Posts

Burger Theory Review at Kongs Cardiff

I was recently asked back to try out the burgers at Burger Theory at Kongs in Cardiff. I’d been a few times in the past and did a blog post after my second visit to the pop up kitchen on St Mary’s Street. I’m glad to say that things have improved quite a bit since then as it was still new on the scene and I did have a couple of issues on both my first two visits.

I decided to take my younger sister and her boyfriend to see how it faired against some of the other burger places a 16 year olds frequent in Cardiff these days and to get a younger persons perspective. I was offered a £35 voucher towards food so I paid extra for the rest of the food and drinks on the visit. Seeing as I wanted to compare against how they had progressed since the 18 months after they opened I thought I’d opt for the same burger I ordered on my first visit the Kimcheese featuring Beef patty, melted cheddar cheddar, kimchi, pulled beef rib with black pepper glaze, chipotle mayo (£11.95).

I was going to order the cola ham hock dirty fries I’d seen on the menu previously but they were a special and been replaed by the “You have goat to try these fries”, which were a Caribbean take on dirty fries, which consisted of Fries loaded with goat curry, melted cheese, lime and coriander aioli, pineapple and scotch bonnet sauce, coconut flakes.

My sister opted for the Cheese theory with Beef patty with crispy bacon, melted cheddar, house pickles, Dijonnaise, house ketchup (£8.75) and her boyfriend went for The Sherriff with Beef patty with crispy bacon, melted cheddar, onion rings, BBQ sauce (£9.25).

We fancied a chip fest so went for two standard fries (£2.95 each) and a side of halloumi chips (£6.50).

Soft drinks all round for the teens whilst I sipped on a pint of Tiny Rebel Cali till the food appeared out of the kitchen.

Kimcheese Burger at Burger Theory Cardiff

The Kimcheese burger had grown since my first visit and was an absolute whopper of a burger to be fair. I was close to doing a few tricep dips off the edge of the bun to allow my jaw to take it in for a bite. There was a lot of juice and I was glad I had my side of the table to myself so I didn’t drown the person next to me whilst I chomped away.

There was a decent amount of meat content with the patty, beef rib and combined with the other fillings it did taste really good. Again though there wasn’t much kimchi going on. I don’t think I had any of the advertised fermented Korean staple in my burger the first time I visited and I struggled to find much in it this time unless they had done a batch of their own quick pickled kimchi but there was none of the expected pungent condiment in my burger this time either. Apart from that I was pretty happy with the burger.

There was a bit of a mix up with the fries but probably due to me using the voucher to pay at the start for  part of the meal as the server wasn’t sure what to do with it. I ordered one portion of the goat curry dirty fries and two portions of the standard ones but two goat ones came out. They immediately gave us a serving of the standard and let us keep the other goat curry but wasn’t sure if I’d been charged for the two goat curries. I’d had £35 towards the food, which came to around £55 in the end so I wasn’t bothered too much about going back and checking with them or causing a fuss.

goat curry dirty fries at Burger Theory

The goat fries were amazing though and a great addition to the menu instead of the usual pulled pork or chilli beef you tend to find at most burger houses when opting for some dirty fries. They were a slow burner mind as the first couple of bites I thought oh, they aren’t too bad but a minute or two later I could of done with someone fanning me with a palm leaf whilst squirting my mouth with a super soaker 2000 filled with milk.

Not that I was complaining, I was expecting it to be hot spice wise but for me the meat could have been a tad warmer. They were pretty epic though.

halloumi fries at Burger Theory Cardiff

My sister has an obsession for halloumi fries and was very impressed with Burger Theory’s take on the deep fried slabs of cheese and so was I. Portion size was generous and they looked exactly like chips, I thought they had brought out two different thickness of potato kind at first until I bit into one.

She also smashed the Cheese Theory burger and gave it a massive thumbs up along with her partner who said it was the best burger he’s ever had. He attempted a stab at the goat dirty fries and like me thought they were fine at first but when the heat kicked in he bailed. They both enjoyed the standard fries, although they didn’t quite manage to finish them off. Not from lack of trying I might add, they were just stuffed from the burger and other bits and bobs.

