It was Boxing Day, OMG, so long time ago! I am also forgetting what did I cook or how I made it??? I will try my very best to remember!
We were having home party at one of my friend’s home, each of us had to cook or bring one dish. So, I decided to cook a salad and a main course with meat for the two of us to bring over there.
I would like to make a salad which is more Christmassy, so I am playing with the red and green colours and using pomegranate as a touch of gem. The ingredients for the salad are, baby spinach, red apple and green apple that cut in cubes, toasted pecan and mixed nuts and the final touch with pomegranate. For the apples, either you can cut them with ceramic knife to keep them nicely in their colour, or you can spill them with a splash of lemon juice, in order to keep them out of rust. For the dressing, mix olive oil, mustard, honey, lemon juice, black sesame seeds, touch of sesame oil, pinch of salt and black pepper, in a glass bottle and shake them well, mix the dressing with the salad right before serving.
For the pork, go to get a nice piece of pork fillet tenderloin. I get this recipe from Jamie Oliver, it is super simple with 5 ingredients, but I twisted it a bit. First of all, we need to get those potatoes ready, peel them and then boil them in hot water for about 15 to 20 minutes until they turned soft. Meanwhile, we can work on the pork tenderloin, season it with some salt and pepper, and then heat up the pan with some olive oil, and sear the porkloin for about 3 minutes, or until the entire surface is brown. Switch off the fire, remove the pork and quickly fry some rosemary, remove and set aside. Now, we can work on the potatoes, smash them and season with salt and pepper, add a touch of olive oil, a touch of water, and some parmesan cheese. Mix them well and then place the mashed potato in a baking tray, now place the piece of porkloin in the middle and pour the pork juice on top. Add some grated cheese on top of the potatoes, not on the pork. Place that in oven and grill for around 10 minutes under 230C. For the last touch, add some prosciutto around the porkloin by tucking them in-between the pork and the potato. Add the rosemary around, on top of the potato. Put the tray back in the oven for the last few minutes, cut the pork in slices and serve with mash potatoes.
This weekend is definitely a very health conscious weekend. I always want to try to make this enzyme fruit juice, but I heard that is a tough job to make, but my friend is willing to teach us finally. Friday night, we went out for a drink and this friend was giving us a lecture on how to make it and which area we need to watch out. She is not an expert, but she was making this for few times, when her husband was fighting for cancer. I am amazed by what this drink can do with our body, so I really want to try. I don’t mind to buy, but seems like it’s hard to buy and the one you buy is not really guarantee that is truely authentic. So, why not trying to learn and make my own one!
It’s funny, a friend also brought another friend with her, she is a nutritionist and she is running her own business with super food. Of course the night turned into a very health conscious night, and all we talked about was healthy diet.
On Saturday, I tried to go around and get all 10 kinds of fruit, other ingredients and the utensils to see if I can make the enzyme on Sunday. To get all the fruits could be difficult, so let’s start searching and see.
What I need are:
Pineapple x 1, Green Papaya x 1, Dragon friut (red one is better) x 2, Guava x 2, Red apple x 2, Pear x 2, Red tomato x 2, beetroot x 2, Kiwi x 3, dark grapes must be with seed (all seedless grapes are genetic modified) x 60 pcs.
Pure honey x 1 kg, dark cane sugar x 1.5 kg, good water (like spring water or filtered water) around 5 litre.
New chopping board (either wood or plastic), ceramic knief, few plastic buckles for fruits washing, long wooden spoon for stiring, big glass jar 14 litre with plastic buckle and towel, cling flim, thick elastic bands x 6, new scrub-sponge, fruit scrubber, plastic funnel and plastic strainer.
For fruits, better to choose the unripe ones, which is better for making enzyme. The greener and the harder, the better! Of course, anything organic is also good, and I would not choose anything that are from China, try to look for better quality. For kitchen utensils, should not use anything in stainless steel or metal, as try to avoid any kind of chemical reaction.
I was trying hard to get everything around home, but it is hard to get grapes with seeds, as all I can found are all seedless! For beetroot, it’s impossible to get it here in Happy Valley as well, so I decided to make a trip to Causeway Bay, I think I can get those missing ingredients in Citysuper! Before heading to Citysuper!, I tried to take a look at the wet market, and I bought the green papaya there. But all the grapes I asked for are without seeds. Found some grapes in Citysuper!, but not sure if they are with seeds or not, so I decided to eat one and find out. Grab one pack, hide somewhere and try one out… Yeah! with seeds!!!! It’s so difficult to find grapes with seeds nowadays! I also found beetroot there! I am so happy I can finished my shopping, but overall took me 3 to 4 hours to get everything.
So today is Sunday, I will be working on my enzyme fruit juice after getting all ingredients that I need! Let’s start the day healthily, have this super green powder that my friend gave me on Friday night, should help to alkalise and detox my body! She is having her brand and this super food diet by Super Food Lab seems very powerful! I am thinking to get this super green and super red powder to have this everyday.
