FOOD | MUDDLERS CLUB BELFAST

Many restaurants will select a prominent position, hoping for the occasional passing trade. The Muddlers Club doesn’t. So, it’s somewhat fortunate that it needs no such custom. Instead, it’s tucked away down a labyrinth of alleys in Belfast’s Cathedral Quarter.

Named after a 200-year-old secret society, you get the feeling it wishes to remain just that; a secret. If that is the aim, it’s making a rotten job of it because those who know, know; if you know what I mean?

 The Banksy-esque wall art, as you approach, will do little to dampen any anxiety visitors might have down dark alleys; and heaven forbid that you catch a glimpse of ‘HATE’, tattooed on the fingers of your chef for the evening, before your presence is acknowledged.

 Fear not! All that trepidation will be swept away in an instant, when you’re greeted by some of the friendliest servers in Belfast.

 This is hipster territory, to be sure; purposely so. Like many of the best city restaurants, there’s a vogue in being unassuming and styled like pop-up eateries in industrial units. Seemingly, with little effort made to disguise the fact. It is the way of things - and I like it. Clearly others do too.

Despite the industrial and cool raw vibe, the food is prepared with a deftness and delicacy of touch that demonstrates anything but; and makes any such declaration almost comedic. Food like this is prepared with love; and nothing less.

 I’ve heard The Muddlers Club described as ‘OX with chips’, intended as reference to its more relaxed style; but just try those chips! Thrice fried in beef dripping, they’re something to behold. In fact, Head chef and owner, Gareth McCaughey, formerly plied his trade at OX, before venturing out on his own, which may explain the comparison, to some degree.

 “A contemporary twist on traditional Irish fare” is a phrase repeatedly applied to a number of modern, high-quality Belfast restaurants; and not without good reason. However, within that broad description, each must bring its own personality; and Muddlers certainly does that, in spades.

 The open kitchen provides a sense of theatre, as you watch chef transform the local produce into serious food. There’s a similar devotion to vegetables, which is evident at OX, but you get a firm sense that meat and fish are the main event.

 Whilst the presentation of starters and mains could - not disparagingly - be called ‘rustic’, the desserts are most certainly not. Indeed, they adorn the plates with a prettiness that throws your surroundings into sharp relief.

 There’s the ever-present “carefully considered” wine list and an extensive cocktail menu, as you’d expect, which are excellent, it must be said; but Muddlers is about the food and the faultless way it’s cooked and served.

I have two teeny critiques of Muddlers, although regular readers will know that the first - a hard wooden bistrot chair - is a critique in more than one eatery I’ve reviewed on here, and that’s not necessarily a bad thing for most people, just me.  (And I understand that with my butt I shouldn’t need cushioning, but this gal likes comfort eating - in more ways than one, clearly).

To be fair, the aesthetic just wouldn’t work with big spongy chairs either though, so as they say in Belfast, ‘I’m just sayin’’.

My second ‘critique’ - if you can call it that - is that the cheeseboard has been a bit slim on the ground on some of my visits.  Maybe I should only enjoy a slither with my glass of port and be done with it, but this gal loves her cheese, and there just wasn’t enough. (Anyone spot a trend here? ;-))

Seriously though, if Muddlers’ motto is to ‘leave them wanting more’, they’ve certainly achieved that. Cheese or no cheese. [Or just a little bit of excellently tasting cheese, as it happens].

 Some might say that The Muddlers Club is too casual to warrant a Michelin star; but if street food stalls in Singapore are good enough, then The Muddlers Club is a dead cert, in my opinion. I believe it’s just a matter of time before that first star appears, notwithstanding the fact that it’s only recently celebrated its 4th birthday.

FOOD | THE WITCHERY EDINBURGH

If you love clean lines, plain, simple décor and the sparse look of a minimalist hotel and restaurant, then The Witchery by the Castle is not for you. If, however, you prefer your surroundings to be romantic, comforting and Gothic, then this is where you’ll feel at home.

Warning number one: If you’re a witch, and feel ‘The Witchery’ sounds welcoming, just bear in mind that it’s claimed more witches were put to death on Castlehill, during the reign of James VI, than anywhere else in Scotland; King James being an enthusiastic witch-hunter, about which he wrote a popular book.

“In the heart of the city” is an over-used expression, but not in this case. Situated on Castle Hill – the final stretch of the Royal Mile - within yards of the entrance to the castle parade ground, The Witchery is in tourist central. Fortunately, the almost soundproof windows still enable a restful night.

Actually, I think it would be fair to say that The Witchery is more a restaurant with rooms, rather than a hotel: but don’t let that conjure up images of rooms being an afterthought. The nine suites are crammed with opulent velvets, silks and brocades, paintings, carved wood, military uniforms and candles; and roll-top baths for two!

Several suites have a similar layout - Sempill, Guard Room and Armoury suites - with a dining hall, sitting room, bathroom and a large bedroom. All suites are large, in fact, with their own individual quirks and features. I’ve not enough space to do justice to them all, so it’s probably best to discuss your specific requirements, directly. It is worth me pointing out that, as with many 16th century buildings, disabled access is problematic. I wouldn’t like to declare it impossible, but that being the case wouldn’t surprise me, either. Another point to mention is that some of the suites are in a separate building, some 30m down the hill; but don’t assume that’s a negative. It’s just the way it is and not inconvenient.

 Reading this, you may get the impression that mod cons would be absent, in such a setting. Not a bit of it. Hidden amongst the panelling and antiques – not to mention secret doors - are air conditioning, Amazon Echo devices, Dyson Hairdryers, Nespresso machines, fridges and TVs appearing from the bottom of the bed, at the touch of a button. It’s difficult to fault the equipment, from Bose speakers to hair-straighteners and free Wi-Fi, it’s well-equipped for modern living. I’m not surprised it was described as one of the “seven wonders of the hotel world”, by Cosmopolitan. Non-witches should be incredibly comfortable!

The restaurant is divided into two parts; The Witchery, with painted ceilings and oak panelling, and the Secret Garden, with French windows overlooking a hidden terrace. The latter seems to me the prime choice, for the romantics amongst us; but that’s hugely subjective.

I’ve heard the menus described as “old-school glamour”, which I can’t better. It sums it up, perfectly. Roast breast of duck; Himalayan salt dry-aged ribeye steak; roast loin of Cairngorm venison; pan roasted cod; Seared Isle of Mull scallops; fruits de mer… you get the idea.

It’s all done rather well, as you’d expect for £40 per head, from the table d’Hote menu, and substantially more for the à la carte option. The same expectations go for a hotel where the suites range from around £360 - £400 per night, depending on the season.

While it’s convenient for most of the tourist ‘must-sees’, it’s literally next-door to

The Scotch Whisky Experience; and the Camera Obscura & World of Illusions is on the opposite side of the road. Both are worth a visit, as alternatives to the usual fair.

 Warning Number Two: If you’re planning to do both, in the same afternoon, go to the Camera Obscura first, then to the whisky. Do the opposite and you risk seeing your lunch again!

 Does the Gothic appeal to you; or are you more at home with furnishings by The White Company? Let me know in the comments below.

FOOD | THE IVY CHELSEA GARDEN – PEOPLE WATCHING

 Some may consider this a strange thing to say, but restaurants are not all about food. Of course, it must be edible - interesting would be a good thing – and The Ivy Chelsea Garden does all of that, with a well-practiced, tried and tested aplomb.

 Diehard fans of the original Ivy in London’s theatreland don’t much like that it has spread its wings, almost franchise-like, to other spots around London; but this particular outpost, on the King’s Road, is just perfect for right now in the September sunshine and with what seems like all of fashion week dropping in for very little to eat, but lots of air-kissing and pushing salads around plates.  Actually on that note, as I sat in the Terrace Garden, I couldn’t help but reflect that it was somewhat fortunate I’d ordered a salad, since much of my time had been spent mesmerised by the eclectic mix of personalities, at every turn, rather than eating. Of course, it could be this particular ‘Ivy’, in this particular spot, with its changing seasonal frontage that instagrammers adore, to which such an entertaining crowd gravitate. On various visits I have been seated next to Joan Collins and Davina McCall, among others. So that seems the natural conclusion.

That said, it’s surely no coincidence that the design of this space seems to accommodate them so effortlessly. I’m tempted to liken it to Narnia, but something is not quite so otherworldly, so much as it’s from another time.

 Antique mirrors, trellises and a seemingly random selection of antique pots and planters (which I suspect were anything but random) are filled with magnolias, hydrangeas, cyclamens and Boston ferns et al, making the garden luscious and relaxing.

Then, there are upholstered velvet chairs and cushions, flickering candles & cosy rugs, and a central fire pit in the garden (thankfully unlit, given the temperature) … but I think you’ll get the picture. I’ve no doubt, on cooler autumnal days, it would be completely different but equally beguiling.

