FREE ISSUE 9 : MAR/APR 2017
M A K IN G T H E M O ST O F W IL D G A R L IC ST U D EN T EA T I N G : T A ST E O F H O M E B U D G ET B R EA K F A ST
L L A N E L L I F O O D IE H O T SP O T S
FOOD MATTERS: VEGAN SHOPPING LIFE IN THE KITCHEN: MARY BEA MILLER BOOZY DUDE: SPRINGTIME TIPPLES
Taste Swansea Magazine
Publisher Taste Swansea Magazine
back to another issue of Taste Swansea – a W elcome springtime edition with plenty of tips and advice on fresh,
General Enquires & Advertising email@example.com Editor Chris Carra
seasonal eating (although we do cover the good old fry-up on page 23!). We’re also pleased to feature some new voices this issue – local foodie Nathan Lloyd gives us his recipe for delicious, veganfriendly Jagerschnitzel on page 24, while Danish student Monique Djarn, who studies at Swansea University, gives fellow students some ideas for a quick and easy breakfast (page 27). Some regular faces also return – David Llewellyn, Danny Rees, Adam Sillman, Gigi Gao, Steve Homer and myself – to give you expert opinion, recipes and tips on getting the most from your eating this spring. And don’t forget our regular features including Foodie News, Local Produce Markets, and Hot Products. We get lovely messages from readers every issue, and are keen to hear your thoughts and opinions on what you’d like to see feature next time. Send us an email at firstname.lastname@example.org.
Chris Carra Editor
TasteSwansea.com Twitter: @Taste_Swansea Facebook:
facebook.com/TasteSwansea Disclaimer All effort has been taken to ensure that the information contained in this magazine is accurate at the time of publication. However Taste Swansea Magazine accepts no responsibility for the consequences of errors or omissions. All text, artwork and photographs submitted for publication within this magazine are accepted on the understanding that prior permission has been sought by the subscriber where relevant. Opinions expressed in the magazine are not necessarily those of the publisher, editor or designer and the magazine is in no way liable for such opinions. No part of this publication may be reproduced without written permission of the publisher.
Cover Photo: Plough & Harrow, Murton
Buon appetito and see you next issue!
Design Steve Homer
Taste Swansea food magazine is delighted to be associated with:
Al Fez Authentic Stuffed Vine Leaves
Home Cook by Thomasina Miers Released this month, Home Cook is a mouthwatering collection of more than 300 fuss-free recipes – all from former MasterChef winner Thomasina Miers, the founder of Mexican street food restaurant Wahaca. Her
As spring arrives we start moving to lighter meals such as sharing boards and Mezze platters – and a key part of any Mezze are wellstuffed vine leaves. These tinned aromatic leaves from Al Fez are hand-picked while young, then stuffed with cooked rice and herbs including dill and mint, for a clean but fragrant eating experience, which are also veggie friendly. Available from George Chaplin & Sons
Patum Peperium Spiced Anchovy Paste
delightful new book features both simple, foolproof recipes right up to her twists on classics such as crispy chicken thighs, seafood paella, and her upsidedown rhubarb cake. It also features follow-up meal ideas, allowing you to repurpose leftover ingredients through the week! Available in all good bookshops
If flavour is what you are after, look no further than this Patum Peperium Spiced Anchovy Gentleman’s Relish – a strong and salty spiced anchovy paste that’s incredibly tasty, versatile and quintessentially British. In fact it’s even mentioned in Ian Fleming’s novel For Your Eyes Only! The condiment is delicious spread on hot toast, served on steak, mixed with mince meat or – a favourite – with buttery scrambled eggs. Available from most good supermarkets, delicatessens and George Chaplin & Sons, Killay
FOODIE NEWS CHATTERY STILL OPEN!
