Tuesday, May 22, 2012

Food Revolution Day Hong Kong

This past Saturday was Food Revolution Day, a concept by Jamie Oliver where the purpose is to encourage people to avoid processed food and making real food again by cooking. The talented e_ting decided to take it upon herself to do a Hong Kong event that celebrates Food Revolution Day and single handedly put together an awesome cooking event held at a new private kitchen called Culinart in Wong Chuk Hang.

Chef Stanley Wong (who's cooked at Jean-George Vongerichten’s Spice Market in New York, Mandarin Oriental Hong Kong) demonstrated how to easily put together salads and pastas in less then five minutes while using organic vegetables from Au Law Organic Farm and Bon Vivant Organics alongside organic pastas. After a short cooking demo, we settled into a long table (there were about 30 of us so I do mean long) to enjoy lunch while learning about biodynamic wines from Romain Comte of La Truffière and happy beef that run free at the Cedar River farm distributed by Angliss Hong Kong Food Service. There was also a delicious tasting parmesan cheese dip as well as the most adorable fresh bread baked in flower pots. All in all, was a great experience with a group of foodies.

I’m certainly guilty of throwing processed food (frozen dumplings has been a staple of my diet since college days) thinking it’s much quicker and faster but once you actually see how little time it takes to prepare everything and with the summer months approaching, I might just try to recreate the salad even when I come home dead tired after work. Click on to see photos of the food we ate (which I’m just stealing from my Instagram feed) and also a recipe for the warmed castelluccio lentil & faro pasta salad with organic honey dressing and goat cheese.

Warmed Castelluccio Lentil & Faro Pasta Salad with organic honey dressing and goat cheese recipe

1 tsp Dijon mustard
1 tsp organic honey
1 tsp cider vinegar
1 tbsp organic olive oil
2 tbsp castelluccio lentils, cooked (or canned)
½ cup faro pasta, cooked
1 sprig thyme
½ cup rocket salad, washed & dried
1 pc crottin goat cheese
1 tbsp spiced almonds, crushed
1 slice parma ham, dried in the oven, crushed

1. Combine mustard, honey and vinegar, then using a whisk incorporate the oil. Season to taste with salt & pepper.

2. Warm lentils in a pan, then add the pasta and thyme.

3. Mix the rocket with the dressing.

4. Place the lentils & pasta on a plate then top with rocket salad.

5. Crumble the cheese around the salad, sprinkle with nuts & parma ham crisps.

6. Drizzle some additional olive oil over the salad and grind some black pepper on top.

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