Apparently, Cameron Gardens designed the space; and, in my opinion, it’s hugely successful. As an added bonus, this relaxed, lush garden is situated at the back of the building, isolating its visitors from the hustle and bustle of the city, (as well as the now swollen queues of bloggers out front, wanting ‘that shot’) adding to the attraction.

 Sorry… this is a restaurant review; I just remembered! Do you see what I mean? … order a salad!

Yes, they have food. It’s well-prepared, well presented and efficiently served. The menu is huge, so I can’t vouch for it all. That said, there were numerous, “Oh, I wish I’d had that!” moments, as those around me were served. There are no ‘foams’ or ‘spumes’, that I could see, and nor would you expect that, at the Ivy.

It would be wrong to categorise it as ‘pub grub’ or even ‘home cooking’; it’s decidedly more than that. Those in the know know that the Shepherd’s Pie was the dish to get in the original Ivy. And the sprouts with chestnuts at Christmas time were just the business. It’s just delicious, well-made food from great ingredients - not pretentious nor too complex for its own good. If it were, I suspect that might ruin the atmosphere they’ve managed to create and diminish it, somehow.

There’s more to this place than just the terrace, of course. There’s a private dining room that seats 30, on one long table, or 24 on three round tables. Perfect for entertaining, of all sorts, particularly if you wish to avoid being watched…spoilsports!

It’s an ethereal thing, The Ivy Chelsea Garden, on which it’s difficult to put one’s finger. As you might detect, it has the effect of causing me to waffle, just trying to convey, in words, what it really needs you to experience. You can read this, and stare at the pictures, but you’ll never really grasp what I’m trying to express, unless you get out there and sample it for yourself. Do it. Do it now!

Have you been to The Ivy Chelsea Garden? Was I just lucky and caught it on a fascinating day, or was it the same for you? Let me know in the comments, below.

FOOD | ONDINE EDINBURGH

When Andrew Fairlie, of the two Michelin-starred Gleneagles restaurant, reveals, “If I’m out and about in Edinburgh, I go to Ondine”, then it makes you sit up and take notice. The fact that Ondine is primarily a seafood restaurant, in Edinburgh, kinda puts the icing on that metaphorical cake!

With a long seafaring tradition, and a stone’s throw from Leith, Edinburgh has never lost its reputation for serving great seafood. Unfortunately, for a time, it took a backseat - in both the visiting public’s eye and the news - to various deep-fried confectionary; and Scottish cuisine seemed to get a reputation it did little or nothing to deserve.

In recent years, a plethora of extraordinary eateries have eradicated that perception, hopefully once and for all. It has always been great. Now, it’s better than ever.

 Just a few hundred yards down Castle Hill - and around a corner - from the wonderful Witchery (which I also reviewed on this trip – see here:  [INSERT LINK to your WITCHERY blog post… sorry, but it’s not available for me to do it], ), on George IV Bridge and yards from the Royal Mile, Ondine is conveniently located. Aesthetically, it’s a surprise, in that it’s a relatively new construction amongst the regal splendour of grand 16th and 17th century libraries and Parliament. That said, it is a beautiful modern stone building, contrasting but sympathetic to its more weathered brethren. I like it.

The restaurant itself is on the first floor, but with a prominent street-level entrance, sandwiched between The Radisson Collection’s Royal Mile Edinburgh Hotel (formerly Missoni) and a Pizza Express. Vive la différence!

The winner of Best Restaurant in Scotland, 2018, (and probably several other awards, since then) Ondine has some pretty stiff competition, in Edinburgh, and still manages to rise to the occasion. I first dined here in December 2017 and have been on three occasions since, it is truly divine.

From the Orkneys to the Hebrides, and Loch Fyne to Lindisfarne, the produce is sourced from the best sites in the UK and dealt with lovingly. The oyster bar is carefully dressed, as you’d expect. It dominates the centre of the room, which is flooded with natural light, dark wooden planks on the floor and simple grey slate topped tables, with fine crystal and starched white linen.

All that said, this is a restaurant more about food and taste, rather than ambiance, even though the latter is far from unpleasant. Huge windows provide interesting views, but I’m more overjoyed by the light they provide on my plate, if I’m honest. Great Instagram story light, you see. [Yes, I am an Instagram plonker].

The dishes are wonderfully presented and not restricted to British flavours, or even European ones. Tempura Squid served with a Vietnamese Dipping Sauce, a popular Monkfish Curry, or a fish Soup combined with North African flavours of saffron & orange, are examples of the far-flung tastes on offer.

I should also mention that Ondine does serve some meat, in the event not all your party is as enthusiastic about seafood as me. A rib of Orkney beef or a steak tartare were both on offer, at my visit. There’s a three-course Prix Fixe menu, for less than £40, and a wonderful à la carte offering, which can get a little more expensive.

 I’ll leave readers to wander through a list of goodies and dream dreams of the sea, together with the wonderful produce it provides, which Ondine’s chefs treat with the respect it deserves. Glorious!

FOOD | Pretty as a Picnic

Dear future husband, please know that the best way to win my heart is with a sunset picnic on a warm beach…. **dreaming**

When it comes to treats, I’m all about experiences over expense, so seriously, what else in the world could be more romantic than a pretty coloured sky, sand in your toes and the man of your dreams pouring Champagne or fresh lemonade into your glass while you eat the tastiest food including all the cheeses and pâtés and crudités and dips? I mean, who needs fried chicken, this is the real finger lickin’ good stuff!

And then there are the more fun picnics with girlfriends (check out my review of the vintage French picnique in Nice with www.momentsinNice.com over in FARAWAYPLACES)  or simple family picnics in the countryside, which can be all about the practical where kids are concerned.

In short, we do love a picnic over here at the F Words. And here's how to make sure your picnic looks seriously stylish. No time to cook everything from fresh? Keep things simple and swing by M&S, Sawyers or Arcadia for the goodies, pack a basket and off you go. Choose from some of our favourite picnicware, gadgets and accessories for the ultimate spread! 

Baskets

Always the centre piece, baskets can be as simple or extravagant as your personal preference and budget allow. Fill your own empty one with your choice of picnicware, choose a ready made option or opt for a simple cooler bag.

beachcrest picnic basket £31.99

Fortnum Mason Piccadilly hamper -£275

John lewis empty picnic basket -£30

John Lewis Croft Collection picnic hamper -£90.

Personalised potbelly picnic hamper £89 NOTHS

pom pom insulated picnic back pack £8 Next

Sunbaked Dorothy hamper M&S £25

Blankets

Waterproof backed is always best (especially in Northern Ireland!), though I'm struggling to resist these beautiful monogrammed options and a traditional red and white check is always a winner too. If you're off to the beach, a lightweight fabric rug is easiest to shake the sand off at the end of your meal.

just a joy red gingham padded picnic rug £49.50 NOTHS

National Trust waterproof backed herringbone rug -£35

Personalised picnic rug £58 NOTHS

Raspberry Mango Striped Summer Picnic Blanket, Dibor £15

Picnicware

Choose from chic marbled designs to brightly coloured fun patterns... some of these are so cute I wish they were available in everyday crockery!

4 marble melamine plates Next "£12

Brushstrokes picnic range M&S -£3-12.50

Novelty drinkware picnic collection M&S -£3-12.50

Plastic pineapple cup -£5 Next

Reactive picnic range £9.50-16 M&S

Set of 4 plastic prosecco glasses -£12 Next

Extra Extra Accessories

You can't beat some pretty lights to add a little twinkle to the occasion, whether you string them from tree tops or drape around your blanket. Citronella candles help keep the midges and mozzies away too!

Next festoon lights -£25

Solar led lights (100) -£14 Next

Citronella Bamboo Torch -£2.99 The Range

For the ultimate in picnic style, add a hammock or two (even better, a hammock for two!). Location dependent of course, though there are loads of free standing options around now.

Hammock in a bag £12.00 Argos

Optimise your tunes wherever you go with a wireless outdoor speaker. I'm loving this colourful Ultimate Ears one.

Ultimate Ears Wireless outdoor speaker from -£59.95 Amazon

If you're lucky enough to be picnicking by a pool, this inflatable cooler is the ultimate extra accessory!

inflatable cooler -£10.99 partydelights.co.uk

FOOD | LOCO FOR LATINO AT SIX BY NICO

Six by Nico Belfast journeys to the heart of Mexico

Six by Nico brings the vibrant spirit of modern Mexico to town with its contemporary take on modern Mexican food and drink on the menu from 20 August. 

 Inspired by the country’s extensive culinary culture, the new 'Mexico' menu aims to transport diners from the hazy cactus deserts of Tijuana to the vibrant, bustling streets of Mexico City with each course. Chef Nico Simeone’s six-course tasting menu, rich in both colour and flavour, combines elements of modern Mexican street food and ancient culinary classics to provide guests with a taste of the country’s flavourful history.

 Nico’s restaurant concept, which creates a new menu every six weeks, has gone through a number of themes since opening in Cathedral Quarter earlier this year; with themes including The Chippie, Catalonia and the current menu, Thai Street Food, all featured at the popular restaurant. 