RHONE VALLEY WINE TASTING
eaders of Taste Swansea Issue #8 may have noticed that we said that the delightful cafe The Chattery, in Uplands, would be closing in February. However, we have since been informed that plans to close have now been delayed, and the cafe will remain open until at least April 2017. So make sure to pop in for a Welsh rarebit while you still have chance! For further information, please email email@example.com
he sun-baked Rhone Valley in Southern France is renown for its stylish wines, and home to some of the oldest vineyards in
the country – and you can taste a hand-picked selection for yourself at Sosban, Llanelli on Wednesday, 29 March as they host their
GOWER GOOD FOOD FESTIVAL
Rhone Valley Wine Tasting Evening. The event,
ooking for some good food in Gower? Then you won’t have to look much further than the Gower Good Food Festival, which takes place on Sunday 28 and Monday 29 May at the Gower Heritage Centre in Parkmill. The event – which will run from 10am to 5.30pm on both days – will showcase the finest foods and beverages the region has to offer, including local meats, cheeses, artisan breads, wines, ales and ciders, chocolates and chutneys… an endless list of foodie favourites! The festival will also feature a barbecue, as well as activities including puppet shows, centre tours and animal feeding.
food pairings, including prosciutto wrapped
which starts at 7pm, is a great opportunity to try both the wine and meet new people who share the same appreciation of wine. Tickets cost £20 per person and includes wine and pears, Saint Marcellin Lyonnaise sausage, and candied onions. Vive la France! For more details, visit www.sosbanrestaurant.com
WELCOME THE RAKE & RIDDLE BRANCHING OUT WITH CLYDACH GASTROPUB
oodies driving through north Gower this spring will have almost certainly noticed the changes to the former Sea Garden Chinese
restaurant on Gowerton Road. The Rake and Riddle was opened by Chris and Emily Mabbett in
refurbishment. The stylish pub features a contemporary
burgers, pub classics, and a varied ‘flavours of the world’ section. Coupled with delicious local Gower Brewery brews on tap, the Rake and
fter successfully running the Plough and Harrow in Murton for the last three years, this spring multi award-winning restaurateur and chef Nick Jones is moving east to open another gastropub, but in Clydach. Opening during late March, Y Fardre (which was previously Tiamo) is already poised to become a big hit with locals, as it brings a new pub food style to the area. Nick told us, ‘While I intend to bring some of my most famous dishes to Clydach, I want Y Fardre to have its own identity – the same quality as The Plough, but with its own feel that suits the surrounding area.’ Look forward to mouthwatering dishes including Blow-torched Scallops; Applewood Smoked Bacon Steak; and Spring Vegetable Risotto. For further details, check out www.yfardre.eu. WHAT'S NEW? If you have any foodie news for the next issue we'd love to include it - please email details to firstname.lastname@example.org
Riddle is shaping up to be a new local favourite! Visit details.
MORE FOODIE NEWS LUNCH AN EVENING OF FEASTS AT FOOD AND FASHION RED 10 L adies (and gentlemen, of course), fancy an evening of food and fashion? If so, the guys at SA1 favourite Cafe TwoCann are teaming up with Solo of Mumbles for a charity event that will raise money for Macmillan Cancer Support. The Evening of Food and Fashion will take place at the restaurant on Wednesday, 5 April at 7pm. Tickets – which cost £25 and include a delicious two-course meal from a special Cafe TwoCann menu – can be bought from Lynne Kettles of Solo by calling 01792 366133.
lanelli’s popular American diner Red 10 (in the town’s East Gate development) has launched a brand new lunchtime menu that offers superb value for money – three courses for £8.95! Starters include Chilli Cheese Bites, mains feature the Boston BBQ Chicken Wrap, and you can finish off with Key Lime Pie served with ice cream. The new lunch menu runs from Mondays to Thursdays until 5pm, with one and two course options also available (if you’re not that hungry).
FAT YANKEE IN TOWN! I
t's great to hear that one of Morriston's
favourite eateries, Fat Yankee, has set up shop inside No.6 Bar on Princess Way. They've taken permanent residency in the kitchen from the start of this month, and will serve up a range of authentic American fare including Philly Cheesesteaks, Buffalo Chicken, Fat Burgers and Loaded Grilled Cheese Sandwiches. Open Tuesday to Saturdays. God Bless America!
