Cookery School Blog

Sweet Mandarin Cookery School for 14-16 year olds – Irlam Youth Forum Centre

sweetmandarinchef — Thu, 15 Jan 2009 04:08:31 +0000

Teenage students are mesmerized by Lisa's knife skills as they watch the demonstration

Three teenagers learning to cook Chinese dim sum at the Sweet Mandarin Chinese Cookery School with Lisa Tse

: Lisa teaching 14-16 year olds at Irlam Youth Forum Centre how to cook Chinese dim sum and cuisine.

SCHOOLS VISITS – FOOD TECHNOLOGY
DIM SUM MASTERCLASS
Sweet Mandarin Cookery Courses – Workshops / Demonstrations

Lisa Tse has been visiting schools around the North West, USA, Asia and Carribean teaching Year 7 – 13 the art of making dim sum and the history of dim sum during the food technology classes.

Explained Lisa Tse, co-owner of Sweet Mandarin with her sisters Helen and Janet: “We are really excited to be working with schools. We’ve put together a workshop that will give the students hands-on experience of how to make authentic dim sums and learn a bit about Chinese culture and food. The students will also end the workshop with a fruit origami.

Said Fay Flatt (Arts Officer at Irlam & Cadishead, Irlam Youth Forum Centre): “When my students heard about the opportunity to train with Lisa Tse from the Sweet Mandarin Cookery School they were so excited. Lisa is an excellent teacher and mesmerized the students”

One of the students reported that “learning how to cook dim sum and understanding about Chinese food was brilliant. I wish every food technology class was taught by Lisa.”

INVITE LISA TSE TO YOUR SCHOOL

- Learn the art of dim sum
- Learn Chinese Culture and food
- Learn Chinese New Year food and traditions
- Assembly Guest Speaker – Motivational Talk
- Prize Giving Guest Speaker – Motivational Talk

To book Lisa Tse please email sweetmandarin@gmail.com

COSTS

There will be a cost of £20 / student that participate in the class. (Secondary Schools only)
Payment must be settled before or on the day. Please make cheques payable to Lisa Tse

- Maximum class size is 15.
- Ingredients need to be provided for the class ( full list will be provided)
- Expenses must be covered also.

Chinese Cooking School – How to turn an apple into a swan

sweetmandarinchef — Thu, 15 Jan 2009 03:52:07 +0000

Lisa’s love of cooking and of the creative process of her art keeps her always interested in giving demonstrations and teaching others. Lisa is the head chef of Sweet Mandarin and teaches fruit origami in her cooking series taught at the Sweet Mandarin Chinese Cooking School.

Mr Drake's swan (I'm very impressed with all my students and I bet your friends and family will be impressed too!)

: Mr Drake having a go at fruit origami at Sweet Mandarin’s Chinese Cookery School (Mr Drake made a superb swan)

: More students learning the secrets of fruit origami with Lisa Tse’s easy to follow instructions

: Students at the Sweet Mandarin Chinese Cooking School learning how to carve fruit origami

Have you ever wanted to create an amazing centre piece for a dish or for a birthday cake? Lisa, the head chef and teacher at the Sweet Mandarin Chinese Cooking School is always creating new dishes and presentational displays, which she shares with her students. Lisa has represented the Sweet Mandarin Cooking School in the Caribbean, across the United Kingdom and in China and has recently been nominated by Hi-Life Diners 2009 in the Best Manchester Restaurant category. Lisa’s passion is teaching her students – adults and the youth how to carve amazing fruit origami – turning a cucumber into a cute frog, turning carrots into ornamental flowers and turning an apple into a breath-taking swan. Lisa teaches cooking schools and home economics the art of dim sum and fruit origami and has been giving demonstrations at local fairs, exhibitions and events in conjunction with local Governmental programmes and the Department of Cultural Affairs.

Lisa has developed a special way of teaching this ancient art of fruit and vegetable carving based on her understanding of the particular problems students of all ages have when they begin to work with their knife. She believes that learning to carve fruit and vegetables info beautiful flowers and other forms is not difficult; but one must first understand the concept behind the basic forms and second, learn to use the knife correctly to cut away one part and leave the other parts.