 We haven’t been yet (obvs), but our mouths are watering at the menu already as it includes food to take you from fiesta to siesta and back again. So much colour, texture and taste to explore – we cannot WAIT!

AMUSE BOUCHE - Lettuce, Lime Leaf & Avocado Gazpacho, Pico De Gallo Salsa; 

BLOW TORCHED MACKEREL - Watermelon, Green Cilantro Taco, Whipped Creme Fraiche; 

FRESH BURRATA - Green Chilli Salsa Verde, Cucumber Ketchup, Garden Herbs, Green Tomato Tostada; 

SEA BASS - White Bean Hash, Chorizo, Pumpkin, Squid Ink & Lemon Emulsion; 

PORK BELLY - Barbecued Elote, Crispy Fried Cornichon, Roasted Quince. 

And fiesta-goers will love the sixth dish on the menu that offers a latin twist on the dessert with a CHOCOLATE CRÉMEUX - Banana Ice Cream, Vanilla & Agave Gel, Candied Hazelnuts, Chocolate Taco, Banana Crisp. 

 The deets: Diners can book a table now for ‘Mexico’. Open from midday, Tuesday through to Sunday, each six-course menu will be available from noon to night. The menu will be priced from £29 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £26. As ever, there is a vegetarian alternative available for every course, as well as 'Mexico' themed snack sides. 

 To make a reservation and to book now, visit https://www.sixbynico.co.uk/belfast/

Mexico will run from Tuesday 20th August until Sunday September 29th 2019. Six by Nico Belfast, 23 - 31 Waring St, Belfast BT1 2DX

FOOD | SIDE SALADS TO DIE FOR

Who says salads have to be boring?! One of my favourite dishes, the sexy salad comes into its own in Summer and looks as delicious as it tastes. Packed with nutritious raw veg, fruit, protein and grains in rainbow colours and crunchy textures, salads are more than just a side - and can make a meal come alive. Any of these recipes can be adapted to suit your own tastes - and don't be afraid to add prawns/ tofu/ whatever turns you on to make it a meal in itself.

PS If you decide to trial any of these recipes, do tag me on social and let me know your verdict!  @FWORDSONLINE

 Superfood Salad

Ingredients

• sprouting broccoli, blanched and grilled

• butternut squash, sliced and roasted

• edamame beans, blanched

• bulls blood leaves

• shredded red cabbage

• shredded cos lettuce

• quinoa, cooked in veg stock

• crispy quinoa

• chopped mint

• chopped parsley

• alfa alfa cress

• 1 tsp coconut yoghurt

• olive oil for seasoning

Method

1. wash and prep all veg

2. season broccoli and sprouting broccoli with salt & extra virgin olive oil

3. Using grill or heavy based griddle pan, grill broccoli florets quickly until lightly marked and leave to cool at room temp

4. assemble salad in large bowl with all the veg

Dressing: add a squeeze of lemon juice to coconut yoghurt and mix to lightly coat the salad, just before serving.

Cobb Salad with Green Goddess Dressing

Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. This version adds blue cheese, sourdough croutons and a mouth watering green goddess dressing.

Ingredients

·         sourdough 1/4 loaf

·         avocado 1 small, peeled and cut into chunks

·         blue cheese 75g, crumbled

·         mini plum tomatoes 100g, quartered

·         watercress 50g, leaves only

·         smoked streaky bacon 4 slices, cooked until crisp

Green Goddess Dressing

·         spring onions 2, chopped including the green bits

·         lemon 1/2, juiced

·         mayonnaise 2 tbsp

·         basil 1/2 small bunch, chopped

·         chives 1/2 small bunch, chopped

Method

• STEP 1

Heat the oven to 200C/ fan 180C/gas 6.

• STEP 2

Cut the sourdough into chunks, toss in olive oil and bake for 10-15 mins until crisp and golden.

• STEP 3

Whizz all the dressing ingredients to a purée in a small food processor adding 2-3 tbsp water to loosen it (you want to be able to drizzle it) and season.

• STEP 4

Arrange all the salad ingredients except the bacon in separate piles on a plate. Drizzle over the dressing and break over the bacon.

Herb, Watermelon & Rice Noodle Salad

Ingredients

·         rice vermicelli noodles 2 nests

·         watermelon 400g, cut into large chunks

·         bean sprouts a handful, blanched and refreshed

·         mint a bunch, leaves torn

·         Thai basil a bunch, leaves torn

·         coriander a bunch, leaves torn

·         spring onions 3, finely chopped

·         sesame seeds 1 tbsp, toasted

Dressing

·         rice wine vinegar 2 tbsp

·         fish sauce 2 tbsp

·         caster sugar 1 tbsp

·         bird's-eye chilli 2, finely chopped

Method

• STEP 1

Cook the rice noodles following pack instructions and refresh in ice-cold water.

• STEP 2

Drain, then put in a bowl along with the watermelon and bean sprouts.

• STEP 3

In a separate bowl, mix together all of the dressing ingredients with 1 tbsp of water, stirring to dissolve the sugar.

• STEP 4

Add the herbs and spring onions to the noodles and melon along with the dressing, toss well and pile onto a serving platter.

Halloumi with lemony lentils, chickpeas & beets

Ingredients

·         200g puy lentils

·         2 lemons

·         1 red onion, finely sliced

·         3tbsp extra virgin olive oil

·         3 tbsp capers, roughly chopped

·         400g can chickpeas, drained and rinsed

·         250g cooked beetroot, cut into matchsticks

·         ½ small pack parsley, roughly chopped

·         250g halloumi, cut into 8 slices

Method

1.     Cook lentils in a pan of boiling water for 20-25 mins or until just done. Meanwhile, squeeze the juice from one lemon into a bowl. Add the onion and scrunch together with a pinch of salt to pickle slightly. Set aside.

2.     Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jam jar or jug. Add the oil with a pinch of seasoning and the capers – shake well and set aside. When the lentils are ready, drain and tip into a large serving bowl with the chickpeas. Toss with the dressing straight away, then toss through the beets, parsley, pickled onions and their juice.

3.     Heat a frying pan over a medium heat and fry the halloumi for 1-2 mins each side or until golden brown. Toss with the lemon zest, then place on top of your salad to serve.

Grilled Watermelon & Avocado salad with lime & feta

Ingredients

Salad

·         3 slices avocados halved, pit removed and sliced into 1/2" thick

·         1/2 large seedless watermelon sliced into 1/2" thick wedges

·         1 slices red onion sliced into 1/4 " thick

·         4 tbsp mint

·         4 oz feta cheese crumbled

·         3 tsp red hot chili pepper seeded, deveined and finely minced

Dressing

·         2 tsp Dijon mustard

·         2 tsp honey

·         1/4 cup lime juice

·         1/4 cup olive oil

·         Salt and pepper to taste

Method

1. Preheat grill to medium high heat and lightly grease to prevent sticking.

2. Add the watermelon, avocados and onions in batches, flipping once you see deep grill marks on each side. Remove from the grill and allow to cool to room temperature.

3. Once cool, dice the watermelon and avocado and add to a bowl along with the onions. Season with a pinch each of salt and pepper.

4. Meanwhile, mix together the Dijon, honey, and lime juice. Slowly whisk in the olive oil until completely emulsified and then season with salt and pepper to taste. Pour the dressing over the watermelon and avocado and very gently toss.

5. When ready to serve, garnish the salad with feta cheese, mint and chili peppers. Enjoy at room temperature.

Don't miss my favourite BBQ recipes here! http://www.thefwords.com/blog/2019/7/19/food-bbq-recipes-for-every-guest

FOOD | BBQ Recipes for every guest

There's something about cooking and eating out in the fresh air that's makes me feel Summer has REALLY arrived! Whether you opt for a beachside disposable BBQ á deux or fire up the grill for a sophisticated soiree, here's how to make your Summer menu an instant hit!

Prawns, steak, burgers and sausages are a given at most barbecues, but with so many friends and family avoiding certain foods for dietary or health reasons, it's always good to have options. Here are a few of my go-to BBQ recipes to make every guest feel welcome, from vegan to gluten free!

Top tip, when cooking for guests with different dietary requirements, line the grill with foil or clean it between dishes to avoid cross contamination. You can do this by heating the empty grill at the highest temperature and letting it burn for 20 minutes / until all residue has charred, before scraping clean with a brush. I prefer to play safe and simple by using a separate disposable barbecue for anyone with a food allergy or for vegan/ veggie dishes.

 VEGAN

Chickpea & Sweetcorn Burgers

Ingredients

·         1 x 400 g tin of chickpeas

·         1 x 340 g tin of sweetcorn

·         ½ a bunch of fresh coriander

·         ½ teaspoon paprika

·         ½ teaspoon ground coriander

·         ½ teaspoon ground cumin

·         1 lemon

·         3 heaped tablespoons plain flour , plus extra for dusting

·         rapeseed oil

·         1 small round lettuce

·         2 large ripe tomatoes

·         tomato ketchup

·         4 wholemeal burger buns

Method

1. Drain chickpeas and sweetcorn and tip into food processor. Add half of coriander leaves and all the stalks to the processor.