MAKING THE MOST OF WILD GARLIC BY DAVID LLEWELLYN
We all know the aroma of fresh wild garlic that lingers in the air around Swansea as spring arrives – but do we know what to do with it? Our resident innovation and development chef DAVID LLEWELLYN certainly does, and uses his regular column to share with us the best ways to use this versatile and delicious leaf.
here is a smell that will
always remind me of home.
accompaniments, a fresh pesto
Its captivating aroma is all
is also very quick and easy to
around us in Swansea at this
make, and will save having that
time of year. Whether in the
half a lonely jar hanging around
beautiful coastline, wild garlic is
handfuls of washed garlic, 100g
of pine nuts, 100g of grated Parmesan and place it all in a
Cooking is a true passion of
food processor. Blend for a few
mine, but I feel it doesn’t always
coarse paste then drizzle in
especially when the ingredients
some olive oil and a grate of
are a little bit special, like wild
fresh lemon zest. Add enough oil
garlic. So what can we do with
to reach a consistency that
these wonderful leaves?
drops off a spoon, then finish
with a pinch of The first option is to simply
salt and pepper.
sauté them. Add a knob of butter and a small splash of oil
Again this can
to a pan, then put in a good
handful of washed wild garlic
grilled meat and
leaves and a smaller handful of
spinach. Season this with salt
and pepper for a quick and
simple accompaniment to both
meat and fish.
for fish, or over
on toast. Stir it through a soup to give it a big kick of flavour, or add
sandwich a special touch. For those chilli lovers, a diced red chilli stirred through the pesto is the perfect match for a juicy steak! My house is always a hectic place and planning ahead is an essential
pressure. For an aromatic and warming
medium onions in a heavy-
based saucepan until soft but still white, then
or keep in the fridge for a quick lunch or dinner
add a few sprigs of fresh thyme, one medium
later in the week.
potato (peeled and thinly sliced) and cook for a few minutes to soften the potato. Throw in 200g
In addition to wild garlic there are plenty of other
of washed wild garlic, one litre of chicken or veg
fantastic ingredients that are at their best as
stock, then cook until the potato is soft. Finish
with a good glug of double cream. How thick you
oranges, spring onions and purple sprouting
make the soup is up to you â€“ just add more
broccoli, all of which can be picked up at the
cream or stock to increase the consistency. Blitz
local food markets that regularly take place
this together, then either serve straight away
across Swansea. Be sure to get out and try
with a drizzle of olive oil and some crusty bread,
something special this spring.
David's delicious Wild Garlic Pesto 11
LOCAL PRODUCE DATES FOR THE DIARY MARINA MARKET
SUN 9 APRIL, SUN 14 MAY
SAT 25 MARCH, SAT 29 APRIL, SAT 27 MAY
MUMBLES LOCAL PRODUCE MARKET SAT 11 MARCH, SAT 8 APRIL, SAT 13 MAY
SKETTY LOCAL PRODUCE MARKET SAT 1 APRIL, SAT 6 MAY
@ EVANGELICAL CHURCH HALL, SKETTY
PENCLAWDD LOCAL PRODUCE MARKET SAT 18 MARCH, SAT 15 APRIL, SAT 20 MAY @ PENCLAWDD COMMUNITY CENTRE
PENNARD LOCAL PRODUCE MARKET SUN 9 APRIL, SUN 14 MAY
@ PENNARD COMMUNITY HALL
PONTYATES LOCAL PRODUCE MARKET
SAT 18 MARCH, SAT 15 APRIL, SAT 20 MAY @ PONTYATES WELFARE HALL
M ARKETS has sprung (ish…)! Which means S pring the weather isn’t as wet and miserable
and Swansea’s wonderful regular outdoor produce markets can thrive, with a range of local and dedicated producers offering their delicious foodie goods – from beers to breads, cakes to cheese, cockles and laverbread, and everything in between. Remember that if you are unable to get to any of the many outdoor produce markets, the daily stalls at the historic and well stocked Swansea Market within the city centre are well worth a visit, and can provide everything you need to eat locally this spring. The following dates are correct as far as we know, although all are subject to change. Contact the market organisers directly for more information.
PONTYBEREM LOCAL PRODUCE MARKET SAT 11 MARCH, SAT 8 APRIL, SAT 13 MAY @ PONTYBEREM HALL
SAT 1 APRIL, SAT 6 MAY @ WOODFIELD STREET
Are we missing any? Let us know! Email email@example.com 13
FOOD MATTERS: VEGAN SHOPPING! with Danny Rees It’s not always straightforward finding tasty plant-based alternatives to things such as meat, butter and cheese, as local chef, cookery teacher and passionate vegan DANNY REES explains. However as his experience as a vegan grows, he is starting to find what works and what doesn’t.
