Wobble wobble

Posted by Fuchsia on July 10, 2012
Cooking, Events, Unusual delicacies / 7 Comments

Fancy a jellyfish jelly? This is one I made for the Oxford Food Symposium Mad Hatter’s Tea Party on Friday.

It’s just a home-made lime-and-lemon jelly with plenty of sliced jellyfish and some gouqi berries for colour.

As you might expect, the jellyfish is transparent and has a jelly-like consistency, although one slightly more taut and elastic than that of the actual jelly. It’s completely tasteless, so please don’t imagine this lovely tea-time jelly has a fishy flavour to it.

Like jelly, jellyfish has a very satisfactory wobble when moved from side to side (hang a strand from the end of your spoon and see).

Has anyone else tried making a jellyfish jelly?

Here’s the recipe, as far as I can remember it:

海蜇冻 Jellyfish jelly


Seven limes

One lemon

Two packs of ready-to-eat jellyfish (each 150g)

175g white sugar

Six gelatine leaves

One 20g piece of ginger, skin-on, slightly crushed

4 tbsp dried gouqi berries


  1. Place the jellyfish (which should be already sliced) in a sieve and rinse thoroughly. Then soak in cold water until ready to use. (You won’t need any flavouring sachets you find in the pack for this recipe.)
  2. Cover the gouqi berries in cold water and set aside until ready to use.
  3. Cover the gelatine leaves in cold water and leave to soften.
  4. Squeeze all the limes and the lemon. Place their juices in a pan with 450ml water, the ginger and the sugar. Heat gently, stirring from time to time, to dissolve the sugar, and then bring to the boil. Allow to cool for ten minutes.
  5. Then pour off a little of the hot liquid, add the drained gelatine leaves and allow them to dissolve. Add this mixture to the rest of the juice and mix well. Shake the jelly fish dry and add it to the juice mixture. Allow to cool.
  6. Wet a one-litre jelly mould. When the liquid is tepid, stir in the drained gouqi berries and pour into the mould. Refrigerate for several hours or overnight to set. Turn onto a plate to serve.

Tags: , , ,

Dumpling fun

Posted by Fuchsia on July 10, 2012
Events / 1 Comment

The theme of this year’s Oxford Food Symposium was ‘Stuffed and Wrapped’ – so we spent the whole weekend discussing dumplings, pasties, stuffed vegetables and the like. We ate stuffed and wrapped foods, like langoustines in filo pastry, saddle of lamb encroute, summer pudding, stuffed vegetables from Gaziantep in Eastern Turkey, baklavas and German sausages, And after dinner on Saturday night, I led a small Chinese dumpling-making session in the bar, teaching people how to pleat jiaozi and baozi, gather up shao mai and make various other pastry shapes.

This was all made possible by the generosity of the lovely Sophie Liu and Chefs Zhou Jianjun and Ren Qiang of My Sichuan restaurant in Oxford, who rustled up large amounts of dumpling dough and lent me a Chinese rolling pin! (Chef Zhou used to work at Barshu.)

Here is a picture of some of our efforts!

Tags: , ,