2. Add spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth - you want to retain a bit of texture.

3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized burgers, around 2cm thick. Place in fridge for 30 minutes to firm up.

4. BBQ on grill for 10 minutes, or until golden and cooked through, turning halfway.

5. Meanwhile, wash & dry lettuce leaves and finely slice the tomatoes.

6. Squeeze a large dollop of ketchup onto the base of each roll (toast if you like) and top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

 VEGGIE

Halloumi Burgers

Ingredients

• 250g halloumi cheese, cut into 8 thick slices

• 1 tbsp olive oil

• 4 brioche rolls

• 4 tbsp hummus

• 1 large ripe tomato, thinly sliced

• 4 crisp lettuce leaves

• 4 tbsp fresh tomato salsa

Method

1.    Heat BBQ until coals are glowing white hot. Brush halloumi slices with olive oil and cook each side for 2-3 mins or until golden.

2.    Split the brioche rolls (toast briefly on both sides if you like) and spread the bottom halves with hummus. Add tomato and halloumi, finish with the lettuce and salsa and top with the other half of the roll.

GLUTEN FREE

If you want to keep things super simple, gluten free sausages from Corries Butchers in Promise bread rolls (Sainsbury's) go down a treat, especially with kids. For something a little more sophisticated...

Grilled Lemon Chicken with Pineapple Salsa

Ingredients

For the grilled chicken:

·         4 tbsp olive oil

·         2-3 lemons, juiced

·         1 1/2 tbsp soy sauce

·         2 cloves garlic, minced

·         1/2 tsp oregano

·         1/4 tsp salt

·         1/4 tsp pepper

·         4-6 skinless, boneless chicken breasts

For the pineapple salsa:

·         350g diced pineapple

·         1 red pepper, diced

·         35g diced red onion

·         1/4 cup chopped coriander

·         1 lime, juiced

Method

1.    Whisk together olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.

2.    Coat chicken breasts in the marinade and refrigerate for at least 30 mins.

3.    Barbecue 6-8 minutes per side

4.    Remove chicken from grill and let it rest, tented with aluminum foil, for 5 minutes        before serving.

5.    Meanwhile, make the pineapple salsa. In a medium bowl, toss together the      pineapple, red pepper, red       onion, coriander and lime juice until well combined. (Replace pineapple with mango if preferred)

6.    Refrigerate until ready to serve.

 CHICKEN

 Buffalo Chicken with Wedged Ranch Salad

Ingredients

·         sea salt flakes 1 tbsp

·         soft light brown sugar 1 tbsp

·         smoked paprika 1 tsp

·         garlic granules 1 tsp

·         dried oregano 1 tsp

·         whole chicken thighs 12

·         unsalted butter 150g

·         4 garlic cloves, finely chopped

·         Tabasco sauce 125ml

·         gherkins/pickles to serve

 

WEDGED RANCH SALAD

·         mayonnaise 100g

·         soured cream 100g

·         white wine vinegar 3 tbsp

·         garlic granules 1 tsp

·         Worcestershire sauce 1 tbsp

·         dill - handful, finely chopped

·         flat-leaf parsley a handful, chopped

·         iceberg lettuce 1

·         hazelnuts - handful, toasted and roughly chopped

Method

·         STEP 1

Mix together the salt, sugar, paprika, garlic granules and oregano, put the chicken thighs into a baking dish, sprinkle over the salt-and-spice mix and rub into the chicken really well. Leave to marinate for 1-4 hours.

·         STEP 2

Heat a BBQ to medium-high with the coals banked up one side, or with one of the gas burners on high with the others off (see notes below). Put the chicken thighs, skin- side down, over the coals for 5-10 minutes or until golden and charred, then move to the indirect heat side and cook for another 35-40 minutes with a lid on, turning and moving every 5 minutes until cooked through.

·         STEP 3

Meanwhile, whisk the mayo, soured cream, white wine vinegar, garlic granules, Worcestershire sauce, herbs and some seasoning in a bowl, then chill. Wedge the lettuce and chill.

·         STEP 4

Melt the butter in a small pan, fry the chopped garlic gently for 3-4 minutes or until it smells fragrant, then tip in the Tabasco sauce. Pour out into a large bowl. When the chicken is cooked, tip into the buffalo sauce and toss really well. Serve immediately with the wedged lettuce smothered in ranch dressing and sprinkled with chopped hazelnuts, and pickles on the side.

SEAFOOD

BBQ Scallops (starter)

Ingredients

·         scallops 4 large, cleaned (keep the shells)

·         butter 4 tbsp

·         shallot ½, finely chopped

·         capers 2 tbsp, roughly chopped

·         lemon 1, juiced

·         flat-leaf parsley ½ a small bunch, finely chopped

 

Method

·         STEP 1

Heat a barbecue or grill to medium-high. Put each scallop into a shell with 1 tbsp of butter and some seasoning.

·         STEP 2

Put onto the barbecue or under the grill for 5 minutes until lightly charred. Meanwhile, mix the shallot, capers, lemon juice and parsley, then spoon over the scallops and serve.

Smoked Trout Salad (main)

Ingredients

·         golden caster sugar 2 tbsp

·         sea trout 200g fillet

·         fine salt 4 tbsp 

·         small new potatoes 300g

·         natural yogurt 4 tbsp

·         tahini 1 tbsp

·         dill chopped to make 1 tbsp, plus a little extra  

·         lemon juice 1/2 tbsp, plus more to serve 

·         extra-virgin olive oil

·         baby or Lebanese cucumbers 2, cut in half lengthways and halved across the middle

·         radishes 2, finely sliced into a bowl of ice water 

·         edible flowers to serve (optional) 

Method

·         STEP 1

Put the trout in a dish that it fits snugly. Mix the salt and sugar to make a cure and sprinkle it on the trout. Cover with clingfilm and weight down with tins. Chill in the fridge for a couple of hours.

·         STEP 2

Cook the potatoes in boiling salted water for 12-15 minutes, or until tender, then drain. Once the trout has been in the cure for a couple of hours, gently wash it under a cold tap and pat dry.

·         STEP 3

To smoke the trout and potatoes, carefully set light to the corner of an egg box and put it in the barbecue. Cover it with 2 handfuls of cherrywood or other wood chips and put the trout and potatoes on a wire rack above it. Close the lid – making sure all the vents are closed, and smoke for half an hour or so (relight if it goes out). Finish the trout in the oven at 130C/fan 110C/gas 1 for 15-18 minutes, or until it’s opaque and cooked.

·         STEP 4

Meanwhile, whisk the yogurt, tahini, dill, 1/2 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt to make the dressing. Set a griddle pan over a high heat and scatter with salt. Put the cucumbers, cut-side down on the griddle and grill, turning once, until char marks appear (about 5 minutes).

FOOD | A BEACON OF FOOD BESIDE THE BEACON OF BELFAST

Somehow, it seems fitting that Belfast’s Thanksgiving Square – home of the iconic Beacon of Hope (Nuala with the Hula to those of us in the know) is the location of a now-established food beacon, directly opposite, at No.1 Oxford Street. The address is also fitting. 

It’s getting increasingly difficult to stand out, in the Belfast food and drink sector, as the quantity of quality establishments has burgeoned in recent years. This makes it all the more impressive that the one Michelin-starred OX has taken the city’s food experience to a different level, rivalling some of the world’s best. OX is ‘of the moment’, in terms of its aesthetics and ambience, but its food raises the bar, which is ultimately what matters in a place, such as this. 

It’s a rather anecdotal observation, but it seems to me that when diners return, time after time, and continually choose the Tasting Menu, it leads one to conclude there’s something special going on. I can understand why they might do this, (apart from the fact that only the tasting menu is offered on weekend nights). But there’s the feeling that you want to try the lot anyway; that you wouldn’t want to miss out on anything.

To avoid that FOMO-feeling, the biggest selection possible – even a mouthful of each – is better than having to settle on a single choice. “Next time, I’ll pick a whole meal… I just can’t quite decide which it would be… I’ll have the tasting menu just one more time, thank you!”

You have to say that OX is rather special. I can’t help but wonder when its second Michelin star will arrive. It really is that good. It’s hardly surprising that it was awarded the top prize, taking home Best Restaurant in Ireland, as well as Best Chef (Ulster) for Stephen Toman, at the recent 2019 Food and Wine awards; and Nicole Crow (pastry chef) and Alain Kerloc'h (sommelier) being in the top three of their respective categories, is also worth a mention, just to emphasise the depth of talent it harbours.

