Month: August 2023

Dine With Rabia

As our festive season is around the corner, I decided to look at the delicious cuisine that all Asians must-have on this special occasion. “I’d like to share one of the most well-known South Asian classic recipes, Biryani,” which is especially famous in Pakistan. We enjoy it at weddings and festivals. It is a must-have dish when we invite guests to our place.

The aroma of biryani in abroad always reminds me of special times and joy in Pakistan. The nicest part about biryani is sharing it with family and friends. My grandmother passed down the family recipe for biryani to my mother, and I’m fortunate that I learned to make it from her.

Ingredients:

Cooked by Rabia
  • 1/2 kg of lamb or chicken
  • 1 cup of cooking oil
  • 1 tbs. Warmed spices
  • 4 Fried Onions
  • 1 tbsp. ginger-garlic paste
  • 2 Tomatoes
  • 1/2 cup of yoghurt
  • 1 tsp. Lemon juice
  • 4-6 Green chillies
  • 1 tbsp. red chilli powder
  • 1 Teaspoon Salt
  • Pinch saffron
  • 1/2 kg of Basmati rice

Recipe:

  1. Take a stainless-steel pot, add a half cup of oil, and heat it over medium heat. Add the onions and cook for 10–15 minutes. Add the ginger-garlic paste and cook it until everything turns golden brown. It almost seems like it’s going to burn, but this is okay.
  2. Add lamb or chicken along with all other ingredients except saffron, lemon, and rice. Cook uncovered, stirring constantly, until the tomatoes are soft. Lower the heat to low. Add a half cup of water. Mix it well and simmer it until the meat becomes soft and tender. And this will be your
  3. Meanwhile, boil the rice in another large pot and bring 4 quarts of water to a boil with 2 tablespoons of salt. Add washed basmati rice to boiling water. Boil it for 4 minutes, and then Drain it in a colander.
  4. Mix lemon juice and saffron.
  5. Gently Layer the basmati rice on top of the khurma. Sprinkle the saffron-lemon mixture over the rice. Cover the pot tightly and simmer it for 12–15 minutes or until the rice is tender. When it’s finished, give it a couple good stirs to spread the meat and spices. It does not have to be perfectly even.
  6. Serve with yoghurt chutney or just on its own.
  7. Enjoy!

Written by Rabia Saleem

Summer Research: A Journey of Insight with the Cancer Bioengineering Group

Eight weeks ago, my journey into the intricate world of neuroblastoma began as I embarked on a remarkable research experience with the Cancer Bioengineering Group at RCSI. Guided by Dr. Olga Piskareva and supported by RCSI Research Summer School, this experience would transform my perspective on scientific exploration forever.

On my first day in the lab, excitement and nervousness mingled within me. But as I stepped into the bustling lab space, I was greeted with warm smiles and a sense of camaraderie among the researchers. The Cancer Bioengineering Group was known for its collaborative spirit, and it didn’t take long for me to feel like a valued member of the team.

RSS 2023 in Action

The research work was a perfect blend of diversity and fascination, encompassing both desk assignments and hands-on lab experiments. The highlight of it all was the chance to work with the cutting-edge 3D bio-printing machine, Rastrum. Witnessing the process of 3D bio-printing and using it to seed the Kelly cell line in various matrices left me in awe of the potential this technology held for future cancer therapies.

Yet, this journey extended beyond the realm of research. It was about the people – the passionate researchers who inspired and supported one another, the dedicated support staff who kept the lab running smoothly, and most notably, Dr. Olga Piskareva and Alysia Scott. They were more than mentors; they became friends and confidants, guiding me through challenges with unwavering support and celebrating our achievements as a team.

As the eight weeks drew to a close, I couldn’t help but reflect on the immense growth I had experienced professionally and personally. The cancer bioengineering field has unveiled the possibilities of using engineering principles to combat a disease that has touched countless lives worldwide.

This journey instilled in me a profound sense of purpose – a drive to contribute to the fight against neuroblastoma and other devastating illnesses. With a heart full of gratitude, I bid farewell to the Cancer Bioengineering Group at RCSI, knowing that the friendships forged and the knowledge gained would forever shape my future endeavours in the world of cancer research.

In the end, it wasn’t merely an eight-week stint; it was a transformational odyssey that solidified my passion for scientific discovery and my determination to make a difference in the lives of those affected by cancer. And for that, I will be eternally grateful.

Written by Mohammad Alabdulrahman, MED Class of 2026

Many Heys from New York!

Everyone, many heys from New York! I just started my pediatric residency at SUNY Downstate, Brooklyn, and I love this place! The weather is bright and shiny – I always admire it, passing by hospital windows. I live in a wonderful place; it takes just 5 minutes to get to the clinic. New York is a grand city with so many things to do – I would definitely go out on one of these weekends. Oh, wait, I’m working 24h and then catching up on my lost sleep. Well, there is always another time… if I get enough energy to muster after work.