Let’s start making the enzyme, to get all the fruit washed is my first task! Before that, I have to get all the utensils washed and rinsed with hot filtered water. I have two to three containers with filtered water filled, and I’m ready for washing all fruits. I also have to make sure I washed my hands with hot filtered water, I hope I get all procedure right and not screwing up the juice! All the fruits need to be brushed and scrubbed to clean, and get rid of all kinds of chemical. Make sure to wash the fruit with good water, not just the tap water. When you are done with washing, place them on kitchen towel and let them dry. The toughest one is to clean the 60 grapes, either cut the stem with ceramic scissors or pick by hand, but you must keep that little piece of stem on, as you don’t want any water get inside of the grape. You can also use warm water to wash the grapes, as that should help on getting rid of the chemical.
When you are done with all the cleaning and washing, place all the fruits nicely on the kitchen towel and cover them with kitchen towel as well. To speed up the drying process, can switch on the dehumidifier to help.
One problem that I am dealing with, it’s one of the guava starts to get ripen at one point, as I could not see that part which is hidden under the packaging. I tried to get another pack, which turned out to be the same for the other two! It is bad, as the fruit is getting all soft and wet, and it will not get dry at all! Luckily one of them is better, so I can just use that one among the three ripen ones. So, it is very important to get the unriped fruits, especially after such cleaning and washing.
After few hours of drying the fruits, it’s time to cut them and place them into the jar! Of course, please make sure the jar is washed and also rinsed it with hot filtered water. My friend suggested me to place the jar into a bucket and with a towel to protect it, as we need to turn the bottle around everyday afterwards, it’s better to get it well protected. First of all, put the sugar and honey in the jar, then add 1/3 of water and stir them nicely, let the sugar and honey melt and sit nicely in the jar.
Better to start chopping the biggest fruit, pineapple, everything should keep the skin, but you can cut off a bit of the skin of the pineapple, especially the spiky parts. Place the pineapple slices at the bottom of the jar. For the rest, it’s up to you about the order. Just cut all the fruits in slices, and place them in the jar layer by layer. For the green papaya, have to remove all the seeds, otherwise the drink will turn bitter. For the grapes, you need to remove the stem and slightly cut open the skin, and keep the seed for the grapes. After cutting and putting all the fruits into the jar nicely, fill up the jar with good water to covering all fruits.
You are almost done, hang in there! The last step is the closing, get the cling film and get the size that can cover the mouth of the jar, put around 16 layers and place them on the mouth of the jar. Leave enough space for the fermentation later on, then close it by putting 5 to 6 elastic bands at the mouth. I also use tape and plastic straps to add on top and make sure it is tight enough.
After 3 hours of washing and 2 hours of cutting, finally done! Let’s see if my first attempt going to be successful… I will update this on my blog everyday.
After the third day,the enzyme fruit juice was already popping up! This is a very good sign, as the fermentation must be in progress! Each day, I have to turn it 30 rounds, in order to let the bubbling works. As the weather is kind of hot here in Hong Kong, the fermentation process could be faster. Hope this could be done in one more week!
I was told by my friend, it only takes around 5 weeks in Summer time to get this enzyme fruit juice done. It is still around 28C to 32C here in Hong Kong from August to October, so we expected that will be done in 4 to 5 weeks. I don’t why it takes so long for my jar, it just keep bubbling, meaning still working on the fermentation, so we have to wait until the day there is no more bubbling go on inside the jar. After 10 weeks, finally the bubbling stopped! I just can’t wait to open the bottle and see the result of my first jar of enzyme fruit juice. I’ve prepared 10 empty red wine bottles for the storage of the juice, at the same time, we need to also get a sieve, a funnel and a ladle ready. Avoid to use metal utensil, and stay with plastic or silicone, as enzyme can catalyse a reaction by the use of metals. In order to have the juice evenly distributed, we have to pour the juice in all bottles one by one. Therefore, we should not finish one full bottle then go for the next one, we have do it by rounds in sequence from bottle number 1 to 10. You really have to empty your fridge in order to get enough space for the storage of all these bottles. Do not store them horizontal like how we do with bottle of wine or water, as they might be still active and have a chance to spill. Put them vertically inside the fridge and do not close the cap tightly, leave some space in case it has to breath. Try to finish them in 1.5 months by drinking around 100ml per day. Heard that this formula of enzyme juice can really cure cancer, it’s not that I am having one right now, but it is always good to detox and remove radiation from our body. As most of us keep absorbing a lot of radiation everyday, from computer, mobile phone, TV, microwave, and etc.
The next day, I started with my second jar of enzyme fruit juice! To reuse some of the fermented fruits into the new jar should help to speed up the fermentation, hope the second jar could be done quicker. Let’s keep it rolling and running!
Feeling hungry in the middle of the night, just want to indulge yourself and don’t care much about gaining weight… yay!!! Let’s make something quick and have a mid-night snack.
This onion and apple tart is super easy to make, you just need 4 ingredients, onion, apple, creme fraiche and puff pastry sheets.
Pan fried onion and apple with olive oil, until they are both soft and brown, and season with salt and pepper.
Place puff pastry sheets on the baking paper, put creme fraiche on the puff pastry, then put the cooked onion and apple on top. Bake under 180C in the oven for 30 to 40 minutes. That’s it!!! So quick and easy.
If you prefer something sweet, maybe you can season it with sugar instead of salt, and treat this as a desert.