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Steak, King Prawn, Puy Lentils and Salsa Verde Recipe

Salsa Verde Recipe Ingredients

3 small cornichons chopped
3 anchovy fillets rinsed
1 big bunch of parsley chopped finely (None of those mini bags from the supermarket. Get a bunch from your local market)
Leaves from 2 sprigs of mint chopped finely
1 garlic clove grated
1/4 of a banana shallot chopped finely
1/4 roasted red pepper from a jar chopped finely
zest and juice of half a lemon
3 teaspoons sherry vinegar
1 teaspoon Dijon mustard
A good glug of olive oil. You can add more later if needs be
Ground black pepper to taste

Instructions

You can either add everything to a food processor and blitz or I used a hand blender to make the mix slightly smooth. Don’t go too mental as you don’t want it too runny and still have a bit of texture.

This can be done a day ahead as it keeps well for a few days in the fridge. I used some leftovers with fried runny eggs on toast for breakfast the following day, which were lush!

Puy lentils with red wine ingredients

1 tin of ready cooked green lentils
1/2 carrot chopped finely
3/4 banana shallot chopped finely
1/2 celery stick chopped finely
1 stock cube with 50ml hot water
1 clove garlic grated
leaves from 2 cavolo nero stalks chopped into ribbons
glug of red wine or vermouth
Black pepper to taste

Instructions

Gently fry the carrot for a few minutes in olive oil on it’s own. Add the shallot and celery and cook for another couple of minutes.
Add the garlic and cavolo nero and cook for another couple of minutes.
Add the lentils,stock, water and wine/vermouth and stir.
Cook on medium heat so that the veg and lentils take in some of the flavour, soften and the liquid reduces for about 10 minutes.

Serve with a medium / rare steak sliced in slithers and / or a large king prawn and a few dollops of the salsa verde

July 24, 2019/0 Comments/by nicky batchelor

Booze, Review

Admiral St David New Cocktail Menu Review – Voco St Davids Hotel, Cardiff Bay

I recently got chosen to name a cocktail on the new Admiral St David bar and restaurant at Voco St David’s in Cardiff Bay. I was given the ingredients and had to choose the name on Facebook, with their favourite being selected and being put on the menu. I also got to sample the new menu with 3 friends

I’ve stayed at St David’s Hotel a few times, but not for about 4 years and not since it was taken over by the IHG luxury offering Voco Hotels, so I was keen to check out the menu there.

We were treated to 3 drinks each, 12 in total so we opted to dive straight in and tick as many off the new summer launched cocktail menu.

The Drinks

I obviously had to try the newly named cocktail by myself first, The Amalfi Verde featuring Bombay Saphire gin, Gallianno, lemon, egg white, basil and olive oil.

The drink was perfectly balanced to be fair and I love the savoury notes from the drink. My mother was so impressed after a sip of mine, that she ordered the same twice.

The menu featured a range of base spirits for those not too keen on gin such as whisky, rum, tequila or even non alcoholic versions for those wanting something tasty without the punch of alcohol.

On the day I also sampled a gool ole Bloody Mary with a subtle kick of spice and a Negroni Fiammeggianti with the addition of Fire Eater cinnamon liquer.

I’d usually go for short and punchy drinks out of choice at a bar and these were more on the lengthened drinks kind of route, but seeing that it was 1pm in the afternoon in the sweltering sun, this was probably for the best. It was nice and refreshing sat on the outside terrace sipping cocktails, overlooking the bay with a gentle breeze, giving my scalp a much needed cool down.

If i’d gone short and punchy at that time of day, sat in the sun I’d probably have ended up over the side of the balcony and into the barrage.

The Food

We only had the drinks included in our complimentary package but having a peek at the bar menu, sticking just to drinks was never going to happen.

I love the Asian influences on the menu and right at the top of my list was the loaded fries with Laksa sauce, crispy onions and cheese and two bowls for the table, so I didn’t have to share.

Alongside this I ordered some prawn toast and some calamari.

The loaded fries were just as good as they sounded. A generous portion of perfectly cooked chips. Yes there is such a thing. One thing I hate is soft anemic chips! A coating of melted cheddar and a lush fragrant Laksa sauce, topped off with tangy, fresh crispy onions. Drool worthy stuff right there and the poshest of dirty fries I’ve eaten and I’ll definitely be back for some more of these, that’s for sure.

