Here you will find food ideas from restaurants, recipe ideas, festivals and daily restaurant deals worth buying

Meat at 156 Burger Bar Review in Cardiff

So we were invited to the launch of Cardiff’s latest arrival on the ever expanding burger scene recently on 156 City Road aptly named Meat at 156.

The burger joint is an independant set up by three friends and look like they are pitching at a hole in the market for good, no frills affordable grub just outside the city centre.

The food

Myself and Mwsh were joined by a whose who on the food blog scene in Cardiff to sample some of the menu items on offer. We saw the menu but they were just going to rustle up a few different items so we could have a nibble on a variety of different options between us rather than picking one item each off the menu.

I was suprised by the entry level prices of the burgers and were a lot more accomodating those looking to grab a bite to eat on a budget and was definitely family friendly compared to some of the well known burger places in town at the moment. Prices started around £6 for the Classic consisting of beer burger topped with american cheese and may to the Volcano at £6.95 consisting of beef patty cored with melted cheese and jalapeno.

Also on offer were a selection of steaks with a rump at £9.95 and a 14oz T-Bone setting you back £17.95 with all coming with a choice of sauces from the spicy one, shrooms, cracked pepper and garlic infusion.

southern cruncher burger

We got to share the Southern Crunch Burger containing beef patty topped with fried jalapenos and onion strings in a crispy southern coating with house fries. As it was a pre launch and didn’t get to choose the burgers were just being brought out to sample so wasn’t asked how we wanted it cooked and was a bit on the well done for my liking. I enjoyed the toppings that gave a nice crunch and texture with a little heat from the jalapenos but was missing a bit of moisture especially as it came with no sauce. A minute or two less on the grill and a dollop of ketchup, bbq sauce or mayo on the bun and it would of been on point. The fries though were lovely. Thin shoestring fries cooked to perfection.

Next up was the Volcano as described above and was the most expensive burger on the menu. This made up for the first burger as it was cooked a little less and retained that much needed beef juices and the molten spicy cheese helped deliver a juicy beefyness to my taste buds. I didn’t find it all that spicy considering the name but you do have the option to spice things up a bit and going mega hot with the chiptole chilli sauce but i’m not sure if ours already had it on as there was some kind of spicy red sauce but not what I would consider hot.

fried jalapeños

Out came a few sides to snack on such as the cajun onion rings and the hot crunch jalapenos we had on top of our first burger along with a small pot of slaw. I’d never tried deep fried jalapenos until now and they went down a treat I have to say and so did the onion rings and slaw which added a well anticipated hit of spicy greasiness I’d hoped for.

This is were most mere mortals would of paid up and been on their way but no, we were being slowly tortured with death by meat! Not that I was complaining as a big plate of ribeye steak and another portion of the freshly fried fries. Can’t beat a fresh batch of oil for fries as most the time in takeaways you don’t know when they’ve changed it from one year to the next and you can definitely taste the difference.

Steak and fries

No way were we expecting the third and final plate of meat but it was greatly received. Nice looking scorch marks on top but not sure if that was just for taking some pics for the social media pages as they didn’t do the moisture levels many flavours when we sampled the meat. The ribeye was an 8oz and although it looked quite big in circumference it wasn’t all that thick so it didn’t need much time on the grill and could of done with just 2 minutes each side but it came well done. Couldn’t complain as they were catering for everyone and we weren’t paying plus if we were paying dinners we would of got a choice of how we wanted it cooked and I have no doubt they would of delivered as requested.

At this point I was considering air ambulance rescue mission to winch me out of my seat just as they came out with a sample of some of the desserts. Luckily they were just bite sized pieces just to try and we cauciously nibbled on a small nugget of brownie topped with a little ice cream. There was a decent moisture content on the brownie and the ice cream was just a frozen ice cream van type ice cream but did the job. There was a bowl of tantalising golden toffee laden sticky toffee pudding doing the rounds but I thought I might of died had I eaten a single more morsel of food.

The Verdict

I think Meat at 156 definitely fills a hole in the market in Cardiff for people looking for a no noncence, unprotencious and affordable burger. They do a meal deal add on so you can top up your burger for £2 and get fries and a soft drink meaning you can get a burger, fries and drink for under £9. For a family of 4 that is much more economical compared to some of the burger making big guns like Got Beef and Time and Beef with a Burger, fries and drink probably costing you £15+ nearly double what Meat at 156 are offering.

Ok the burger concoctions aren’t as boundary pushing as Burger Theory @ Kongs but being alcohol free they appeal more to teenagers and families who don’t want to eat in a pub or bar and can make it much more cost fiendly to dine out in a group or family without having to put up with drunken punters.

I probably wouldn’t drive out of town to go there on an occasion but if I’m hungry and passing or up on City Road i’d consider calling in for a bite to eat rather than fire up the oven when I get in for the price factor.

