Yoga and wine and all things fine...

Waiting in line for the Graham Norton show. My sister managed to get audience tickets after request after request. I don't think I have ever watched a full episode. I don't know the format of the show or what the red chair was until last night, but I am looking forward to the Kasabian performance and I do actually know the guests. (Samuel L.Jackson, Keira Knightley and Jenson Button).

I haven't had a television for 8 months, nor do I feel like I need one but I feel should have one. So I bought one. Just in time for the World Cup festivities that I may follow. The question of buying materialistic items versus investing in experiences has cropped up a lot around me lately. More likely though, it has always been around but I simply notice it more now. My restless notions putting me in a predicament of furnishing my flat vs well, not furnishing.

One is deemed worthy and the other just a desire to own an item. It simply boils down to perspective, which changes all the time. For everyone. What matters most and more for one person may be the same as what matters least for another. #choices #firstworldproblems 

I have been doing a lot of yoga lately. It is my reprieve and my time for just me. For an activity that began for purely the physical benefits and challenges it presented, I am slowly realising the mental benefits that are all encompassing. Again though, the question has come up. For an activity that has evolved since I don't know when and provided a pathway to spirituality via a means other than religion, it can be an expensive activity in this city. There are cheaper ways to partake in the activity, free classes, trials at yoga studios all around the city and of course, self practice at home. However, to stay devoted to just one studio usually comes at a price. 

I did, however, manage to attend a very enjoyable free morning yoga class held on the rooftop of One New Change this week. The sun was shining, slight breeze and the view of beautiful St Pauls after savasana. It is Also the venue of a popular rooftop bar in the summer. Where downward dog meets downtown demons.

Consumerism is all around us, that we can't escape. Nor do I think we really want to. Not completely anyway - as I don't think it is possible. Unless we are willing to trade in all our Apple products and switch off from the world around us and hide away in a remote location with nothing, but all that we need.

The desire to be less materialistic is at the forefront of my mind. To have more experiences - travel, try new things, learn new skills, see your city, country, world and friends through different lenses (Canon perhaps?) is important for the memories that it creates. Memories and moments last and revisit every few days, months, years - for the rest of your life. If you have a good memory. Whereas my materialistic purchases don't usually survive much longer than a drunken night. Two, if I am lucky!

However, that is me. It is hard to find that balance and some days I try harder than others. Some days I don't need to try and others I rationalise a little bit more than my normal. Which is, a lot.  

Some days I really do need that new Zara top for Summer ;-) 

Hainanese Chicken Rice

Hainan Chicken Rice

I had been craving this for awhile and so we took a trip to C&R in Chinatown last week, only to find it was closed for renovations. So post Bikram yoga session on the weekend, and bundles of energy, and seeing a friend's istagram feed from Singapore, I suddenly had the urge to cook this. Not eat it, just make it. I have made this several times before and I think the most important part is the rice. Some think it the chilli-ginger sauce or the silky chicken but I think the rice, followed by the sauces. I could eat that without the chicken. Recipe adapted from how I have made it in the past and also from the Rasa Malaysia site. Measurements are more estimates and you can adjust to taste!

Hainanese Chicken Rice (Serves roughly 4)

Ingredients:

For the rice

3 cups uncooked washed rice
vegetable oil (or your preferred oil)
4 cloves finely chopped garlic (more if you like - I used a food processor to mince the garlic and ginger to make enough for the rice and the sauces all at once, guestimates will do)
Chunk of ginger, cleaned and bruised

Excess chicken fats (optional)

1 & 1/2 tsp salt roughly

chicken broth to cook

For the chicken and stock

1 whole chicken, or chicken pieces and additional chicken bones
few big chunks of ginger, cleaned and bruised 
5-6 stalks of shallots, washed
1 carrot, roughly chopped

few tsp salt

I added two dried honey dates (used alot in Chinese soups, imparts a sweetness)

For the soy sauce (mix)

2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil

For chicken rice chilli ginger sauce (Blend altogether)

Few birds eye red chilies
Few cloves of garlic
Chunk of ginger
1 tsp salt
1 tsp sugar
few tbsp chicken broth
few tbsp of lime juice or rice vinegar, to taste

Variations of shallot oil, with or without ginger

1. Heat some oil, add some chopped shallots, salt and sesame oil 

2.Mince shallots, ginger, salt together. Heat some oil and pour it on top of the mixture.

Method

For the Chicken

1.Clean the chicken and if using a whole chicken, stuff some ginger, garlic into the cavity and rub with salt. If using pieces, add the ginger and some garlic, shallots to the pot, alongside the chicken bones. Add some more salt to season as necessary.

2. Bring water to the boil, add the chicken and reduce to low simmering heat and let the chicken simmer for about 40-50 minutes (or longer if necessary). Low heat will keep the stock pretty clear and prevent the chicken overcooking. Remove and submerge in cold water to stop the cooking process. Some recipes say to poach the chicken to give it a warm bath in order to get the silkiness. Next time.

For the Rice

1.Fry some of the mince garlic and ginger, make sure to not brown, then add the uncooked rice with some salt and fry until fragrant.(Note, I have in the past trimmed the excess fat from the chicken and fried this with the rice to give it more flavour, but if the stock has enough oil and flavour you can skip this, I skipped this time).

2.Cook rice as normal in the rice cooker, adding the chicken stock from the chicken with some additional salt. You want to scoop the top oily parts of the stock which is full of flavour and will give the rice the nice oily, chicken flavour.