The Verdict

I was a lot happier with my food compared to my first and second visit. The Kimcheese burger was still lacking on the Kimchi front though as I’ve always got a tub to hand in the fridge at home I was looking forward to a healthy portion in my burger.

The goat curry fries were a really nice change and if you like your spicy food, keep with them as they seem quite tame at first but they don’t take long to catch up with you when you’re least expecting.

I’ve heard rumours that Burger Theory will be opening up as a standalone restaurant in Cardiff in the near future so keep your eyes peeled on socials. I’m hoping they carry the bottomless burger brunch they do at the standalone Bristol venue to Cardiff too as that will be unreal.

If you’ve not been to Burger Theory before, it’s located at Kong’s Bar on St Mary Street, which is a basement bar next to Turtle Bay.

Bottomless Brunch Review at Revolucion de Cuba Cardiff

If you’re not familiar, Revolucion de Cuba is the older sibling of the student favourite Vodka Revolution and situated adjacent to The Hilton Hotel in Cardiff. Whereas Vodka revolution is themed around vodka, Revs de Cuba has a more latin affair with rum featuring heavily on the cocktail menu, live music early evenings and attracting a slightly older audience compared to it’s Russian themed counterpart.

I did go through a rum faze a few years ago, opting for the spiced variety so have been on many a night out in Revs de Cuba over the years but it’s never been on my radar to visit for food until I heard about the bottomless brunch they have just launched.

We were invited to the launch weekend back a few weeks ago to sample the brunch menu and see how the selected drinks menu held up against rival venues offering bottomless brunch with prosecco. The bottomless brunch craze seems to be sweeping over Cardiff of late but the food options tend to be limited to your standard avocado and egg based offerings, which I can do myself equally as well for a fraction of the price any day of the week. At Revolucion de Cuba however they’ve injected a much needed hit of flavour and spice with the taste of Latino.

bottomless brunch menu revs de cuba cardiff

Brunch food menu options:

  • Full grilled breakfast
  • Bacon and egg brioche
  • Cubano Benedict
  • Spanish omelette
  • Avocado Brunch
  • Brekkie burrito
  • Huevos Rancheros

Ok so there’s a few familiar plates but I like that they’ve had a Cuban twist such as the Cubano Benedict, which was top of my list but unfortunately as it was they were out of the pork. Instead I opted for the next dish on my hit list the Heuvos Rancheros, which i’ve attempted in the house a few times.

heuvos rancheros at revs de cuba cardiff

Revs de Cuba’s take on the tomatoey favourite is a flour tortilla topped with spiced black beans, tomatoes and mushroom. Finished with a fried egg, spicy rum sauce and crispy patatas.

Portion size was good, it wasn’t massive but this is a bottomless brunch so you want some space left for a cocktail or 4. I really enjoyed the dish to with just the right bit of spice nothing too hot to handle and it tasted really fresh for a chain restaurant.

brekkie burrito at revs de cuba bottomless brunch Cardiff

I’d definitely order it again but I’d like to give the Cuban Benedict a try first. My mum ordered the burrito and she must be the most fussy eater i’ve ever countered on this earth and she managed to polish off the plate too.

Drinks

Ok so you don’t get to order any cocktail from the main cocktail menu but this speeds things up ordering i guess so you can fit more into your 2 hour window of glutony.

For the two hours you get to order the following, one drink at a time:

  • Glass of Prosecco
  • Bloody Mary
  • Classic Mojito
  • Pint of Mahou
  • Tea
  • Americano
  • Soft drink

First up was the Bloody Mary for me. There’s 2 variants on the brunch cocktails menu depending on what poison you decide on. Bloody Mary is with vodka, Bloody Pirate comes with rum and the Red Snapper comes with Gin.

