Asia Delight Chinese food takeaway re-opened in 2016 with new owners and a new menu. The restaurant has had a makeover with the reception area now much more cleaner and with nice new seats. It offers takeaway only.
Asia Delight can be contacted on 01206 548881.
Asia Delight deliver within a 3 mile area (or for a small fee over 3 miles).
The restaurant can be found at: 9 The Parade, Queen Elizabeth Way, Colchester, CO2 8LY.
5 out of 5 food hygiene rating
At the time of writing, Asia Delight had been awarded a 5 out of 5 rating on food hygiene.
The new Asia Delight has improved considerably since it re-opened. The previous owners were somewhat rude but the new owners seem much more friendly. The quality of the food has also improved and the new management have clearly made an effort to improve the cleanliness and hygiene of the business.
I recommend the lamb and ginger with spring onion (49a) and also the Happy Family (44b)
You can view Asia Delight’s menu below (click the image to make it bigger):
As the world population increases and intense pressure is put on conventional farming to produce food, scientists have been looking at insects such as crickets for protein to add to our daily diet.
It may sound like something from a backstreet food market in China, but the reality is that insects can provide a good source of protein for humans, and at a much lower cost than farming other sources of meat protein. In fact, over 2 billions people across 162 nations already eat crickets for protein. It’s only the Western societies who seem to struggle with the concept.
Cricket protein is already a thing
There are already companies producing food products made from crickets, including cricket powder and cricket snacks. A company in America, Aketta, has begun producing protein products including cricket powder which can be used to boost protein in many dishes including umami, smoothies and even gingerbread cookies.
Some Asian countries eat fried crickets as part of their regular diet. If it works for them, why shouldn’t it work for us?
Why eating insects makes sense
Insects, in particular crickets, can grow and multiply very quickly whilst consuming minimal resources as they do. They require considerably less resources than other animal sources of protein, require no antibiotics and millions can be farmed in one small area. Compare this to farming cattle, for example, and this makes crickets a safe, cheap and sustainable source of food.
Aketta claim that producing 30g of beef produces 1815 times more greenhouse gases than 30g of cricket.
The fact is that as the world’s population grows we’re going to have to look at other ways of providing food. There simply won’t be enough resources to continue to rely on animal protein to satisfy our diet.
Eating crickets as part of your regular diet may be closer than you think, so isn’t it time you gave them a go?
I was once a mayo addict, so it was no surprise that eventually my wife would tell me to try a substitute to help my expanding waistline, but what would I find better in the Quark vs Mayonnaise battle?
When I say I was a mayo addict I really mean it. I’d eat the stuff with anything – sandwiches, roast potatoes, sprouts, stirfry…anything. So it was going to be difficult to make the change. I decided it was time to look at the facts.
The nutritional facts
First, lets compare Real Mayonnaise (full fat) with the ‘standard’ Quark (in this case I used a brand called Golden Acre).
Hellman’s Real Mayonnaise
of which sugars
As you can see, Quark immediately takes the lead in the Quark vs Mayonnaise battle. Quark’s benefits are in the low fat, high protein department. So if you’re looking to up your protein intake whilst massively reducing your fat intake, Quark is a good alternative. Of course, if you’re looking to add more fat to your diet, Quark may not be the food for you.
In balance, Quark has more sugar for 100g than Hellman’s mayonnaise (albeit a very small amount). That is, until we look at low fat mayo.
Quark v Low Fat Mayo
The common problem with ‘low fat’ foods is that manufacturers often load them with carbohydrates and sugars to compensate for the lack of flavour caused by removing the fat. Therefore, eating low fat doesn’t always mean low calories. In fact, there’s a lot of evidence now to show that the high sugar in low fat diets is more damaging than the fat and can even be harmful.
Let’s take a look at Quark v Low Fat Mayo:
Hellman’s Low Fat Mayonnaise
of which sugars
The amount of sugar in the low fat mayo has immediately overtaken quark and by a considerable amount. In the case of this low fat mayo, this sugar comes from some processed sugars including xanthan gum and Ethylenediaminetetraacetic acid (EDTA). EDTA has actually be found to be toxic if consumed by lab animals. Yuck!
The ‘low fat’ mayo still has a considerable amount of more fat in that quark and it’s lower in the protein department.
Quark is made from natural ingredients. In the quark I used for this blog, it was made from just skimmed milk, microbial rennet (suitable for vegetarians) and a natural starter culture.
So which one wins the Quark vs Mayonnaise battle?