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The Best Gin Martini Cocktail in Rome – Stravinskij Bar

Having tried the best Pizza in Rome and wandering around St Peter’s Basillica with a blistered and beetroot red scalp for a while with no hope of beating the qeueues into the Vatican before close there was only one thing left to do…rehydrate with a cocktail of course!

A quick scout online for the best places for a gin in Rome brought back some good results with a few hidden bars and speakeasy places coming out on top such as Jerry Thomas Speakeasy, Club Derriere and Spirito but none of them opened till around 10pm and it was just pushing 4pm.

One other place that kept coming up was the Stravinskij Bar at the 5* Rocco Forte Hotel de Russie. Aparently they do the best Martini in town and seeing that that’s my tipple of choice we were sold.

Roads were basically at a standstill at this time around the Vatican and google maps reconed it would only take an extra 2 minutes to walk the 1.3 miles from our location so thought this would be a good time to burn off the 3 million calories I’d consumed in the past 48 hours and seeing there was treasure at the finish line we set out on foot armed with my ever frustrating google maps on my phone.

The Bar

We arrived at the hotel after more than a handful of pit stops to browse at bloody crockery as usual. We walked through reception and headed to the back of the hotel where we guessed the bar might be. There were garden chairs and sofas nestled amongst heaters and unopened parisolls on a patio area in a courtyard between the hotel buildings but thought it looked a bit low key considering the reviews we had heard online.

I wandered over to one of the waiters to ask where the bar is and he said you’re in it to my slight dissapointment as we could see terraces overlooking the courtyard embellished in sunlight. Apparently that was the restaurant but the view looked so much better than the patio courtyard below and come on I’m from Wales who knowns when i’m going to actually see the sun again this year.

I wish i’d just ordered a plate of chips looking back now to sit up there with a dirnk but I was parched and needed to rest my little trotters. We pondered over the drinks menu whilst the waitress tempted us with an array of complimentary snacks from mixed olives, a variety of crisps and honey baked almonds. These got me pining for my first Martini of the trip with the tray loaded full of salty favourites and there were more concoctions on the menu than i’ve ever seen.

The Drinks

After some deliberating I opted for the Gold Bond Martini with both gin and vodka with a glimmering display of gold flakes swirling round in the martini glass. Pointing out the obvious it was a potent mix of alcohol, mixed with alcohol watered down with yet more slightly weaker alcohol pimped up with a healthy portion of gold flakes to jazz it up and lemon twist for extra zing.

There were a few others I was torn between but this was a good choice. It was a good job were were just sampling the one (at 22 euros a pop) we just thought we would see what the bar was like but I wouldn’t be steady on my feet after many that’s for sure.

Mwsh opted for a prosecco based fruity number although not of the martini variety. That was ok, had a slight Pimm’s feel to me and at that price I wanted a that hit of alcohol to headbut me in the face but it was a bit to reserved for my liking.

The Verdict

After being a bit disheartened at first not having a seat up on the sun laced terraces I did enjoy the relaxing ambience of the terrace down below (after about 15 minutes of some devil child bawling uncontrollably till the Russain looking child bride and Oil Oliagarch handed over said child to the stone faced nanny who soon got it to sleep).

It was a far cry from the tidal wave of tourists within the Vatican, noisy car and motobikes weaving in and out of traffic and the relentless assault of sales pitches from street reps trying to sell you JUMP THE QEUEUE tickets for the Sistine Chapel.

Ok so 22 euros a pop for cocktails isn’t cheap but this was a 5* hotel and one of the best in Rome at that plus the snacks we got probably would of cost us around 15 euros in any other bar no doubt. If we weren’t so pushed for time and was celebrating a birthday or something I’d definitely stayed to tick off a few more of the Martini’s on the list and would encourage anyone to swing by if you’re in Rome even if it’s just for one.

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Romana Taverna Restaurant Review in Rome

Me being me, we didn’t do any prior planning for Rome on where to go, what to see and where to eat so after a bit of wandering around the streets of Rome after a bit of sightseeing down at the Coloseum we stumbled on a building that looked so out of place amongst the weathered, ornamental and dust clad structures with it’s grass coat and illuminous fairy lights drawing our gaze across the city.

I was hungry but fancied a pint whilst we gathered our thoughts and pinpointed our next culinary target to feast upon during our gargantuan expedition to feed our ever gluttonous bellies.

The place was empty but had a ground floor open window with seats that promised views out onto the Roman streets, whilst sipping a beer and eagerly swipping pottential eatteries within walking distance.

By now I was appetite for the only beer I seemed to find Moretti was waivering and luckily for me they had a few craft beers in the fridge. Mine was a Brooklyn IPA pushing 7%.

As the old saying goes “when in Rome…”, we thought we would stay true to the saynig and question the guys working in the bar / coffee shop to find out where the locals hang out and the best place to go for one of Rome’s most famous exports after their love of murder, pillaging, roads, pillars, bridges, auqauducts, arches, statues of micro penises and my favourite pasta dish “Spagetti Carbonara”.

