That was an unexpected delight

It was a Thursday and I was in Bristol and it was the week that the Temple Quay Market was on in Temple Quay. Sometimes in the winter, inclement weather conditions can mean that the market doesn’t run. On this Thursday though I was lucky, the market was running.

I hadn’t thought much about what I might have, they usually have a really good spread of stalls and food choices. As I walked around I considered what to have, and then in an unexpected twist I nearly bumped into the SheSellsSushi stall. Well that was that I decided I would have something from Lisa’s stall.

I have had quite a few meals from her stall from the Finzel Reach Market on a Friday in Bristol, but as I wasn’t expecting her to be there, it was an unexpected delight that her stall was at Temple Quay. It was a double delight, as the last time I went to her stall at the Finzel Reach Market, it was rather late and she had sold out of virtually everything. This time I was early and there was all those wonderful choices.

I went once more with the Bento Box, and had the delicious Beef Donburi. This is succulent short rib slow cooked in a teriyaki style marinade of soy, fresh ginger and garlic. It was served on a bed of rice  with beni shoga, mayu and spring onion.

Beef Donburi, succulent short rib slow cooked in a teriyaki style marinade of soy, fresh ginger and garlic. It was served on a bed of rice  with beni shoga, mayu and spring onion.

As usual it was delicious and full of flavour. The beef was meltingly tender and the garnishes added to the dish. I always love the care and attention that Lisa pays to each and every dish. This isn’t just thrown togther, this is food artistry made with love and passion. The result is amazing cooking and delicious food.

I once more went again with the tempura chicken hirata bun. The steamed bun is made with activated charcoal and inside I had the tempura chicken, known as the Finzel Flapper, complete with spring onions and Japanese mayo.

he steamed bun is made with activated charcoal and inside is chicken thigh deep fried in a crispy tempura batter and served with a range of sauces and garnishes.

I do like the combination of flavours and textures in the bun. She also does a pork belly hirata bun, which is just as tasty, but I like the textures you get with the tempura chicken.

So though I went with my normal order, of the bento box, I also added a side order of Takoyaki in octopus and duck varieties. These are freshly cooked on the stall and always look really nice.

dumplings with tonkatsu sauce, japanese mayo, toasted seaweed and bonito flakes

They are covered in a range of sauces and garnishes, and I couldn’t tell you what they were, but thankfully Lisa on her website describes them as dumplings with tonkatsu sauce, Japanese mayo, toasted seaweed and bonito flakes.  I did enjoy these and I was quite full, as might be expected.

Now though as the summer weather has gone, I might just try out the ramen next time. Oh and one day must try the sushi.

What we had for Christmas Lunch

I blog about what we eat for Christmas lunch, mainly to remember things that worked well and for those that didn’t, not to repeat that mistake. This post is a little later than I planned, but it’s here now.

This year we ordered two Christmas roasts from Tesco. I was a little concerned as the night before the day I was going to collect the order I got a phone call from my local Tesco saying that part of my order had not been delivered to the store and offered a replacement. I wasn’t too happy with this, as it was quite short notice. In the end they had a late night delivery so I got my order in the end.

The main one was a part-boned turkey with chestnut stuffing. This was really nice roasted the chestnut stuffing was really nice too, with who chestnuts within it.

The second was a three bird roast, comprising a duck stuffed with goose and turkey. I remember once spending a lot of money on a Marks and Spencer four bird roast, which though very nice was mainly a big turkey with some duck, goose and chicken. So was a little bit of a disappointment, I blogged about that here, which reminded me not to go down that road again.

Along with the roasts we had roast potatoes, these I cooked in my usual way, which is as follows. I used Maris Piper potatoes, the type of potatoes I find is critical for getting crispy roast potatoes and a fluffy centre. I peel the potatoes and then par-boil for about ten minutes. Whilst they are in the pan of boiling water, I place the roasting tray in a hot oven with some sunflower oil (and I also add a splash of olive oil for flavour). This means once the potatoes are drained they are added to the pan which is pre-heated and has hot oil in. This speeds up cooking time and ensures a crispy roast potato.

I also did my regular dish of brussel sprouts pan fried with chestnut smoked bacon lardons and chestnuts.

brussel sprouts pan fried with chestnut smoked bacon lardons and chestnuts

I did roasted parsnips. Along with them I did some festive carrots, I followed a Jamie Oliver recipe for carrots. I took a frying pan, this I filled with evenly cut carrots, either whole or halved in the main. I then covered them with boiling water. To this I add a large knob of butter, a splash of white wine vinegar, the juice from two clementines (or similar citrus fruit, or one orange) and some dried mixed herbs. Then let the carrots bubble away on the stove top for about 40 minutes. Once the eater has evaporated, the carrots should caramelise in the remaining sweet and sour mix.