I wasn’t too impressed with the portion of calamari but what was there was decent enough. Light, soft in the middle and light crisp on the outside and not cloying with grease, like they sometimes are.

The prawn toast was delish too. Thick cut, crispy bread with a lip smacking kick of prawny goodness. This came with a side of dips to dunk in too.

I tried ordering some pork belly bao’s but they were all out of the pork and had already ordered calamari so didn’t want to go veggie.

The Verdict

We were all very impressed with our visit to the Admiral St Davids. Ok so nobody is going to stick their nose up to free cocktails, but they were very sinkable and there weren’t any I didn’t enjoy.

A bit sweeter and lengthened more than I would normally go for but it’s not the place to sit and get pissed, it was just nice to sit outside in the sun on an early afternoon and hydrate with some refreshing alcohol based tipples.

We didn’t try anything on the main menu for food, but the small dishes we did sample were very good. The loaded fries were probably my favourite dirty fries I’ve eaten. I’ve never seen my mum polish off a plate of chips so quickly either.

I’ve never really thought of going to St David’s just for drinks but on the day we went, with not even a cloud in the sky, I don’t think you could beat the spot for a drink down the bay. Amazing views, decent drinks, delicious nibbles and away from the crowds of stags and penis straw drinking hens.

I never realised I like civilised, but I could get used to it. I’d definitely put St Davids at the top of my list for afternoon or early evening drinks the next time I’m down the bay.

July 24, 2019/0 Comments/by nicky batchelor

Booze, Review

The Alchemist Cardiff Restaurant and Bar Review

I went to the launch night of the much anticipated Alchemist a few months back, and i’ve been back since then for a cocktail or three. This time I thought i’d concentrate on what the molecular themed bar has to offer in the kitchen.

We were invited along to try lunch there a few weeks back, so we chose a Saturday afternoon to allow us the chance to tick a few more cocktails off the menu whilst we were there, without having to stumble back to work after.

We happened to sample some bite sized portions of some of the menu items at the launch, but there was far too much alcohol consumed to remember exactly what passed my lips that evening. This time I was back for a full portion and more.

The Food

Having just clocking off on the 3.5 hour Loving Welsh Food Tour 5 minutes ago, I had to dig deep into that special place in order to power through another three courses. For some this may be unreachable, but for me it’s second nature.

I opted for the duck gyoza to start. Llio was going for a salad for mains, so ordered two starters. Asian steamed pork buns with hoisin and a side of halloumi sticks.

The gyoza were soft and silky, filled with a fragrant mix of veg and shredded duck. A sweet, sticky dip added a burst of citrus. The steamed buns were decent in size, soft pillowy mounds, stuffed with soft pork. I drizzled the sweet, hoisin sauce for a tangy bit of moisture.

The halloumi sticks were fried in a layer of crispy, golden breadcrumbs, paired with a pot of mellow chilli mayo.

Not a bad start from all three dishes so far.

For mains I opted for a seared tuna, because I can’t remember the last time I ate fresh tuna. I opted for it pink in the middle and boy did they deliver on that front. Nothing worse than a sorry, dry and grey slab of tuna when it’s fresh.

I’m not normally one to go for something with sweet chilli sauce, as I thought everyone had rode that wave to death a long time ago. I would of preferred something other that sweet chilli, that offered a fiery kick of freshness to add to the beautifully pink tuna but the dish sounded good apart from that. I loved the toasted slab of sticky rice that contrasted between spongy with a crisp outer layer, with ribbons of herbs layered through it.

I’m not sure what state the micro herb salad was in, when it went on the plate but it was a bit miserable by the time it touched our tables. It could of wilted in the heat of the kitchen or surrounding items on the plate, but the plate wouldn’t of missed it if it wasn’t there. The tuna was delicious though and made up for it.

I love a bit of crispy kale and often do them in the house to add to asian dishes for a seaweed like crunch so I went for a side of crispy kale with the main. This paired with the tuna really well with little crispy shards of garlic scattered amongst the leafy crisps.

The other half went for a Caesar Salad. More food her there.

After a bit of a breather to sample another drink after the mains, we decided on what sweets to order. I went for a white chocolate and rum mouse with coconut, rum, mango and lime salsa.

This was probably my least favourite dish of the meal. Not that I didn’t like it, it was just a bit boring. I couldn’t taste any rum what so over, but this might of been in part compared to the other desert, which was very potent in the alcohol department. I just thought the dish was a bit bland compared to the other dishes we had.

