Pizza 4P’s Hanoi

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When making my “To Do” list for Vietnam, Pizza 4P’s were on top of my list. Arriving in Ho Chi Min City we gorged ourselves with anything and everything Vietnamese from Bahn Mi’s, Pho Ga, Bun Cha and Dim Sum to name a few. Unfortunately we missed Pizza 4P’s in Ho chi Min City but were so delighted to realise that Hanoi has is its very own Pizza 4P’s too.


What attracted me to them was the fact that they have their very own artisan cheeses made in Da Lat. Freshly made Mozzarella and Burrata gets transported every couple of days by train. Other ingredients like Parma Ham gets imported all the way from Italy.
Their menu ranges from authentic Italian to Asian-Italian. I have to admit their pizzas were so amazing we went there twice. On our first visit we felt adventurous and tried their Half & Half Pizzas, which is a different pizza on each side. If I can remember correctly I had Duck & Apple Blue Cheese on one side and the other Teriyaki Chicken. Absolutely out of this world!!!!!!!
On our second visit I opted for a more traditional Italian pizza; Parma Ham, Rocket, Tomato and the beloved Burrata that I heard so much about.

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The waiter helped us cut the burrata in a perfect star shape, ensuring that every pizza slice is covered in this creamy cheese.
The staff at 4P’s Pizza is exceptionally well trained, well spoken, helpful and friendly.
Young pizza chefs work with absolute precision and we especially booked a seat at the kitchen counter to see them perfect their craft.

This Pizza haven is an absolute MUST when visiting Vietnam, I recommend booking as they can get extremely busy.

Also check out our little video on Instagram ( @marizkadutoit )

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24 Ly Quoc Su street                   +84 – 120 – 803 – 4444
Hoan Kiem District
Hanoi

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Korean Sticky Chicken

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Ingredients:

1 kg  chicken braai pack of drumsticks and thighs
2 Tsp garlic ginger paste

Sticky Sauce:

2 Tsp sesame oil
1 Tbs finely grated ginger and garlic
2 Tbs honey
2 Tbs dark soy sauce
1 Tbs fish sauce
2 Tbs Korean Chilli paste (gochujang)
100ml water

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Recipe:

Rub the chicken pieces in the garlic-ginger paste, drizzle with a bit of olive oil and sprinkle with salt. Grill chicken in the oven at 180C until golden on both sides. While the chicken is on the oven, add all the sticky sauce ingredients into a sauce pan and let it reduce over medium heat.
Once the chicken is done, brush all the sticky sauce on both sides of the chicken. Return  the chicken to the oven and grill for another 15 minutes on both sides. During this time you must keep an eye on the chicken so it doesn’t burn!!!

Sprinkle with sesame seeds, serve with sticky rice or Jasmin rice, some steamed broccoli and asian slaw or kimchi.

 

 

Vietnamese Grilled Pork With Sticky Rice

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Its been a month since our return from our Vietnamese adventure. We scampered through a sweltering hot, chaotic Ho Chi Min City and we experienced some incredible Pho Ga. We also found this little street food night spot where they served a different dish every night after 22:00. Here we had grilled pork with broken rice .

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Ingredients 

Marinade:

1 shallot
1 lemongrass stem
1 birds eye chilli
2 cloves garlic
3 tbsp honey
2 tbsp fish sauce
1 tbsp oil
500g pork fillet

Dippings sauce:

6 tbsp lime juice
6 tbsp fish sauce
3 tbsp water or coconut water
sambal oelek to server and use to taste or chopped red chilli and garlic

Pickled vegetables:

1 cup apple cider vinegar or rice wine vinegar
1 cup water
1 tbsp salt
1 tbsp sugar
2-3 large carrot julienned or grated
1/2 english cucumber sliced

Accompaniments:

Sticky rice
Fresh mint and coriander

 

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Recipe:

Marinade
Start by slicing the pork loin in 1cm disks and set aside while you make the marinade. Add the shallot, lemongrass, chili, garlic, honey, fish sauce and oil to a blender and blitz to a paste. Mix this paste into the sliced pork and leave to marinate in the fridge for at least 2 hours to overnight.

Pickle
Combine water, vinegar, salt and sugar in a mixing bowl and make sure all the salt and sugar has desolved.
Slice cucumbers and julienne or grate carrots and place it in 2 separate glass containers. Pour the liquid over the vegetables. Let these pickled vegetables sit in the liquid for at least 2 hours or over night.

Dipping sauce

Combine fish sauce, lime juice and water or coconut water in a glass container and store in the fridge for up to a week. You truly only need a few teaspoons per meal. I like to add a teaspoon of samba oelek to my dipping sauce at the table. You could also add sliced red chili and chopped garlic if preferred.