Luckily for us they pointed out a little traditional Italian restaurant on the same street not even 100 yards away called Taverna Romana. A quick gander on Google to check some reviews and we were sold. We finished off the beers and took a walk down using my ever so annoying google maps app, which if you’ve attempted to use whilst walking you would realise my frustrations but luckily for us it was on the same road so even when the app did tell us we were walking in the wrong direction several times we found it quite easily.

We thought we just arrived after a guided tour had been dropped off outside the restaurant as there was a small gathering outside the door so after a few minutes I politely asked one of two of the bystanders if they were qeueing to get in for food. It seems that even though there were a number of other restaurants within spitting distance this is the place everyone wanted to go and as it was quite a small place they fill up quickly and then work on a table out a table in system.

Luckily for us a group of 4 or 5 decided to walk off and 10 minutes later the waitress came out to usher the ones at the front who had made an earlier reservation to their seats. We then asked could we get a table for 2 and she obliged and said thank you and closed the door to a bewildered look from both of us. How long would we have to wait? Who knows but seeing as this was the only place we’d passed gaining an ever expanding qeueue we wanted to see what the fuss was all about.

It was probably only another 10 minutes and the waitress called us in for a table next to the glass fridge.

We had had a browse on the menu whilst waiting outside and were trying to stare each other out to win the decider on who would get to order the Carbonara and to my good fortune I’d come out on top.

The Food

After the previous 24 hours scouring the streets of Venice looking for a proper Italian experience and a menu that epitomised Italian cooking I think we had come out trumps with this little finding.

The Italians don’t seem to do starters as we would know them in the UK and from what we could see just consisted of a charcuterie board and at nearly 15 euros seemed to be more expensive than the mains but they were probably for sharing.

By looking at a selection of menu’s on our travels we realised they tend to opt for a pasta dish for first coars then a meat or fish dish for 2nd course then a dessert if you’re feeling brave.

First thing was first and we sat down with a good bottle of Italian red wine to ponder some more over the menu.

traditional spaghetti carbonara at Romana Taverna in Rome

I opted for the eagerly awaited Carbonara for first coarst and Mwsh opted for the a tomato based Roman inspired pasta dish the Fettuccine alla Romana consisting of veal meat in a rich mushroom and tomato red sauce.

To be fair the front of house and guys hidden behind the wall in the kitchen worked like a well oiled machine from first impressions turning over tables, taking orders and delivering the fresh perfumed scent of ladened pasta dishes to hungry diners.

We didn’t wait long for my first experience of a pasta dish for starter and my first encounter of the Roman born real Carbonara dish. Who ever was on the Pecorino Romano/ Parmigiano Reggiano duties was feeling generous and the spagetti seemed so creamy it looked like they had strayed from the traditional Absolutely No Cream!

The pasta was cooked how it’s supposed to be with a good bite, plenty of cheese on top and the Romans don’t use Pancetta as I once thought, they use Guanciale. This is from the cheeks of fatty pigs unlike Pancetta that comes from the belly. I could tell the difference as there was very little meat on the nuggets of of pork rinds it was predominantly fat with the tinniest of layers of pink meat running through it. Slightly crisp, this gives the meaty flavour and the emulsion of oil to help bind the egg yolks too.

Unlike my bastardised version of the Carbonara featuring half a kilo of garlic per kilo of bodyweight of the peson I’m cooking for some recipes do without any at all using just the cheese, egg yolk, Guanciale and splashes of cooking liquor.

I’m all about flavour so mine combines shallots, shit loads of garlic, mushrooms and a bit of oil or butter to help gloss the mushrooms too. I’m glad I tried this traditional Carbonara but I think my interpretation of the dish was a bit more tasty and packs a bigger punch. I had a fork full of the veal and red sauce dish from Mwsh and that was also good but think I prefered my plate I was chomping on.

Secondi or second course I chose the Polpette or meatballs in red sauce to non locals. not knowing to me but they came just as described on the menu with meat balls and red sauce…and nothing else. It was a good job we ordered some bread and potatoes on the side as these added to a bit of stodge to the plate not that I needed it after a first course of pasta. Mwsh went for the Involtini dish with tender slices of rolled beef in a tomato based sauce and cheese.

Two giant meatballs swamped in a generous helping of red sauce took centre stage on my plate. I gentley crushed my fork into the meaty balls expecting a bit of give with course chunks coming off but but they were so tender and just crumbled under the pressure of my fork. When i’ve cooked meatballs in the past i’ve fried them in the pan or baked them on 200c in the oven usually turning them into something that resembled the conkers in colour and hardness.

Due to the sheer size of these meatballs they must of been baked low and slow in the sauce so they cooked through gently and melted in the mouth. We had to ask this time for some Parmagianno / Pecorino but it balanced the dish perfectly so it wasn’t overly tomato based anymore.

I wasn’t overly fussed on dessert and didn’t have much space for it.

Things started to wind down and I think they waiter and waitresses seemed to take their foot off the gas from being worn out form the converyor of punters through the door that evening as we did ask for the bill but had to wait about 20 minutes for it after asking twice.