The other dessert was the cotton candy baked alaska. I’m not a fan of candy floss in cocktails as I think it’s a bit wanky to be honest so i was a bit apprehensive. I do like a baked Alaska mind, so we bit the bullet.

The mini mountain comes out with a mound of candy floss on, which I imediately though “Oh god, here we go” but they heated a little pan of spirit up, which was flambed and drizzled over the dish turning it a molten, sugar inferno. The candy floss didn’t last long and just shriveled into little pebbles of sugar luckily.

I saw the table opposite let her’s burn for a little too long before us and ended up a bit more singed that I would of hoped for so I blew out the flames just as the top of the Alaska started to turn golden in colour.

This was a much better dish that the mouse with it’s crunchy nuggets of warm sugar in a boozy syrup that I spooned with each mouthful of Alaska.

The Drinks

I’ve had a couple of cocktails here by now and tend to stay up towards the last block of boozy numbers that aren’t drenched in sugary syrups. Some of the tweaked classics like the white negroni, which was a lovely change and the old fashioned.

I was a bit disappointed with my last visit as I tried to order three drinks from the more potent, short and strong section but they didn’t have all the ingredients to make them. It was a Thursday, so I let them off. I was a bit peeved when the same thing happened with another couple of drinks this time considering it was a Saturday, you would think they would be fully stocked for t he menu.

First up this time was the Penicillin drink, that came in a mini medicine bottle that i decanted over a large spherical ice cube. This was a bit more like some of the drinks I would order in Lab or Pennyroyal in terms of strength and lack of over the top sugary syrups.

My second drink, after not having the ingredients to my first option was a smokey number that came out in a round science lab beaker, on a tripod and was smoked in front of me. Having had my fair share of smoked old fashioned’s in my time, the drink would normally have been smoked in the glass, with a healthy chunk of ice to keep it cool.

This was smoked in the beaker and left on the tripod to sip at my leisure. The problem being the round beaker wasn’t the safest in the tripod and I just about managed to save it spilling several times. The other issue was the drink therefore couldn’t be chilled with ice, and i was left to sip the warm, smoked liquid like a 15 year old working his way through the ethanol in GCSE science.

I don’t care much for what glass the drink is in, well I do it should fit the drink. But I think the drinks tend to be a bit gimmicy here, whilst hindering on quality and taste. If you want to smoke it, fine. Just smoke it in a rocks or old fashioned glass with ice or a coupe as long as it’s been stirred the shit out of with ice. Just don’t give me a warm drink that I’m scared will plunge to the floor every time i put it down.

The Verdict

I was pleased with our starters, which were both flavoursome and decent in size. I really enjoyed the tuna and the rice cake, especially scattered with my side of crispy kale. I would of preferred something a bit less old school than sweet chilli, maybe a soy, gochujang or miso glaze but the rest of the dish was spot on.

Desserts were hit and miss. I enjoyed the boozy baked Alaska but the white chocolate and rum mouse was missing the main ingredient…rum.

I’ve had some decent cocktails here, don’t get me wrong but I don’t think the flavour and quality should be neglected just because you want to add a bit of dry ice for some theatrics or a bunsen burner and shitty round glasses that don’t sit in their tripod.

The staff are all really friendly and I like that they ask you before you even look at the menu if you have any allergies, so they can offer you a customised menu. That way you aren’t left disappointed, when you go through the menu ordering only to be told they contain something you’re intolerant or allergic to.

I’d probably have food here again, and it is a nice looking venue. There’s not much else like it in the centre of town, where you can get a decent cocktail (if they’ve pulled their finger out with the ingredients) and some good food that’s central.

It seems to be really busy in there every time i walk passed and every time i’ve been in there, which is unusual for Cardiff as most places are quiet apart from Saturday. If you are going for lunch on Saturday, I would recommend booking in advance as they turned loads of people away when we were waiting for the to clear our table.

Contact Details

117 St Mary Street
Cardiff
CF10 1DY

Web: thealchemist.uk.com
Tel: 02921 303755

October 11, 2018/0 Comments/by nicky batchelor

Review

Loving Welsh Food Tour of Cardiff

We were recently invited along to the Loving Welsh Food tour in Cardiff. If you haven’t heard of them, they run tours every Friday and Saturday, tasting your way through some of Cardiff’s best love independent’s and favourite delicacies (Yes we do have some!)