It’s fair to say that this is not a cheap meal out. The tasting menu, with wine pairing and cheese, can soon rack up to around £125 per head… “because you’re worth it”? Of course, you are! That said, there are far less expensive options available. And lunch is divine if you wanted a more affordable way to enjoy it.

Belfast’s restaurant scene seems to be advancing quicker than many of its residents realise, judging by comments I sometimes hear. Restaurants, such as OX and Deane’s Eipic, are world-class establishments. Although there are still only these two Michelin-starred eateries, numerous others are knocking on that door, or simply providing excellent food without the hassle of the Michelin man at their door. (Muddler’s, SHU, Howard Street, James Street South – you get my drift). More to the point, the standard required, to satisfy the discerning clientele, has raised the mid-range beyond recognition.

The décor at OX is stark and, in some ways, similar to the Edinburgh restaurant, Ondine, which I reviewed, recently. I say similar, insofar as it’s minimalist and the focus is most certainly on the food. The large windows and excellent light are also reminiscent of the Edinburgh eatery.

Where it differs is that OX could almost be mistaken for a pop-up restaurant, though one also gets the feeling that the industrial-infused-with-minimal look is as carefully presented and planned as the food, rather than a ‘make-do’, laissez-faire approach. This is trendy, with a capital ‘T’, and designed with a specific market in mind.

My only downside? The comfort of the seats. This is my gripe with nearby Muddler’s Club too. If I’m not on the banquette, I find the hard wooden chairs a tad, well, hard, after a few hours. My derriere is pretty well cushioned it has to be said, but I’d like it to be a little more so.  

Of course, there’s an additional aspect to OX, which provides an entirely different option; though, guests will often use it as a place to extend the time spent at the venue. I’m referring to OX Cave, which serves bites, charcuterie and cheeses, together with a huge selection of excellent wines.

 Since pictures paint a thousand words - and I won’t subject you to that many - I suggest you take a browse through the gallery, to get a better idea of what OX is all about.

It is wonderful, there are no two ways about it. Long may it continue; and I’ll be hoping it gets that second star, which it deserves in my opinion.

FOOD | FITZWILLIAM STYLE FIZZ ON NATIONAL PROSECCO DAY

With National Prosecco Day just around the corner on Monday (13 August), the Five Star Fitzwilliam Hotel’s expert mixologist James O’Donnell has shared some of the chic hotel’s most popular prosecco cocktails, so you can upgrade your favourite fizz this weekend. 

No other beverage defines the Italian philosophy of la dolce vita, or the good life, quite like prosecco; and National Prosecco Day is all about embracing the remaining days of summer and embracing life’s everyday celebrations.

If you don’t fancy yourself as a master mixologist then you can also enjoy 2 for 1 cocktails any Friday between 4pm - 7pm at the Fitzwilliam Hotel’s award winning bar. Visit www.fitzwilliamhotelbelfast.com for more information.

Prosecco Royale

Ingredients:

-        25ml Crème de Cassis

-        Prosecco

-        1 Blackberry to garnish

Method: Pour the Crème de Cassis into the bottom of a prosecco flute and top up with your favourite prosecco then garnish with a blackberry floating on top.  

Fitz Fizz

Ingredients:

-        25ml Gin

-        15ml Elderflower liquer

-        Prosecco

-        Ice

-        Mint

-        4 Large Cucumber Slices

Method: Fill a gin goblet with ice, 3 cucumber slices and 3 whole mint leaves. Mix the gin and elderflower liqueur (or elderflower cordial) in a cocktail shaker and pour over the ice. Top up with your favourite prosecco and add sprig of mint and one slice of cucumber to garnish.

Prosecco Rossini

Ingredients:

-        25ml Strawberry puree

-        Prosecco

-        1 Whole Strawberry

Method: Pour the strawberry puree into the bottom of a prosecco flute and top up with your favourite prosecco. Cut the stalk off the strawberry and slide the whole strawberry onto the rim of the flute to garnish. 

Italian 75

Ingredients:

-        25ml Gin

-        10ml Lemon Juice

-        5ml Sugar

-        Lemon peel twist to garnish

Method: Mix the gin, lemon juice and sugar in a cocktail shaker. Pour the mixture into a prosecco flute and top up with your favourite prosecco. To create the twist to garnish your cocktail, use a peeler to peel around the circumference of the lemon and then using your hands create a spiral – the peel should hold this shape. Add to the top of the prosecco flute to garnish.

FOOD | CHICKEN SHED CHOCOLATE

When in London recently I tried the most delish chocolate called Chicken Shed - and anyone who knows me, knows that I ADORE chocolate! It is available to buy online directly from the farm, which is a family-run  business  located  in  rural  Oxfordshire.

This  micro artisan  business  hand-crafts  organic  chocolate,  taking  care  to  source  only  amazing quality,  natural  ingredients.

Incorporating  superfoods,  their  chocolate  is  free  from dairy,  soya,  gluten  and  refined  sugar; they  use  sustainably  harvested  raw  honey  instead,  lending  a  softer  than  usual  quality  to  their  bars.

“With  a  taste  of  clean,  pure  cacao,  Chicken  Shed  chocolate  is  unfussy  and  uncomplicated  at  its  best.    Add  to  that  that  it’s  organic  and  contains  no  added  sugar,  what  more  could  you  want?” said chef/author Tom Aikens, Britain’s youngest ever double Michelin star holder.

I couldn’t agree more, Tom!

Buy it at www.chickenshed.eu

FOOD I REVIEW: Marco Pierre White Steakhouse Bar & Grill, Belfast

When the opportunity to enjoy a steakhouse meal just five minutes from home and with MPW’s name on the door arises, it’s not something I give up lightly, but alas, I was travelling when the restaurant launched its new summer menu, so I delegated the duty to my lovely colleague Debra, who reviews in my place here.  Take it away Ms Wray:

I am a huge fan of Marco Pierre White as I binge watched Hell’s Kitchen and I live locally to the Park Avenue Hotel where the restaurant has been located since October 2015. Over 50,000 diners have enjoyed the restaurant so far, and continue to head east for the unique experience.

To start, I ordered the baked Camembert with fresh herbs. It was served with roasted vine tomatoes, warm baked sourdough, balsamic vinegar and olive oil. I love Camembert and this was deliciously strong with just the right texture of melted cheese heaven.

My friend had the seared sea scallops with black pudding - another favourite dish of mine. She said it was delicious and I’ll have to take her word for it because I never got a chance to try it, so it must have been good!

For my main course, I had the grilled 35 day aged sirloin steak which, along with the the other steaks, had been sourced locally from Rodgers’ Meats in Gilnahirk. I can be quite particular about how I like my steak cooked and when I asked for medium-rare, it was cooked to perfection. I chose the classic peppercorn and brandy sauce to accompany my steak and triple cooked chips. I didn’t think I would be able to eat it all as it was a generous portion - perfect for hearty Irish diners - but I did, and could have eaten another few bites as my taste buds were overruling my tummy by that stage!

My friend went for the confit duck leg à la Parisienne with Béarnaise sauce. Hers was served with chips, salade verte and truffle dressing. The Béarnaise sauce was the perfect accompaniment to the duck (which was done to perfection also). Clean plates all round.

Instead of a hearty red for our meats, we chose Marco’s own rose wine and it went with our dinner beautifully. The team at MPW are so knowledgeable and informed, you can tell they are passionate about what they are serving. 

Desserts include many of Marco’s favourites including his famous ‘Mr White’s Billionaire’s shortbread, rich caramel and gold leaf’ and classics such as baked cheesecake and a sticky toffee pudding. We couldn’t quite manage a dessert each so we shared the classic dark chocolate mousse and this was the perfect end to our meal. It was rich without being too much and it’s something I would definitely order again.

All in all I had an amazing experience at Marco Pierre White Steakhouse Bar and Grill, it is definitely somewhere I will return to for dinner and it is a great addition to the restaurant scene in east Belfast. The team, both front of house and in  the kitchen are all so professional, helpful and we were given such amazing service from the moment we entered.

Awarding this restaurant a 9/10

FOOD | PORK TO FORK - MY NI PORK COOKING EXPERIENCE

As many of my regular followers and readers know, I don’t eat a lot of meat (maybe only twice a week), but when I do, it has to be local and fresh and I like to know its provenance. 

So recently I took part in a cookery challenge with NI Pork and their ambassador Andrew Smyth of Great British Bake Off fame - and when I say I took part, for full disclosure, I must admit that I joined the entrants at the beginning for canape making and a pork cooking techniques workshop with Andrew and then opted out of the actual competition as I had to get home to mummy duties… But that said, I did cook up the salad, and the Parmesan crusted pork chop recipe at home using some of the ingredients supplied by NI Pork on  the night (see all recipes below) and they were delicious! You might recall Esme Hogget’s line in the movie Babe, when she said ‘Pork is a nice sweet meat’ - and it really is, especially when enhanced by marinades and paired with great vegetable and fruit accompaniments. 

