Friday 27 February 2015 by
After a refreshing alternative wine, water or fruit juice to complement your meal in flavour and origin?
Tea is a healthy, refreshing and delicious complement to food. Inspired by some of the dishes we’ve discovered on our sourcing trips over the years, we’ve teamed up with Carolyn and Chris Caldicott, authors of “World Food Café,” “The Spice Routes” and “Bombay Lunchbox” to develop a series of simple, tasty recipes and tea pairings.
See below for how to make our first recipe in this series...
Friday 13 February 2015 by
If you were born in 1967, 1979, 1991, 2003 or indeed 2015, this is a particularly important day to celebrate. In accordance with your Chinese zodiac sign your character, you are polite, clever, kind-hearted and wise – but can also be indecisive!
Celebrating Chinese New Year with JING
In the spirit of Chinese New Year we are pleased to include a red envelope of our Anji Green with the weekend’s first 20 orders. All subsequent orders will receive an envelope of spicy and warming Yunnan Gold. Place your before midnight on Sunday (15th February 2015).
Bringing Chinese New Year to London
Chinese communities across the UK are set to begin the most anticipated event of the year.
Join the world’s largest celebration of the Year of the Goat outside of China in London’s China Town. Head down to Trafalgar Square at 10am on Sunday 22nd February where the festivities begin.
Don’t miss the famous lion and dragon parade that will adorn the streets between Trafalgar square and China Town.
London not an option?
China is the third largest country in the world with a hugely and exciting cuisine to reflect its expansive topography, climate and history.
Head to your local Chinese restaurant where celebrations will be in full swing and keep an eye out for some of our favourite dishes that the team have picked out. Collectively we’ve spent over 40 years in China so we know the ins and outs of a good authentic chinese menu.
Take a look at our favourites:
Fish-flavoured Aubergines Yu Xiang Qiezi – 鱼香茄子
is a rich, spicy and slightly sweet dish where the aubergines are slow cooked to have deliciously silky texture.
Spring Onion Pancakes Cong You Bing - 葱油饼
is a Chinese table staple. It is a light beaten omelette with spring onion mixed through the batter.
Soup Filled Dumplings Xiao Long Bao – 小笼包
Native to Shanghai, these large dumplings come in variety of flavours but require master chopstick skills as they are filled with soup. A fantastic snack (xiao chi) for a cold day but watch out for piping hot soup inside.
Noodles with Spicy beef, Dan Dan Mian 担担面
A spicy sauce of minced beef, chilli oil, Sichuan pepper and spring onions served over fresh egg noodles.
Kungpao Chicken, Gong Bao Jiding 宫保鸡丁
A spicy Sichuanese dish that can be found on most authentic Chinese menus. Diced chicken is marinated with whole chillies, peanuts and whole Sichuan pepper corns (a fragrant spice that is both hot and surprisingly numbing).
Beijing Roast Duck, Beijing kaoya – 北京烤鸭
In China town you will see these on display up and down the main streets. This is a speciality of Beijing North China where whole buildings can be dedicated to serving roast duck. It is traditionally eaten with pancakes and plum sauce.
Happy Chinese New Year from all at JING.
Friday 6 February 2015 by
Treat your friends to some delicious protein packed honey nut bites coated with a layer of luxurious dark chocolate.
Roughly chop ten dried apricots and 325 grams of mixed nuts (walnuts, almonds, brasil nuts and hazelnuts work well). Combine the nuts and apricots in a bowl with 25 grams of sunflower seeds.
To make the honey caramel, melt two tablespoons of salted butter with 120 ml runny honey, give the mixture a good stir and gently simmer for ten minutes until the caramel turns a rich toffee colour. Combine the caramel with the nut mixture and pile into a baking parchment lined 18 cm square baking tray.
Using the back of a wooden spoon compact everything together flapjack style and pop the tray into the fridge until the mixture has set hard enough to cut into small squares. Melt 100 grams of good quality dark chocolate (preferably at least 70% cocoa solids) in a heatproof bowl over simmering water and dip the nutty squares into the smooth chocolate until half coated. Place them on a sheet of baking parchment and allow to cool, when the chocolate has set the bites are ready and just waiting to be devoured.
Earl Grey perfectly balances the rich flavours of the dark chocolate and the sweetness of the honey caramel - a rewarding, indulgent treat.
Tea pairing: Earl Grey
Check back on Tuesday for our final recipe and tea pairing. Coming up: Fresh Pea and Mint Canapes.