We had a selection of stuffings and pigs in blankets.

Overall we were very happy with the meal, it was very tasty.

Not that different, just a little different

I know in my last blog post about SheSellsSushi I said that I would go for something the next time I went to Lisa’s stall. Well I did and I didn’t.

I once more had the delicious Beef Donburi. This is succulent short rib slow cooked in a teriyaki style marinade of soy, fresh ginger and garlic. It was served on a bed of rice  with beni shoga, mayu and spring onion. Do I know what they are? Well I know what spring onions are, as for the others I would need to Google them.

Beef Donburi, succulent short rib slow cooked in a teriyaki style marinade of soy, fresh ginger and garlic. It was served on a bed of rice  with beni shoga, mayu and spring onion.Beef Donburi, succulent short rib slow cooked in a teriyaki style marinade of soy, fresh ginger and garlic. It was served on a bed of rice  with beni shoga, mayu and spring onion.

As usual it was delicious and full of flavour. The beef was meltingly tender and the garnishes added to the dish. I always love the care and attention that Lisa pays to each and every dish. This isn’t just thrown togther, this is food artistry made with love and passion. The result is amazing cooking and delicious food.

I once more went again with the tempura chicken hirata bun. The steamed bun is made with activated charcoal and inside is a couple pieces of crispy tempura chicken.

The steamed bun is made with activated charcoal and inside is chicken thigh deep fried in a crispy tempura batter and served with a range of sauces and garnishes.

I do like the combination of flavours and textures in the bun.

So though I went with my normal order, I also added a side order of Takoyaki in octopus and duck varieties. These are freshly cooked on the stall and always look really nice.

dumplings with tonkatsu sauce, japanese mayo, toasted seaweed and bonito flakes

They are covered in a range of sauces and garnishes, and I couldn’t tell you what they were, but thankfully Lisa on her website describes them as dumplings with tonkatsu sauce, japanese mayo, toasted seaweed and bonito flakes. Again some googling required for some of those ingredients. I did enjoy these, however having had them from SheSellsSushi (and Yo! Sushi) I don’t think they are my favourite dish, so next time it will probably be the just the donburi and the hirata bun. However if the summer weather has gone, I might just try out the ramen. Oh and one day must try the sushi.

Space

Leicester College Court

Now and again I have to attend conference dinners, most of the time they are like “just okay” mass produced meals that are served without care, then there are those meals which become a really nice memory. At a recent training programme in Leicester College Court I did have a really nice meal. As well as being really well cooked and presented it consisted of things I hadn’t eaten before.

For the starter we had ‘Life on Mars’ this was described on the menu as planet’s surface with the fresh Leicestershire goats cheese, pickled mushrooms, herbs and porcini soil.

planet’s surface with the fresh Leicestershire goats cheese, pickled mushrooms, herbs and porcini soil

The “surface” was a savoury sponge that I have seen before on cooking programmes, but not eaten. It was a nice texture to add to the flavoursome goat’s cheese. I wasn’t enamoured with the pickled mushrooms, but they did add a contrast in flavour. The porcini soil added a nice taste and another texture.

For the main course we had pan fried spiced Gressingham duck breast with a duck leg pastille, salsify, sweet potato and Romanesco.

pan fried spiced Gressingham duck breast with a duck leg pastille, salsify, sweet potato and Romanesco

The duck breast was perfectly cooked, but I felt lacked seasoning and my portion was a little on the small side. The first plate I was given had a decent duck portion but was missing the pastille, so I was given a different plate, but a smaller portion of the duck breast. The pastille was interesting, cooked duck leg in filo pastry, something that might be called a spring roll. Again lacked flavour. I do liked grilled Romanesco, but when grilling something like Romanesco or cauliflower it really needs to be served straight away. It had been left too long since cooking and as a result was a little soggy and lacked the crispness that grilling can impart, nice flavours though. I enjoyed the sweet potato done two ways, a nicely cooked disc and a puree. The salsify was interesting but didn’t add much to the dish.

Desert was described as a chocolate and honeycomb moon, though to be honest it looked more like that space station.

a dark chocolate sphere, filled with a white chocolate mousse, honeycomb, mango and chocolate crumb.

It was a dark chocolate sphere, filled with a white chocolate mousse, honeycomb, mango and chocolate crumb. I was worried it might be over sweet, but actually was just right, a clever desert full of interesting flavours and textures and great presentation. A really nice end to a nice meal.

Three plus Two Bird Roasts

I usually document what we had for our Christmas dinner in December, in the main so that I can recall what we had and when, what we liked and what we wouldn’t get again.