Just so that everyone knew were X marked the spot at the starting line, we were told to meet at Cardiff Castle for a 10.30am start.There were only two other Cardiff dwellers, apart from us and we still managed to rock up late, surprise, surprise.

Our tour guide for the day was Sian, who was Cardiff born and bred, but capable of delivering tours in a variety of other languages too. After giving our (Llio’s) apologies for our poor time management, we got right into a brief history lesson about Cardiff, the castle and how the Bute family shaped the small farming town into the great city it is today. I also found out that the Castle buildings were home to a music college, not long before I made it into the world and Sian learned to play piano there, which is pretty bloody cool if you ask me.

Luckily for us there, were no 5 metre high flags to follow, megaphones to deafen us or cattle prods to keep us in check for our meandering trail through streets and arcades, it was a nice casual affair in a group of around 10 of us.

First pit stop – Pettigrew Tea Rooms

We didn’t have far to walk from our meeting point, which happened to be just along the boundary wall of Cardiff Castle and one of my favourite breakfast spots in the Diff, Pettigrew Tea House.

This is how I want every Saturday to start from now on, with thick wedges of Bara Brith and butter, savoury laverbread scones with cream cheese and chilli relish all washed down with some posh loose leaf tea form Caton Teas. Well there was going to be walking on this tour, so we had better make sure we had enough calories to keep us going till the next stop.

After polishing off the sweet and savouries from the first stop, we made our way through Bute Park on what must have been the clearest morning i’ve seen in Cardiff for a while. There wasn’t a cloud in the sky. Heading to the Civic Centre, the tour was mixed with little nuggets of historical information, which I love just as much as sampling my way through some classic Welshy food.

Stop 2 – Wally’s Deli

We made our way across town, whilst being pinpointed to spots of interest such as historically significant buildings that I probably pass several times a day without looking up and noticing them. The next time you walk through Queen Street or St Mary’s street, cast your eyes above the horizon, and you’ll be surprised by what might catch your eye.

Our next stop was at Cardiff’s favourite deli and ever expanding Wally’s, situated in one of the city’s famous Victorian arcades. I love popping in for for some charcuterie, biltong and to have a browse at their latest gin delivery.

We were treated to a selection of cheese including some welsh varities, along with tasters of cured meats. I loved the Welsh Black Bomber cheese. It does what it says on the tin, with an explosion of strong mature cheesilicous flavours going off in your mouth with each tasty bite.

Stop 3 – The Cottage Pub

What goes hand in hand with cheese and meaty nuggets on a cocktail stick? Yes, Alcohol, you’re correct!

Next up, and one of Cardiff’s oldest watering holes, was the Brain’s owned The Cottage Pub. You can’t get more Old School. We popped in for a pie and a pint a few months back, and it was like home from home for me with my grandparents pub.

Although Brain’s Brewery haven’t been brewing for quite as many 100’s of years as Guiness or have the mammoth marketing budget of the Black Irish medicine. What they do have, is rugby favourite Brains Dark. Also coloqually known as a “pint of Daaahke”, which were tasting today. From living with my grandparents in a rugby club till the age of 1, fuelled by barrels of Brains, I was well acquinted with the nectar.

For those with a less malty thirst, we also got to try a tipple of fermented apples by my longstanding favourite Welsh cider producer Gwynt y Ddraig.

I never used to miss a bank holiday shindig in their straw bale dotted farm yard in Llantwit Fardre, when they first came onto the scene over 10 years ago. Sadly not everyone could keep up with the potent offerings, especially with the half a mile walk back down the mountain from the farm after supping on 7.5% rocket fuelled black dragon.

One guy I worked with broke his leg and had two months off work, falling arse over tit back down the mountain at one open day. In the end there were more St John’s Ambulance volunteers than patrons so they knocked it on the head.

On this occasion, we were gently ushered into Gwynt y Ddraigs back catalogue of ciders with a respectable 4.5% award winning Orchard Gold.

Stop 4 – Cardiff Market

After sipping our way through the two drinks and finishing off the last morsels of our Wally’s platter, which we took for the road, we headed to my favourite lunch time stop, Cardiff Market.

If you’re hungry and want something to eat for under £5 then this is the place to be. There’s not much you can’t find here and what you can’t they are probably in the pipeline to open with the likes of Ffrness, Holly Yolks and Milgi opening up within the past 12 months.