Romana Taverna bill and review

The Verdict

I’m glad we found this little gem of a place because the Taverna Romana really did ooze traditional Italian charm. It was so cosy inside with us parked up next to the large glass fridge there was no pretence and you could tell people were just there for the food and on our 3 day trek across Italy we never saw anywhere quite like this place with qeues waiting outside to be seated with a mixture of locals and those who had been lucky enough to stumble upon such a great eatery too.

I did enjoy the Carbonara and they stay true to the authentic recipe without any of the essential items i’ve got in mine although I couldn’t tell if they had a little drop of cream to the mixture as they couldn’t get it that creamy from just cheese, cooking liquor and egg if i’m honest but it was good to try with the Guanciale instead of my Pancetta flavoured back bacon from Cure and Simple to compare.

One of you needs to order the meatballs if you’re going in a pair but make sure you order some carbs or side to go with it as it comes with just the meatballs and sauce. We ordered bread and the delicious roasted and percectly seasoned potatoes. It was a struggle to get the two plates down and I did sit there and have a breather till I had a second wind but I wasn’t leaving till i’d consumed both including the bread and potatoes.

I couldn’t comment on the desserts as I didn’t sample one but what I would suggest is you visit the restaurant earlier in the afternoon or evening to book a table as it was a normal Monday night and they were one in one out waiting for a table. We asked the waitress too and she confirmed it was like that every night, which also goes to show how much in demand a spot is valued by locals and visitors to the Italian City.

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Tiny Rebel discount voucher Cardiff on beer and burgers

Tiny Rebel have recently teamed up with independant daily deal app / website Wriggle offering a couple of different discounts at the Westgate Street venue.I snapped up the 3 bottles for £7 deal last week with the Wriggle Cardiff app giving you any 3 bottles under 6% abv but you can get another £2 off your first Wriggle deal using the discount code AUHPSS.

To add the discount code to your account, register on the Wriggle app, click the icon in the top left of the screen, click on Refer a friend then Redeem a code in the top right tab. Then enter the code AUHPSS and you get the 3 bottle discount at Tiny Rebel for even cheaper.

So how does Wriggle work? Log into the app or website, select your Town from Bristol, Brighton or Cardiff at present then choose which day you want to find a deal. When you find one for the day you are planning to visit, which unlike most other daily deals sites has to be within 4 days and you have to use it on the date and within the timeframe advertised on the deal for it to be valid.

If you’re feeling pekish or want to line the stomach before sinking a few crafty ones Tiny Rebel have also been offering any burger, skin on fries and a pint of cask beer, glass of wine, Tiny Rebel fav “Cwtch” or a soft drink for you sensible pub goers for just £5.99. 

Burgers aren’t as exotic looking as Burger Theory at Kongs on St Mary’s Street who also have a regular burger and fries Wriggle deal for around £7 but this does include a pint. They also happen to stock Tiny Rebel Cwtch on Tap at Kongs so that would cost you around £12 when you factor in the £5 for a pint.

Don’t forget though you can get the Tiny Rebel discount burger, fries and pint (wine or soft drink) for just £3.99 with the discount code AUHPSS on Wriggle. 

You really will struggle to get a pint for under £4 in Cardiff let alone a craft ale or glass of wine with a burger and fries! You couldn’t even get an unbiodegradable, plastic esque bag of mess from Maccy D’s for that price.


I didn’t go for the burger deal last week with my bottles as it wasn’t running the same night but I did sample a few of the small plates such as the poutine with gravy, fries and homemade cheese curds, the fries, sausage gravy and torn waffles along with the chilli roulette balls.

No complaints there really, decent price for around £3-5 for the small plates and were the perfect beer food snack. I hadn’t tried poutine previously and been dying to try it when I found out about them. The portions weren’t massive but then I wasn’t expecting them to be for around £4 and just fancied a graze with a beer. The little nuggets of creamy dairy melted in with the gravy and fries created a eutopia of stodge helped on it’s journey down my asopheogus with a couple of Wild Beer Co beers such as Breakfast of Champignions, which was my fav.

Chilli roulette cheese ball thingymagigs weren’t bad. I was expecting a bit more goeyness personally a la Burger King chilli cheese bites but they were quite sturdy inside. Taste was more than palatable and a good kick to them although they were advertised as being spicy with one crazy hot thrown in the mix for shits and giggles but they all tasted the same heat wise for me. Saying that I probably would order them again with a beer so no dramas.

I was gutted the poutine didn’t come with sausage gravy like the waffles but we ordered both just to compare. The waffles were slightly sweet, which played mind games paired with the savouryness of the fries and slather of meaty gravy. Having said that it was I did like the pairing and would recommend a bowl instead of your pork scratchings or dry roasted nuts next time you’re in Tiny Rebel.

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Wing Wednesday review at Small Bar Cardiff

I’ve wanted to try the wings at Wing Wednesday at Small Bar in Cardiff for the past few weeks after seeing a post on facebook but i’ve had things on and haven’t had chance.

