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)
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
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