I was joined by fellow bloggers on the challenge including: 
Jayne aka @lifewiththedempsters, Hama aka @indianblonde, Lynne aka @eatingideas, Zoe from @belfastlive and of course Andrew is at @cakesmyth. Check them out on Insta! 
 

The NI Pork logo on a product means that the animal has been raised locally as well as being processed here - plus, the quality is really optimal. We have some great piggeries and pork companies here, and it is always good to support local farmers. 

It turns out I was supporting local farmers before I even realised it, but in another way. I remember when I was a little girl we’d have a large bucket out the back for food scraps and wastage which ‘Billy the pig man’ would collect once a week to feed the pigs on his small farm. I remember putting cooking apple and vegetable peelings in as I helped mum prepare Sunday lunch, and breakfast toast crusts & egg shells in there on busy school mornings. My mum was so organic and green back then and I didn’t even appreciate it. I know some of you will criticise this for health & safety reasons, but I wish we had more Billy-types now instead of knowing the incredible amount of food waste that exists across Western society. One way of avoiding waste and food miles is to shop for local pork, and you can find NI Pork branded products across all Spar, Tesco and LIDL stores in NI.

NI PORK RECIPES

 Pork Flatbreads with Mediterranean salad and minted yoghurt

Pork Fillet
Flatbreads
Tomatoes
Red Onions
Natural Yoghurt
Mint Marinade
Olive Oil
Lemon
Garlic
Thyme
Oregano

Salad

Leaves
Olives
Feta

Steps

Mix marinade ingredients.
Slice pork into chunk.s
Pork into marinade bowl.  Mix.
Skewer pork.
Onto griddle.  4 mins each side approx.
Yoghurt – into bowl, chop mint. Mix.
Assemble – flatbread. Pork. Onion. Tomato. Yogurt.
Assemble Salad and serve.

Lemon, Basil & Parmesan Pork Chops

4 pork loin chops
Olive Oil
Bunch of Fresh Basil
4 garlic cloves, minced
50 ml lemon juice
1 cup Parmesan cheese (grated)

Salad

Leaves
Avocado
Bacon

Steps

Mix Olive oil, basil, garlic, lemon juice and salt in a bowl.
Combine well. 
Griddle pork chops few mins each side.
Spread chops on baking tray.
Place herb mix on top of chops – sprinkle parmesan cheese   on top to cover.
Grill for 10 mins until cheese is golden brown.
Serve with salad (griddle bacon, slice avocado, assemble)

Pork medallions with pistachio crust and sauteed apples

2 slices pork tenderloin
2 tbsp pistachio nuts, shells removed, finely chopped
Salt and freshly ground black pepper
½ Bramley apple, cored, cut into 3 wedges
1 tbsp olive oil
15g/¼oz butter
100g/3½oz sweet potato, peeled and chopped

Steps

Place the pork loin between two pieces of cling film.
Flatten out the pork with a meat mallet or the end of a rolling pin, until 1cm/¼in thick.
Place the chopped pistachios onto a clean flat surface.
Press one side of the pork onto the pistachio nuts, to coat, and season with salt and freshly ground black pepper.
Heat the olive oil and butter in a frying pan, add the pork, apple wedges and the sweet potato and fry until the pork is golden-brown on the underside.
Transfer the pork to a baking tray and place into the oven to roast for five minutes, or until completely cooked through.
Meanwhile, continue frying the apples and sweet potato, until cooked through and golden brown.
To serve, place the pork in the centre of a plate with the apples and sweet potato arranged around it.

FOOD | FIGHT FOOD ENVY AND ENJOY THE FINEST LOCAL PRODUCE WITH THE #IRISHFLIGHT MENU AT BELFAST’S CLOTH EAR PUB

Whether you’re visiting Belfast or a local resident seeking super food in the city centre, then I’d suggest you look no further than the #IrishFlight menu which has recently launched at the traditional surroundings of The Cloth Ear in Waring Street (part of the Merchant Hotel).  The affordable menu, which pairs three small plates of the finest local produce matched with three iconic Irish tipples, costs just £15 per person and features the finest of Irish ingredients.

Created by head chef Ian McAdam in partnership with the flavour gurus from GUINNESS, Roe & Co. and Hop House 13, ‘The Irish Flight’ has been designed specifically for those who struggle to decide what to choose and invariably end up with food envy when plates arrive at the table. ‘The Irish Flight’ consists of three small plates each perfectly matched with carefully selected premium beers and whiskey which enhances the character and flavours of the food:
 

PAIRED WITH GUINNESS

Salted smoked oxtail potato croquettes
The rich beefy taste of the oxtail is an excellent match for the rich roast character of the iconic stout.

Vegetarian Option: Chilli and olive arancini
With salty olives and smoked Scamorza cheese from Toons Bridge Dairy in Co. Cork, this dish pairs perfectly with the smooth malty texture of Guinness.

PAIRED WITH HOP HOUSE 13 LAGER

Mini brisket burger
Made from 100% pure Irish beef from Country Armagh, topped with mature cheddar from Fivemiletown Creamery. The rich flavours perfectly complement the refreshing, aromatic extracts of Hop House 13.

Vegetarian Option: Tomato, basil and roast pepper bruschetta
The fresh crispiness of the Belfast-baked sourdough base pairs exceptionally with the sweet fruity aroma of this favourite tipple.

PAIRED WITH ROE & CO. BLENDED IRISH WHISKEY

Scotch Egg
Created with sausage meat and Cavanagh Free Range Eggs from Enniskillen, this luxurious mini bite pairs deliciously with the soft spice and warm hints of vanilla from Roe & Co.

Vegetarian Option: Panko crusted avocado
Light avocado with smoked paprika and Achill Island Sea Salt from Co. Mayo, matches superbly with the creamy textured notes of vanilla in Roe & Co.

Seeking a unique way to present ‘The Irish Flight’, this quintessential Irish bar partnered with John Piekaar, a designer and craftsman from Co. Down to create unique handmade wooden serving boards.

Head Chef Ian McAdam said: “We are lucky to have phenomenal local produce in this part of the world and I feel a personal responsibility to champion that. For the authentically Irish flavour combinations in ‘The Irish Flight’ we use only highest quality produce from Moira, Enniskillen and Hillsborough to name just a few. This is an offering that we feel will be appreciated by local food enthusiasts and appeal to the many visitors of our city who would like the opportunity to experience the best of Irish produce. Open to international influences but inspired by local ingredients, ‘The Irish Flight’ offers a modern interpretation of an Irish menu. We look forward to indulging our customers in this special collection of great tasting food paired with premium beers and Irish whiskey.” 

Speaking at the official launch event held last night, Jorge Lopes, Diageo Northern Ireland Country Director said, “We’re seeing record numbers of visitors arriving into Northern Ireland and only recently Lonely Planet named Belfast as one of the top travel destinations for 2018. This exciting new menu from The Cloth Ear offers visitors the chance to taste quality Irish produce at its best – the true taste of Ireland. We are confident that GUINNESS, much loved and known as the taste of home, coupled with the crisp and full-flavour taste of Hop House 13 Lager and the warming notes found in Roe & Co. Blended Irish Whiskey are the perfect match for this new menu. Chef McAdam has worked hard to create a selection of beautiful mini plates that will really tantalise the taste buds and compliment the rich character and flavours found in our drinks.”

This new dish compliments The Cloth Ear’s ever-expanding food offering following the recent launch of ‘The Vegan Supper Club’, another speciality menu consisting of three course vegan selection paired with a choice of vegan wine or beer.

 ‘The Irish Flight’ costing £15, is now available from 12noon until 8:45pm Monday-Saturday and 12:30pm until 8:45pm on a Sunday.

FOOD: CATHY'S CRAZY COLCANNON

My daughter used to love all kinds of pureed vegetables as a baby and toddler, and then when she went to school she discovered white bread, sugary sweets and seemed to develop a dislike for all the healthy vegetables she’d once adored. In an effort to get her back on track with vegetable fibre in her diet, I began to add pureed courgette to pasta sauce or mix peas and carrots in with curries, but a popular choice at my house with her and her wee chums when they visit, is Cathy’s Crazy Colcannon - my own take on the popular Irish dish. 

Ingredients 

• 1 x chunky leek
• 1 x cup of petits pois peas (they’re sweeter than garden peas) 
• Two handfuls of spinach 
• Mashed potato - you can boil about 4-6 potatoes and mash them with butter, but when I’m in a rush I often buy pre-made mash from the supermarket. 
• Butter - loads! 

Directions: 

Chop the leek in small slices and put into a hot pan with butter. Fry and stir until soft and golden (and they sometimes taste better as they start to caramelise and brown a little). If you need to ‘hide’ the vegetables from the kids, then, once cooked, pop the leeks into a blender (I use my Nutri Bullet) and whizz for just 20 secs. Pour into a large serving bowl along with the mashed potato. 