As i was left to fend for myself for a few days and the thought of eating the fish i’d pulled out to defrost in the morning when i got home from work compared to the mound of greasy, golden crumbed morsels of spiced chicken and a beer flight of ipa, sour beer and stout left me weeping ever so slightly inside.

I’d done the Crossfit Open 17.3 on Monday then something that never happens these days a 2nd visit to Crossfit in two days so my arms felt like they were falling off and needing some energy. I don’t quite think I had the energy to turn the oven on, throw two fillets of cod on a tray and stuff it in the oven after squat snatches, chest to bar pull ups, toes to bar, burpees and double unders thrown at me the previous two nights so Wing Wendnesday it was for me!

The Food

So what is wing Wednesday? Basically you get 10 wings in a choice of 3 flavours from sticky caramel and chilli, buffalo hot wings or the “Holy Cluck” which were slathered in Gingerbeards Hot Habanero sauce. You then get to choose from a choice of blue cheese dressing, roast garlic mayo or fresh tzatziki on the side.

I was hoping I could do half of one and half of another flavour as I fancied trying the hottest ones on the menu but unfortunately you had to have all the same flavour. I opted for the sticky caramel and chilli with a pot of garlic mayo as I thought I would just use the chicken as a vessel to mop up the sauces. I also realised that they had bottles of chiptole ketchup and the hot habanero sauce near the cutlery anyway so really I got to try them anyhow.

I was under no illusions that this wouldn’t fill me up so it would of been rude not to order a side of mac n cheese for an added bit of carbs to help fend off the hunger pans till bed time.

There were a couple of people who ordered before me so there was a slight wait but nothing too drastic it was probably just the fact I was sat there with my beer flight like billy no mates that time just seemed to slow down.

So the wings arrived accompanied by a spiderman mug filled with the creamy mac n cheese, which was a nice touch. The first thing i noticed about the wings was that the sticky wings were not so sticky wings. I think they forgot to add the caramel and chilli glaze as they were bone dry but I’d poured a liberal helping of the chiptole ketchup and the hot habanero sauce,teamed with the pot of garlic mayo on my tray ready to slap with my crispy chicken wings.

I think the mild flavour choice was a good call as a plate full of the hot habanero would of overpowered everything and with the dip on the side you can apply to your taste it was just a shame my chicken didn’t seem to have the caramel and chilli glaze making them sticky as I think they must of forgoten about it before plating up. Never the less the chicken was morishly addictive with a smudge of garlic mayo then alternating swipes of the chiptole and habanero sauce with each bite.

The mac n cheese was something else too. Creamy and strong cheesey taste with a kick of mustard lingering on in the mouth after each mouthful I didn’t want the mug to end. It would of been 10/10 with a sprinkle of crispy bacon nuggets on top mind but were delicious without.

It did fill a hole although the glutenous me inside had wished i’d ordered the chilli cheese fries just to try too but I was eating alone and that would of just been greedy!

The Verdict

It’s a thumbs up from me for Wing Wednesday from me at Small Bar and can see me popping in again sometime soon on a Wednesday and this time I’ll get to try the chilli cheese fries too. A bit dissapointed my chicken didn’t arrive as I’d pictured based on the description as they were supposed to be sticky wings and were missing the glaze I would of expected but the Gingerbeards sauces available with the condiments made up for it. Mac and cheese was spot on but as mentioned earlier a bit of crispy bacon or something greazy and crunchy on top would of taken it to the next level.

My good friend Dewi working behind the bar is always on hand to offer some well informed recomendations about what’s on tap on the day and also informed me there is 2 for 1 on pizzas on Mondays. Having sampled the spizy pork calzone the last time I was in I’ll definitely be sampling a pizza there some time soon.

The beer flight deal they have on at Small Bar is always worth a punt too as £7.50 gets you 5 x 1/3 pints of anything 7% and under. But fear not you crazy beer guzzling lunatics, you can top up a £1 per drink for anything over 7% so you can still sample something under the Crazy Shit options on the menu. It’s now my go to option whenever I’m there now as I get to sample so many different drinks in one sitting plus it works out miles cheaper too. I love that they always have a sour beer or two on the go at any one time too as it’s my new favourite tipple.

Saying that the 13% 3 bean stout I sampled in my flight was such a good drink. Some of the stouts and porters on the higher end of the abv scale tend to be so intense they’re unpalatable but this one from Lervig had so many levels of flavour with coffee and vanilla notes coming through.It was so satisfying and a great drink to end on especially as I hadn’t ordered dessert.

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Competition- Win free bacon for a month

Do you want to get your hands on a one month subscription of artisan bacon delivered straight to you door in the post?

One winner will be chosen at random and will receive one packet of bacon from Cure & Simple per week for 4 weeks. You can either have a different packet each week or choose your favourite from a choice of original, Thai, Pancetta, Bourbon, Old English, Smoked or smoked streaky.