You’ve also got Thai, cheese stalls, old school baps, sandwiches and corned beef pies to choose from along with my weekly fruit and veg run and butchers. Oh and don’t forget the cat or gold fish upstairs.

Today we were starting with some Welsh (Wo)Man’s Caviar. Also known as laverbread, of which we had a taster in our savoury scones at Pettigrew. This time though we were going head first, with unadulterated slathering of cooked seaweed on biscuits topped with cockles and a few shakes of the vinegar bottle. This was my first time trying laverbread and cockles, as it is without being blitzed, mixed, deep fried or baked in some concoction. I’m glad I tried it, but I can’t see it making it’s way onto the weekly shop.

I’ve enjoyed cockle popcorn, the Bara Menyn cockle bomb for breakfast and the savoury scones at Pettigrew but on their own, not quite for me. Some people had 2nd’s so each to their own.

Not content with sampling one dish from the market, we had another two stops to go here. Next up was the deli in the middle, and first up was the hearty classic , Faggots with gravy. My grandmother always used to do a banquet of faggots, peas, chips, gravy with bread and butter for the Welsh international games and this took me right back. Obviously, being a tasting tour, we got more manageable portions as we had a few more stops to go.

Also on the menu at the deli, and something that would of went hand in hand with our pint of daaaaahk earlier was the humble Claaaahks pie (Clarkes Pie to non Cardiffians). Luckily for me, I still had a pool of gravy left in my container from my faggots, so I went fully valleys and moped it up with my meaty portion of steak pie.

With our last stop of the market, we headed over to a relatively new stall. Holy Yolks started life around the local food markets and we’ve picked a few freshly fried, golden, crispy globes at Riverside on a Sunday. There’s a couple to choose from and these not a hard boiled grey yolk in sight. Be prepared for a gooey amber dribbling mess around your face. But it’s definitely worth it. The honey i shrunk the pig is delish but they’ve got a bacon riddled version and a veggie (maybe vegan) too.

Stop 5 – Fabulous Welshcakes

After an onslaught of savoury goodies to dive into, we were not on full sail into something sweet. Nothing says Welsh and sweet more than a bag full Welsh Cakes. Even though there’s a few stalls churning out mountains of the stodgy Welsh favourite, we were heading out of the Market to try somewhere else.

Fabulous Welshcakes happens to be less than 5 minutes from work, and I often pinch a taste when they are holding samples outside the shop on Castle street on my lunch break. Going full circle, we’re now stood opposite the starting line waiting for the freshly griddled sugary mouthfulls to be bundled into a bag for us to devour.

We had the classic Welsh cake batter mix, but they do different varieties such as orange and cinnamon, chocolate chip. Although to purists these might be frowned upon, but hey if it’s good enough to eat, I don’t care what you call them.

Stop 6 – Bar 44

With the finish line in sight, we took a leisurely stroll up Womamby Street, nibbling our Welsh Cakes on foot. Well I finished mine before we left the shop but others were savouring each bite.

Last but not least, we headed into the red brick slightly underground tapas haven that is Bar 44 for a good chin wag with fellow food tourer walkers and something sweet and wet. We were presented with a couple of plates adhorned with rich, dark, meltingly delicious chocolate truffles flecked with sea salt.

We then had a choice of poison or coffee. The stronger options were beer or Cava. We had a bottle of the Vilarnau Brut Reserva to take up north, to celebrate Fiesta Calcottada and knew how banging it was, so there was no competition in my eyes.

The Verdict

Apart from the early start (yes 10.30am is early for me on a Saturday!) I loved every bit of the tour. I managed to try some of my old favourites, things that brought back memories from my past, growing up and some were totally new to me.
We also learned a lot about some of the history of Cardiff, which I always find fascinating along with taking in some of the amazing locations right on our doorstep that we all take for granted most of the time.

Yes i work in town and have tried a couple of the things we tried, but they are bloody lovely so I will keep eating them but even if you are local to Cardiff I’d still recommend going. We had a really lovely group that we were with and it was great to have a chat to some of the people to see what they thought of some of the food we eat or places to eat. We had people from Cardiff, further afield in Wales and as far as Canada.

If you aren’t from Wales or are visiting the city then this food tour would be at the top of my list of things to do. You get a guided tour around some of my favourite places to eat that you just wouldn’t stumble on if you walked across the city by yourself or know what to order if you did happen upon just one of them.

