other hemisphere. Fill in the outline with a zigzag motion, until the brain is complete.

Thursday, 15 October 2015

Eggless Chocolate Mousse




This is a very easy, rich and delicious where you can make it in 20 minutes. This recipe contains no eggs or gelatine and you can serve with whatever fruit you like.

Ingredients:

100g 70% dark chocolate (you can use milk chocolate or white chocolate)
200ml Whipping cream
1 teaspoon sugar (add more sugar if you prefer sweeter mousse)

Method:

1. Break chocolate into small pieces into a heatable bowl.
2. Add whipping cream to the chocolate.
3. Melt them in the bowl over a pan of simmering hot water until chocolate melt.
4. Put the mixture into another bowl and start whipping it until the mixture gets thinker.
5. Pour the mixture into serving glasses and leave them in the fridge for 3 hours.
6. Decorate with whipped cream and garnish with grated chocolate.
7. Serve chilled.


Wednesday, 14 October 2015

No bake oreo cheesecake



Ingredients:

Base
12 Oreo cookies
15ml Melted butter


Filling

200g Cream cheese

3tbsp confectioners sugar
Half of gelatine sheet 

1tbsp cold water

300ml Whipping cream

8 Oreo cookies


Decoration

Oreo


Method:

1. Add 12 Oreo cookies to a food processor or the tool of your choice, crush them up until then turn into sand consistence.

2. Add in 2 tbsp of melted butter. Mix it together until it resembles a wet sand. 

3.Add it to the bottom of a spring form press it down with a spatula. Leave in the fridge to chill

4. Add the whipping cream to a mixing bowl, beat it until it doubles in volume and peaks form.

5. In another mixing bowl, put the cream cheese and confectioners sugar together, mix until it's well combined and creamy. Add the whipped cream to the cream cheese mixture and beat it together.

6. Break up the some oreo cookies into tiny bits and melt half gelatine sheet with 1 tbsp water then add it into the cream cheese mixture; Fold everything into the mixture.

7. Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a spatula and top it with bits of Oreo cookies.

8. Place it in the fridge and chill until it's set. This should take 5 to 6 hours but overnight will be better. Serve and enjoy your no bake Oreo cheesecake.


  Deep fried oreoOreo Tiramisu
Oreo Cheesecake            Deep Fried Oreo                   Oreo Tiramisu

 Oreo Tiramisu Pie Oreo Serradura
Oreo Tiramisu Pie           Oreo Serradura

Saturday, 16 May 2015

Quick Braised Salmon and Lettuce


Quick and easy dish for a lazy day.

Ingredients(Serve 2):

1 cube of butter
Half of an onion, chopped
1 clove of garlic, chopped
1 small carrot, chopped
1 chicken stock pot
2 skinless salmon fillets
Pinch of sea salt and black pepper
Half of iceberg lettuce, trimmed and chopped
Chopped rosemary

Method:

1. In a large pot, melt butter over medium heat, add garlic and onion, cook for about 2 minutes. Add carrot and chicken stock pot and cook until the onion has softened, stirring occasionally.
2. Season salmon fillets with salt and pepper and add to pot, cover and cook for 3 minutes.
3. Add lettuce, cover and cook until lettuce is wilted and salmon is cooked through(about 8 minutes). Sprinkle with chopped rosemary, serve with broth if desired.

Saturday, 9 May 2015

Green Tea Waffle Honeycomb Ice Cream Sandwich


Waffle to begin an indulgent weekend.

Ingredients(Serve 2):

200g Flour
1tsp Baking powder
3tsp Green tea powder
1 Egg
Pinch of salt
50g Light brown sugar
10g Butter (Melted)
200ml Milk
2 scoops Honeycomb Ice cream(or any other flavor)

Method:
1. Preheat waffle maker.
2. In a large bowl combine flour, baking powder, green tea powder and salt. In another bowl, beat egg and brown sugar until fluffy, then beat in milk, and melted butter. Stir the wet into dry until just moist. Do not over stir the waffle batter. Brush the waffle maker with a little melted butter and cook it until brown.
3. Put the ice cream in the middle of the two, serve with toppings of choice, I served mine with whipped cream and honey.