For more information on how to book your place at the Sweet Mandarin Chinese Cookery School go to www.sweetmandarin.com

Chinese Cookery School “I love Chinese food even more now!”

sweetmandarinchef — Thu, 15 Jan 2009 03:19:20 +0000

Mr Drake is on the right with his bowl of Chicken and Sweetcorn soup which he made himself at Sweet Mandarin Chinese Cookery School

Mr Drake mastering the woks at Sweet Mandarin Chinese Cookery School

Mr Drake is an excellent chef and we had a lot of fun exchanging cooking tips! He told me he loves Chinese and Thai cuisine, but after the Sweet Mandarin Cookery School, Mr Drake “Loves Chinese food even more now!” Mr Drake learnt how to cook 6 suppers on a fixed budget, spicing up the dishes for dinner. What did you think Mr Drake? The response, ”Excellent! Maybe I can open my own restaurant ?” replied Mr Drake chuckling as he tasted his Chicken and Sweetcorn soup “Not bad if I say so myself. Tastes like the real thing!” I’m looking forward that dinner invite Mr Drake!

Best Wishes and Sweet Dishes to You and Your Family

Lisa

Book your place on our Chinese Cookery School – Email: sweetmandarin@gmail.com or call Lisa Tse 0161 832 8848

For more information see www.sweetmandarin.com

Availability: January is full. We have availability from February 2009 – every Saturday morning at Sweet Mandarin

Address: Sweet Mandarin 19 Copperas Street, Design House, Northern Quarter, Manchester M4 1HS

Chinese Cookery School – Sweet Mandarin Is Proud of Her Students and Vice Versa

sweetmandarinchef — Thu, 15 Jan 2009 02:47:58 +0000

“As family meals seems to have become pushed aside by a barrage of ubiquitous fast food and drive-thru restaurants, Lisa Tse of Sweet Mandarin emerges with a welcoming food philosophy of cooking healthy delicious meals and gathering the family back to the table. Operating from her modern wok fired restaurant, Sweet Mandarin in the Northern Quarter, Manchester, Lisa Tse continues a popular series of cooking classes that seek inspiration from a bevy of local world-class producers. The masterclass may well begin a session with a literal and culinary trip to the Silk Road learning how dim sum was created before actually learning the secrets of making dim sum. There was also some delightful party tricks to take back to the home kitchen. From the hands-on task of preparing the produce, learning knife skills, calculating the food budget and wok technique, a number of succulent stir fries and Chinese dishes were miraculously russled up during the masterclass.”

sweetmandarinchef — Sat, 10 Jan 2009 21:02:17 +0000

Every morning, I wake up in the most unconventionally beautiful, cosmopolitan city with a population of about 2.5million, Manchester. On the table are green tea leaves, PG Tips teabags, soy sauce, mango chutney, Heinz ketchup and Warburton bread – resembling the mish-mash of cultures that we’ve grown up with in Manchester.

My family have been living in Manchester since the 1960s and my grandmother set up one of the first Chinese restaurants here – a testament to the entrepreneurial spirit of those who have made Manchester their home. I now run a Chinese restaurant called Sweet Mandarin and my favourite part of the week is weekend brunch. When I meet my clients (now friends) for brunch at Sweet Mandarin, we’re eating for Manchester. Why not? Its unlimited dim sum thanks to yours truly because I want people to share those magic moments together. Its a place to catch up with friends, a place to relax and recharge after shopping and more importantly for families its a great place for reunions (we even have a baby chair!).

Manchester has everything but the beach and is large enough to be noticed; with the UK’s largest university, an international airport with 22 million passengers, a symphony orchestra, a Chinatown, the largest retail area in the UK (including Harvey Nichols and Selfridges) and two premiership football clubs . Perhaps then not surprisingly, Manchester has been dubbed the capital of the North. We are a friendly bunch, unpretentious and not afraid to have a laugh. That is why I love Manchester and am proud of my Mancunian roots. At Sweet Mandarin, we welcome you to our world.

Best wishes and Sweet Dishes to You and Your Family

Lisa

Website: www.sweetmandarin.com

Tel: 0161 832 884 to book

Address: 19 Copperas Street (off High Street), Design House, Northern Quarter, Manchester M4 1HS

About Our Weekend Brunch: No catch. Just delicious dim sum without breaking the bank. We serve unlimited dim sum on Saturdays and Sundays from 12 – 4pm for a tenner. Bon appetite….. don’t forget to try the crispy won ton (pictured below).