Unless you’re looking to eat a lot of fat, the evidence shows that Quark is a much better alternative to mayonnaise. It’s high in protein, low in fat and low in sugar. It also has no additional additives and is made completely of natural ingredients…more than can be said for low fat mayo!
The Quark vs Mayonnaise battle was easily won by quark and the switch was made pretty much instantly. It’s a simple way to reduce fat in your diet and naturally increase protein.
But Quark doesn’t taste like mayonnaise!
Well, yes, it is quite flavourless but then it’s not really a food you would chose to eat on it’s own (although you can). You wouldn’t eat mayonnaise on it’s own either, would you. Because of Quark’s light flavour you can easily add just a little lemon juice and paprika to it for an alternative to mayo, or add chilli and garlic for a nice and spicy dip. You can also use it in cooking or as an alternative to mayo in a B.L.T sandwich or tuna dip. Oh, and it can take the place of mascarpone in many dishes.
Either way, Quark is a very versatile food which can be used in all manner of ways. So what are you waiting for? Grab yourself some quark and start experimenting!
Following on from my blog on how to shuck an oyster, I decided it was time to try and put an argument to bed – is the Native Oyster or Rock Oyster the best?
I’m lucky to live in an area where there is an abundance of oysters waiting to be eaten. The wild oysters of the River Blackwater surround miles of coastline of Essex providing a fresh supply of oysters all year round.
I’ve tried many different types of oysters, but the most common in my area at the Native (Colchester) available from September through to April, and Rock which are available all year round.
I first tried a Rock (gigas) oyster when I was about 6. My grandfather told me to “swallow it whole” but by the time I was 13 I was well accustomed to chewing and oyster to fully appreciate the flavours inside (if you swallow your oyster whole you eating them wrong – here’s why).
Like with most fine foods, there are snobs when it comes to oysters. People will tell you that the Native’s a “far better” than Rock and have a “sweeter flavour”. I’m calling b*llocks on that right now. Just today I ate three of each before writing this blog and found the Rock Oysters just as sweet but noticeably more meaty.
The thing is that I actually prefer Rock oyster over Native. People consistently tell me that I’m wrong and that Natives are the best, but I disagree. I eats what I likes and I like what I eats and no one is going to tell me any different.
It’s like people who say that the classic prawn cocktail hasn’t been a socially acceptable starter since the 1980s; they’re completely mental. Prawn cocktail starters are a staple entrée at Christmas and Easter and I won’t have it any other way!
I’m a bit of a tight git and I like value for money, and for me the additional cost of the Native Oyster just doesn’t warrant it in terms of flavour. There. I’ve said it. Native Oysters are overrated.
So, Native Oyster vs Rock Oyster – which is the best?
Finally, I have an answer for you, but you’re not going to like it. Quite simply, neither oyster tastes better than they other. They both taste great in their own way. Personally, I would chose a Rock oyster over a Native any day, but then I’m an Essex Boy with no taste (apparently).
I started off this blog with the aim of putting the argument to bed, but quite simply, it’s impossible to do so. Eat whichever you prefer. Don’t chose the Native just because it’s more expensive and everyone tells you to like it more; chose it because you like it.
If you swallow oysters whole without chewing them, you’re eating them totally the wrong way.
Oyster are more than just a salty taste, but until you chew them you’re never going to experience the sweet flavour that oysters provide. Yes, sweet. This combination of salt and sweet is truly amazing, but you’re going to have to chew to discover it.
Chew – don’t swallow oysters whole!
It sounds a bit gross, but when you eat the oyster the sweet flavour in inside the ‘meat’ of the oyster, in a small heart and livers. By chewing the oyster, you release flavours which mix with the salty liquer of the oyster to produce a tase like nothing else.
Another problem if you swallow oysters who is that you’re never going to know if there is anything bad inside the bivalve mollusc. It’s a very rare thing to occur, but if you chew you’ll quickly identify anything that shouldn’t be inside.
Chewing will tell you if the oyster has turned bad
You’ll usually know if an oyster is bad because the shell will be open and tapping the shell won’t trigger it to close. However, there may be very rare occasions when an oyster looks fine but actually isn’t. Chewing it will quickly confirm this. Once you’ve eaten a few decent oysters you’ll soon known which if one has gone bad.
But I hate the taste of oysters
If you swallow oysters whole because you don’t like the taste, why are you eating them at all? Oysters are a delicacy. They’re supposed to be enjoyed. If you don’t like them, pass them to me. I’ll happily eat them for you!
Some people swallow them whole to get used to the taste. I’d urge you to get chewing as soon as you can.