hould I leave my partner because they eat meat? I came across this dilemma recently on a Facebook vegan group and reading some of the resulting comments troubled me. Why on earth would you jeopardise a marriage because your partner isn’t vegan? My eldest daughter eats meat so maybe I should sever all ties with her... As a friend quipped when telling them this story, ‘sacrifices must be made to be a level 10 vegan’. If you can live your life 100% ethically all the time and demand it of others too, then great – but I know I’m nowhere near that level. If I had to mark myself out of 10 as a vegan I could be an 8 one week, then a 3 another. But that’s real life! I have found it way easier being vegan through the spring and summer months, and have struggled lately. I really need warming comfort food through the winter and this is when a lot of the alternative vegan and
vegetarian products come into their own. However, no matter what the time of year, what follows are some of my favourite animal product alternatives and the best places to find them in Swansea.
Meat Alternatives Although not strictly vegan, a good place to start if you love pies but you want to eat less meat is Quorn’s steak pies. You would be hard-pressed to tell the difference and they are deliciously savoury. They are no match for local pie peddler Mr Nice Pie though.
Linda McCartney’s range of vegan sausages are lovely, in particular the rosemary and red onion variety which are great in a casserole, or with mash and onion gravy. The quarter pounder vegan burgers by Linda are also my favourite as they are really ‘meaty’ and thick with a delicious flavour. A super product to toss into a stir-fry and introduce yourself to tofu is Cauldron’s marinated tofu pieces. They have a lovely flavour and are really versatile. On the subject of tofu, hands up who likes it? I have come to love
it but this wasn’t always the case. The key is to flavour it well, and my favourite way of making it tasty is to make spiced scrambled tofu as a late weekend breakfast dish (my mum would disown me if I said ‘brunch’). To make this, simply drain and squeeze the moisture out of the tofu block and crumble it with your hands. In a non-stick frying pan heat a little oil, add a clove of crushed garlic, half a teaspoon of dried chilli flakes, one teaspoon of turmeric, and then fry. Add the tofu and heat through. It should all turn yellow due to the turmeric. Season generously with salt and pepper. Add some finely chopped spring onion and a handful of spinach and let it wilt. Serve on hot ‘buttered’ toast.
Dairy Alternatives For me, cheese is where there is a fortune to be made if someone can get it right. On the whole I’m not a fan of vegan cheeses. There was much recent hysteria over Sainsbury’s new range of vegan cheeses but they aren’t for me. I do however quite like the Violife cheeses. They have a good selection
including Edam style slices, pizza cheese, and Parmesan. Alternatives to milk are wonderful and here is where these products are better than cows milk in my view. You can get soy, rice, oat and nut milks to put in your coffee or on your cereal and my favourite is the Oatly range of milk, cream and crème fraiche. I like to put a dash of Oatly cream into my coffee and – if you are a wannabe barista – you can also buy the milk that is suitable for heating and foaming. They also do an awesome chocolate milk for any kids (big or little) in your life. There are lots of butter substitutes out there such as Flora Freedom which is the one that I prefer. Finally, finding a suitable alternative to mayonnaise has been really tricky as they are mostly pretty grim. I’ll put mayo on anything and was thrilled to find Veganaise for sale recently at the new vegan store in Swansea Market. I’m finding new things all the time, especially products that I
didn’t think would be suitable for vegans. Here though you need to be clever, as lots of products that would be suitable for vegans don’t always say ‘suitable for vegans’ on the packaging. Just read the ingredients list and if there are no meat or dairy ingredients in there it should be fine. This is an area where I’m not too fussy and why I’m unlikely to be a consistent level 10 vegan! Most of the products I have mentioned are available at the supermarkets, but a special shout-out goes to the family-run Health and Herbs in the Picton Arcade and also to the new Brontosaurus Vegan store in Swansea Market. I’m hoping that Brontosaurus will be a success, as the market becomes a onestop-shop for vegans now, with fruit and veg retailers, and bakers there too. If you want help with vegan recipes or information, follow Danny on Facebook - search 'The Wannabe Vegan' or on Instagram @wannabevegan_
GREAT FOODS OF CHINA: Salt N' Pepper Prawns Taking a break from an exciting new project, Taste Swansea’s Chinese food guru, GIGI GAO – owner of The Favourite Authentic Chinese restaurant – returns to give us the low-down on a very popular dish from Chinese cuisine.