Really, it is a lot of work, coming to a new country and starting residency, but I enjoy it. I had the best possible start – I interned in the Nursery, overseeing the treatment of neonates in their first three days of lives. And taking care of the newborns is what sold Pediatrics to me in the first place. I also love continuity of care, meaning that I will follow the same children for the next 3 years, observing their health and helping them grow. And I can attest to how wonderful the feeling is when you see an infant you knew from his first hours of life thriving and developing.

Dr. Nadiya

I like being an intern but can’t wait for the second year when I will have a pediatric oncology rotation at Memorial Sloan Kettering Cancer Center, a leading world cancer for pediatric oncology treatment. Furthermore, it has teams working on treating patients with neuroblastoma and is where research and clinical trial take place. I aim to join one of the projects and continue the work that I started with Dr Olga Piskareva. She taught me to love research and inspired me to improve my skills and reach new highs. I miss my time working with Dr Piskareva and the neuroblastoma lab, both research and social parts, and I hope to see them all soon – at one of the neuroblastoma conferences. 🙂

Written by Nadiya Bayeva

A newly minted Dr. Catherine Murphy

Huge congrats to a newly minted Dr Catherine Murphy! ✨ She successfully defended her PhD work yesterday. Hard work and dedication paid off. Well done, Catherine!

We thank examiners Drs Oran Kennedy and Niamh Buckley for their time and expertise provided.

We also thank Neuroblastoma UK for their generous support!

New Orlean’s Red Beans & Rice

While completing my Master’s degree at Tulane University in New Orleans, Louisiana, I found the top-notch post-grad comfort food I’ve taken with me ever since. After a day of work, the last thing I want to do is come home and cook an entire meal. Luckily, red beans and rice can be adapted to a slow cooker. Allowing me to throw all my ingredients in and come home to an amazing-smelling apartment with the most satisfying warm bowl waiting for me.

There’s something to the name “The Big Easy” that describes New Orleans because the people and the food take life a bit slower and enjoy every savoury bit together. My favourite memory in New Orleans is when my friends and I prepped a massive stock of red beans and rice for the week of Mardi Gras. This is an entire week of festivities and parade floats where the city quite literally shuts down since everyone participates. It was so comforting every night (or early morning) to come back from the parades and dish out the prepped meal that would fill you up, stick to your bones, and help you fall sound asleep with more than enough energy for the next days of parades.

My first red beans and rice in New Orleans

Red beans and rice is a Cajun dish with Haitian influence and contains the “holy trinity” – bell pepper, onion, and celery. You can find this vegetable blend in the base of almost every Cajun meal, including etouffee, jambalaya, and gumbo. Red beans and rice are traditionally made with a stovetop pot set on a low boil all day. However, the ease of a slow cooker is made with the PhD student in mind as it also keeps well during the week. The most important piece is to get red beans and soak them for about 12 hours before cooking them. This will make the beans more digestible as well as more hearty. Andouille is a Cajun spiced sausage that might be at a speciality butcher shop. Another crucial ingredient, Slap Ya Mama (yes, you read that right), is only available in the U.S. Slap Ya Mama seasoning has its name because “every time a mama uses it, she receives a loving slap on the back and a kiss on the cheek for another great dish”. There are so many great memories I have from my time in New Orleans and I’m happy to share my favorite meal. I hope you are able to replicate this dish and taste the Southern Comfort that is very true for New Orleans.

Laissez les bons temps rouler!

Recipe:

Serves 6, Cook time is 4 –8 hours

  • 450 grams of dried red kidney beans (New Orleans Camelia brand recommended)
  • 450 grams Andouille sausage (or smoked), sliced ½ inch
  • 4 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 ribs celery, diced
  • 1 green bell pepper, chopped
  • 4 cloves garlic
  • 1 bunch green onions, chopped and divided
  • 3 cups chicken broth
  • 3 cups water
  • 1 tablespoon Slap Ya Mama seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 bay leaves
  • Handful of fresh parsley, chopped

For serving:

  • Cooked long-grain white rice
  • Hot sauce

Instructions:

  1. Rinse beans and soak.
  2. Brown sausages in oil on both sides. Set aside.
  3. In the same pan, add garlic and onion, sauté for 2-3 minutes until transparent. Then add the bell pepper, celery, and half of the green onions. Sauté for 5 minutes.
  4. To the slow cooker, add your cooked vegetables. Then add the red beans, black pepper, Slap Ya Mama, dried thyme, oregano, and bay leaves.
  5. Add the water and chicken broth.
  6. Set the slow cooker to high setting for 4 hours or low for 8 hours.
  7. When beans are ready, take out 1 ½ cups to mash and put back in pot.
  8. Remove the bay leaves and add the sausage back in. Cook until sausage is hot.
  9. Serve over a bowl of hot white rice with hot sauce, green onions, and parsley for garnish.

Notes:

  • In New Orleans, they also add a split-faced grilled sausage to the top.
  • This can be adapted to an Instant Pot (Pressure Cooker) as well. Just set the pressure to high for 60 minutes with a 15-minute natural release.
  • If the beans seem too thick, add more water.
  • This is a great dish that can be stored for a week or frozen for two months.

Enjoy!!!

Written by Alysia Scott