I wasn’t sure if the standard vodka was the only one in the all you can drink but they served me a Gin Red Snapper on the day but we were testers for the day so might of been given a bit of special treatment. I never used to be a Bloody Mary fan but I do seem to be adding them to brunch / lunch dates regularly lately and this was a pretty decent example. I only opted for the one and went onto the Mojito as I’d had enough of tomatoes after the meal too.

mojito at revs de cuba bottomless brunch cardiff

Everyone knows what a mojito tastes like although I’ve witnessed it is possible to masacre them in the past but seeing as it’s a rum bar they do a good job of them here.

The Verdict

There were four of us in the group and we all enjoyed what we were served up for food and the drinks. My mum was already planning taking the girls from work in a few weeks too, which is always a good sign.

The bottomless brunch deal is £20 usually and you get a choice of one of the food items on the special menu and as much alcoholic or soft drinks you can handle in a two hour time frame. This would make an excellent pre-game nibble and get you on your way if you ask me or the recipe for a very interesting day of shopping.

I’d definitely recommend it as I really enjoyed the food and you more than get your monies worth with the drinks compared to the standard prices on the menu there.

Fiesta de la Calcotada at Asador 44 on Friday 13th April 2018

One of my fav Cardiff restaurants, Asador 44 are throwing the most Spanish cultural festival i’ve ever seen this April. The Catalans go nut’s for their Calcots during the seasonal window and chow down on bucketloads per capita during the months of January to April.

I was invited over to have a sneak preview of what’s to come for the event at Asador 44 last week.

Calcots if you’re not already acquainted are a cross between Wales most symbolic vegetable, the Leek and a spring onion. The calcots are piled on a grill or bbq, skin, mud an all and till charred and blistered. When the fire has done it’s magic it releases a sweetness like none that i’ve ever tasted in an onion.

Calcots being cooked on asado grill at Asador 44 Cardiff

The blackened Calcots are then wrapped in newspaper and plonked on a table of waiting and hungry guests for an onion fest like no other.

So how do you attack these charred, oniony mounds?

Take the Calcot by the green leaves in one hand and peel down the outer burnt skin until you get to the clean, steamed and juicy core. Pull off the roots at the bottom then continue to dunk the exposed flesh into fresh and nutty Romesco sauce. Be warned, this is a messy occasion but I love getting my fingers dirty and there’s the bib and plenty of napkins to wipe yourself clean.

cooked calcots with romesco sauce at Asador 44 Cardiff

Theres usually plenty of Cava at hand to cleans your mouth between calcots and tradition has it that back in Catalonia they make their way through more than two dozen per person during a sitting.

So on the event Asador are organising you get:

  • Cava on arrival before tackling a plate of Calcots with romesco sauce
  • main course of cider house sirloin and sausage
  • Assortment of Catalan Cheeses
  • A chance to perfect the art of Porron wine pouring (I failed miserably with most of it going up my nose!)

Fiesta de la Calcotada poster at Asador 44

fiesta de la colcotada menu at Asador 44

Price of the Fiesta de la Calcotada is £40 per person for a 12.30pm start making it the perfect afternoon team outing or networking with a twist (pull and dunk). We had a right laugh getting down and dirty with the calcots and poring the Porron but can’t promise there weren’t any innuendos flying around during the wine.

To book contact enquiries@asador44.co.uk or call 02920 020039

Park Plaza Cardiff and Laguna Restaurant Review

Seeing as I’ve now tried most of the menu’s at Park Plaza’s Laguna Restaurant in Cardiff, I thought it’s about time I wrote a review to let people know what they are missing out on if they’ve never been.
The Laguna Restaurant sits on the ground floor of the Park Plaza Cardiff Hotel on Greyfriar’s Road, a short walk from Cardiff Castle. Split into three areas there’s the dimly lit rectangular bar with booths seating 4-6 people for some cocktails or a spot of lunch, with the option of sitting out on the terrace weather permitting of course. The terrace is surrounded by trees and securing a bit of privacy from the hustle and bustle of town and has a tranquil feel from the slow flowing passage of the dock feeder canal right next to the outdoor seating.

Gin, cocktails and wine

All the drinks come from the same bar wherever you happen to be sitting in the Laguna. There is an extensive cocktail menu and we were invited to sample some of the ever growing list of Gin’s on the menu back last year, each expertly paired with a Fever Tree Tonic Water and garnish to compliment.