BY GIGI GAO
his issue I really want to discuss one of my favourite Chinese dishes, which also happens to be a very popular dish from Northern China – Salt and Pepper Prawns. In China we love our prawns. Not simply because they taste wonderful, but also because in our language prawns are pronounced the same way as laughter! As such a joyous food it’s no surprise that we enjoy eating prawns during the festive season and big celebrations. Even those unfamiliar with Chinese cuisine are likely to have heard of this flavourful dish. As basic as it sounds, there’s more to this humble dish than just salt and pepper. First, let’s look at how we prepare the prawns themselves. Traditionally, the Chinese will cook the prawns whole with the shells on in a light batter. Sometimes the batter is a mix of egg and potato starch, although they can also be rolled in potato starch without the egg.
Next comes the shells. In the Favourite Authentic Chinese, to cater for the Western palate and for ease of eating, the shells are first removed prior to covering in the potato starch and cooking. They will be tossed into bubbling oil and fried, resulting in a crispy coating. As for the salt and pepper, this is a combination of conventional sea salt mixed with specialist Chinese peppers. There are a variety of different Chinese peppers that can be used, each with their own unique aroma and taste. Before serving, the fried prawns will usually be tossed with an aromatic mix that can include garlic, more salt, and hot red or green chilli peppers. P.S. I hope to be able to announce my new project soon!
LIFE IN THE KITCHEN:
MARY BEA MILLER, BRYNMILL COFFEE HOUSE
We’re back in the kitchen, with our very first American cook! This issue we have been chatting to Mary Bea Miller from Brynmill Coffee House, who is becoming well-known in Swansea for her hearty American fare, which is served in the vibrant little cafe near the parks. Over the next page or so we chat about her likes and dislikes, thick soups and special desserts. What was the first meal you ever cooked? Right after myself and Rick got married I tried to fix Rick what I thought would be the quintessential ‘favourite meal’, but I’m from Chicago and he’s from Memphis, and he didn’t care for it! It was a beef roast, with steamed broccoli, corn casserole and croissant rolls. He’s grown to like it now though! What's your favourite meal to cook for yourself? It varies, but in the winter I love to make cheese blintzes, which is a traditional Jewish dish. These are crepes with a filling of ricotta, sugar, eggs, cinnamon, and then fried in a little package. They’re really yummy. It’s more like a breakfast but I’d usually fix it for Sunday night. That has always been a comfort food for me. It’s served with a little strawberry jam, and sometimes streaky bacon – which obviously isn’t a traditional Jewish side. As for my favourite dessert, it’s a banana split cake, which I make it for myself on my birthday. It’s actually not very cakey – more like a trifle, 18
full of cream, bananas and pineapple. My birthday is in July, so it's the perfect summer dessert. Do you have a favourite ingredient to cook with? Usually the things I end up cooking will feature butter, onions and garlic in some fashion – meat loafs, bolognese, chicken in particular, and the soups I make for the coffee house. What's the most popular item on your menu at the moment? The soups I make are always favourites. We have regular customers who come for our Uncle Paula’s cheese and broccoli soup, and our loaded chunky potato soup. Both are vegetarian, as I make them with vegetable broth instead of
chicken, but you can add whatever toppings you like. We’ve just started doing mac and cheese on Mondays and I think that’s going to be pretty popular too.
love and dining room table. So that’s my reason to cook.
When you are not working, where else in Swansea do you enjoy eating out?
When things like the oven aren’t working as they should! Or when there are too many people in our small kitchen.
We used to have a favourite Italian restaurant called Vivaldi’s (near the Grand Theatre) but then it closed. So we’re still finding a new favourite. We like the Anakarli, Five Guys, and La Dolce Vita in Mumbles, as Rick really likes the steaks there. What's the best thing about being a chef? Food is my love language, and I get great enjoyment cooking for people. My family is Jewish and there’s a real connection between
And the worst?
Finally, if you weren't a chef, what would you be doing? Well I currently also work at Mayals Primary School as a playground attendant, looking after the kids. I love it – I love being with the children. I home-schooled my own kids, and used to teach creative writing and I miss that, so in another life I would have loved to have been a teacher.