The cost is around £40 and as you can see, we had plenty to taste and places to visit in the 3.5 hour tour around the capital of Wales. We were invited along on the tour so our space was voluntary, but seeing as they picked my favourite spots to eat and drink, I’d have no hesitation recommending joining the tour one weekend.

Contact Details

Loving Welsh Food

Web: lovingwelshfood.uk
Tel: 01970 631731

October 11, 2018/0 Comments/by nicky batchelor

Review

Smoking Goat Restaurant Review Shoreditch London

I’d stumbled on Smoking Goat the week before in London when coming out of Dishoom for an afternoon beer and didn’t have chance to see what they did there.As we were in the neighbourhood walking back from training and with no prior plans we thought we would pop in and see what they had cooking for supper.

This was around 8pm on a Tuesday evening, which if it was Cardiff that’s all you would see was tumbleweed. This however was London and Tuesday or not it was packed out. We asked for a table but were told it would be 45 minute wait.

We put our name down and wandered around the corner to see if we would have anymore luck at Dishoom but that was even worse with them qeueuing to get in outside. Beer o’clock it was then till our table was ready so we nipped across the road for a swift pint at Shoreditch Box park.

Time was up and we headed back to the restaurant and were swiftly seated. The restaurant was shrouded in darkness illuminated by beacons of light from the hot coal fired stoves along with dimly lit lights dotted around the venue. Not having had a chance to ponder over the menu, I ordered a Scooner of Beavertown Neck Oil to quence my thirst whilst giving the menu a once over.

The Food

The menu is a take on Thai Street Food with a drinking food section for snacking on with a you’re favourite hopped beverage.

The list included:

Chicken heart skewer
Barbecue Tamworth skewer
Cornish Octopus skewer
Northern Thai beef sausage
Steamed Menai Oyster
Roasted Chilli
Northern Thai Beef Sausage
Cornish Cockles Naam Jim
Chilli Fish Sauce Wings
Cured Monkfish, Young Ginger
Northern Duck Laab

I would of gone all out on at least half the items on the above menu but I was out with work so I pretended to be normal for the outing so we only went for the Northern Thai Beef Sausage and the Northern Duck Laab.

Having visited Thailand a few years back on the way home from Oz I was stupid enough to travel without my jabs so I was gutted I couldn’t make the most of the street food found on the side of the road out there although I did try one thing and that was a garlic sausage.

Bloody hell was it intense! I can still taste the overpowering roundhouse kick of garlic now but this Thai sausage cut into bitesized slices was a bit less punchy on the garlic side but god damn delicious none the less. We ordered two for the table of 4 where I’d wished I’d had one for myself.

The Northern Duck Laab came with a health warning when ordering. Well not so much a health warning but I was made aware that it was the hottest thing on the menu and not for the faint hearted. A few of the other group seemed keen to try as they said they liked spicy food so we took a punt. I’d never heard of a Laab before but seemed to consist of ground meat with what i could only describe as half and half with sliced chillies, it was ferocious!

On the first bite you have a hit of fragrant meaty nuggets, crunchy texture and quite nutty flavour. I couldn’t work out if it was ground rice or chilli seeds I was chewing on but it didn’t take long for the powerful heat to tear through from my shoulders and up the back of my head and then came the sweats and sniffles. It came with a side bowl of spiced vinegar from what I could gather, so I gave a little dousing over the rice to try and tame it as best I could.

Everyone else bowed out after a spoonfull or two so I took one for the team and went at it alone putting on a brave face. Don’t get me wrong the dish was tasty as hell but it didn’t half pack a punch on the spice-o-meter.

Up next was the mains and not been here before we thought we would order one main each and share a couple of bowls of rice. How wrong were we. The waitress laughed when we read out the 5 mains between 4 of us. Fair play to her though she could of just taken the order but she assured us that the portions were very generous, which saved us a couple of quid.

We went for one of the Barbecue Goat Turmeric Massaman as a couple of the group had never tried goat and seeing that it was in the name of the restaurant how could you not. We opted for 2 portions of the smoked brisket drunken noodles and some bowls of jasmine rice and lardo fried rice.

I grabbed the goat dish as soon as it hit the table, which gave absolutely no resistance to my fork when pulling at it. The flesh was so tender. Sadly in a rush I forgot to spoon some of the curry sauce it was steeped in and by the time the others had finished sharing it out there wasn’t any left. The curry flavoured with fermented shrimp paste, lemongrass, tamarind and a kick from thai spices. The goat was soft and gently spiced and on the other end of the spectrum compared to the lab in terms of heat but was very welcomed. Even though it had been cooked low and slow judging by the texture but it could of been a tad warmer when it was served as it was a little cold by the time it reached us.

