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Day: 21 March 2016

Review: Bunzilla Burger

Written by Mancunion on . Posted in Food & Drink.

Being an admirer of all kinds of Japanese food, I was very excited to try a burger inspired by Japanese cuisine. The head chef of Byron Burger designed a new burger after a research trip to Tokyo, advertised with the catchy slogan “Unleash the Beast from the East”. Before being able to unleash the beast and challenge my taste buds, a decision about the starter and drinks had to be made. Since films are another passion of mine next to Japanese food, my eyes fell on a caramel and salted popcorn milkshake. To make the menu even more diverse, we ordered Nachos as a starter.

While waiting for our chosen delicacies, we had a chance to admire our surroundings: To our delight, the location and set up of the burger chain created was well chosen. The Corn Exchange offers a relaxing atmosphere in a building full of history which is now packed with food chains and restaurants that all have a quirky interior. Byron Burger stood out with an open kitchen, promising freshly prepared food and a menu with a decent selection of staple and exotic side dishes and burgers. The service was forthcoming and quick to recommend and serve our food.

The milkshake did not disappoint with its creamy texture and a taste that can only be described as ‘cinema in the mouth’. The nachos were thicker than the usual cheaper variety and they were topped with a freshly prepared guacamole, jalapeños, and cream cheese. While the quality of all ingredients was superb and fresh, the small amount of molten cheese, which was hidden in the core of the nacho hill, made the starter dryer than it should have been.

Photo: Nicole Tamer

After enjoying our drinks and the starter, it was time for the star of the evening. The Bunzilla burger was sat proudly in the middle of the plate, accompanied by some lonesome slices of Japanese pickles around the edges. A shining brioche bun encased what to the eye would seem like any normal burger—a beef patty, a streak of bacon or two and an onion ring. With the only exception being that holding up those ingredients was a layer of chopped cabbage, and topping it was a wasabi mayonnaise.

However, both the cabbage and bacon were cooked in miso sauce, and the wasabi topping gave the whole package a nice kick. Ultimately, although its authenticity as a burger worthy of Japanese cuisine could be challenged, the Bunzilla burger was a burger of delight; with strong flavourings of the sweet and sour kind, following through with a mighty meaty munch from the traditional burger set up. Overall, a burger to savour for sure!

We finished our evening with a chocolate brownie dessert since the Oreo cheesecake was not available that day due to its popularity. Nevertheless, the soft texture of the warm brownie contrasted the cool vanilla ice cream on top perfectly and served as a sweet ending to a great evening with delicious foods.

What’s the Matcha with you?

Written by Perisha Kudhail on . Posted in News.

With the era of the superfoods slowly taking over, it’s no wonder that we in the West are trying weird and wonderful things to help give us a health boost. With herbal remedies and detoxes being at the forefront of a healthier lifestyle, it’s no wonder that matcha has hit the industry by storm. Matcha is a refined ground powder made from green tea leaves and is a great way to add a dose of flavour to your drinks. With Uji, Japan being the capital of matcha production, the taste, freshness and quality is a result of importing from there. The delicate storage of matcha means that the colour is retained, making the gorgeous green and purple colour pop.

Matcha is a great way to get a boost of vitamins and minerals in your diet and give your skin a glow at the same time. The health benefits of matcha are too many to ignore, and it should be given a chance. From being a tasty refreshment to being used as a cake filling, matcha is more versatile than you may think. From the refreshing taste of green matcha to the nutty taste of purple matcha, there are different flavours that can be tried and enjoyed.

The simplest way to consume matcha is to simply mix it with warm water and drink it like tea. With this in mind, think about replacing your morning coffee with a refreshing boost of matcha and give your metabolism a boost. One cup of green matcha tea has as many antioxidants as ten cups of brewed green tea, so it’s definitely worth your time. Starting your day with matcha is an effective way to burn calories and get the same jump start to your day as caffeine. Not only does it taste great, but it can help you lose weight.

Alongside this fat-fighting gem, matcha is a great way to enhance concentration. Vitamin C, selenium, chromium, zinc and magnesium are just some of the nutrients you find in matcha tea. In turn, matcha does not only help your concentration, but also enhances your mood. Whether you decide on purple or green matcha, you can always find ways to experiment with the flavours.

Your digestive system will thank you for the new addition in your diet, as the fibre found in matcha will keep your body running smoothly. Although, drinking matcha is quick and easy way to consume matcha, don’t feel like it won’t work in other things too. Replacing cocoa with matcha is a surefire way to get some fibre into your system and get a good night’s rest at the same time.

Want to get your hands on some matcha? Check out Williamson Tea for fabulous matcha direct from their farms and start experimenting.

Lemon and Almond Tart with Blackberry and Mint Sorbet and Mini Meringues

Written by Evie Horsell on . Posted in Food & Drink.

This lovely dessert is a perfect end to a lavish dinner party or a sweet treat when you’re feeling fancy! I made this dish for a dinner party at a customer’s house and it went down amazingly well. The combination of textures and flavours is perfect, while it is a dessert that isn’t too sweet on the palate. A lovely light end to any meal.