Our plan was to go with the Three Bird Roast from Tesco, however when we went to order it, they had sold out. So our second choice was the Three Bird Roast from Marks and Spencer. This was a combination of turkey stuffed with chicken, duck and a pork, plum and sloe gin stuffing,

It looked a little smaller than we expected, so I quickly picked up a Two Bird Roast from the shelves. This was some duck stuffed with guinea fowl, and a pork, pheasant, bacon and apple stuffing.

Different roasting times meant that I had to plan the cooking quite carefully. Along with the vegetables and all the trimmings

I have found that with these multiple bird roasts (as they are quite solid and son’t have bones) they can be easily over-cooked so care has to be taken.

We served our roasts with a selection of traditional accompaniments. We had roast potatoes, roast vegetables. Some steamed vegetables along with pan fried brussels sprouts cooked with chestnuts and pancetta.

The Three Bird Roast was very nice and tasty. There wasn’t a huge amount of duck (or chicken) in there, but yes it was a tasty festive roast.

Three Bird Roast Christmas

The Two Bird Roast was smaller, but just as tender and tasty. You could certainly taste the duck and guinea fowl in there.

Two Bird Roast Christmas

Overall we were pleased with the meal and it was enjoyed by all, probably enjoyed too much, as there wasn’t many leftovers for meals later in the festive period. So next year we may go for something larger.

Our Christmas Dinner

I usually document our Christmas dinner in December, in the main so that I can recall what we had and when, what we liked and what we wouldn’t get again.

In 2014 we went with an Aldi Four Bird Roast and though we enjoyed it, I wanted to have something different in 2015. Due to a range of reasons we didn’t pre-order any thing for lunch, so in the end it was a quick trip out to the local Morrisons. I bought a small turkey and a duck.

These were roasted in the over, taking about two hours. The flavour was pretty good and I managed to not over cook (or under cook) the roasts.

They were served with some traditional accompaniments, such as pigs in blankets and a range of stuffings.

The brussels sprouts were peeled and halved. These were then pre-cooked for a couple of minutes in boiling water. As we neared the serving time, in a hot frying pan I added a small amount of olive oil and fried off some pancetta. I then added the brusels with some pre-cooked chestnuts.

Overall a really nice festive meal.

Cooking the Turkey

Well the Christmas dinner was a real success this year, really pleased with the end result. I like to write about it so next year I can remember what we had, what we liked and what I should avoid.

We had a fair few extra people around so I cooked two roasts, one was the four bird roast from Aldi (which costs just £10) and a more expensive roast from Morrisons, comprising turkey breast wrapped around a smoked pork tenderloin and then covered in pork crackling.

Both roasts were simple to cook and were both full of flavour. Turkey can often be dry, but I managed to avoid that, but that was probably much more down to the style of the roast, it wasn’t a whole bird.

The Aldi four bird roast was a little skimpy on the goose and duck, but I did expect that for a £10 roast. The stuffing was okay, but was slightly overpowering and could probably have down with less herbs.

Alongside the main dish I served a range of vegetables, including a brussel sprouts with chestnuts and pancetta. Timing I find is quite critical with this kind of meal, so I had done a fair bit of preparation in advance, so things went smoothly. For example I had made and prepared my stuffing the night before, I had already trayed up the pigs in blankets and cocktail sausages.

Overall the meal was a success and enjoyed by all.

Four Bird Roasts

Over the last few years we have had our main Christmas dinner on Christmas Eve.

There are many reasons for this, the main is that we have found it makes the meal so much more enjoyable. The children enjoy it more, it feels that Christmas lasts longer.

Last year we went with the four bird roast from Sainsburys, which I really enjoyed, it was easy to cook, looked great and was quite tasty. The Sainsbury’s version of the four bird roast is a goose stuffed with turkey, duck and guinea fowl. I will say that this is basically a stuffed goose; it’s 62% goose, 9% turkey and there is 8% duck and 8% guinea fowl. I really enjoyed the roast, it was what I wanted, though I would like to have more of the other meats alongside the goose.

Four Bird Roast, Goose, Turkey, Duck and Guinea Fowl

We had the four bird roast from Marks and Spencers in 2009, it was basically a stuffed turkey, the chicken, duck and goose only comprise 17%, but with 66% turkey it’s way too much turkey and at £120 is a little expensive for what is a stuffed turkey.

Though we enjoyed the roast, I did find that it contained a bit too much turkey, which is fine if you enjoy turkey, but as a result I do think at £120 it is a little expensive for what is basically a stuffed turkey. It isn’t a “proper” four bird roast, as in a turkey stuffed with a goose, stuffed with a duck and then a chicken. No, it’s a turkey stuffed with portions of the other birds.