SWANSEA ON A PLATE: By Chris Carra LLANELLI This issue, Taste Swansea editor CHRIS CARRA has taken the short drive to Llanelli, which is turning into a super area for foodies near and far looking to sample classic Carmarthenshire cuisine. With some wellknown places and a few hidden gems, the restaurateurs of Llanelli are out to demonstrate why ‘west is best’.
for a change of scenery? If so, Llanelli – which is just seven miles from Swansea – may be L ooking the place you’ve been looking for. And with loads of eateries to cram into a small word-count, I’d better get stuck in.
Starting with a classic, regular readers will know my admiration for Sosban in the upmarket North Dock area. This magnificent Grade II Listed building is home to one of the town’s culinary hotspots, and shows off both an elegant fine-dining menu as well as more relaxed dishes including grills, burgers and even occasional afternoon teas. Llanelli town centre now has a very good food and drink scene thanks to the modern East Gate development, which boasts a big roster of restaurants and cafes all Sosban within walking distance, including the popular American diner Red 10 serving up huge US-inspired feasts, the New Stepney (a family-friendly Hungry Horse pub), the local favourites Joe’s Ice Cream and Jenkins Bakery, and a couple of popular national chains such as Nando’s and Costa Coffee. Nearby, you’ll also find authentic Italian dishes and pizzas served in a cosy atmosphere in Altalia restaurant, with the well-stocked Polish deli and cafe, Lolek Delicatessen, just opposite. And, as it has been for years, Llanelli Market is full of local produce from meats, savouries and sweets, to fruit and veg.
Cockles at Llanelli Market
Out of the centre you’ll find a few excellent eateries including Samphires Restaurant tucked away inside Stradey Park Hotel, offering up a delicious locally-sourced fine-dining menu. Finally, with a varied modern menu and full bar, Machynys Brasserie is worth a visit, especially on a sunny day where their wrap-around sun terrace offers superb views of the golf course and panoramic views of both the fabulous Gower and the equally great Carmarthen Bay. RED 10
Where's next on Chris's journey? Find out in the next issue of Taste Swansea. In the meantime, feel free to send us your suggestions: firstname.lastname@example.org.
FIVE TO TRY: CITY CENTRE FRY-UPS
Whether hung-over, heartbroken, or just plain hungry, there’s very little a good fry-up can’t solve. And the city centre is packed with places that offer an affordable traditional English breakfast - far too many to mention! As a starting point here are five of our favourite City Centre fry-ups...
This cosy little traditional cafe sits in the heart of the city centre’s ‘fry-up district’, Nelson Street. Among other home-cooked meals, Gershwins offer a good selection of fried breakfasts, ranging from the Mini Breakfast at £4.95, right up to the Mega Breakfast (£9.95) which includes more than 15 items! Efficient and friendly service too.
Swansea Market features a range of cafes and eateries, but perhaps none as charismatic as Sandy’s Lunchbox, which – among other hearty home-made meals – serves up three popular cooked breakfasts. These include the great value Baby Breakfast for just £3.50, and the Welsh Boyo (£5.25) which features fresh cockles and laverbread from the market!
I’m a big fan of the Kardomah, which sits on Portland Street. The food is good quality and served in a comfortable and traditional atmosphere. Starting at £5.50, they offer an English Breakfast, Vegetarian Breakfast, and a very substantial Kardomah Breakfast, which includes 11 items. It’s usually reassuringly busy, so expect a short queue before you are seated.
Another Nelson Street favourite, Franco’s Cafe is run by an Italian family that know good food, and their cooked breakfasts are fabulous fresh, filling and delicious. Aside from fry-ups, Franco’s also offer an extensive menu featuring a big selection of filled ciabatta sandwiches and traditional pasta dishes – and a very good cup of coffee!
In addition to a range of lighter breakfasts, High Street’s Buon Appetito are well-known for their cooked breakfasts, with a regular sixitem breakfast at a bargain £3.60, while for just a pound more you can feast on ten items! Very convenient before heading off on the train, as it’s less than a minute walk from Swansea Train Station.