In the same pan, add another knob of butter and, once melted, add the spinach and then pop a plate or lid over the top to let the steam from the spinach help cook the leaves. Cooking spinach like this only takes about a minute, so keep an eye on the pan, making sure to stir a few times. Once soft, pop into the potato mix, (or if you’re ‘hiding’ the spinach, then put the cooked leaves into the Nutri Bullet or blender and whizz these up for about 10 seconds too, then pour into the potato and leek mix). 

In the same pan again (I’m all about saving on the washing up) add a third knob of butter and then put the peas in here until they’re warm and brightly green. They can go in from frozen, but it really is best to defrost them (just add hot water to the cup once you’ve measured them out and then strain before heating in the pan). And, no surprises here - pop these into the potato bowl or serving dish too, then mash the whole lot up with a fork; adding more butter to taste, or even a wee drop of cream/milk if you have some  in the fridge. We love butter in my house, but like everything, it’s best to consume in moderation. 

To save a bit of time, you can put everything into a larger wok all together, but leeks take longer to cook than the spinach and peas, so give the leeks a few minutes on their own and then pop the peas and spinach in towards the end. 

The original and traditional Colcannon recipe is said to be potato, cabbage and scallion (spring onion),  but this recipe is totally versatile and you can add whatever vegetables you have in the fridge as long as the flavour isn’t too strong for vegetable detectives - pureed courgette works well; and spring onions instead of leeks are great too. When I make this for grown ups, I often keep the skins on the potatoes and do a crushed potato mash with the greens throughout. This retains the most nutritious part pf the potato of course. 

I love to eat this on its own, as I don’t eat too much meat, but it’s great with pork and leek sausages or Valentina and her friends seem to love it with chicken Kiev or fish fingers. Whichever way you enjoy it, rest assured you are definitely getting 2 or 3 of your five a day in all at once. Enjoy!

FOOD: PEANUT BUTTER PROTEIN BALLS

Peanut butter protein balls (Makes 12 balls) 

Ingredients

·         6 Tbsp natural peanut butter

·         1 cup That Protein peanut butter protein powder (That Protein is a local product, although any vegetable protein powder will do) 

·         3-4 Tbsp unsweetened almond milk

·         60 grams dark chocolate, or about two thirds of a regular sized chocolate bar (85% or higher cacao is ideal)

Directions

Melt the peanut butter in the microwave for 10 to 15 seconds. (This is an optional step; it just makes the peanut butter easier to work with). Add the protein powder, then slowly stir in the almond milk until the mixture is sticky, but not liquidy at all.

Shape the dough into around 12 x 1-2 inch balls and place them on wax paper to keep them from sticking. Cover and put in the fridge for 30 minutes (or stick in the freezer for 15 minutes).

When the dough is chilled, remove from the refrigerator and melt the chocolate using a bain-Marie. This is usually my daughter’s duty as she loves to lick any leftover chocolate. And that’s totally allowed. Dip the peanut butter balls into the chocolate, covering them completely.

Return the chocolate-covered peanut butter balls to the wax paper, stick in the fridge, and let cool. They don’t have to be perfectly shaped, but that’s the joy of them! 

Eat and enjoy! 

These are delicious with hot chocolate or on their own and are great for kids and parents alike. If, like me, bread (or gluten) makes your tummy bloat, then they make a wonderful and relatively healthy alternative to a big scone or a sticky bun. They’re vegetarian  (and can be vegan if you choose vegan chocolate) and are full of good fats which are good for brain power.  Plus, this recipe is not fixed - you can add in chopped or blended dates, goji berries or other fruits, nuts or seeds if you want to get more fruit fibre into your diet (or your kids’ diets).  

https://thatprotein.com

FOOD | La Cuisine Paris

Learning La Cuisine in Paris with 'La Cuisine Paris'

I'm no stranger to a cookery school it has to be said. I did a one day course at Le Foodist, Paris in 2015 and previous to that, I had had a few private chefs in my home as well as several stints at James Street South's Cookery School courses in Belfast. And, throwing it right back to 1997-98 and '99, I was a one time TV co-presenter on two series of RTE's Pot Luck programme, in which I was the on-screen assistant to various top chefs from across Ireland and beyond. On the show, I learnt knife skills and how to make a good bearnaise, a great stock and a cracking pepper sauce, among other basics - and it left me hungry (excuse the pun) for much more. So when we were booked this month into La Cuisine Paris for a half day course including a market trip, I was excited - and very ready.

Our rendezvous with the school chef was on a drizzly morning at the Marché Maubert, which takes places 3 times per week (most Parisian markets are twice a week). Paris is unique in global cities in that it has over 150 markets inside the city perimeters - and each one full of fresh produce from field, farm, sea, lake and river. We were lucky in this market to have some really great artisan food stores based on the square also - a fantastic butcher's, a wonderful boulangerie/patisserie - 'La Parisenne' - and, my favourite - the cheese shop called after its owner Laurent Dubois; which is, apparently, one of the top three fromagerie stores in all France. The counters and shelves were full to brimming with wonderful creations, some looking more like patisserie goods than cheese - except their delicious odour gave them away.

Our chef was Cyril Denis, a private chef-journalist-educator-TV chef and sake enthusiast all rolled into one. He had lived in the USA for a few years and spoke great English - he said this is almost a prerequisite of teaching at La Cuisine, given its popularity with international guests. We were given brollies and bags and set off among the stalls and shops to assess what was there and what was fresh in order to choose our menu.

Cyril moved fast and, on occasion when I found myself lingering at the back of our group of 10 or stopping for food photos, I missed info - and I wanted to take everything in, so I asked lots of questions, which, thankfully, he didn’t seem to mind.

April is the towards the end of the Brittany and Normandy scallop season, so I was pleased to see that our starter choices included some Coquilles Saint Jacques, but alas, our group didn’t vote for those and instead chose the traditional Provencal mini artichokes, known sentimentally as 'Les Petits Violets' which we would do à la Barigoule - i.e. with carrots, lardons and Paris mushrooms and olives.

For main course, the options from the market were:
i) Cornish Hen - which we'd baste with sage & tarragon butter
ii) Cod fillet (le dos de cabaillaud) - the back fillet, which is chunkier than the front fillet and more filling...
iii) A traditional south-western French maigret de canard - using the vaccum packed duck breast from a foie gras bred duck or, lastly,
iv) Pork fillet - done in rich herbs and a meaty jus.

Pudding was going to be one of the following:
i) Creme Brûlée
ii) Clafoutis a la Poire or,
iii) Creme Caramel

We had a diplomatic vote among the ten of us and, as well as the Barigoule starter, we chose the Cornish Hen main course - then we had to decide what to cook with it, roasted celeriac or a ratatouille, plus a gratin dauphinois or Pommes Boulangères.

The pear clafoutis won hands down for the pudding, and so off we set, on a 10 minute walk back to the school, which is located just behind Notre Dame. En route, we had some further titbits of local food knowledge and we learnt how what is now Chatelet Les Halles shopping centre/metro station, was once the city's mass food market. Rusgis - which is located outside Paris, serves this function these days - and to a foodie like me, hearing this story just meant I had to add a visit there to my bucket list.

Once in the school we got apron'ed up and washed down before taking to our stations and starting to cook. It was fast-paced and fun, with lots to do and so much to learn. Cyril demonstrated only once or twice for each task, then divvied up the roles and we each got to work. He helped out along the way with individual coaching around 'reading' ingredients and using taste, touch and smell to cook, as well as helping to direct students to use knives correctly, or teaching them to fold and stir the desert mix or even showing us how to use a mandoline correctly.

Without going into too much detail on how we prepared and cooked each item, we created a wonderful lunch for ourselves - my favourite part was making the herb butter with handfuls of fresh and fragrant herbs, which we got right under the hen's skin to baste it generously before roasting it. I also liked working on the Pommes de Terre Boulangères - sliced potatoes with lardons, onions and a wine reduction. I am Irish of course, so good old trusty spuds feature regularly on my staples list. Cyril's ratatouille was good - although I have my own recipe picked up in Provence from my French friend's half-Italian 'nonna' (who adds any spare Parmesan crusts she has lying in the larder for extra flavour) which is on the blog elsewhere... And I'm afraid to sound boastful or arrogant but my own handed-down recipe is better - in my opinion.

Cyril also showed us a cool way to make a bouquet garni using a spare leek leaf - and we added this to the ratatouille and to the starter dish.

Once the food was cooked (and the timing was impeccable for all dishes), we moved 'a table' and after inhaling the delicious aromas for 3 hours, we finally got to taste the fruits of our labour. It was worth it! The table chatter was fun and convivial. Cyril talked more about food and we asked lots of questions among us all. Wine helped the lunch slip down well and the company was great.

As a cheese lover, I adored the cheese course, which we had zero input into, of course. Between Cyril and the guys at Laurent Dubois fromagerie we ended up with two amazing cheeses in the form of Saint Nectar and Sainte Maure de Tourren. One a goat's cheese and the other, a cow's milk, harder cheese which were both delicious.  I really felt like singing an old song I'd learnt in France as a 15 year old exchange student 'J'ai bien mange, j'ai bien bu, j'ai la peau du ventre, bien tendue!' - which basically means, I'm stuffed!