According to my blog in 2010 we had a three bird roast, which to be honest I don’t remember.

So what are we doing this year? Well the plan is still to eat the main meal on Christmas Eve, but what will be the centrepiece? Haven’t yet made a decision.

What are you having?

Yo! more takeaway

Salmon and Tuna Box

I do like sushi and if possible I prefer to eat at Yo! Sushi, but sometimes needs must and I get a takeaway. Yes you can buy sushi from Marks and Spencers or Tesco, but this isn’t the same. For one they use smoked or cooked fish over raw fish, secondly the sushi from Yo! Sushi is much fresher and as a result much tastier.

I bought three boxes (for the two of us) and it came to £20. Obviously this is more expensive than buying takeaway from a fish and chips shop, but about the same if I was going to a Chinese takeaway.

The Mixed Box contains 3 sashimi: salmon, tuna, coriander seared tuna.3 nigiri: salmon, prawn, tamago. 2 iso: crunchy prawn & avocado, YO! roll. 2 cucumber maki

This is a nice selection and if I was eating on my own, say I wanted sushi for lunch then I probably would go for a mixed box. I enjoyed the sashimi.

The Maki box 3 salmon maki, 3 cucumber maki, 3 tuna maki,
3 avocado maki, 3 prawn & chive maki. This is simple sushi in many respects, but the simplicity is what makes it really nice.

The Meaty Box doesn’t contain fish, but has 2 crispy duck futomaki. 2 spicy chicken katsu iso. 2 seared beef nigiri. 1 spicy chicken salad. I actually was quite looking forward to it, but was a little disappointed. The spicy chicken salad was good, but in a takeaway box though there was a fair bit of chicken, but lacked enough salad for me. I thought the seared beef nigiri would be tasty, but the beef lacked flavour and was a lot tougher than I thought it was going to be. The futomaki and iso were nice, but the duck and the chicken was a little dry. Overall this box was a disappointment and I don’t think I will get it again. Maybe I should read my own blog now and again, I actually thought this was the first time I had a Meaty Box, but according to my own blog I had one in March 2012 and back then I said:

I don’t usually have meat when I have sushi, favouring the fish, so this was a first for me. I though the seared beef nigiri was interesting, but lacked the depth of flavour I was expecting. Whereas the spicy chicken katsu iso was a wonderful combination of tastes and textures. There was also a lot of flavour in the crispy duck futomaki. Though I enjoyed the spicy chicken salad I do think we needed more of it.

A very similar experience…

So how was it then?

As you may be aware I decided to try another four bird roast for our Christmas dinner.

So how was it then?

Firstly it was very easy to cook, as instructed I cooked it in a deep roasting dish. I would certainly use a deep roasting dish as the stuffed goose does lose a fair amount of liquid. In addition the instructions recommend adding 500ml of water to the roasting dish, which I did.

I then covered the roast in foil and placed in a hot oven 220°C for 30 minutes, then turn the oven down to 180°C for a further two and half hours. At this point I removed the foil, removed some of the excess liquid and basted the roast. It was then cooked for a further 30 minutes. It was then removed from the oven and allowed to rest for 40 minutes. During the resting period I finished off the other stuff that needed to cook in the oven.

Four Bird Roast, Goose, Turkey, Duck and Guinea Fowl

It was rather good, and a lot better than the Marks and Spencer one I had a few years ago. It seemed to work much better with the core of the dish been a goose over a turkey.

I was pleased with the roast potatoes, for which I used my regular recipe. Taking King Edward potatoes I cut them into smaller pieces than I normally would, so they would cook quicker. They were parboiled for eight minutes, drained and then roughened up. They were then placed in a pre-heated roasting tray with sunflower and olive oil. As I wanted them to cook quite quickly and there was a fair bit of other stuff in the oven, I dusted them with some plain flour. This helps to crispen them up when there is a lot in the oven or a lot of steam.

I also made my own stuffing. In the build up to Christmas I had tried a couple of fresh shop stuffings and wasn’t too impressed. What I found was that they were too meaty. I much prefer a more bread based stuffing and if it contains fruit or nuts, you can taste them. For our Christmas lunch I made two stuffings, one was pork and apple, the other was a fruit and nut. Using fresh breadcrumbs, fresh herbs, some decent pork sausagemeat, freshly chopped onion, egg to bind; and for one chopped apple, the other a handful of a festive fruit and nut assortment. These were then placed into a foil trays and baked in the oven.

We also had a nice mix of vegetables, parsnips, brussel sprouts, carrots and squash.

Overall I was very pleased with the meal, which was enjoyed by all.