REAL RECIPES: VEGAN JAGERSCHNITZEL
Each issue we ask someone who loves cooking – but is not a professional chef – to share one of their own favourite recipes. This time we are lucky to have local food writer and photographer NATHAN LLOYD give us a delicious recipe for German-inspired Vegan Jagerschnitzel – packed with flavour but completely plant-based! If you have a recipe you want to share, send it to email@example.com. a dabbler in the mystical art of plant-based A scookery I’m always on the lookout for interesting new takes on classic dishes. After a recent trip to Berlin – combined with the fact that Berlin is a vegan oasis – I’ve used this as inspiration to make some some vegan schnitzel. This schnitzel uses cauliflower (or in German, Blumenkohl) in place of pork, which gives this traditional dish great bite. INGREDIENTS For the Jagerschnitzel 1 or 2 heads of cauliflower, cut lengthways into 4 thick steaks 150g plain flour 150g breadcrumbs 200ml soya milk 1tsp salt 1tsp white pepper ½tsp mixed spice One bottle of vegetable oil For the sauce: 75g small chestnut mushrooms, thinly sliced ½ a large onion, chopped finely 100-200ml soya cream Handful of fresh parsley, chopped 1tsp dried thyme 1tbsp Dijon mustard 1tbsp garlic oil 24
WHAT TO DO 1. First, start by cutting the heads of cauliflower into steaks. Small heads will only yield two decent sized steaks so I’d recommend getting two. The steaks should be at least 1½ cm thick. 2. Prepare your coating area by mixing the breadcrumbs in one tray, and then the flour, salt, pepper and mixed spice in the other. Make sure you mix them thoroughly and evenly coat the bottom of the tray. Next, pour the milk into a wide bowl and dip the steaks, one at a time, into the milk then the flour mixture. Make sure you get into every nook and cranny – there’s a lot more fiddly surface area to cover on a cauliflower! When each steak is sufficiently covered in the flour mixture, leave on a rack for
five minutes while you prepare the first part of the sauce. 3. Chop the onion and fry over a medium heat in the garlic oil. As they begin to brown, add the mushrooms and fry until they begin to soften. Take them off the heat and return to preparing the steaks. 4. Empty a third of a bottle of vegetable oil into a pan wide enough to take the steaks – turn the heat to max and let it heat up while you prepare the next stage. Dip each steak in the milk for a
a shade and then lower the first steak into the oil – the browning should only take a minute or two so be ready to take it out. Have a cooling rack ready to take the steaks when they’re done – I used the one from the grill. I put kitchen roll underneath to absorb the excess oil (there’ll be a fair amount). Repeat the process for the other steaks then put the grill rack, steaks and all, onto a baking tray and bake in the oven for 20 minutes at 140 degrees Celsius (fan). 6. It’s time to make the fries! While the steaks are baking, fill your pan with the rest of the oil and return to max heat. When it’s ready, deep fry your pommes until golden brown, let them shed their excess oil over kitchen roll, then sprinkle liberally with salt – I used Norður Salt. 7. Return your mushrooms and onions to the heat and add the soya cream and the mustard. Stir through until everything is hot and combined. When the steaks are ready they should be golden brown. Poke the thickest part with a knife or skewer – if it goes through easily your steaks are done.
second time and then in the breadcrumbs. Remember to thoroughly cover each one, but don’t be tempted to double dip – therein chaos lies! 5. Test the heat of the oil with a small nugget of leftover cauliflower. When it’s bubbling like crazy and browns quickly, the oil is ready. Turn it down
"Plate up and enjoy with a stein of cold Pilsner or good Weissbier!" Fancy sending in a recipe of your own? We’d love to hear from you! Send us the list of ingredients, what to do, and a couple of photos to firstname.lastname@example.org.
KRISTY'S BAKERY Es t 1 9 3 5
Ev e r s l e y R o a d , Sw a n s e a | 0 1 7 9 2 2 0 1 4 7 9
Sp e c i a l i s t I t a l i a n c r a f t b a k e r y i n Sk e t t y
We are preparing for Easter, are you?
STUDENT EATS: OATS
Student life isn’t all studying and parties – you have to eat too! Which is why we’ve recruited avid Danish foodie MONIQUE DJARN – studying War Conflict Journalism at Swansea University – to look at what students pressed for time and on a budget can do to spruce up staple foods.
or a student, eating a good breakfast is always challenged by the lure of 10 minutes longer snooze in bed. So, to help, I have come up with three wallet-friendly recipes that will not only allow you those extra 10 minutes, but will keep you full until lunch.
