Starters Broccoli soup, pea shoots, pine nutsÂ*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.50 Smoked salmon, fennel & watercress salad, beetroot dressing Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£6.50 Smoked duck breast, mixed leaves, orange supremes, aged balsamicÂ*Â*Â*Â*Â*Â* Â*£6.50 Mains Green tagliatelle, garlic cream, wild garlic, shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Pan fried fillet of wild sea bass, red tagliatelle, spinach, sauce NantaiseÂ* £21.00 Grilled 28 day Perthshire [...]

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Today’s Specials Starters Broccoli soup with pea shootsÂ*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.50 Smoked salmon, fennel & watercress salad, blood orange dressing Â*Â*Â*Â*Â*Â*Â*Â* Â*£6.50 Mains Green tagliatelle, garlic cream, wild garlic, shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Pan fried fillet of wild seabass, red tagliatelle , spinach, beurre blancÂ*Â* Â*Â*£21.00 Grilled 28 day Perthshire beef fillet (180g), daube cottage pie, watercress (gf/df) [...]

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The kids are itchy and the weather is disturbed. Time to bring delight into the home and provide a shine via the baking of Muffins. Berry Muffins no less. What follows is recipe even a child can make. Enjoy BERRY MUFFINS This recipe makes 20-25 small muffins. It is a simple recipe, and can easily [...]Berry Muffins recipe is a post from: Home Cooking


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:chef:

This recipe is one of my favourite for the family and is enjoyed accordingly. INDIAN BUTTER CHICKEN Ingredients: 2 dl natural yogurt 50g ground almonds 1 tsp chilli powder 1/4 tsp crushed bay leaves 1/2 tsp ground cloves 1 tsp ground cinnamon 1 tbls garam masala 1/2 tsp ground cardamom 1 tsp ground ginger 3 [...]Indian Butter Chicken recipe is a post from: Home Cooking


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Today’s Specials Starters Broccoli soup with pea shootsÂ*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.50 Smoked salmon, fennel & watercress salad, blood orange dressing Â*Â*Â*Â*Â*Â*Â*Â* Â*£6.50 Mains Green tagliatelle, garlic cream, wild garlic, shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Pan fried fillet of wild seabass, red tagliatelle ,samphire, beurre blanc Â*Â*£21.00 Grilled 28 day Perthshire beef fillet (180g), daube cottage pie, watercress (gf/df) £25.50 [...]

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#KaiWeCare Stars come out to shine on the City of Christchurch
Why the #hash tag for Kai We Care, you may ask? Well, it is one way of following events on Twitter.

The event takes place on Monday 4th April 2011 and exploded on Twitter from being a simple 'pop-up/ supper club' event of around 30 guests to 200 guests and will be hosted in the elegant rooms of One Moorgate Place, London.

For one night only, 5 Michelin-starred chefs, together with a host of multiple AA-rosette winners and TV chefs will combine their love of food and their sense of duty in being able to give something back to the City of Christchurch. This is what several of them have to say:

Masterchef 2009 winner Mat Follas commented: “When I heard about the earthquake there was no question really, no doubt, I just had to do something.”
He commented further: “It's a small country and a tight-knit community which means that even when so many of us live abroad the feeling of belonging or that mutual pain doesn't diminish with the distance.”

Chef Luke Mackay commented: "My brother recently immigrated to Christchurch. When the earthquake hit he didn't know if his wife and newborn child were safe but had to deal with hundreds of casualties, performing life saving operations under the most unimaginable stress.”
He commented further: “He has continued to work in Christchurch whilst his family moved 200 miles away to stay with kindly strangers. They are now reunited and trying to (literally) rebuild their lives. As soon as I saw the tweet about KaiWeCare I knew that I had to get involved."

A couple of Michelin starred chefs who will be cooking, included the following comments:

"I am absolutely delighted to be part of this great culinary event, Kai We Care. I hope that collectively through our skills we can raise a substantial amount of money to help the victims of this tragic natural disaster and ease their burden"
Adam Gray, Head chef, Rhodes 24, London (Michelin Star)

"Mat Follas' original message inspired me to get involved in KaiWeCare. His personal connection and the conversations going on twitter just after the earthquake were highly emotional"
Russell Brown, Chef Patron, Sienna, Dorset (Michelin Star)

Around 85 suppliers – spanning the length and breadth of the British mainland: Isle of Skye to Dorset; London to Padstow, Cornwall – have joined forces with the help of more than 50 volunteer chefs and over 40 front of house professionals to ensure the fund raising dinner will achieve and hopefully surpass the total of £100 000.
With only 20 tickets to London’s ‘premier’ fund raising appeal for the citizens of Christchurch left, and over £35 000 already committed, the target looks achievable.

A wide variety of gifts are being auctioned on the evening:
These include 2 Economy Class return tickets from Air New Zealand; 2 private wine tutorials by Masters of Wine Sarah Abbott and Peter McCombie, who are being paired with Michelin-starred chefs to create the ultimate dinner party in your home; Cookery courses and dinners and of course some wonderful kitchen gadgets, including Thermomix, Cuisinart and cutlery.

With only 3 days left, tickets for the event are almost sold out and those wishing to attend or be part of Kai We Care should get in touch to the address details below.
Further details of the menu and programme of events are available upon request.