If you haven’t already heard of Cure & Simple, they produce the best bacon I’ve ever got my grubby little hands on. The bacon is air dried, smothered in the finest ingredients meaning there’s no added water swimming in the frying pan making your bacon all soggy. Who wants soggy bacon? No me neither!

To enter the competition you have to follow @batch0ut on twitter and retweet the competition tweet. Competition ends on 14/04/2017 and is only available to UK mainland addresses. 14th April this year is not only my birthday but just so happens to be good Friday and what else could make a Friday better than a months supply of bacon I say.

The winner will have to provide the name and address they wish to have the bacon delivered to. We will try to contact the winner within one week of the competition close date and the winner will have 7 days to reply or we will choose another winner.

Don’t worry if you’re not a winner you can still get a discount on your first packet of bacon from Cure & Simple using the discount code 2SCRP8 at the checkout giving you 50% off.

Trust me once you’ve signed up, you will never want to buy a packet of laser cut, tracing paper like, steroid and water pumped cured pig slices ever again! I signed up about 18 months ago and haven’t looked back since.

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Gochujang and peanut butter chicken thigh with bibimbap

Gochujang and peanut butter chicken thigh ingredients

  • 3 teaspoons peanut butter
  • 3 teaspoons gochujang chilli paste (I got mine from Waitrose)
  • 6 teaspoons light soy sauce
  • 3 teaspoons water
  • 1 teaspoon Korean red pepper flakes
  • 3 teaspoons rice wine or white wine vinegar
  • 2 cloves garlic chopped or grated
  • 750g chicken thighs deboned

Bibimbap ingredients

  • 200g uncooked wholegrain rice
  • 1 courgette julienned
  • 2 carrots julienned
  • 8 black kale leaves trimmed from the tough stalk
  • 8 chestnut or shitake mushrooms
  • handfull of beansprouts
  • handfull of dried seaweed soaked in water to re-hydrate
  • 2 tablespoons saesame oil
  • 3 teaspoons light soy sauce
  • 2 teaspoons Gochujang chilli paste
  • 1 teaspoon saesame seeds
  • 2 egg yolks

Sides

  • Kimchi
  • Pickled daikon
  • Pickled Korean Cucumber

The above 3 were store bought at a Korean deli on Woodfield Road in Cardiff.

Instructions

combine all the gochujang and peanut butter ingredients in a bowl apart from the chicken and red pepper flakes. Mix to combine then add the chicken thighs and massage the marinade into the chicken to coat evenly then cover and put in the fridge for a few hours for the flavours to develop.

Once you’re ready to cook, put the rice in salted water and cook to instructions on the packet. Mine took 25 minutes so I put them in just before the chicken so it was cooked in time but adjust accordingly so everything is done on time. 

Place the chicken skin side up on a grill rack, dust with the Korean red pepper flakes and put in a preheated oven at 200C for around 25-30 minutes as the bone is removed and it will take less time than normall for thighs.

Now fry each individual veg seperately for a couple of minutes with a bit of oil and season with salt to cook slightly but you still want a bit of bite as most of it can be eaten raw anyway. When each veg is done assemble them on a large plate or dish keeping them seperated from each other.

Make the gochujang sauce by combining the 2 teaspoons paste, 3 teaspoons soy, 2 tablespoons seasame oil and the saesame seeds in a bowl and mix to combine.

A bibimbap is traditionally served in a clay pot heated up on a stove or in the oven. The pot is heated up extremely hot, coated inside with saesame oil so the rice doesn’t stick then layered with the rice so it starts to crackle and produce a delicious crust on the outside where it comes into contact with the pot.

I didn’t have a clay pot and nothing safe to heat on the stove so I put a ceramic bowl in the oven to warm up coated in oil, added the rice and put in the oven for 5 minutes to heat up.

Then I assembled each of the veg going clockwise on top of the boiling hot rice, chopped the chicken and added on top, dropped the egg yolk in the middle, a dollop of the gochujang sauce depending on your preference but this is more of a sweet and warm spice rather than blow your head off Sriracha chilli sauce. 

Once your work of art is assembled, mix with a spoon or chopsticks so all the flavours are combined and the egg cooks in the heat of the rice.

No Korean dish is complete without a side of Kimchi and is ramped up with a portion or two of pickles such as daikon and cucumber.

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Really easy Tabbouleh recipe

This should feed 4

Ingredients

  • 300g bulgar wheat and quinoa mix (I got mine from Waitrose but seen them in Tesco too)
  • 1 red onion
  • 2 large tomatoes or 10 cherry tomatoes
  • 1/2 cucumber
  • 2 cloves of garlic
  • 1 lemon
  • 100g flat leaf parsley
  • 50g fresh mint
  • Salt and black pepper to taste
  • Good olive oil
  • Sumac (I bought a small tub in Tesco in the world food aisle white label area)


Optional

  • Feta cheese
  • Pomegranate (Out of season when I made it yesterday so couldn’t find any)
  • Chilli

Instructions

Use a large saucepan as the grain mixture will treble in size and the bigger it is the easier to mix all the other ingredients together too when assembling at the end.