As it was pretty dark in the restaurant I couldn’t quite see what I was spooning onto my plate when it came to the brisket drunken noodles. I’d bagged myself a decent portion it seemed but I don’t think I managed to get a single shred of the beef but what I did have was spot on with lingering flavours of holy basil and wild ginger.

I struggled on with the plate of Duck laab into the mains so sprinkled the remnants on my lardo fried rice not to waste it. The lardo rice was a healthy portion of fried rice with chunks of house cured back and belly of Tamworth pig fat nestled amongst the the fragrant rice with side of hot nam prik chilli dip. This was packed full of flavour and liked the dip so you could season to taste. The left over laab added an extra kick of heat too.

The Verdict

I really enjoyed my first visit to Smoking Goat as I love a bit of Thai but it was unlike anything you would or what i’ve found in and around Cardiff with more of a street food late night Thai canteen vibe to it. I couldn’t get over how cheap it was not only for London considering I’d had a takeaway in Cardiff for two for more than we spent per person here and I was still hungry with that. The portion sizes are very generous and mains only around £13 and more than enough for one person. We shared 3 mains and that was plenty with some rice.

I’d definitely have a stab at a few more starters or the drinking food if i went again.

Would I go again? Too right! It was a welcome change to what I’d been eating at the time and everything was fragrant, tender and a good kick of heat if you like that. With a drink each a couple of starters, 3 mains and rice it came to just £20 each for 4 of us. I’d spend more than that on a takeaway for myself at my local Indian or Thai takeaway let alone dine in and eat.

Address: 64 Shoreditch High St, London, E1 6JJ

February 1, 2018/0 Comments/by nicky batchelor

Recipe

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

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

Optional

Extra chilli if you like it hotter
Peanuts
Bamboo shoots

Instruction

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.
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.
The you can add either the coconut milk, yogurt and or stock depending on whether you are counting calories and stir to combine.
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.
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.
Cook away for 5-10 minutes on medium heat to cook the veg to desired crunch or mush depending on preference.
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.
Garnish with a handful of chopped fresh coriander.
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.

January 27, 2018/0 Comments/by nicky batchelor

Recipe

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

Add all the ingredients for the beef ribs marinade apart from the ribs in a casserole dish and mix.
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.
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.
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.
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.
Remove the ribs from the oven and let cool for 10 minutes.
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.
Scatter with thinly sliced chilli, chopped fresh coriander and a sprinkle of sesame seeds.

January 27, 2018/0 Comments/by nicky batchelor

Review

The Marram Grass Restaurant Review Anglesey

The Isle of Anglesey culinary offerings are on the up of late. Not only have they represented North Wales in Great British menu on BBC but they also have more Michelin Stars than the countries capital, which was awarded to Sosban in Menai. We will come to that in the near future as I had to book 6 months in advance and won’t be dinning there till April.

Not content with having to wait until April for some fine dining we managed to book into Anglesey’s other well documented eating establishment Marram Grass. Not your average restaurant and you would be forgiven thinking you’re more likely to see a greasy spoon on the site from the roadside as the restaurant is within a shed situated on a caravan site in the village of Newborough.

I think this adds to the charm of the restaurant and sticks two fingers up to some of the more pretentious venues showing them you can muster up excellent plates of food and people will travel for it no matter how expensive the chandeliers are or how man thousand year old oak trees have been chopped down in order to make the tables.

The restaurant has been transformed inside though and looks nothing like it does on the outside.

Seeing as we were up in Anglesey between Christmas and New Year without any plans we thought we would swing by for some lunch. We probably would of struggled getting a table ringing up a few days before normally but seeing that the majority of people on the island had two weeks’ worth of food shopping spilling out of the fridge we were lucky.

The Food

My favourite thing to do before and after booking a restaurant is to mull over the menu deliberating so I don’t take hours when I’m there but The Marram Grass serves only the freshest, in season produce and is constantly changing the menu so it was a complete surprise as to what we would have on the day.

Seeing as it was way past the acceptable hour of drinking for Christmas we ordered a bottle of white whilst we pondered over the menu, which were very reasonably priced I have to admit.