To Serve

Chop up the chicken into bite size pieces and serve alongside the rice, with some sliced cucumber, accompanied by the ginger/shallot oil, chilli/ginger sauce, some soy sauce and a bowl of both with some coriander.

Seems long but is a very easy recipe! Enjoy!

On a high on a high.. There's nothing more to it

It has been on the bucket list for awhile. Running through the vineyards of the Medoc region, sampling wine out of proper glasses (some), eating oysters, steaks, cheese in fancy dress. Wanting to do this in previous years but having never run as much as I have in the past year, it never eventuated and I wasn't sure what to expect after so long. It surpassed any preconceptions and turned out to be an amazing experience.

The party began the previous night in a chateau of the region, a big marquee was set up, tables were set and baguettes and bottles of wine at the ready. It was the 'Mille pâtés' - thousand pasta party, of the night before with the excuse being you needed the carbohydrate fuel for the next day. An excuse it surely was. To drink that is. Two magnums and a bottle of wine for every 6 or so people meant in effect bottomless wine. We weren't there to get drunk though, just have a good time and that we did. Plentiful food, Congo lines to the tunes of Sweet Home Alabama - which I think was heard repeatedly during the course of the marathon also. Nicely rounded by a display of fireworks.

Retreating to bed past 1am and knowing we had to be up in a few hours, I was already feeling the pain. With our 5am wake up call though, a little more excitement followed. Science fiction was the theme of 2013 - the 29th edition. Our last minute efforts left little to be desired and vowing to be more organised for next year - 30th year.

With a plan to start drinking after running the first half marathon, this plan failed upon the first wine stop, which was less than 2kms into the run. It was going to be a long day! It ended up being the perfect way to enjoy the race, no pressure, no time constraints, just a view to enjoy all the wine stops, food stops, atmosphere, music and view that greeted us every km of the way. Every km there was something. If not a wine stop, then a food and water stop, if not that, then music. Unofficially, the locals with foie gras, saucisson, baguettes and various other treats! The coca cola was much welcomed! The little local kids, older men and women cheering and chanting from the sidelines and calling out your name was simply amazing (Allez! Annie). Was I running that slow?

With the amount of wine on offer, I am surprised that we didn't see any disorderly behaviour. Guys carrying plastic bottles and wine glasses whilst running yes, Germans running with a cart of beer for they did not fancy wine, but, no worst. I guess it was a marathon that commanded some order after-all? Unlikely to be the reason. 

The official food stops began at about the 37km mark- oysters, steak and ice cream. At the 41km mark there was a sign 'Le beaute finalement' (or something like that) and a mirror, and also an offering of face painting. I guess it was your last chance to pretty yourself up for the cameras when crossing the finish line. Nice touch.

It the end we took 6hours 22minutes. The official cut off time before roads to open and you get your wine in a wooden box was 6h30mins. I do imagine you would still receive the wine. Could you walk it? Not really. We walked parts but not the whole way. When we were running it was probably at the 6-7min/km mark, often slower. Can you bike it? There were people entering on some of the roads on bike but you can't bike the whole way.

The final touch that was ever so welcoming was the showers set up with hot water in Paulliac after the race. Oh and the delicious fresh canneles and foie gras stands. #yum#ouch#cantwaittodoitagain 

What other marathon map has the wine and food stops as key markers of the route map.

Summer lovin.. had me a blast..

I have a somewhat distant summer on my mind. Reflecting on the long nights, 30 degree heat, cold wine glasses and bare skin. Rain is falling on the window pane and it is hard to imagine that this was just last week. Hello Autumn. I look forward to no longer having to decide between choosing the lesser evils for I know most my friends will retreat into hibernation mode. You know who you are ;-p. 

Of the beautiful summer we had, alot of it seemed to be spent eating. Yes, as expected. Pop-ups, markets, burger joints, street food traders - all of which seemed and seems to be the current trend, the way to start a business in this food obsessed world we live in. 

So we sampled a few, Bobs Lobsters - a tasty lobster roll and hearty lobster mac and cheese served from a red VW van was ever so charming. Just don't have a few bottles of wine before.

Disco Bistro N1C - pop up burger and roller disco joint serving burgers, shakes, perfect fries, fried chicken wings and alcoholic shakes. Stick with the burger and fries and you can't go too wrong. The vegetarian option is for hardcore fried cheese lovers only.

BBQWhiskyBeer - at the Wargrave Arms Pub in Marylebone. Winner of Ribstock 2013 for their beef rib. What does that mean. I might create an award for something cool and edible. It will be very subjective. Who wants to enter? The BBQ dishes here were tasty, definitely for meat lovers, chicken wings were agreed by some to be best in London (i am not sure how many have been sampled). Although, heavily contested, apparently TGI Fridays is better. It will be on next years round up of summer tastings. ;-p

Buns, buns, buns - the new obsession that will be! Momofuku slow cooked pork belly buns were what started it all. At least for me. Soft and pillowy steam buns filled with various fillings, but pork belly definitely the original. Bao Buns popup at Netil Market with preserved cabbage and pork belly was right on. Like the Chinese clay pot dish in a bun. Also sampled Yum Bun but no comparison. Sexy buns!

Kimchee Cult - if you like Kimchee and if you like burgers, well, you get both in this. Juicy!

Ok there were more, there will be more but I feel my arteries clogging up writing this. In a world where we are so fixated on health and eating well, we also like to indulge. Or maybe that's just me. Doesn't anyone serve healthy food anymore? Where do I find healthy, tasty food that would be more conducive yet still appealing to post running fuel? Maybe that will be my calling. For now, lets see what the new season brings. Excuse the photos. Streetfood isn't meant to be pretty.