Eggs were available to our ancestors and would have been a highly sort after source of protein. I always keep a jar in my fridge at home and also my desk draw at work for an emergency protein source in case I’m hungry and need a quick “fill me up”.
You can do all sorts with eggs, picked or plain, including curried eggs. They can also be a nice accompaniment to a salad, cold cuts of pork and a ploughman’s style lunch. Or just eat them on their own!
Beware of smells
Eggs can sometimes be a bit smelly. Some people are also very sensitive to the smell. In my office there’s a lady who has a very sensitive nose to eggs so I tend to eat them in the kitchen or outside. Just remember that your belches can also get a bit wiffy!
Watching your figure doesn’t mean you have to give up your Saturday night treat, and that includes the Doner Kebab. In fact, my homemade Doner Kebab meat can be high in protein and with virtually no carbohydrates whatsoever.
There’s a big difference between this homemade donor kebab recipe which you buy in a fast-food restaurant. To start, you know exactly what’s gone into the meat (which is more than can be said for the lump of processed meat which turns around on that grill). Plus, with my recipe, you know exactly how old the meat is!
I highly recommend that you use grass fed lamb whenever possible, but if lamb isn’t your think there’s not reason you can swap it for pork mince, or even beef.
This Homemade Doner Kebab is healthy, tasty and cheap!
This recipe has taken me a year or so to perfect and now I’m happy to share it with you! You can adjust the ingredients to suit you and alter the salad to your own tastes. You can make a chilli sauce if you like or instead try a good quality mayo on it – it’s good!
I’d love to hear your comments and feedback so please feel free to leave your comments below.
Homemade Paleo Doner Kebab
The best homemade doner kebab recipe you'll find - healthy, natural and cheap
For decades, cow’s milk has been sold to the public as the low-fat, calcium rich drink which every balanced diet needs. Although it’s true that raw milk has been consumed by humans for thousands of years, it only became heavily popular around the end of World War II. In fact, early man was intolerant of milk and the lactose it contains still makes people ill to this day so it’s probably time we changed our diet to stop drinking cow’s milk.
Milk is a relatively recent addition to the human diet, but is it as important and useful to humans as we are led to believe? It may be time that you stopped drinking cow’s milk for your own health and the health of animals.
Pasteurisation and Antibiotics
The most common form of milk drunk across Europe and the United States is cow’s milk.
Cows are the preferred choice for milk production as cows produce a larger yield for the food they consume than any other farmed animal. However, the milk which we buy from our supermarkets is not the same products as the milk taken from cows. By the time the milk has arrived in bottles for consumers to purchase it has been heavily processed.
Most milk sold to consumers has been pasteurised. Pasteurisation is the process of killing microbial growth preventing bacteria developing which can lead to poisonous pathogens infesting in the milk. The process involves heating the raw milk to around 164’F, then cooling it via a heat transfer method to about 88’F which kills a lot of the microbes in the liquid. The process of pasteurisation has side effects: it destroys vitamin C and damages water soluble B-vitamins. The process also reduces Calcium and other minerals in the raw milk so if you’re looking for good sources of these vitamins and minerals it may be time you made the decision to stop drinking cow’s milk.
Whilst pasteurisation helps to protect the consumer from illness, it does not protect the cows from infection. Modern farming techniques are moving towards keeping cattle in smaller areas, closer together and sometimes without the animals being able to graze on pasture. In turn, this means that dairy farmers and so called ‘mega dairies’ are constantly fighting a war against infection. The result? A huge increase over the past 30 years in the use of bovine Antibiotics.
Over time, antibiotics are filtered through to the milk humans consume and pasteurisation cannot prevent some of those drugs getting through into the food chain. This makes bacteria that can infect humans more resistant to antibiotics, which in turn can prevent the effectiveness of antibiotics to fight illnesses.
Many dairy herds are fed growth hormones to increase milk yields. The most commonly used growth hormone in milk is bovine somatotropin. Bovine somatotropin occurs naturally in a cows body but can be synthesized and given to a healthy cow under the name Posilac. It is claimed that Posilac increases a cow’s milk production by 10 more pounds of milk per day.
What the manufacturers of growth hormones don’t tell us is how those hormones are passed onto humans and the effects that they have on human health. Some studies into other hormones such as Insulin-like growth factor 1 (IGF-1) have shown a link between milk ingested by non-infant humans and increases in certain types of cancers. EJAnet.org states:
“IGF-1 is a naturally-occurring hormone found in the milk of both cows and humans. It affects cell growth and is responsible for the quick growth of infants in both species. This is why it is biologically present in mother’s milk, since it is meant to be consumed by infants. While the IGF-1 hormone already exists in humans, it is usually bound to protein and thus has less of an effect than unbound IGF-1 in milk.