Serves 8

Sorbet (made a day ahead to be safe!):
200g caster sugar
200ml water
25g pack of mint leaves
600g blackcurrants
4 tbs liquid glucose
Juice of 2 lemons

Bring the water up to a boil in a pan, then add the sugar boiling until dissolved stirring gently. Once all dissolved take off the heat and add the mint sprigs. Leave until cool (about 15 minutes).

Discard the mint leaves and add the blackcurrants and glucose to the pan, cook until soft. Then add to a food processor and blitz. Then sieve the mixture into a bowl rubbing with the back of the spoon, add lemon juice here to aid the separation of the pips. Leave to cool.

Place in an ice cream machine until it becomes a thick slush then freeze. Or freeze in a shallow container, stirring intermittently 3 or 4 times.

Tart base, sweet almond pastry (made a day ahead):
120g very cold butter
70g icing sugar
25g ground almonds
Pinch of salt
Few drops of vanilla extract
1 egg
200g plain flour
1 x 23cm tart dish (loose bottomed preferably)

Beat the butter in a food processor (you can do this all be hand if you’re feeling strong!)  then add ingredients one by one ensuring each addition is incorporated after the next, starting with icing sugar, then ground almonds, salt, vanilla (if using), 1 egg and flour.

Beat until it all comes together (can be done by hand).

Roll in clingfilm and chill overnight.

Next day, butter and line your tart dish. Roll out the dough to about 2mm thick and place into the dish. Cut off excess. Bake blind for about 15-20 minutes at 180c, at halfway when the edges have started to colour remove the beans allowing the base to cook.

Meringues:
1 x egg white
60g caster sugar
Yellow gel food colouring
Preheat oven to 110C

Beat the egg white with a whisk until stiff peaks are formed, or until you can lift the bowl over your head and the mixture doesn’t spill! Then slowly while whisking add the sugar a teaspoon at a time, gradually adding more as the mixture becomes thicker and glossy. DO NOT OVERBEAT.

Once all the sugar is added, set the mixture to one side and line two baking sheets with parchment. Get a piping bag (or a small metal spoon and spoon out the mix) and draw on the inside with a toothpick dipped in yellow food colouring.

Fill the piping bag and pipe little meringues an even distant apart until the mix is all used up.

Place in the preheated oven for about 40 minutes to an hour, keeping an eye on them. You will know when they are done when they can be easily lifted off the parchment

Once done allow to cool completely. These cute little meringues can be kept in airtight container for up to 4 weeks.

Lemon Tart:
1 x blind baked pastry base (kept in the tin)
Zest and juice of 5 lemons
280g caster sugar
5 whole eggs
7 egg yolks
240g unsalted butter, softened

You are in essence here making a lemon curd, an already set mixture that you can fill your cooked tart base with. Begin by placing the zest and juice of the lemons, the sugar and all the eggs in a saucepan. Cook over a low heat until the eggs have broken up and the sugar has dissolved.

Add half the butter and start whisking, gently turning the heat up slightly. The eggs will start to cook and the mixture will thicken.

Add the remaining butter and continue to whisk, allowing the mixture to thicken more. It is important to keep whisking the prevent scrambled eggs forming at the bottom of the pan and to prevent the mixture from curdling.

Once thickened until it thickly coats the back of a spoon, remove from the heat and whisk until cool.

Once cool pour the mix into the prepared tart base and leave in a cool place to set.

Finishing your dish!
Take the sorbet out of the freezer and allow it to soften slightly. Cut a slice of tart, dust with icing sugar. Scatter your mini meringues over and finish with a quenelle of blackcurrant and mint sorbet.  A perfect balance of sour and sweet, tuck in!

Butternut Squash and Sage Tagliatelle

Written by Evie Horsell on . Posted in Food & Drink.

This dish is an easy lunch for one or a wonderful starter to a dinner party. If feeling adventurous use less oil and omit the crème fraiche for a sumptuous ravioli filling. I make this just for myself when I’m working at home as one butternut squash goes a long way! Use wholemeal pasta to make it a dish packed full of fibre.

Serves 2

Ingredients
¼ Butternut squash, peeled and diced
2 garlic cloves, skin on
½ onion, roughly chopped
Cherry tomatoes, a handful or more! Kept whole
Dried sage
1 tbsp of Olive Oil
2 tbsp light crème fraiche
Wholemeal tagliatelle or spaghetti
Parmesan and fresh sage, to finish

Method
Begin by roasting your squash, glove, onion and cherry tomatoes with your olive oil and sage in a roasting dish. Once that has got going (about 10 minutes) put some salted boiling water on for your pasta. Place the pasta in the water, note that tagliatelle takes a lot quicker to cook than spaghetti! Once done, take your roasted squash out of the oven, it should be lovely and caramelised on the edges by now, and using a potato masher mash the squash. Season to taste and stir in the crème fraiche. Drain the pasta and reserving some of the cooking liquid stir the creamy sauce through it. Finish with a scattering of parmesan and some chopped fresh sage leaves!