kerfoot blog

Happy New Year China!

Sunday 10th February is the start of Chinese New Year…this year the 2 week celebrations welcome the Year of the Snake. Also known as “Spring Festival”, the New Year is marked by lavish family gatherings & an abundance of food, particularly meals that are said to bring good fortune. These feasts often feature platters of 5 meats or 5 vegetables known as the “5 blessings of the new year”, which symbolise peace, longevity, righteousness, wealth & wisdom.

Chinese food is ideal for New Year diets & healthy eating regimes as it tends to be low in fat, contains lots of vegetables & uses vegetable oils instead of butter.  The “good fats” in vegetable oils are beneficial to heart health, brain function, skin, hair, cholesterol levels & overall health. Chinese cooking often uses sunflower oil, peanut oil & toasted sesame oil, which contain monounsaturated fats, & soyabean oil which is high in polyunsaturates.

Why not bring some of the Chinese New Year celebrations to your table & try this delicious, super healthy recipe?

Chinese Omelette with Sweet & Sour Tomatoes (Serves 2)

 

Ingredients

For the omelette:

2 tbsp Kerfoot Rapeseed Oil

6 eggs, gently whisked to combine

 

For the sauce:

1 tbsp Kerfoot Toasted Sesame oil

4 spring onions or 1 shallot, sliced

2 garlic cloves, crushed

1 inch piece ginger, grated

1 punnet cherry tomatoes, halved

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tsp honey

Method

In a saucepan, heat the toasted sesame oil & add the onions or shallot. Soften for a few minutes then add the garlic & ginger. Cook for a further minute then add the cherry tomatoes, soy sauce, rice wine vinegar & honey & cook for about 10 minutes until the tomatoes have softened but are not mushy. Taste halfway through & add more soy sauce, honey or vinegar if needed.

While the tomatoes are cooking, heat the rapeseed oil in a wok & add the eggs. Season with salt & pepper. Pull the omelette in from the side of the pan to cook the eggs evenly. When the underside is done fold the omelette over & leave to cook for a further minute or so.

Serve half the omelette per person with the tomato sauce poured over the top. Garnish with thinly sliced raw spring onion & ginger.

Nicola Lyons, HR Co-ordinator

Comments are closed.

;