Pork fillet

These little medallions takes no time to cook at all, so make sure your table is set, your rice is sticky and hot and all your pickles and fresh herbs are on the table.
It is best to grill these pork medallions on the braai (bbq), it literally takes about 2-3 minutes per side and the smokeyness of the braai is what makes it great. I have also made these pork medallions on a griddle pan and works just as well.

 

 

 

Pho Ga (Vietnamese Noodle Soup)

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I am counting the days to our departure to Vietnam. Every day I can just taste and smell all the amazing street food just a little bit clearer. I have been making endless lists of foods and restaurants to try. I am hoping to pick up a few cooking secrets at Luke Nguyen’s cooking class called Grain. I will be sure to post something about that experience.

Today I am making this Vietnamese Chicken Noodle Soup and wondering how the real thing would compare.

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Ingredients

Stock:

3 star anise
5 cloves
2 black cardamon
1 cinnamon stick
5-7cm fresh ginger cut lengthways
1 yellow onion cut in half
1 tsp sugar or rock sugar
1 tsp salt
1-2 tbsp Vietnamese fishsauce
1 whole chicken
Enough water to cover the chicken, at least 2-3 liters

Fresh Ingredients:

Rice noodles
Fresh mint
Fresh coriander
Spring onion
Asian bean sprouts
Fresh red chili
Asian mushrooms panfried
Lime wedges and fish sauce to serve

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Recipe

Start by toasting the dried herbs in a pan for a minute or 2 to unleash their aromas and set aside. Cut onion and ginger in half, lengthways and blacken under the grill, this takes about 10-15 minutes. Take off the first black burnt layer of the onion and the charred skin of the ginger.
Bring 2-3 liters of water to the boil in a big pot and add the whole chicken in the boiling water. Add the whole onion and ginger and the roasted spices to the pot. You could put the dried spices in a tea ball or just fish them out one by one at the end.
Turn the boiling stock down to a simmer and keep on taking off any foam that floats to the top, with a spoon. Simmer the chicken for an hour.
After an hour take the chicken out of the pot and let it cool down. Also take out the spices and the garlic and onion.
The chicken broth needs to simmer for another 30 minutes and this is also the time to add the salt, sugar and fishsfauce. While the broth is simmering its time to boil the  rice noddles according to cooking instructions. Also get all the fresh herbs washed and ready. Panfry the asian mushrooms in a bit of olive oil. Debone the chicken and keep it aside.
Assembling Pho is very easy, add noodles to the bottom of the bowl and top with chicken, fresh herbs and chili, then ladle spoons of broth to the top of the bowl. Lastly squeeze a lime wedge and a drop or 2 of fishsfauce on top.
Enjoy!!!!

Trout Chowder at Two Dam Sustainable Trout Farm

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I know this post is so late since we visited Two Dam Trout Farm in Montagu during the winter months. The visit there was everything I needed at that moment ; inspiring people, amazing produce, solitude and nature.
The accommodation, Kingfisher Cottage is on a working Trout Farm. Situated next to the main farmhouse where Marco and Vivian Harms lives. Still private enough, the cottage is small and cosy with a fireplace and all you will need.
The farm offers a few hiking trails and even though the Western Cape is in an extreme drought the landscape is still one of the most beautiful in the world.
Marco took us on a tour of the Rainbow Trout Farm. It was inspiring to hear what Marco and Vivian were achieving. They are extremely focussed on responsible farming and production and are 100% off the grid.
Before we arrived we ordered an array of products that were waiting for us at our cottage. From Gravlax to Whole Fresh Trouts ready to be grilled on an open fire. I highly recommend you plan your weekend and menu around these lovely Trout products. Order some Gravlax or cold smoked trout slivers and all you have to do is bring some bagels and cream cheese! Breakfast sorted!

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Ingredients

1 chopped onion
3 chopped baby leeks
2-3  chopped medium carrots
4 chopped rashers of pancetta or smokey bacon
1 clove garlic
4 medium potatoes cubed
2-3  chopped baby fennel
100g chopped in half baby asparagus
100g-150g flaked hot smoked trout from Two Dam Sustainable
3 heaped tbs crème fraîche or sour cream
500 ml boiling water
1 tbs chopped fresh dill
salt and pepper

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Recipe

On medium heat sweat the onions and leeks for about 5 minutes until translucent. Add the garlic and pancetta and stir occasionally to make sure nothing sticks. Add the carrots and fennel and let it cook for another 5 minutes or so. Now add the flaked trout, potatoes and boiling water, salt and pepper and cook for about 20 minutes or until the potatoes are soft. Once the potatoes are soft add the crème fraîche, dill and asparagus. Do not overcook the asparagus. Check your seasoning before serving and top with a few fresh dill leaves.