There’s a decent list of wine to choose from starting at a very reasonable £18 with the bar staff happy to help you choose with a little sample of a few on your hit list.

The only thing I was a little disappointed in with the bar was the selection of craft beers which I think could be improved by maybe showcasing one tap for local breweries on rotation so people staying that aren’t from the area get to sample a good local beer such as Pipes, Crafty Devils or Tiny Rebel. Wolf Rock was on tap, which was ok but a bit lower in Abv than I would normally go for.

Afternoon Tea and Restaurant

Then you have the restaurant area adjacent to the bar, which if you visit before 3pm is usually packed out from guests sampling one of the many sumptuous afternoon teas on offer. One of which being my favourite ever, the Gentleman’s Afternoon Tea.

Gentleman's afternoon tea at Park Plaza Cardiff

Being International Women’s day at the time of writing I wouldn’t declare it not for women quite as poignantly as that Yorkie chocolate bar marketing strategy year’s ago but it definitely appeals to the inner caveman in me with the meaty, carnivorous bites on the platter. From chorizo scotch egg with Bloody Mary mao, Yorkshire pudding with slithers of rare roast beef and horseradish cream and mini venison burger to name but a few. Priced at £19.95 or £22.95 on weekends
They’ve got the standard afternoon tea for the purists and one of the Gin lovers the Hendricks G & Tea Afternoon Tea, which includes a teapot pot of Hendricks Gin cocktail.

In the evening there’s a few different menu options to choose from at the restaurant such as Pre Theatre Menu seeing as it’s located next to the New Theatre, which is available 5.30pm to 7.00pm Monday to Friday and the A La Carte Menu with starters around £7 and mains averaging £17, which is pretty decent for a hotel restaurant in my opinion.

Sunday Lunch

My first experience of the lunch at the Laguna was the day after being impressed with my Gentleman’s afternoon tea, which made me wanting to go back down the day after to sample a full meal in the restaurant.

Priced at £19.95 for 3 courses I thought it was excellent value for money. With around 7 options for starters with a few British Favourites like soup, prawn cocktail and salmon along with my choice of Chicken liver parfait, onion marmalade and toasted brioche.

With an extensive choice of meats, fish dishes and a vegetarian options there is something for everyone on the mains, which is great as there’s always one fussy eater when going out in a group. I opted for the local loin of pork as the crackling caught my eye.

Sunday lunch at Laguna Restaurant Park Plaza in Cardiff

Not venturing out all that often for Sunday lunch due to the fact my grandmother would kill me this was an excellent replacement for Nanny Carole’s Sunday lunch. My fellow dinner went for the beef though, which was perfectly pink, succulent and tender with the richest gravy I’ve ever tasted and managed to top my pork option but both were very good Sunday lunches.

There were more puddings than you can shake a stick at from Crème Brulees, chocolate tortes, sticky toffee puddings and a delectable selection of ice creams and sorbets on the dessert menu to finish off.

Wine and nibbles

mixed starter platter at Park Plaza Cardiff

After a stressful day of shopping a few weeks back we decided to nip in to Park Plaza to quench our thirst with a glass of vino. Seeing a few other patrons having a nibble we decided to order a mixed starter to share too.

Heading into the other option in the hotel, the lounge. Just off from the hotel reception is room with sofas and high backed chairs facing a long line of fires. We perched up next to a fire, glass in hand and tucked into an array of salty, crunchy nibbles whilst being seductively entranced by the flames of the fire. If you’re ever in town and just want to take your mind off things, I can’t recommend a glass of Marlborough Sauv Blanc sat in front of a lit fire.

Lunch

Most recently we visited during the snow blitz on Wales last week when Cardiff came to a standstill and most other restaurants and bars closed to the public. Park Plaza were carrying on as normal so we thought what better option to take up a pew to thaw out next to the roaring fires with a glass of Red Wine and a 3 course lunch.

There were two menus to choose from, either the bar menu or the lunch menu. I was pleasantly surprised how cheap the bar menu was as I’d never had a look on previous visits with dishes around £8.
The lunch menu had a choice of A La Carte options or the 2 course express lunch for £12.95.