Patrick Swayze – A Fighter Against Cancer – A Dish to Remember (Thanks Mum)

sweetmandarinchef — Wed, 07 Jan 2009 00:17:49 +0000

Remember Your First dance. Your First love. The time of your life. And that famous phrase “No-one puts baby in a corner”? Heart-throb, actor Patrick Swayze, the Dirty Dancing star has told of his fear as he battles pancreatic cancer.

“Yeah, I’m scared. Yeah, I’m angry. Yeah, I’m (asking), ‘Why me? You can bet that I’m going through hell, and I’ve only seen the beginning of it.”

But the Dirty Dancing star said he would beat the cancer: “Watch me! You watch what I pull off!”

Patrick, you were my hero during my teenage years when I sprouted an afro perm, pastel huge glasses and a tracksuit. I will be praying for you and writing a series of recipes to help you battle cancer.

Pancreatic cancer is a malignant tumour of the pancreas. Each year in America, about 37,680 individuals are diagnosed with this condition and 34,290 die from the disease. In Europe more than 60,000 are diagnosed each year.

FIGHT CANCER WITH FOOD

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn’t a single element in a particular food that does all the work. The best thing to do is eat a variety of foods. The following foods have the ability to help stave off cancer cell growth or reduce tumour size.

The recipe I want to share with you today is one of our rustic home cooked favourites – Tomato Soup – also helps you to dethaw as we approach -10 degrees celcius in freezing Manchester. (Don’t forget if you don’t want to venture out, we do home deliveries – order online www.sweetmandarin.com)

Why Tomato Soup Is Good:

Canned tomato soup provides a concentration of vitamins C, K and A, along with the antioxidant lycopene, found to be protective against a growing list of cancers including colon, breast, lung and pancreatic cancer.

Tomatoes contain lycopene, an antioxidantthat attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also contain vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, red peppers also contain thsese substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Isreal have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer.

Why Red Tomatoes Are Green:

Organic tomatoes (even canned ones) are the greener choice when making soup. These tomatoes are grown on healthy soil without the use of harmful synthetic pesticides, toxic runoff and using agricultural practices that help sustain the land for future generations.

Mum’s Tomato Soup

Serves 6 to 8

1 tablespoons butter
1 tablespoon oil
2 cloves garlic, minced
1 medium onion, finely chopped (about 3/4 cup)
1 large carrot, shredded
4 cups vegetable or chicken stock
2 (28-ounce) cans organic crushed or chopped tomatoes
3/4 cup cream or milk
Salt and freshly ground pepper
2 tablespoons finely chopped parsley

1. Heat the butter and the oil in a large, heavy-bottomed pot over medium heat. Add the garlic, onion and carrot and cook, sweating the juicy goodness from this base and continuously stir for 3 minutes. Add the stock and tomatoes and bring to a simmer. Cook uncovered, about 35 to 40 minutes, until the soup begins to thicken.

2. Cool the soup to room temperature (if in a hurry add four ice cubes). Process the soup in batches in a blender or food processor. Pulse until soup is pureed. Return to the pot and bring to a simmer. Stir in the cream/milk and parsley. Season to taste with salt and pepper and serve.

Brad Pitt and Angelina Jolie enjoy Sushi

sweetmandarinchef — Tue, 06 Jan 2009 01:44:13 +0000

The celebrities like Brad Pitt and Angelina Jolie love sushi. I love sushi too. Its a wonderful meal or snack and the plating of sushi screams art meets freshness. Oh and its extremely healthy – although pregnant women should avoid raw fish during pregnancy. The below suggested recipe is suitable for all – its the California roll and a huge favourite of my corporate clients at Sweet Mandarin – who love a sprinkling of sushi for their corporate outside catering events.

History of the California Roll

During the 1970s, a smart unknown California chef, Ichiro Mashita, a sushi chef at the Tokyo Kaikan, Los Angeles, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names such as Spider Roll, Philadelphia Roll, and Rainbow roll. However, if you are holidaying in Japan – most restaurants have never heard of the California Roll.

I love sushi. Making sushi at home is easy to do. Ingredients and equipment can be found at Japanese and Asian foods stores as well as at most large food or grocery stores. Its a popular dish for our corporate clients whom we cater for with our outside catering. Sushi making does requires a small amount of initial practice. Don’t be afraid to try!

You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are extremely versatile and you can make endless varieties. Think of a sushi roll as a sandwich and it’s sure to get your imagination rolling as to what to fill it with.

