Tag: Fashion

ModestMango Presents: The Style Diaries #1

November 27th, 2012 — 12:31pm

Ever wondered where to get those cufflinks you so badly needed for your Ted Baker shirt? Ever wanted to talk about the new Paul Smith shoe line? Well you won’t find it on the Mango. Instead I’ll be talking about what REAL guys REALLY wear and asking REAL questions which REAL guys REALLY want to know.

This week I want some advice. I have to go to a wedding on Thursday. Any hair product advice you can give?

3 comments » | Hair

Kipp likes jam but not as much as features

August 22nd, 2010 — 7:19pm

Continuing the River Cottage theme of my time living in Cresswell Grove, here is some of the produce I arrived back to today.

Manchester 22nd August 2010 Manchester 22nd August 2010

Cresswell Grove Cheeky Blackberrry & Raspberry Combo Jam:

  • 2:1 ratio of fruit:sugar. However, remember to try your fruits! If they are a little tart or not as sweet (likely if it late in season) it may be a good idea to add a little more sugar.
  • If you can get your hands on jam sugar all the better.
  • Add the sugar and fruit to the pan and melt down until boiling. Boil profusely for 10 minutes or so (like caramel it is easy to burn so be vigilant). To test whether it is ready for jarring up skim off a bit and dollop onto a plate. If it forms a wrinkly surface you’re in jam city.
  • Pour into jars sterilized in a hot oven or boiling water.
  • Boom.

Manchester 22nd August 2010

1 comment » | Food, Recipes, Travel

Best Stir-fry Ever

May 7th, 2009 — 3:23pm

Serves 2

15-20: King prawns
1: small packet: Cashew nuts
5 sticks: diced: Celery
2: peeled: diced: medium: Carrots
1: diced: medium: Onion
1/2 inch: peeled: grated: Ginger
1 clove: finely chopped: Garlic
1/2 tsp: Sugar
Light soy sauce to taste

1. Parboil the carrots for 2 minutes.
2. Heat a hot wok (very hot) then add oil.
3. Stir-fry the prawns first then add the garlic, ginger and onions.
4. After a few minutes add the carrots, celery, sugar, light soy sauce and stir-fry until everything is al dente.
5. Right at the end, add the cashew nuts and stir-fry for another 30 seconds.

This is so easy and so different from the typical stir-fry and definitely my favourite. I like to add a a splash of white wine or dry sherry after step 3. What makes this so special are the 1cmx1cmx1cm cubes of veg and the moon-shaped prawns and cashews. What a beauty. Serve with boiled rice, naturally.

2 comments » | Food, Recipes

Coconut Jelly

December 7th, 2008 — 11:59pm

Enough for 6 portions

400ml: Coconut milk
400ml: Water
125g: Sugar
125g: Creamed coconut
Gelatine powder

Jelly moulds

1. Heat the coconut milk and water in a pan until boiling.
2. Turn the heat down then dissolve the sugar and creamed coconut into it. Simmer but don’t boil.
3. Sprinkle on the gelatine powder and stir. The amount you use will depend on the type and brand, so just follow the instructions on the packet.
4. Simmer for 10 minutes.
5. The container(s) you are using to set the jelly should have been left in the fridge beforehand. Take them out now and pour in the liquid. Let them set in the fridge.

The jelly sets in two contrasting layers which gives it a cool and effortless effect! It’s great served with honeydew melon.

Comment » | Food, Recipes

Cantonese Style Marinated Duck Breast with Steamed Pak Choi

December 7th, 2008 — 11:45pm

Serves 2

2: Duck breasts (skin on)
1 tsp: Chinese five spice
1 tsp: Sesame oil
1 tbsp: Light soy sauce
1 tbsp: Dark soy sauce
3 tbsp: Water
2 inches: peeled: grated: Ginger
1 clove: finely chopped: Garlic
2 tbsp: Brown sugar
Juice of 1/2 a lime
Zest of 1/2 a lime

washed: Pak choi

For the duck:
1. Cut 4 superficial slits across the skin of the duck, just deep enough to go through the layer of fat. (It’s easier to do this if the duck has just been in the fridge and the fat has hardened.)
2. Chuck everything (except the pak choi) into a big bowl, cover with cling film and let the duck marinate in the juice overnight.
3. When it’s time to cook, rub any bits of ginger and garlic off the flesh so that it doesn’t burn on cooking.
4. Sear the breasts on a hot pan with oil for a minute on each side to seal the flavour.
5. Transfer the breasts into a grill and grill them at a high heat for 7 minutes on each side.
6. Take the breasts out, leave them to rest for 2 minutes and carve.

For the pak choi:
1. Separate the pak choi into separate stalks.
2. Steam or blanch them until they are just cooked.

The duck should be pink all the way through and the pak choi should be cooked but still crunchy. Serve with boiled rice. It’s also nice to make up more of the marinade and heat it up to use as a sauce (but you’ll need to add a bit more water this time).

3 comments » | Food, Recipes

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