Goats cheese and mushroom bruschetta at Park Plaza Cardiff

I was feeling extra ravenous so I was worried how much the express lunch would fill me so opted for the A La Carte option with Goats cheese and mushroom bruschetta to start. Lightly grilled, the cheese became a gooey irresistible mess below the tender mushrooms and crusty bread. A light drizzle of balsamic gave a nice tang against the creaminess of the cheese.

Pork and mustard mash mains at Park Plaza Cardiff

I opted for pork again for mains this time pork belly, mustard mash, with meaty bacon nugget enriched gravy. The pork was tender, subtle mustard kick from the mash and married perfectly with the rich gloss of gravy.

cheese board at Park Plaza Cardiff by the fire

I went full boring and opted for a cheese board, but I had at least a glass of red left in the bottle so I thought it would pair well in front of the fire. A selection of around 5 cheeses of varying stengths, creaminess and ages, chutney and mix of crackers and grapes to tame the cheese. What more could you want.

The Verdict

I think my actions speak a million words and I’ve enjoyed every visit to Park Plaza Cardiff and The Laguna Restaurant and will continue to visit, whether it’s to give into my sweet and savoury lusting for afternoon tea, craving for meat sweats with the Gentleman’s afternoon tea or longing to curl up in front of the fire with a good wine, even better food and good company.

There’s plenty to choose from whether it’s a light nibble for lunch, treating the mother or grandmother to some cakes and fizz or celebrating a birthday or wedding at the restaurant and I would recommend it to anyone.

Baharat and apricot lamb meatballs recipe – a guilt free kebab

Baharat and apricot lamb meatballs ingredients

  • 500g lamb mince
  • 3 teaspoons Baharat spice mix
  • 3 cloves garlic finely grated
  • 1 large shallot finely chopped
  • 50g dried apricot chopped into small chunks

Instructions

  1. I prefer to have my onions and or shallots browned before adding to burgers or meatballs to add a slight sweetness and take the harshness out of them.
  2. Chop the shallot and add to a hot pan with some oil to brown for a few minutes. Add the grated garlic to the onions and cook for a further minute mixing into the onions.
  3. Take off the pan and add to a bowl with the lamb mince.
  4. Add the Baharat spice mix and the chopped apricots to the bowl of mince then use your hands to mix the ingredients to make sure everything is equally combined.
  5. I prefer little meatballs that cook quicker rather than big meatballs that take ages to cook and end up being too dry so tear little chunks of the mix and roll into small meatballs. I made around 20 meatballs with mine so aim for around the same.
  6. I sometimes fry meatballs but it means you have to keep turning them so they don’t burn. I cook most of my meat in an airfryer these days as it cooks through nicely, is a lot quicker than the oven and they still have a nice crisp to them.
  7. Mine took around 10-15 minutes in the air fryer on around 190C.

Baharat and apricot lamb meatballs recipe

To enjoy as a guilt free kebab

  1. Shred some red cabbage
  2. Julienne 1 carrot
  3. Chop 4 spring onions
  4. Slice 2 large tomatoes
  5. Add to a bowl and squeeze a whole lemon over the mixture, season with salt and pepper.
  6. Make a quick mint yogurt mixing a couple of spoons of greek or natural yogurt with two teaspoons mint sauce, salt and pepper.
  7. Add some of the salad mix, a couple of meatballs to a toasted pitta and spoon some of the mint yogurt and if you’re feeling a bit of heat a few drops of your favourite chilli sauce and or a smudge of hummous.