Cook the bulgar and quinoa to packet instructions. Mine said to rinse then cook for 15 minutes, then drain and leave to stand for 10 minutes. You need the mixture to cool beofre mixing the other ingredients so you can do this an hour or two in advance if you like. You need a very fine seive to drain or I used a bowl pressed up against the pan just watch you don’t burn your hands as it gets boiling with the water draining through.

Finely grate the garlic cloves into a small dish along with the zest of the lemon. I used a fine grater I use for parmesan. Cut the lemon in half and add the juice of half to the garlic and lemon zest to the small bowl. I did this as the acid in the lemon will cook the garlic slightly so you don’t get that harsh raw garlic taste, which doesn’t seem to agree with me.

Dice the red onion, tomatoes, cucumber. Finely chop the flat leaf parsley, fresh mint and chilli then either add to the large saucepan with the bulgar wheat and quinoa or if you don’t have a pan big enough empty all the ingredients into a large bowl and mix to combine.

Add the lemon and garlic juice and squeeze the other half of the lemon into the mix. Season with a good helping of black pepper and a bit of sea salt to your liking. If you have any leftover parsley you can always chop that up and sprinkle on top as some recipes use a hell of a lot of the stuff and you might as well use it up.

Drizzle with a good olive oil and sprinkle a couple of teaspoons of Sumac over the top.

This is great as a side for some crispy grilled Ras el Hanout spiced lamb or I used a middle eastern dry rub tin from Marks and Specer mixed with some olive oil then rubbed into the lamb with finely grated garlic and left for an hour to marinade.

You can also knock up a quick mint yogurt sauce combining some mint jelly or sauce you have on your Sunday roast with some greek yogurt. Season to your taste with salt and pepper, maybe some lemon juice and if you’ve got any left some cucumber and red onion and a sprinkle of sugar.

Stuff it all in a pitta bread with some griddled halloumi and devour with a good glass of red.

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Nant Restaurant Review – Coleg y Cymoedd Treforest

Having sampled the food on offer at The Classroom back last year after it all kicked off online with Jay Reiner slating the Cardiff food scene I thought I’d compare the offerings from the food college further up the valley and a bit closer to home at Coleg y Cymmoedd’s Nant Restaurant.

I started following the restaurant on Facebook back last year and have often been tempted by the ever changing weekly menu it was just finding a suitable time as they don’t open on the weekend and are usually fully booked unless you ring a couple of weeks beforehand but then you have to take a gamble on the menu.

Anyway we thought we would take a stab at it and hope the weekly menu stood up to our tastes and luckily enough we got in for the St David’s day special menu.

The Nant Restaurant is attached to the Coleg y Cymoedd campus in Treforest, opposite Showcase Cinemas and has it’s own entrance seen from the road heading onto the roundabout for McDonalds, Showcase and Makro.

The restaurant was a bit smaller than I had imagined although there was a big group of about 20 people sat on a long table near the window then id say about 5 tables for two or 4 people dotted around the room.

Being on the ground floor and netting on the window, the views didn’t quite match the top floor panoramic view of Cardiff at the Classroom but you can’t blame the restaurant for that and I was going to leave the food do the talking.

nant restaurant wine and drink menu

The Food

There is a set menu featuring a choice of 3 starters and 3 mains that changes weekly with a meat, fish and veggie option usually featuring on the menu and two desserts with a set price of wait for it…£12.50 for dinner! Yes you heard that right just £12.50 for 3 courses. The drinks prices couldn’t of been far off cost price either as I paid 2.60 for a glass of wine or could of got a whole bottle for under a tenner.

For starters we ordered the salmon fishcakes for Mwsh and the goats cheese and red onion tartlets. Being terrified of the thought of salmon passing my lips I grew some balls and mustered a fork full of the crispy coated fishy nuggets and I was pleasantly surprised. I don’t like salmon in fact in fact I detest the stuff but I gave it a try and the starter was good. Mwsh gave the thumbs up too as it was her choice but we do like to have a try of each others.

Mine was the goats cheese filo tart with a perfectly crisp filo pastry base, filled with a good measure of caramelised onion and golden crusted goats cheese. I am quite partial to a wedge of goats cheese and must of finished off a log to myself this week on toast with fig and chilli honey and this was equally as scrumptious. I think they must of layered a smudging of honey on top of the cheese before baking as it was beautifully golden and slight crisp on top. Expertly presented with doodles of balsamic I believe on the plate both adding decoration and flavour to the creamy, crispy plate of food before me.

We usually opt for two different mains but as the menu was smaller than your average restaurant we didn’t want to go veggie and neither of us fancied the trout so we both opted for braised shoulder of Brecon lamb on braised red cabbage with rosemary jus.

Again both presented to a high standard Mwsh’s was cooked perfectly pink with mine a bit on the well done side. By no means was it burnt and was tender and tasted delicious but it wasn’t as good as Mwsh’s as there was no pink juicy flesh in sight. The jus was scarce in it’s presentation on the plate and could of done with a little pot to add over the veggie bowl accompanied with the meal but what was there tasted excellent.