The website is: kaiwecare.weebly.com/
The Email: KaiWeCare @ gmail .com
Twitter: @KaiWeCare or twitter.com/kaiwecare
Facebook: facebook.com/pages/KaiWeCare/150835681644784
Further volunteer chef Quotes

“It’s a fantastic chance to cook a wonderful meal alongside my peers and for a most worthwhile cause indeed. Our hearts go out to all affected by this horrific natural disaster in Christchurch”
Alexander Wood, Head chef, St Stephen’s Club, London

"When a chef asks for help, the natural instinct is to say yes chef! When it’s for such a worthy cause, it really is a no brainer, a privilege to help out with the host of proper talented people involved"
Adrian Oliver, Chef patron, Margot’s, Padstow

"It is my absolute honour to be asked to cook at this event to raise funds that will hopefully give some relief to the people of Christchurch after such a tragedy."
Mark Lloyd, Executive Chef Fallowfields Hotel, Didcot, Oxfordshire
A soupcon of the chefs cooking for the 9-course banquet is as follows:
• Michelin-starred and multiple award winner, Simon Hulstone kicks off the evening with a tasting of beetroot
• Michelin-starred chefs Adam Gray and Dominic Chapman combine forces for rare breed pork and truffle
• Michelin-starred Russell Brown splashes out on saffron-poached prawns
• Triple AA-Rosette holders Mark Poynton and Russell Bateman work their magic with New Zealand lamb and wild garlic
• Michelin-starred Matt Tomkinson is doing a chocolate delice with burnt orange syrup for dessert
These dishes are complemented by Steve Groves canapés; Alex Wood’s ‘eggs and soldiers’; Marcus Bean and Johnnie Mountain’s take on cheese; along with Edd Kimber and Luke Mackay’s version of macaroons and petit fours.

Kai We Care was envisaged by Dave Ahern (twitter.com/CorkGourmetGuy) and Mat Follas (twitter.com/matkiwi).
• “Kai (the Maori word for food) We Care”

For information about Kai We Care contact Mat Follas on Mob: 07757 211 299 or E: mfollas @ gmail . com

For information about the chefs, menus etc please contact Grant Hawthorne on Mob: 0785 292 1342 or
E: granthawthorne @ yahoo .co .uk

Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Baked scallops in a brandy and scallops chowder, parsley CrumÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*£9.50 Pan-fried foie gras, pain d’epices, raspberry sweet&sour sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £10.00 Mains Green tagliatelle, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Roasted turbot, polenta, chestnut mushroom puree, Scallops sauceÂ*Â*Â*Â*Â*Â* £21.00 Grilled 28 day Perthshire beef fillet [...]

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Kelly's Butchers, Newport, Co. Mayo have been awarded a gold medal from The Confrérie des Chevaliers du Goute-Boudin (The Black Pudding Fraternity of Lovers of Good Food). Kelly's winning entry was a black pudding made in the shape of a pint of Irish stout. The Normandy based food group run a full scale black pudding (or boudin) festival each spring in Mortagne-au-Perche, France. Last September 23 members of the Fraternity came to Ireland and made Sean Kelly, Avril Allshire (Rosscarbery Foods) and Jack McCarthy (Kanturk) members of the Fraternity.

"I am genuinely thrilled with this gold medal for Kelly's Black Pudding", said Seán Kelly, the charismatic spokesman for the Kelly family, "I can't wait to go over to the Boudin Noir Festival in France next week for the presentation and of course the Irish-themed gala dinner".

During the visit of the Fraternity to Ireland last year Seamus Commons, award-winning Head Chef in Knockranny House Hotel, served them a show stopping Kelly's Black Pudding themed menu. As a result of this, the French foodies decided on an Irish theme for this year's festival and gala dinner. Chef Commons and his team are heading to France next week to produce the dinner for 350 using the best of Irish produce including Aberdeen Angus beef and Kelly's Black Pudding of course. The support of Fáilte Ireland and Bord Bia has been invaluable in putting this together.

Kelly's Butchers is an artisan butchers shop located in Newport, seven miles from Westport, Co. Mayo. Best known for black and white puddings and the traditional Putóg, the Kelly family have been instrumental in putting Mayo firmly on the foodie map. Kelly's have earned a string of accolades for their puddings and sausages from Good Food Ireland, the Associated Craft Butchers of Ireland, the Great Taste Awards, Blás na hÉireann and Food & Wine Magazine. Kelly's are proud members of Good Food Ireland and in the Bridgestone Good Food Guide.

Starters Cream of celeriac, hazelnuts, truffle oilÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.00 Baked scallops in a brandy and scallops chowder, parsley CrumÂ*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*£9.50 Pan-fried foie gras, pain d’epices, raspberry sweet&sour sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £10.00 Mains Green tagliatelle, garlic cream, wild garlic and shaved parmesanÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £12.00 Roasted turbot, polenta, chestnut mushroom puree, Scallops sauceÂ*Â*Â*Â*Â*Â* £21.00 Cannon of lamb, rosemary and garlic [...]

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There comes a point in life when no matter what you’ve done, achieved or experienced, you have a desire to give something back. I guess this increases exponentially, when you’re part of an expat community and your country of birth undergoes some major transformation or indeed, a tragedy. With news and information from around the... Read MoreKai We Care charity pop up is a post from: Grant Hawthorne


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