When cow’s milk is consumed by human non-infants, it behaves as a cancer-accelerator. IGF-1 is not destroyed in the pasteurization process nor during human digestion and is therefore biologically active in humans, being associated with breast, prostate, and colon cancers.”
History has shown us that messing around with raw foodstuffs generally ends up in damage being caused to the food chain or to other animals. So why do governing bodies allow the sustained use of such hormones? Do we need to be reminded of the ‘Mad Cow’ variant Creutzfeldt-Jakob disease (CJD) which resulted in bovine spongiform encephalopathy (BSE) and which is still killing people to this date? If you Stop drinking cow’s milk today you can help put an end to this.
In addition the use of hormones can increase the risk of infections in cows such as mastitis which again will require antibiotics to cure – more hormones = more antibiotics.
For decades we have been told that milk is rich in calcium which helps to make bones grow but milk isn’t the only food that is calcium rich. Calcium enriched Soy milk has just the same amount of calcium per 100ml as skimmed milk yet when we compare cows milk and soy milk we can see that soy has less saturated fat, more natural carbohydrates, more fibre and more magnesium. Soy milk is also hormone and antibiotic free. Soy milk also has no cholesterol (unlike cow’s milk) and far less sugar so it’s a great alternative if you decided to stop drinking cow’s milk.
Calcium can also be consumed much more healthily in the form of green vegetables and good quality fish such as salmon.
I can hear you shouting now “but milk is low fat!”. Here’s a newsflash for you – fat is important for the human body and not all fats are bad. The human body needs fat. However, the sugary lactose contained in milk is not and there is far more sugar in milk than there is protein or fat.
Milk is cheap – supply is outstripping demand
This is undeniable. Milk is a cheap, abundant and relatively healthy source of protein (if you ignore the points made above) and of course people are going to consume it if they can’t afford the more expensive soy alternatives.
But here’s the thing – milk is only cheap because it is so massively overproduced. In August 2015 British Dairy Farmers protested against major supermarkets for forcing prices low. What the dairy farmers fail to accept is that they are the authors of their own misfortune in many ways. Decades of overproduction has led to so much competition in the marketplace that supermarkets can select from hundreds of different providers. Supermarkets don’t have to buy in milk at a high price because of the abundance.
In addition, Russia banned the import of milk from the West due to sanctions enforced by UK and the US over the invasion of Ukraine. This has left a huge black hole where their used to be milky fields of money and it’s really hurting farmers. It’s not that more people have decided to stop drinking cow’s milk but that there are just too many farmers producing it.
Care of cows
Finally, when we take away the risks to human health, we’re still left with the moral issue of how cows are affected by modern farming techniques. Consider these points as we finish this discussion:
Using hormones can result in painful infections in cows including mastitis; resulting in an increase in the use of antibiotics
Mega dairies generally don’t allow cattle out to pasture. In effect, some Mega Dairies keep cows in barns like huge prisons – that’s not a life for any animal and you can prevent this if you stop drinking cow’s milk
It’s time you Stop drinking cow’s milk!
It’s fair to say that the farming industry is quite one sided, but now you read some of the fact, will you make the decision to stop drinking cow’s milk?
Being born in the late 1970’s there were two types of food that were fashionable to present at a party buffet – prawn cocktail and the vol-au-vent.
Whilst the prawn cocktail has survived many years as being one of the nations ‘starters’, the vol-au-vent has slowly vanished to the point where people have clean forgotten about them. And that’s sad.
As a child I remember no party buffet was complete without sausage rolls, sausages on sticks, cheese and silver onions or sticks and egg mayo vol-au-vent. If your were lucky you would sometimes get a tuna mayo vol-au-vent with a little but of cucumber in the top.
But there was always a pièce de résistance at a posh persons house. You always knew you were in the lap of luxury – the middle class persons party – when out would come the prawn vol-au-vents! I even remember going to a posh persons how where they served prawn vol-au-vents as canapés. I remember thinking how wealthy they must have been.
It was all down hill from there
As the vol-au-vent as declined in popularity, so has the standard of party food. Long gone are cheese an pineapples on sticks and home made vol-au-vents stuffed with cold Cambells condensed mushroom soup (yes, that happened in my house once).
Instead we are presented with battered and bread-crimbed crap from Iceland. High carb, high in saturated fat, highly processed crap.