 

 

Gluten Free Veggie Flatbread

 

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You can definitely feel that spring is here in Cape Town, gym memberships are being renewed and the the cravings for crisp salads and fresh juices are setting in. The recipe for these flatbreads are from Green Kitchen Stories. They are an inspiration for anyone looking for healthy vegetarian recipes, go check it out.

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Ingredients:

4 cups of “vegetable rice” either broccoli or carrot
1 cup almond flour
4 eggs
salt and pepper
pinch of dried herbs like basil or origanum

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Recipe:

Heat the oven to 200 degrees Celsius and line a baking tray with baking paper and set aside.
Blend a whole head of broccoli until it is a rice-like consistency. Measure 4 cups of the broccoli rice and place it in a mixing bowl. Add 4 eggs and 1 cup of almond flour and add the herbs and the salt and pepper. Mix well with clean hands. Transfer the broccoli dough onto the baking paper and flatten the dough with your hands in a rectangular shape. Bake for 25-30 minutes or until you can see it is firm. Place flat bread on a cooling rack and only peal the baking paper off one it has completely cooled down. Cut into squares and store on the fridge. The toppings are endless but think hummus, pestos or even an aubergine spread, rocket, sprouts or pickles.
You can make carrot flatbreads too, just use 4 cups of carrots instead of broccoli.

Healthy Granola Clusters

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I have been avoiding my blog and my Instagram page for the last couple of weeks. I have been struggling with digestive disorders for the last three years. Battling with stomach ulcers and the removal of my gallbladder. Daily struggles with symptoms like bloating and stomach cramps. I believed that I was managing it well with medication and a healthy diet. I became accustomed with the way I felt; tired, always worring how food will affect me afterwards, in short it was just creating havoc in my life.

I decided to see a Nutritional Therapist and was put on a Elimination Diet. A short term eating plan, eliminating all foods that might cause allergies or digestive problems. None of the following: Gluten, Dairy, Soy, Refined and added Sugar, Peanuts, Corn, Alcohol, Eggs in some cases and Fast Foods.
If you know me or are familiar with my blog you will know; man, oh man, I love ALL kinds of food!! And needless to say its been a difficult 10 days so far, with only another 20 days to go before hopefully reintroducing some of these foods back into my diet.

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I came up with this little Seeded Granola Cluster recipe and would 100% make this even after my eating plan is over.

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Ingredients:

1tsp cinnamon
1tsp vanilla powder
1/4tsp salt
1/4 cup sunflower seeds
1/4 cup chia seeds
1/2 cup pumpkin seeds
1/2 cup walnuts
1/4 cup sesame seeds
1/4 coconut shavings
5 date sliced
3tbsp coconut oil
3tbsp honey
blue berries

Recipe:

Preheat the oven to 180 degrees Celsius.

Combine all the nuts and seeds in a mixing bowl and add the honey and coconut oil, mix well. Line a baking sheet with baking paper and spread the mixture evenly. Put it in the oven for a bout 20 minutes. Stir it every couple of minutes and watch it carefully so it does not burn.

After it is golden and crispy let it cool down before you put it in a airtight container.

I recommend you double this recipe as it was so so good…. oh and serve with berries and almond milk.

Shakshuka with Potato Pesto Focaccia from Woodstock Bakery

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Shakshouka is a Middle Eastern dish served in a cast iron pan or tajine, accompanied by bread to mop up the sauce. I first had it in Turkey and they make it with a garlic sausage. You could easily adapt this recipe to your liking by adding chorizo or making it vegetarian and adding mushrooms instead. The options are endless. This doesn’t have to be served as a breakfast, it could easily be a quick budget friendly dinner too. This is a great way to feed a family or a group of friends coming over for Sunday brunch.

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Ingredients

2 cloves of garlic
1 red chill, chopped
1 onion, chopped
1 red pepper, sliced thinly
1 tsp cumin
1 tsp smoked paprika
1 tsp sugar
1 tin chopped tomato
1 tbsp tomato puree
1/2 cup water
thyme
1 bay leave
4 eggs
smoked pork cocktail sausages

 

Recipe

Heat a bit of olive oil in a large non-stick pan and add the garlic and chilli, fry for about 1 minute. Add the chopped onion and finely sliced red pepper as well as the cumin and smoked paprika. Cook for a few minutes until onions and peppers are soft. Now add the tinned tomato, tomato paste and sugar and give it a good stir. Add the bay leave, thyme and water and turn the heat down to a low simmer with the lid on. Let it simmer for about 20 minutes.
While the sauce is on a simmer, cook the smoked pork sausages in another pan or you can grill them in the oven.

