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Beefy Boys Burger Restaurant Review Hereford

So i’ve been teased with the chance to try out the legendary Beef Boys up in Hereford for over a year now. I almost divorced the other half when she owned up to taking a detour past that neck of the woods on the way back home from North not too long ago so she promised we would stop there on the way up next time we headed up to Anglesey.

I’d heard from many that they knocked out the best burgers they’ve ever tasted and some were massive foodies so the bar was set.

Luckily for me we were heading up north between Christmas and new year just gone so we took the scenic route via Hereford for me to make my own mind up. I didn’t realise how popular they were or the size of the venue so didn’t make a prior booking and tried to do a walk in. Don’t be a fool like me especially in December in near freezing temperatures.

We bit the bullet and said we would take a table alfresco just so we didn’t have to make the journey a second time after it took us forever to park in Waitrose with the atrocious road management put in place that doesn’t let any cars turn right when the light goes green. You will find out the hard way soon if you’ve not already had the pleasure.

We were shown a table furthest from the building to start but we were fortunate to be moved under the heat lamp after about 10 minutes, which might have just saved us from frost bite.

The Food

Seeing that i’d started to lose feeling in my fingers I drawn to the spicy options on the menu to start the blood flowing again.

Starters we opted for Mac n Cheese balls sprinkled with bacon dust, parmesan and chives with a pot of chipotle mayo. Mac n cheese with bacon and a kick of chilli what more do i need to say. Crispy shell, cheesilicious centre with bacon loveliness for good measure.

Hot wings and mac n cheese bites at Beefy Boys

Next up was the chicken wings. Llio ordered the wrong ones so we ended up ordering two portions one of the Ninja wings with Soy, Garlic, Honey, Sesame Seeds, Sirachi Dip and the other special of the time with a bit more of a Korean twist.

Both equally as delicious. I loved the crispness from a double dip in the fryer and the sauces / toppings from both versions worked very well together.

I went for the Rude Boy burger as it had 3 chilli rating to get the central heating back on track. The burger included Fire Roasted Green Chilli Salsa, Jack Cheese, Bacon, Lettuce, Onion and Tomato, served with a Jalapino popper on top.

Burger at Beefy Boys Hereford

The burger was pretty decent although I think I set my expectations a bit too high. I couldn’t really fault it as it was juicy with a nice pink centre but I was expecting something a bit spicier based on the spice rating. I was also hoping for the heat to warm me up slightly too.

Normally we try two flavours and do a share but the other half wasn’t feeling a burger on the day and opted for the chilli cheese fries with crisp french fries topped with a generous helping of chilli con carne and cheese. She enjoyed hers although it was a bit more than she bargained for and was easily a main meal rather than a side dish. I’d recommend sharing one between two rather than one each.

I had a taste just to try and was a good chilli but I’m just not a big chilli con carne one fries fan. If you are then you’re going to love them. I opted for the millionaire fries instead with parmesan, truffle oil. You can’t go wrong here really and the chips were cooked just right with a ample dusting of cheese and not too much truffle oil, which can be a bit overpowering sometimes.

The Verdict

I enjoyed what we had. On this visit I enjoyed the sides and starters more than my burger but then I’d probably opt for flavour over spice the next time as I went for spicy but it wasn’t very spicy so that was the only reason I wasn’t bowled over. Some of the other burger options did some delicious though but i’ll learn from my mistake and book a table prior to arriving next time as it was bitterly cold eating outside in the middle of winter. Not their fault, they were fully booked inside and I opted to eat outside but it did affect the visit a little.

Would I go again? Yes i’d go again and I loved the wings. They also have menu specials so there is usually something different on the menu and not just the usual suspects on the menu. It’s also very rare I’d eat out and not sample a desert on the menu so I might have to go back just to for for 3 out of 3 too but it was just too cold to hang around any longer outside on this visit.

Just make sure you book a table if you’re going in winter or dress for the cold that’s all I can recommend.

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.