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Archive for September, 2008

In Bruges

I had been seduced by the trailer, very “Guy Ritchie-esque”

And the film did not disappoint.

Martin McDonagh directs a film that doesn’t have the frantic pace and crazy editing of Guy Ritchie, but this is not necessarily a bad thing.

The film is well balanced in its action, drama, violence and comedy.

It’s always a good thing when Colin Farrell uses his own Irish accent, the “C-word” always sounds better that way!

Ralph Fiennes is an unexpected casting choice for the bruiser boss. 

He usually plays such elegant characters, and in this film he is surprisingly bulldoggish and intimidating.

The film has Irish Accents, a dark and cynical sense of humor, filthy language and bitey dialogue –

Not to mention cocaine snorting midgets – what more can you ask for?!

It was a very satisfying film, it’s nice to walk out of the cinema and not feel like you wasted your time or your money.

* * * * 1/2 (4 1/2 Stars)

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Wall:E

I went to see Wall:E with very high expectations

It was very cute, tho all to similar to short circuit and ET visually

The premise is : Earth 700 years in the future – All the humans are living in space while the robots clean up the earth’s surface to make it liveable

The premise is: Even after our technological advances, humans have had to live in space for 700 years, waiting for the robots to clean up the earth’s surface to make it liveable

It is an interesting social commentary about the human racer becomeing the ultimate lazy spoon fed consumer, completely unaware of the real world

(though not as intense and scary as the Matrix)

Wall:E is a very cute movie, but it does drag.

Cutting out 30minutes out would have done the movie no harm.

The best part of the night was being in the cinema with my brother, some random lady and John Safran

 

* * * 1/2 (3 1/3 Stars)

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INGREDIENTS PER PERSON

100g Diced Beef

1 individual bunch Bok Choi

1/4 Sliced Onion

1/2 Small Sliced Garlic Clove

Sliced Green Chilli – use per personal taste

Sliced Red Chilli – use per personal taste

1/4 Cup Bean Shoots

1 1/2 Tablespoons Oyster Sauce

2 Tablespoons Peanut Oil (1 for the beef, one for the veggies)

Chopped Thai Basil – it’s hard to write quantity here, maybe 6 large leaves per person

1 Teaspoon Low Salt Soy

(serve on steamed rice or stir thru glass noodles)

In a Wok

Heat 1 tbsp of oil per person

Add the beef

Brown the meat, remove and put aside

Heat 1 tbsp of oil per person

Add the onion

Cook until soft and golden

Add chilli and garlic

Return the beef to the pan

Add the bok choi

Stir fry for 1 minute

Add the oyster sauce and soy

Simmer for 1 minute

Add the bean shoots and basil

Simmer for 1 minute

Serve

(on steamed rice, or stir through glass noodles)

Enjoy!

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Prawn 6 Minute Soup

(serves 2)

Ingredients

100g bag Glass Noodles

2 x Vegetable Stock Cubes

1 Litre of Boiling Water

2 Spring Onions, finely chopped on the diagonal

2 Tablespoons of Coriander, roughly chopped

2 Tablespoons of Japanese Soy Sauce

2 Bunches of Bok Choi (rinsed and chopped)

3/4 Cup Bean shoots

300g Shelled Green Prawns

—————————————

Method

Bring the stock to the boil

Add the soy sauce

Add the glass noodles

Cook the rice noodles as per instructions on the packet (usually around 3 minutes)

Add the prawns and Bok Choi

Bring to the boil

Add the herbs and bean shoots

Serve

Voila!

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Ingredients

1 chicken breast per person (cut into bite sized pieces)

2 teaspoon of oil per person

1 teaspoon of brown sugar per person

1 tablespoon of finely chopped lemongrass per person

¼ large chilli per person (or more if you like it spicy)

2 drops fish sauce per person

½ cup green veggies per person (I like bok choi and broccoli)

2 tablespoons of light or Japanese soy sauce per person

Steamed rice to serve

Corriander to garnish

 

Method

In a hot frypan

Add the oil and brown the chicken

Then remove the meat

In the residual oil – stir fry the lemon grass and chilli’s for a minute

Add the green veggies, fry for 1 minute

Return the meat to the pan

Add the sugar, fish sauce and soy sauce

Stir fry for 1 minute

Serve on a bowl of steamed rice

 

Note from Em……

* Alternative

use lean pork instead of chicken

use honey instead of brown sugar

use fresh ginger instead of lemon grass

use bokchoi and bean shoots

garnish with coriander and spring onion

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Chicken 6 Minute Soup

(Serves Two)

Bring to the boil

2 cups of water per person with one stock cube dissolved

2 drops of sesame oil per person

2 drops of fish sauce per person

1 tablespoon of soy sauce per person (use light soy or Japanese soy – normal soy is too strong and salty)

1 chicken breast per person (cut into bite sized pieces)

½ pack of soft udon noodles per person

½ cup of green veggies per person

chopped spring onions to garnish

 

Method

Bring the water, stock, oil and fish sauce to the boil

Throw in the chicken

Cook for 2 minutes

Add the soft udon noodles

Cook for 3 minutes

Add the green veggies

Bring to the boil then remove from heat immediately

Serve the soup, garnish with shredded spring onion

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Easy Duck Recipe

Em’s Duck with a lime, ginger and honey glaze – Roasted Root vegetables – Pea Green salad

Preheat oven to 180degrees

Duck Glaze (for each piece of duck)

Mix

1 lime, zest and juice

1cm piece of ginger, grated finely

1/4 cup of honey

Preparing the duck

1 duck breast or duck Maryland per person

Season with salt and pepper

Heat a pan with 2 tablespoons of light vegetable oil

Brown the duck breasts

(reserve the duck fat and oil)

In a large baking dish, lay out the duck (skin side down)

Cover with the marinade

Veggies

Peel enough potatoes, sweet potatoes, pumpkin and parsnip per person

Season with talk and pepper

Drizzle over the reserved duck fat and oil

Ok, now it gets interesting…

Put both dishes in the oven and bake for an 1hour and 20minutes

Baste with pan juices every 25 minutes

After basting the duck for the second time, turn it skin side up for the rest of the cooking time.

Continue to baste every 25 mins

Just before serving prepare the salad

1 bag of fresh rocket

1 punnet of snow peas, roughly chopped

2 cups of fresh beans, topped/tailed roughly chopped

1 cup of broad beans, skinned

Juice of half a lemon

3 tablespoons of olive oil

salt and pepper

Freshly shaved parmesan

Toss everything together in a big salad bowl

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