Italian sausage pasta recipe

Italian sausage pasta ingredients

  • 4 Italian sausages, skin removed and rolled into little meatballs (I got mine from Cardiff Indoor Market)
  • 3 cloves of garlic grated finely
  • 8 field mushrooms or 1 large cut finely
  • 1 large shallot cut finely
  • 8 leaves Cavolo Nero
  • ½ tub of Ricotta cheese
  • Enough spaghetti for 2 (I’ll leave that baffling science to you)
  • Grated Parmesan for seasoning at the end
  • Sea salt and cracked black pepper to taste
  • White Truffle oil

Instructions

  1. Put a pan of salted water on to boil for the spaghetti.
  2. Cut the sausages and squeeze out the mixture from the skin and roll into little meatballs
  3. Chop the shallot and mushrooms finely.
  4. Grate the garlic
  5. Cut either side of the stalks of the Cavolo Nero just leaving the leaves then slice into small strips
  6. Add the Spagetti to the water and cook to packet instructions usually around 8 minutes depending on brand and whether you use fresh. Cook for a minute less to leave a bit of bit to the pasta. I used a hollow spaghetti, which was thicker than normal spaghetti.
  7. Add the mini Italian sausage meatballs to the pan with some olive oil to brown. After 4-5 minutes on medium to high heat, add the shallots and mushrooms and add a little butter or oil to the pan so they don’t stick.
  8. Cook for a further 2 minutes then add the Cavolo Nero to the pan whilst mixing to combine. Add the garlic to the pan stir it into the other ingredients making sure it doesn’t burn. Make sure the meatballs have cooked through but the Italian sausage does sometimes have a slight pink hue compared to your British banger. Just make sure it’s boiling in the middle.
  9. Reserve some of the starchy pasta cooking water then drain the pasta.
  10. Add the spaghetti to the pan and toss a little with the rest of the pan. Add the Ricotta cheese and a little of the pasta water to thin the cheese and help it coat the pasta. Keep tossing the mixture and stirring to make sure everything has a nice even coating of Ricotta but add a little more water if needed.
  11. Divide into two bowls. Grate some fresh Parmesan on top, a sprinkle of salt and black pepper to taste and if you like a little drizzle of white truffle oil. I got my little bottle hand sized bottle from M & S.

Tuck in!

Mac n Cheese Recipe

Mac n cheese ingredients

  • 400g elbow or macaroni pasta
  • 250g of mixed cheese (I used up leftovers from 5 different cheeses from xmas including smoked, brie, mature cheddar and parmesan)
  • 1 leek thinly sliced
  • 100g good quality bacon
  • 1 teaspoon mustard powder or 2 teaspoons of ready mixed English or wholegrain depending on taste
  • 750ml whole milk
  • 2 cloves garlic smashed
  • Plain Flour
  • Real butter
  • Salt and black pepper to taste

Optional

Panko Breadcrumbs to give extra crunch in the oven.

Instructions

  1. Add the pasta to boiling salted water and cook for a minute or two less than the packet says. Drain and add a few nobs of butter to the pan of drained pasta to coat it and stop it absorbing too much of the cheese sauce and becoming bloated later on.
  2. Chop the bacon into chunks and cook in the oven for around 10 minutes to brown slightly along with the sliced leeks then remove to cool.
  3. Make a roux by adding a couple of nobs of butter to a warm pan with a about 2 tablespoons of flour and stir to mix. Cook for around a minute and start adding the milk gradually a bit at a time for it to thicken. Keep on a medium heat to warm the milk and for the roux to thicken for a few minutes.
  4. The mixture will go from light to really start thickening very fast so take it off the heat when it starts to thicken and keep stirring. Add the mustard and cheese to the mixture and keep stirring to combine. I added a teaspoon of mild chilli powder at this point too along with some salt and pepper.
  5. Taste the mixture and play around adding a bit more milk if it’s too thick, more cheese if not cheesy enough, or whatever else you want to give it a kick.
  6. Add the cooled pasta to the cheese sauce mix and stir to make sure it’s evenly coated. Empty into a casserole dish, level out and sprinkle with more cheese. Scatter bacon and spring onion and the breadcrumbs if using these.
  7. Either bake straight away in the oven on around 180C for around 20 mins or refrigerate and use later or the day after.