I did however think the price on the main courses was a lot steeper than I thought they would be considering it’s a café essentially, it’s location on a caravan park and we were dining for lunch. Mains on the menu ranged from £19 for fish of the day up to a hefty £35 for the Welsh Black beef, black cabbage, Portobello mushroom and textures of onion.

Not your typical pub or restaurant you would usually find on a campsite then but they did have fish and chips on the daily special at a much more reasonable £14. I thought this was handy for people who wanted to sample the place if they were staying on the camp but didn’t want to spend too much.

My body aching for anything other than turkey and a 12 cheese variety cheeseboard I was happy with pretty much everything on there today and luckily the menu wasn’t too expansive so I didn’t take too long to decide.

As we were due to go shooting later in the day (clays the real thing) I thought I’d get in the mood with a bit of game with the daily special of Pheasant and puy lentils for starter. Llio is mad for her soup at the moment so she opted for the crown prince squash, curried raisins with homemade sourdough and Hafod butter.

We were presented with some fresh treacle bread and butter before the starters came. I’d never tried such bread before and was a good mix of sweet and savoury, which tasted equally as good with a good slather of butter.

As usual we fought over who was having what for mains as we usually prefer the same one but like to have a try of more than one dish. Llio opted for the lamb whereas I went for a pork fest, which included pork fillet, pork belly a crackling bon bon, pipped potatoes and a carrot puree.

The Pheasant was a really hearty dish for a starter with a decent sized portion of meat, well-seasoned puy lentils and chunks of tomatoes. Not too much going on with the plate to let the main ingredients do their thing.

Llio’s soup was a great big bowl of winter lovliness with freshly baked dunkable, buttery sourdough but I’d go for a portion of meat on my plate every time.

My main was pretty epic to look at and more than made up for on the palate. A good selection of different cuts of pork and different textures to balance it out as I love a good crunch to my forkful of food. Silky smooth mash and sweet carrot puree pebbled with slithers of spring onion and oodles of rich gravy splayed over the meaty morsels.

The lamb served perfectly pink on a bed of green lentil cassoulet and trio of celeriac with salt baked, puree and remoulade. The flavours packed a punch but I think my mains topped it with more little nuggets of goodies to feed on. The pork was £6 cheaper at £22 compared to £28 for the lamb, which I thought was a little steep for lunch.

I hadn’t committed to dessert yet but on mention of the saffron and yuzu panna cotta on the specials board I was sold. I’ve got a little obsession with the powerful Asian citrus fruit lately and keep a bottle to hand in the fridge to give an extra zing to dishes sweet or savoury so if it’s ever on the menu in something it’s usually top of the list by default. Llio was left a little full after all the bread with the dishes so I had to go it alone.

I loved the different combination of flavours and textures going on with the dessert from the wobbly citrusy burst of yuzu in the panna cotta to the scattering of crumbly chocolate bits and the sticky, chewy pastry esque shards of jolting from the chocolate filled parcels too. Sweet, citrusy chocolatey, soft, chewy, crunchy it had it all. I bloody hate a bowl of the same thing to plough on through I’ll be honest.

The Verdict

I couldn’t fault anything we were served and the service was excellent and very attentive although we were one of only two tables dinning at the time. Very friendly and helpful though none the less.The food was excellent all round, I liked the rustic vibe going on inside and the wine was very reasonably priced.
Price wise I thought it was a little steep for location and it being a café / bistro. Even though the food was lovely, we were dinning for lunch and I can’t say I’ve spent around £100 for lunch that often apart from special occasions.

Dinning in the evening I wouldn’t have any qualms at all but it would have been nice to have a few more reasonably priced lunch menu options. I couldn’t really see many of the clientele of the caravan site being able to afford to feed a family of 5 or 6 on the off chance when they couldn’t be bothered to cook on the gas stove for lunch, as it would be close to £250-£300. Well I can’t speak for everyone, but I know my family or mum at least wouldn’t be forking out that much for one meal for us.

Would I go back again? I wouldn’t go back for lunch for the price we paid, well not just a random lunch out. I would go back for an evening meal for a birthday or special occasion when up north or even to sample the tasting menu though.

I noticed on social media that the Liverpudlian brothers, Liam and Ellis Barrie who run the Marram Grass have announced they are building luxury appartments on the site just yesterday too so there are a few new things coming and the site will be changing dramatically in the near future and I hope them all the best on the new venture.

January 17, 2018/0 Comments/by nicky batchelor