We couldn’t quite work out what the other round thin disk was on the plate it resembled a sort of nut stuffing and added to the flavour of the healthy chunks of lamb. The veggie bowl comprised of carrots, roasted potato cubes in what I think was paprika, a few green beans (3 to be precise) and neither of us could tell what the other ingredient was as it was very soft, had the texture and colour of potato but think it could of been swede. All cooked to perfection but would of been nice with a bit of extra jus to drown them in.

Thumbs up from both of us for the lamb main and at this point had us planning out next trip and even contemplating a monthly visit for the crazy price. I’ve spent more on a curry and pint in spoons in curry club on a Thursday after I’ve added a few sides to go with it.

Being only two desserts on the menu, the only right thing to do was have one of each to share. Mwsh went for the apple and cinnamon tart with barabrith ice cream and Penderyn Whisky and I opted for the Whisky chocolate fondant with honey cream.

the apple tart had a lovely crisp finish complimented by a spoonful of pure Welshness in my mouth from the barabrith ice cream and Penderyn Whisky and all came together really well. Couldn’t quite taste the Penderyn Whisky myself and wasn’t sure in what form it was on the plate but I only had a sample so could of missed it on my spoon but tasted great non the less.

I’ve been neglecting my old friend recently so it was time to be reacquainted for dessert. My good friend chocolate came in the form of a moist sponge with it’s inner liquid belly oozing out when eagerly stabbing it’s core with my fork waiting to see how well cooked it had been. Top marks on the chocolate fondant with firm exterior and perfect balance of gooey chocolate centre. A milk and white chocolate shard paired with the honey cream to tame the dark chocolatey fondant. Again I couldn’t quite pick up the whisky flavour in the dish but might just be compared to my overly generous portions of liquid fire i’ve added to my Penderyn Whisky cream when i’ve attempted it at home. Not for the faint hearted that’s for sure! I’d take a mark off for the lack of whisky flavour in both desserts but they still came out scoring very high so I wasn’t too dishearten.

nant restaurant final bill

The verdict

The desserts rounded off an excellent first dinning experience at the Nant Restaurant. All 3 courses were presented well, tasted better than good and the students were so attentive I didn’t wait longer than 30 seconds between finishing a drink or course and they were gone from the table.

This is an excellent idea to get the students real world experience of the hospitality industry and even though I don’t think the final finish of the food wasn’t quite up to that of The Classroom I’d pick this over again next time as it wasn’t much in it and the little fact of it costing just over a third of the price of the Classroom. The bill there was just around £110 for 3 courses a bottle of wine and two cocktails.

The classroom did have more of a restaurant feel and vibe to it and featured a much better stocked bar and cocktail list and the view (if you sat on the right side of the room) is second to none in Cardiff but you don’t half pay for those additions. It was probably average for a good quality restaurant but at the end of the day the students are providing the service so you would expect a slight discount on the the overall price. At the Nant Restaurant it is all about the experience for the students with prices not much more than cost price that’s what the end goal is but The Classroom would in my eyes seem to be turning over a healthy profit in comparison.

Some feedback I would give the Nant is a nice wedge of bread and some butter or freshly baked roll wouldn’t of gone a miss and could of showcased some of the student bakers end products before we ate as everyone loves a bit of bread to start no matter who you are. One other thing was out table had a beyond rediculous wobble and drove both of us nuts we couldn’t cut into the food even gently without fear of spilling the wine so I had to sit with my elbow holding the table in place whilst we ate. We were sat just right of the bar and a bit of wood to wedge the table in place wouldn’t be too hard to remedy this for the future but all in all a very good first visit. I would highly recommend not only for the price but the quality of the food and the opportunity to give students some highly valuable experience in the hospitality industry and their future working lives.

We are looking to make it a regular visit maybe once a month if we can get in as the menu changes every week so we won’t get bored for a while eating the same thing like most restaurants.

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Fig, cinnamon, vanilla, chia, coconut and honey overnight oats recipe

Ingredients

  • 1 Fig
  • 50g cut oats
  • 3 teaspoons chia seeds
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 120g yogurt (I used Tesco protein yogurt but natural or Greek yogurt is fine)
  • Shredded coconut
  • Whole Milk
  • Honey

Instructions

I always add a couple of splashes of whole milk to the oats before adding everything else as I find it softens them better than yogurt alone. Mix the milk with the oats, add the yogurt and combine with the oats.

Add 3 teaspoons chia seeds, 2 teaspoons vanilla extract and the 1/2 teaspoon cinnamon. Mix to combine and add a little more milk if it is a bit too thick for you liking. Remember the chia seeds swell and absorb a lot of the moisture leaving a gell texture overnight.

In the morning or following day depending on when you want to eat the proats, slice the fig and place on top, scatter a few shards of the coconut and drizzle a healthy amount of honey on top.

Mix to combine then sit back and enjoy with a nice cuppa.

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