Ingredients:

4 cups sushi rice
4 sheets of nori (dried seaweed)
1 avocado
3/4 cup crab meat
2 tbsp mayonnaise
1/2 tsp salt

Preparation:

Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.

Makes 4 rolls

Oprah’s Ten Weight Loss Recipes – No. 10 Firecracker Chicken (To Celebrate Chinese New Year) – By The Sweet Mandarin Cookery School

sweetmandarinchef — Sun, 04 Jan 2009 22:35:29 +0000

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com

Best wishes and Sweet Dishes to You and Your Family

Lisa

This final sample dish is to celebrate Chinese New Year….and is a great addition for your diet in 2009 towards a New You

Firecracker Chicken

250g skinless Chicken breast fillet
50g peeled water chestnuts
50g peeled and chopped onions
50g peeled and cubed carrots
50g unsalted peanuts

2 tablespoons light soy sauce
1 tablespoon Shaoshing rice wine
1 teaspoon sesame oil
2 teaspoon cornflour
2 tablespoon vegetable oil
1/4 teaspoon salt
1 garlic clove
1/4 teaspoon chopped ginger
1 teaspoon chilli sauce
2 teaspoon sugar
1 teaspoon vinegar (white)
30ml chicken stock

Method to Cook:

1.Cut the chicken into 1 inch cubes. Place the cubes in a bowl.
2. Cut the onions into dices. Place into a bowl
3. Blanch waterchesnuts in a pan of boiling water then refresh in cold water. Drain. pat dry and cut into thin slice. Alternative is to buy tin sliced waterchestnuts. Separate pan do the same for carrots.
4. Heat wok over high heat
5. Add 1 teaspoon of oil and heat until hot and smoky.
6. Stir-fry the chicken turning constantly until the meat is cooked.
7. Add in the ginger, garlic, chilli sauce, for 10 seconds
8. Add in the onions, waterchestnuts and carrots for 15 seconds
9. Combine the sugar, chicken stock, soy sauce, sesma oil and cornflour – add to thicken.
10. Add the peanuts and toss lightly to coat the sauce.
11. Transfer to a plate and serve hot

Oprah’s Ten Weight Loss Recipes – No. 9 Finger Lickin Good Spare Ribs – By The Sweet Mandarin Cookery School

sweetmandarinchef — Sun, 04 Jan 2009 22:24:07 +0000

SPARERIBS WITH HOISIN SAUCE

Serves 4 to 6.

INGREDIENTS:

• 2 pounds spareribs

• 3 tablespoons light soy sauce

• 3 tablespoons hoisin sauce

• 3 tablespoons ketchup

• 2 tablespoons Chinese rice wine or dry sherry

• 1 tablespoon brown sugar

• 2 garlic cloves, finely chopped

• 2 tablespoons honey

• 1/4 cup boiling water

PREPARATION:

Cut the spareribs apart into 1-inch pieces. Place in a shallow glass baking dish.

Combine the light soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and the chopped garlic.

Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.

Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the spareribs several times with the honey and water mixture during roasting. Remove and cool.

Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving).

Nutritional Breakdown per serving (based on 6 servings) – 328 calories (kcal), 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol, 805 mg Sodium

Note: Using low-sodium soy sauce reduces the sodium count to 590 mg (25 percent of daily total).

Best wishes and Sweet Dishes to You and Your Family

Lisa

Note to Oprah – I know you love your fried chicken – but try this as a healthy alternative – and as a treat for your diet.

Oprah’s Ten Weight Loss Recipes – No. 8 The Chicken Stock to Warm Your Heart – By The Sweet Mandarin Cookery School

sweetmandarinchef — Sun, 04 Jan 2009 22:11:51 +0000

Best wishes and Sweet Dishes to You and Your Family

Lisa

CHICKEN STOCK

Makes about 10 cups.

INGREDIENTS:

• 3 pounds chicken pieces (backs, necks, or wings)

• 12 cups cold water

• 3 slices fresh ginger

• Salt, to taste

PREPARATION:

Rinse the chicken pieces under running water. Place in a large pot with 12 cups water (or enough to cover).

Add the ginger. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.

Add salt to taste.

Cover, reduce the heat and simmer for 2 hours.

Chicken Stock is simple to prepare, relatively cheap, nutritious, and easily digested. Chicken stock can be used as a soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Last, but not least, scientists found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness.