Perfect Fish & Chips in Cleethorpes, North Lincolnshire, England

Pure white Lilies symbolize 

 virtue and convey pride 

and prosperity. 

I bought a lily plant 2 days ago

 for Paul's Today Birthday.

Steels corner house restaurant

This place is fantastic for traditional fish and chips.

The corner house with a worldwide reputation. The north east's finest family fish restaurant.'' I have been to this restaurant many times, at least once a week, and I can never fault it. The haddock and chips are the best I've ever tasted, the batter was tasty, crispy and not too greasy and the portions are very generous! I usually opt for a medium haddock. However, forget being famous for their fish and chips, they should be famous for their steak pie! If you are looking for something other than fish you have to try it. It's full of meat and the gravy is delicious, Also, the staff are always pleasant and helpful. 

The restaurant offers excellent value for money with bread and tea included in the price of your meal. An amazing restaurant, always packed so you may end up queuing in the street! But the service is excellent and seating comfortable. Has to be the ultimate "chippy". Highly recommended!

— at Steels Corner House Restaurant.

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   1. Address: 10-12 Market St, Cleethorpes, North East Lincolnshire DN35 8LY
   2. Phone: 01472 692644 

      Hours: 11:30 am - 9:00 pm 

Monday, September 8 Mid-Autumn Festival 2014

Traditional Chinese celebration known variously as Mid-Autumn Festival, the Moon (or Mooncake) Festival or the Chinese Moon Festival (or Zhong qiu Festival).

Serve the moon cakes and brew tea for you and your family to eat and drink.

• While you eat, talk about the origins of the Moon Festival. This is a good occasion to learn more Chinese history, either by viewing history information provided on the internet or looking at relevant history books.

Char Siu Buns 自製叉燒餐包 - Josephine's Recipes 120

Cold Rise Bread Recipes | Super Soft and Moist Chinese Bakery Buns 手搓低溫軟包法 | Home made Milk Bread |Very soft and easy

How To Make Char Siu 自製蜜汁叉燒 
Chinese Barbecued Roasted Pork Belly | Josephine's Recipes 119

How To Make Char Siu Sauce 自製叉燒酱汁 
Chinese Barbecued Sauce | Josephine's Recipes 119

How To Make Char Siu Sauce l 自製叉燒酱汁 l Chinese Barbecued Sauce l Chinese BBQ Sauce - Josephine's Recipes 119

Ingredients:
2 tbsp LeeKumKee hoisin sauce
1 tbsp LeeKumKee bean sauce
1 tbsp LeeKumKee oyster sauce
2 tbsp LeeKumKee dark soy sauce
1 tbsp Toasted sesame seeds or sesame oil
1/2 cup Sainsbury's sweet rich cream sherry 
or Homemade sweet rice wine
1 tbsp Honey or golden syrup

Directions:
Combine all ingredients in a small bowl 
and you desire to adjust yourself.

Recipe Source: JosephineRecipes.Co.Uk

How To Make Char Siu l 蜜汁叉燒 l Chinese Barbecued Roasted Pork Belly - Josephine's Recipes 119

My all time favourite and signature dishes is char siu. If you follow all the steps, it's the best char siu you'll ever have. Choose a brand or type for marinades will experiment the differences tastes.

Ingredients
380g ~ 500g  Pork Belly Slices
3 tbsp Honey -  It depends on how much honey you want to put in.

For Marinade:
2 tbsp LeeKumKee Hoisin Sauce
2 tbsp LeeKumKee Crushed Yellow Bean Sauce
2 tbsp Squid Brand Fish Sauce

Method:
1) Marinate pork belly overnight.
2) Heat oven to 180°c Bake for 35 minutes. After 20 minutes, take the pork belly out and discarding the water.
3) Add honey on top to glaze and roast for 15 minutes in the middle
of the oven until pork are glazed, browned, and tender.  

Sausage Bread Rolls l Hot Dog Buns l 腸仔包 (手搓低溫軟包法) - Josephine's Recipes 118

24~60 hours - Cold rise the dough for super soft and fluffy texture of the bread with the chewy mouth feel. 

Ingredients

(A)
1 cup whole milk (warm)
1 tsp allinson easy bake yeast
1 tsp sugar

(B)
2 cups bread flour
2 tbsp sugar

(C)
35 ~ 50g lurpak salted butter (melted)
This will totally depend on how much butter you like

Others:
7 sausages (herta frankfurters)
1 egg yolk for (egg wash)
Optional sesame seeds

Method:
1) Add 1 cup warm milk + 1 tsp yeast + 1 tsp sugar mix thoroughly together. Just cover it with the lid or plastic wrap. (should be under 38°c) or until bubbles arise.

2) In a large bowl, add 2 cups bread flour, 2 tbsp sugar, add the (A) yeast mixture to the flour and mix well until combined. 

3) You knead the dough first to get gluten and then add the melted butter kneed till it forms a rough ball and a medium level of gluten has developed.

4) Cover the dough with plastic wrap and allow to cold rise in the lower part of a refrigerator 24 to 60 hours. A 24 to 60 hours cold rise in the fridge will make the bread dough better.

5) Take the dough from the fridge, rest for 20 minutes and transfer the soft and sticky dough on a clean, floured work surface, place it on a floured, then  kneading well by hand for 5 minutes.

6) Covered with a plastic wrap and wet clothes. allow to rise again (ideally in a warm place) Minimum of  3 hours to near triple in size.

7) Sprinkle a work surface with flour. Using a lightly floured rolling pin, roll out the dough from the center to the edges. Cut into 7 long pieces, wrap each around a sausage. 

8) Place on a greased baking tray lined with baking foil. Brush with egg wash and sprinkle sesame seeds on top. 

9) Preheat the oven to 170c. Bake for 30 minutes. Transfer to wire rack once baked. This bread is traditionally served warmed from the oven.

Helpful Tips:
1) Baking time depends on the size and shape of the bread being baked.

2) Yes. 2:08 Cover the dough with plastic wrap and allow to cold rise in the lower part of a refrigerator 24 to 60 hours.  A 24 to 60 hours cold rise in the fridge will make the bread dough better. 

3)You can choose to brushing the crust with sugar water, melted butter, milk or whisked egg on the bread surface as you desired.
4) Brush after middle baking and before 5 minutes done will help you to achieve a bread with an extremely soft crust.

Crispy Crust:

Brush before baking.

Soft Crust:

Brush after middle baking

or after baking as you desired. 

It will reduce the amount of "crisping up".

Helpful Tips:
1) Continue to kneed until it passes the window pane test. If the dough feels very sticky, add a little shake of flour until it becomes smooth and bouncy. This is where you are able to pull it to a very thin membrane see through before it breaks. Most doughs are ready for fermentation when they reach an internal temperature of (25-27°C). 

Recipe Source: JosephineRecipes.Co.Uk

How to Melt & Soften Butter without a Microwave

This quick tips will get you on your way with softened butter less than one minute,
melted butter less than 5 minutes. Here's how to soften butter without a microwave.

Method:
1) Pour a cup of very hot boiling water into a large bowl.
2) Put the butter over the glass for a water bath and allow to soften & melt.
3) Finish.

Recipe Source: JosephineRecipes.Co.Uk