Cigarettes Cookies

Ingredients:
A:
130g butter.
150g icing sugar.
B:
3 eggs whites.
C:
100g flour.

Method:

1. Cream A til light.

2. Add in B and cream till smooth.

3. Add in the sieved C and mix till well blended.

4. Drop a tablespoonful of the mixture into tray lined with baking paper and spread it evenly, allow 4 per tray for easier handling.

5. Bake at 170ºC for about 10 - 12 minutes or till edges are lightly brown.

6. Remove it from tray by spatula. Roll immediately around a cylindrical rod to form a round tube, leave until set.

Tips:
It becomes hard very quickly. Take the baked cookies out from the oven one at a time. Roll it up immediately.

London International Food Exhibition

IFE09 | 15 - 18 March 2009 | ExCeL, London

Event Profile:
International Food Exhibition-London is the UK's leading food and drink trade show and one of the top 5 food exhibitions in the world. A showcase for innovation, IFE brings together 1,400 national and international food and drink manufacturers.

Highlights:
Spanning the catering, retail, manufacturing and wholesale sectors, from independent establishments to leading chains, it attracts over 26,000 trade visitors, 12% of which are from overseas. Inspirational and exciting features ensure that IFE remains at the cutting edge of industry trends.

Visitor's Profile:
Consultants, Convenience Retailers, Departmental Stores Managers, Dieticians/Nutritionists/Food Technologists, Architects/Designers/Engineers, E-Retailers. Restaurant Management, Bakery/Confectionery Manufacturers, Airline/Institutional Catering Management, IT System Integration & Distribution Network, Other Related Services.

Exhibitor's Profile:
Profile for exhibit include Storage-packing-filling-cooling equipment, equipment for preparation & processing of foodstuffs, equipment used in the preparation of meat & dairy, catering companies, foodstuff companies & other related products & industries.

Organizer:
Fresh R. M. Limited

Goat Stuffed Chicken

Ingredients:
1 Chicken (preferably boned).
1 kg of minced Goat meat.
1 Clove of Garlic (crushed).
Chopped Coriander, Marjoram, Basil and Thyme.
2 tablespoons of tomato puree.
2 Eggs.
Splash of Worcestershire Sauce.
1/2 Onion (finely chopped).
1 Large white bread slice.
Olive Oil.

Method:

1. Bone out the chicken if it is not already done. (lay the chicken breast down on a cutting board, with a sharp knife make a cut the length of its back bone, start to work the meat away from the bones with the knife, dislocate and detach the legs and wings, work up inside the breast meat, be careful across the front of the chicken where you will need to cut very close to the skin but not through it, holding the knuckle of the thigh bone work the chicken down the legs until the leg meat is inside out and inside the body cavity, do the same to the wings - it sounds harder than it is!).

2. Put the goat in a large mixing bowl and add to it the herbs, garlic, tomato, onion, and Worcestershire Sauce.

3. Mix together thoroughly with wooden spoons or your hands. Add 2 eggs and mix again. Tear the bread into small pieces and add and mix until the stuffing becomes firm.

4. Wash and dry the chicken, lay it outside down on the board. Fill the central cavity with the goat mix and close the chicken up around the meat. The chicken can be stitched closed with butchers string, kept shut with a metal skewer or laid slit side down in the roasting tray to hold it together.

5. Place in a roasting tray and cover with foil or another tray and put in a medium heat oven for 1 hour.

6. After 1 hour turn up the heat and pour olive oil over the breast, check every 1/2 hour, keep covered until nearly cooked then brown by removing the cover for the last 1/4 hour. Remember that the chicken will take longer to cook due to being stuffed so allow plenty of time.

7. Cut slices from the chicken width ways for best effect and serve with roast potatoes and vegetables.

Steamed Fish Balls

Ingredients:
500g fish meat.

Ingredients A (Mixed):
1 tsp salt.
5 tbsp ice water.
1/4 tsp pepper.
1 tsp corn flour.

Ingredients B:
1 tsp sesame oil.
2 tbsp chopped fat meat (optional).

Ingredients C:
3 pcs cabbage, blanched, cut into 6cm length.

Method:

1. Chop fish meat until very fine and slowly add in A to form fish paste. Add B and stir in one direction until well mixed and very sticky.

2. Gather up fish paste, repeatedly hit against a mixing bowl until paste is springy.

3. Squeeze fish paste into big fish balls. Put into small plates lined with cabbage.

4. Steam with high heat for about 5 minutes until cooked.

5. Serve hot with chilli sauce and hoisin sauce.

Variation:

6. Add chopped spring onion, red chilli and garlic into the fish paste, squeeze into balls and deep-fry until golden brown.