Healthy Pizza Recipe

Spicy tomato sauce

  • 1 tin plum tomatoes
  • 1/2 small red onion diced
  • 1 clove garlic finely grated
  • 1 medium chilli finely grated
  • 2 teaspoons dried oregano
  • Couple of stalks of fresh thyme (or dried if you haven’t got any fresh)
  • 1/4 jarred roasted pepper
  • Balsamic vinegar
  • salt and pepper to taste

passata recipe

Pizza ingredients

This is totally up to you depending on whether you’re going out to buy or just want to use up what you have in the fridge but here is what I used as toppings on mine.

  • Your choice of flatbread or wrap. I used 7 seeded
  • 1 Courgette cut into ribbons
  • 100g salami
  • 8 mushrooms sliced
  • 200g chopped cooked beef leftover from a Sunday Roast
  • 3/4 jarred roasted pepper
  • 1 clove garlic
  • 1/2 a small red onion sliced

Cheese

I finely grated parmesan on top but you could use standard cheddar or mozerella if you aren’t cutting calories.

You can also use dollops of cream cheese or ricotta as an alternative too

Instructions

  1. Fry 1/2 diced red onion in a few squirts of fry light for a minute or two on medium to high so they start to go transluscent but we don’t want to brown. Add the finely grated garlic and however much of the chilli you want depending how hot you want it for a minute and stiring into the onions. You could also skip on the seeds to make it a bit milder too.
  2. You can either pour the plum tomato into your hands and crush into the pan or give them a bash with a wooden spoon in the pan to break them up a bit. Slice the roasted pepper and add to the pan of onions, garlic, chilli and tomatoes.
  3. Turn down the heat a bit to low to medium. Add the dried oregano and tear the small leaves off the thyme stalks or use dried if you have that to hand and give a stir.
  4. Drizzle a little balsamic vinegar and season with sea salt and fresh cracked black pepper.
  5. Leave on a low heat for around 20 minutes, stiring occasionally so it doesn’t burn or stick to the pan.
  6. I cut ribbons of courgette with a potato peeler then added to a bowl with the chopped beef, drizzled with olive oil and grated a clove of garlic finely, added salt and pepper and mixed to combine but this is optional.
  7. Get a round flat pan such as a baking stone or pizza stone. If using a metal pan warm on the hob for a minute or two then spray with fry light so it doesn’t stick.
  8. Turn the grill up to high to warm.
  9. Place one wrap or flat bread onto the pan or pizza stone. Take a couple of spoons of the tomato and spread to make sure it goes to the ends but don’t put too much as the bread will get too soggy and break.
  10. Assembly with a mixture of your toppings, again not making it too overcrowded as they won’t cook or get soggy.
  11. Top with your preferred cheese and put the grill as close as possible for around 5 minutes making sure the wrap doesn’t burn and whatever toppings you have are cooked enough.
  12. Remove from the grill, slide onto a plate, leave to cool for a minute or two and i ate by folding in half and eating like a folded crispy taco.

Pork and Turkey Meatballs Thai Red Curry Recipe

Thai Pork and Turkey Meatballs Ingredients

  • 250g turkey mince
  • 250g pork mince
  • 2 teaspoons curry powder (I used a Malaysian Curry mix)
  • 1 teaspoon ground lemongrass
  • 3 cloves garlic minced
  • 1 thai chilli grated or chopped finely
  • 1 small shallot grated or chopped finely
  • 1 thumb size piece of ginger grated finely
  • Salt and pepper to taste
  • 1 bunch fresh coriander chopped finely

Optional

  • You can add a little almond flour or ground almonds to the mix to help bind or give extra nuttiness and protein.

thai turkey meatball ingredients

thai turkey meatballs

Instructions

  1. Drop everything into a large bowl and mix with your hands to combine fully. Tear small chunks of the seasoned meat and make little balls. I made them smaller than I normally would make with normal beef meatballs as the turkey is quite lean and tends to dry out if overcooked so this meant they cooked quicker.
  2. You can either fry in a pan or I cooked for around 12-15 minutes in an airfryer on 180C. You want a bit of browning but it’s ok if they aren’t cooked through fully as I added the meatballs to the pan for a few minutes at the end to add the juices to the sauce and for the meatballs to absorb some of the sauce.