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Give the sauce a stir and turn the heat up to medium, break 4 eggs in the sauce and put the lid back on. Cook until the desired softness for the eggs. Lastly, scatter the cocktail sausages over the cooked eggs. This dish must be served with a lovely crusty bread to mop up all the sauce.
Enjoy!!

 

Slowcooker Pork Belly Ramen

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Broth Ingredients

1 onion halved
1 carrot roughly chopped
big thumb size ginger sliced
2 big garlic cloves
8 tbsp sake
8 tbsp soy sauce
1L beef stock
4 tbsp fish sauce
300g shitake mushrooms stems removed
pork belly about 1,3kg
water, about 2L

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Reduced dipping broth for sliced pork

soy sauce 6 tbsp
ginger thumb size sliced
garlic 1 clove sliced
water 6 tbsp
5 spice powder 1 tsp or 1 tbsp hoisin sauce

Topping Ingredients

ramen noodles 1 packet per person
soft boiled egg 1 per person
bok choy
spring onions
sprouts
thai basil or coriander
red chilli
black sesame seeds and sesame oil

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Recipe

I would recommend you make this recipe over the weekend. It is not difficult at all, but  it is time consuming. Make your broth friday night and do the final touches on saturday, that way it doesnt feel like such a monumental task.

Day 1

Add onion, carrot, ginger, garlic, shitake, soy sauce, fishsauce, sake and beef stock to the slow cooker and set it to cook for 6 hours. While this is heating up, take the skin off the pork belly, keep the skin aside and place the whole pork belly in the slow cooker. Fill the pot with boiling water right to the top. I crisp the skin in a nonstick pan with salt and a bit of 5 spice powder until crispy and you can crumble it over your ramen at the end. Unfortunately we ate the crackling before the ramen was done because it was just too irresistible.

After 6 hours take the pork belly out of the slow cooker with tongs and set aside too cool. Take out the shiitake mushrooms and set aside. Discard the ginger, garlic, onion and carrot by straining the broth. Put the pork, shiitake mushrooms and broth in separate containers in the fridge until the next day.

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Day 2

Slowly start to warm the broth.
In another pan add the ingredients for the dipping broth and bring it to a low simmer. Now slice your pork belly in 1cm slices and put it in this dipping broth, this way you warm it and give it an extra kick of flavor.
In another pan, boil the eggs, cut in half and set aside.
Also slice the mushrooms that was boiled in the broth the night before and set aside.
Wash and slice the bok choy, spring onion, chili and sprouts and set aside.
Now get your bowls ready, because ramen must be served piping hot. Pour a bit of boiling water in each bowl to keep it warm.
Boil the noodles and while the noodles boil make sure the pork in the dipping broth and the ramen broth is hot hot hot!!!

When the noodles are ready, empty the bowls of the boiling water, drain the noodles and spoon noodles into the bowls. Assemble the bok choy, sprouts, spring onion, shiitake mushrooms, boiled egg, chili, thai basil and sliced pork belly on top of the noddles.
Lastly spoon over the boiling broth. Sprinkle with sesame seeds and drizzle with a few drops of sesame oil.
Devour immediately!!!

 

 

Brandy Bread and Butter Pudding

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This recipe is from Gourmet Traveler and when I saw it, I knew it would be perfect for Fathers Day Lunch. I have made this bread and butter pudding before and I let it rest overnight and then bake it in the oven the next day. I found the pudding to be much fluffier and it makes a big difference. This pudding is bound to make Fathers Day special.

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Ingredients

2 tbsp brandy
1/2 cup raisins
5 eggs
300ml cream
300ml milk
1/4 cup castor sugar
rind of 1 orange
1 tsp ground cinnamon
1/2 tsp vanilla powder
8-10 slices of day old bread, cut in 1cm slices
60g butter
1 tbsp damera sugar

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Recipe

Combine the raisins with the warmed brandy in a bowl and set aside.
Slice the bread and spread both sides of the bread with butter. Also butter the overproof dish, it should have a 1 litre capacity. Arrange the slices of bread in the oven proof dish and sprinkle the raisins over and under bread slices. Set aside.
Combine milk, cream and eggs in a mixing bowl and whisk to combine. Then add castor sugar, orange rind, ground cinnamon and vanilla powder to the mixture and whisk again
Pour this mixture over the bread, sprinkle demura sugar over and let it rest for an hour, so the bread can soak up all the liquid.
Warm the oven to 180C. and bake for 30-40 minutes until the liquid has set.
Server with ice-cream.