All in all, the course was a fantastic way to spend a morning in Paris and I would highly recommend! And, as an aside to the food element of this review, I have to point out here that this is a great thing to do as a couple - 'couples who cook together...' and all that. There were 2 other couples on the course besides us, two Chicago sisters and their respective husbands, then one mum & daughter (who were great fun) from Atlanta, Georgia, and then two single girls travelling in Paris - a lovely Moscovite mamma called Anastasia who extended a business trip to include the course as a bit of 'me time' away from her kids; and lastly, a quiet Jersey girl called Emily.
Like Anastasia and Emily, I'd not be afraid to do this alone either - and would love to do it as a bonding exercise with my daughter when she's older, or even my sister if she ever got time away from her job-kids-house cycle. My point is, I suppose, that whatever your circumstances, this is a great thing to do and, like many things in life, you get out of it what you put in...

Next stop Nevin Maguire's course at McNean's In Blacklion (a stone's throw from where my mother grew up) and maybe a course with Rachel or Darina Allen down at Ballymaloe (if we can ever actually get a place!)...

For more info on courses and tours offered by La Cuisine Paris, log onto their website at:
https://lacuisineparis.com/ Our course costs 160 euro per person.

FOOD | Storrs Hall Restaurant, Bowness, Lake Windemere

After a dawn start and a cold day in walking boots and sports gear we got dressed for dinner and came down from our bedroom to a lovely dining room (not super stuffy formal, just nice with white table linen and good glassware) and loved our meal from start to finish...

We opted out of the ten course tasting menu, but between extra amuse-bouches and other inter-course delights we weren’t far off ten courses anyway, and each one was, in its own way, just perfect with excellently paired flavours and food combinations rarely found outside a Michelin-starred restaurant.

The Scottish Maitre d' (didn’t get his name) deserves a special mention... His service was amazing... The knowledge he imparted was fantastic and he was friendly without being too familiar... I loved how he suggested a glass of Banyuls over a Port for my cheese board (which, by the way, was a choice I will always make from hereon in) and how he talked us through each dish without patrimony nor familiarity and involved himself as much as he thought our interest allowed (we were very interested in most ingredients and cooking techniques it is fair to say!)... He didn't push the tasting menu on us like some fine dining places do - and nor did he push big wines. The food itself was excellent - really Michelin-worthy & a real gourmet treat. This is definitely a place for foodies and gourmands. 

Aside from the restaurant,  we loved the receptionist and the fire in the hall. Our only negative point would be that the hotel needs a good lick of paint to the exterior, but that didn't affect our stay whatsoever...

FOOD | HOME FARM RESTAURANT, HARROGATE

My partner and I stopped off in Harrogate after a snowy drive from Bowness in the Lake District across the dales and through the mountains. We were en route to York and found this place via a search on Trip Advisor and although it was a teeny bit tricky to locate (it was Sunday and the shop entrance was closed so we found the small entrance beside the phone box on Oxford Street after a phone call to the venue), and it was bloomin' lovely! 

The staff members were super friendly and welcoming... The décor simple and farmhouse-y (which was the overall theme, in fact there was a lovely back story on the table mats - although I would love to know what became of the owner's mum) and the food, well, it was just awesome. 

I had the roasted whole poussin & my other half, the roast beef with Yorkshire puddings and all the trimmings. We weren't disappointed. The roasted root veg were great, almost honey-like in their sweetness, you could taste the purity in flavour and the provenance was obviously local and organic too. The Yorkshire puddings were massive and perfectly puffed. The wines were all organic and really flavoursome. 

All in all I would give an 8/10; and the 2 points off are only because I like a softer seat when I am eating - so I am being super fussy and maybe unkind as I wasn't uncomfortable at all. And the theme was, as I said, farmhouse kitchen - and most farmhouse kitchen chairs are wooden and hard of course... 

In short - our overall rating was... 

Food = 10/10, staff 10/10, atmosphere the same :-) 

Well done team. A lovely simple and wholesome meal.

FOOD | RATATOUILLE - PROVENCE IN A POT

Anyone who knows me knows that I am a true Francophone-Francophile and, having studied, lived and worked there in the past, I could easily up sticks and move there again anytime if finances and circumstance ever allowed it. Aside from the great art, weather, landscapes and architecture, (oh, and handsome men!), one of my true loves is the country’s food.

The recent UK shortage of courgettes and aubergines has made me realise just how often I use these trusty Provençal vegetable staples, and I missed my regular ratatouille for a while there.

I have made ratatouille for many friends and family over the years - and I am astounded at how people assume it is difficult or complicated to make, when nothing could be further from the truth! It’s a big old peasant pot of wonder - and so full of goodness, as well as being 100% vegan and fantastically paleo, (until you add my extra ingredient of a chunk of cheese) without having to try. Men in my past (and present!) have initially turned their carnivorous noses up at it when I offer it as a dish in its entirety, served with cheese and baguette or just with some Puy lentils; but once tasted, you learn that this dish can be the bride and not always the bridesmaid, on the dinner plate. (It is also, however, exceedingly good with fish or meat it must be said).

I learnt my recipe from the half-Italian grandma of an Aixoise friend when I studied Sciences-Po at the Institut d’Etudes Politiques in Aix-en-Provence and I have decided to share it here once and for all, to counter any future typing up and emailing off the details to friends after they’ve been for supper, or I’ve brought it along to a BBQ or party.

NB - please note, if you’re a baker and work on exact portion sizes for cooking, this recipe is not for you. I cook with my eyes, nose and mouth - as well as my hands, so the ingredients and the proportions are all about what feels, smells, looks and tastes right to me.

The ingredients required are more or less as follows:
2 x large aubergines
2 x large courgettes
1 x red, 1 x yellow and 1 x green pepper (or orange, whatever colour is fresh and on sale)
2 x large onions
3-4 cloves of garlic
A punnet or two of fresh and quite ripe tomatoes - or 2 x tins of as good a tin of tomatoes as you can find.
A teaspoon (or more) of dried Herbes de Provence if you don’t have fresh rosemary, thyme, and oregano
*Nonna’s extra ingredient is to add any parmesan cheese rinds or leftover bits of cheddar/Manchego or whatever tasty cheese you have lying in the larder.  And believe me, it does make a delightful difference, albeit a sway away from the purists’ recipes.

Basically, the key here is to chop and drop. You chop the vegetables (I would suggest that you do them in the above order) and put them into a large pot with a good dose of olive oil and about half of that of water. As aubergines are more or less like sponges, it may surprise you just how much oil you need, but I would say maybe 20ml at least and add as you stir to avoid any sticking to the pot, especially the sides of the pot. But don’t add too much though, as the excess oil will sit on the top (it’s lovely mopped up with fresh bread if you do make that mistake, however.)

Another mistake that people make is to add mushrooms. These are definitely not on the shopping list of any good Provençal maman that I know.  The texture doesn’t complement the other vegetables at all in my opinion…

Please note that you don’t have to chop everything all together  and then pop them in, because the time it takes to chop the courgettes will be enough time needed to let the aubergines enjoy the pot on their own for a bit, and so on. When it comes to the peppers, I tend to pop the stalk inside the fruit then pull them open with my hands, removing the white flesh and the seeds and just tearing them into rough pieces as opposed to measured chopping. Remember this is a peasant dish and isn’t supposed to be perfect, even if I have tasted and seen some pretty amazing Michelin-star versions of the dish which look like masterpieces.

Keep the pot on a low-ish heat once everything is in there and simmer for about an hour, adding the dried herbs before the hour long simmer, or if you’re using fresh herbs, then add these towards the end of the simmer.  

Add the cheese, if you wish, around now too, once the main cooking is done, then turn everything off and put the pot lid on - the vegetables will continue to stew beautifully and the aubergine will have all but disappeared to give a great texture to the soupy casserole.

If it’s cool enough, leave the pot out and enjoy this dish much later on, when the flavours have merged further.

Personally I prefer to make this a day before as it is a great ‘second day’ dish (like some mums’ lasagne, or other mums’ stews). It can be eaten cold, but I prefer it warm and with Puy lentils for a super-filling, healthy dish. Be warned though, between the lentils and the 100% veg content, you may bloat a little afterwards, but believe me, you should have the flattest tummy everthe next morning as this is wonderful stuff for the metabolism and gut health in general.

If you have kids who claim to not like vegetables or who don’t/won’t eat their veg, then pureeing some of this up and serving with pasta and grated cheese is a good way to get some vegetables and vitamins into them. My daughter absolutely loves it with pasta and also gorges on it with Puy lentils too. The pureed version also makes a great soup too, if you’re cooking for someone who prefers a bit less obvious roughage.

Bon appetit!