Scallops with Lemon & Garlic Butter — COUNTRY SQUIRE MAGAZINE

Ingredients: 2 Tbsp olive oil 600g scallops 3 Tbsp unsalted butter, divided 4-5 large garlic cloves, crushed Salt and fresh ground black pepper to taste 60ml dry white wine 2 Tbsp lemon juice 10g basil leaves Method: Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in […]…

Chinese Roast Belly Pork — COUNTRY SQUIRE MAGAZINE

Ingredients: 1.3kg piece of pork belly, skin on 1 1/2 tbsp Chinese cooking wine 1 tsp Chinese five spice powder 1 tsp white pepper 1 tsp salt 1 tbsp white vinegar (helps conduct heat evenly) 200 g rock salt 6 tbsp light soy sauce 2 tsp freshly grated ginger 2 tbsp sweet chilli sauce Method: […]…

Mistletoe Cocktail — COUNTRY SQUIRE MAGAZINE

Ingredients: 60ml white rum 15ml lime juice 30ml cranberry syrup Wedge of lime and some sugar to rim glass Rosemary sprig and raspberries or cherries for garnish Method: Rim martini glass with wedge of lime and dip in sugar. Half fill a cocktail shaker with ice. Place rum, lime juice and cranberry syrup into cocktail […]…

Escaping Socialist Venezuela — COUNTRY SQUIRE MAGAZINE

BY ANASTASIA CHOO Venezuela’s downward economic spiral has led to widespread food shortages, hyperinflation and a mass exodus of migrants into Latin America. Although the situation is anatomically different from Syria, analysts claim the exodus from Venezuela rivals the number of Syrians in Germany. The intensifying economic and political crisis has now pushed hundreds of […]…

Stir Fry Tofu Noodles — COUNTRY SQUIRE MAGAZINE

Ingredients: 225g smoked tofu cut into chunky slices 2 tbsp sesame oil 1 small red onion sliced 100g long-stemmed broccoli cut into chunky pieces 100g kale 1 red pepper sliced 50g sugar snap peas cornflour 1 tbsp soy sauce 1 tbsp 2 cloves garlic crushed 1 tbsp sriracha 300g egg or udon noodles Instructions: Bring […]…

Pumpkin Loaf Cake — COUNTRY SQUIRE MAGAZINE

Ingredients: 1 & 1/2 cups all purpose flour 1/2 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp ground cloves 1/4 tsp ground nutmeg 2/3 cup sugar 2/3 cup brown sugar 1/4 cup milk 3 egg whites 1 cup pumpkin puree (you can buy canned from the supermarket […]…

Yang Zhou Fried Rice — COUNTRY SQUIRE MAGAZINE

A recipe invented by the regional magistrate of Yangzhou province in late 18th Century China, popularly known as Special Fried Rice in Chinese Restaurants today. Enjoy! Ingredients: 400g long grain white rice (cook a day before, cool and leave in fridge until ready to use) 3 tablespoons ground nut oil 2 large eggs, beaten 120g […]…

Is calling a Westerner a 鬼佬 Gwei Lo offensive? — COUNTRY SQUIRE MAGAZINE

BY ANASTASIA CHOO A recent court case filed by a British worker (with dual Australian citizenship), Francis William Haden, against Leighton Contractors (Asia) for unfair dismissal and racial discrimination has ignited much debate and outrage from some quarters on Chinese social media. Haden claims he was referred to as “Gwei Lo” and excluded from projects […]…

Tuscan Chicken Sun Dried Tomatoes & Spinach

Originally posted on COUNTRY SQUIRE MAGAZINE:
Ingredients: 6 Chicken breasts 1 large egg beaten 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp dried paprika 1/4 tsp garlic salt 2 tbsp olive oil Sauce: 1 onion sliced 2 cloves garlic crushed 1/2 tsp dried oregano…

Red Lotus Cocktail

Originally posted on COUNTRY SQUIRE MAGAZINE:
The distinct flavour of lychee is accented with the lighter taste of cranberry, an interesting play of flavours that is both intensely sweet and delicately refreshing. Ingredients: 60ml vodka 60ml lychee liqueur 45ml cranberry juice Method: Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into…

#NHS70

Originally posted on COUNTRY SQUIRE MAGAZINE:
BY ANASTASIA CHOO As the NHS approaches its 70th Anniversary, I thought it appropriate to hear from NHS employees with their thoughts on the NHS. As one would expect there are both fans and detractors. Here are the comments of NHS staff below: ‘It was a privilege to work…