Red Thai Curry Ingredients

  1. 1 large shallot sliced thinly
  2. 3 garlic cloves grated finely
  3. 1 thumb size piece of ginger grated finely
  4. Fish Sauce
  5. 1 Tin of coconut milk or if going healthy sub for Yogurt or mixture of fat free yogurt and 100ml vegetable stock
  6. Bag fresh beansprouts
  7. 1 carrot julienned or ribbons
  8. 100g green beans
  9. 1 red pepper sliced thinly
  10. Thai red curry paste. I used two shots of M & S Thai Red Curry Paste
  11. Bunch fresh coriander
  12. Juice of 1 lime

Optional

  • Extra chilli if you like it hotter
  • Peanuts
  • Bamboo shoots

thai red curry recipe

Instruction

  1. Add the sliced shallots to a hot pan and use either coconut oil or frylight so it doesn’t burn. Cook for a few minutes till the onion goes translucent.
  2. Add the grated garlic and ginger and cook for another minute. Add the thai curry paste and stir and cook out for 30 seconds making sure not to burn.
  3. The you can add either the coconut milk, yogurt and or stock depending on whether you are counting calories and stir to combine.
  4. Add the beans, beansprouts and peppers and carrots to the pan of curry. I like to have my veg crunchy in a curry but if you prefer to cook them a little first in a pan, remove from pan then do the onions, garlic, ginger and return after the paste that’s up to you.
  5. Add a teaspoon of palm sugar, lime juice and a good shake of the fish sauce to season. You could sub for honey or brown sugar if you don’t have palm sugar.
  6. Cook away for 5-10 minutes on medium heat to cook the veg to desired crunch or mush depending on preference.
  7. Add the cooked or nearly cooked meatballs to the pan of sauce and vegetables a few minutes from the end so they are coated and absorb some of the sauce.
  8. Garnish with a handful of chopped fresh coriander.
  9. Serve with a bowl of noodles of choice or rice. I opted for wholegrain rice as I’m trying to be a bit healthier these days. Sprinkle with a little more coriander, maybe thinly sliced chilli if you’re feeling brave, a wedge of lime and maybe some peanuts if you like too.

This made about 30 little meatballs and was enough for 4 meals.

Korean Beef Short Rib and Asian Slaw

Korean Beef Short Rib Ingredients

  • 2 ribs of beef
  • 4 cloves of garlic squashed with palm of the hand
  • 1 thumb sized piece of ginger sliced
  • 4 spring onions chopped
  • 1 chinese pear pureed or grated

These measurements below were rough and didn’t use any measuring devices

  • 60ml light soy sauce
  • 30ml water
  • 30ml rice wine / mirin
  • Drizzle sesame oil
  • 2 teaspoons gochujang sauce
  • 1 teaspoon gochugarw red pepper flakes

Asian Slaw Ingredients

1 medium kolrabi, peeled and julienned
¼ cucumber cut into battons
2 carrots julienned
4 leaves of Chinese lettuce washed and sliced
2 spring onions sliced thinly
Bunch fresh coriander
1 lime
light soy sauce
toasted sesame oil

Instructions

  1. Add all the ingredients for the beef ribs marinade apart from the ribs in a casserole dish and mix.
  2. I browned the ribs on all sides in a hot pan to sear, then added to the casserole dish of marinade. Turn around or pour over the mixture so it’s coated.
  3. Either put the casserole lid on or wrap in foil to steam as it’s cooking. I cooked my two ribs on 150C for around 2 hours.
  4. Meanwhile make the Asian slaw by chopping and julienning the veg and adding to a large bowl. Squeeze the juice of one lime, a glug of soy sauce and a drizzle of toasted sesame oil in a little jar. Stir and pour over the salad.
  5. I took out, turned the ribs over and cooked for an additional 30 minutes on 220C with the foil back on till it was soft and tender.
  6. Remove the ribs from the oven and let cool for 10 minutes.
  7. Take a pile of the slaw and place on a plate. Top with the rib of beef and spoon over a bit of the resting juices in the dish.
  8. Scatter with thinly sliced chilli, chopped fresh coriander and a sprinkle of sesame seeds.