This issue I’m talking about oats. You may be wrinkling your noses right now, thinking, ‘gosh, that’s boring’, but hang on. Admittedly, oats by themselves can be a little uninspiring, but this is where creativity enters the scene. Oatmeal is the easiest, fastest thing to make. All you need is oats, a pinch of salt and water. Put it on low heat and it gives you time to do your hair or make-up while transforming into porridge – that’s a high level of multitasking. When the porridge is done, creativity begins! If you are in a hurry, simply sprinkle some cinnamon and sugar on top of it and add a teaspoon – or tablespoon – of butter. This is the cheapest and fastest version, and delicious. Price: 50p If you have a bit more time and want something a little different, add a tablespoon of peanut butter to the oatmeal. I prefer it without sugar, as the topping is very sweet. Then slice half a banana into small pieces and cover the whole thing in honey. The combination of salty, nutty porridge and sweet topping is amazing. Price: £1 If you feel like spoiling yourself, here is the deluxe version. Add some desiccated coconut to the oatmeal. Then add natural or flavoured Skyr (an Icelandic cultured dairy product, similar to strained yoghurt), and sprinkle berries and chopped apples on top. If you still feel like it needs a bit of sweetness, put some honey on the porridge to give it the final touch. Price: £2 All these recipes are ‘to-go’ friendly. Just put the whole thing in a thermo-cup and bring it along wherever you go. It may not be served as pretty, but the taste is the same and it will definitely give you a good, cheap, and 27 nutritious start to the day.
TWO GREAT OFFERS AT NORTON HOUSE BISTRO SUNDAY EVENING, MONDAY LUNCHTIME & DINNER 3 COURSES FOR THE PRICE OF 2 AVAILABLE ON ALL MENUS
FRIDAY FISH FEAST - CHOOSE FROM 10 MAIN COURSES - ONLY £9.95 LARGE SELECTION OF STARTERS, MAINS COURSES AND DESSERTS
Large selection of seafood and entrees available.
LUNCH 2 courses £12.95 - 3 courses £15.95 SUNDAY LUNCHES 2 courses £14.95 - 3 courses £16.95 EARLY BIRD 2 courses £14.95 - 3 courses £17.95 À LA CARTE Monday - Sunday AFTERNOON TEAS available daily, advanced bookings required
Norton Road, Mumbles, Swansea SA3 5TQ - Tel: 01792 404 891 - www.nortonhousehotel.co.uk @email@example.com - f/Nortonhousemumbles - @nortonhousemumb
TASTE OF HOME When Swansea University announced it was to host The Bigger Picture Festival, a celebration of faith, culture and community, the Money@CampusLife team knew it was the perfect opportunity to introduce their students to the many and varied delights that Swansea’s independent food scene has to offer as manager of Money@CampusLife, Alison Maguire, explains... Two of the greatest challenges students face are
and vibrant place to shop, and offering an
managing a budget and coping with feelings of
affordable way to eat healthily – great news for
homesickness or isolation. In 2016 we introduced
those on a budget.
our Taste of Home initiative which encourages students from the UK and overseas to shop, cook
The response from our local small business
and eat together affordably; sharing recipes and
community has been fantastic. We spoke to traders
experiences and gaining an insight into different
about our idea to integrate students into their local
cultures via a shared love of all things food.
community via shopping, cooking and eating, and they
generosity, offering our students the chance to try a diverse range of internationally-inspired food and a rainbow of fresh local produce as well as moneyoff vouchers. Through this scheme, Swansea University students will be able to sample a world of food in their local community. And we’ll also be branching out as the foodie tour travels along St Helen’s Road, home to many vibrant Asian retailers. We’ll round off with dessert at Swansea’s most famous ice cream parlour! We then thought it would be a great idea to mobilise our students within the local community,
We hope this will be the start of something really
and the idea for our cultural foodie tour was born!
positive in the Swansea community that will
Not only would students gain knowledge of our
enhance the knowledge of our students and
fantastic range of local suppliers and producers,
benefit their health, wealth and wellbeing.
but they would also learn about Swansea’s rich heritage and the diversity of cultures that populate
Swansea University’s Money@CampusLife team offer
our wonderful city by the sea!
advice and guidance on all things student money related.
For example, our team are huge fans of Swansea market – the largest indoor market in Wales, it is a
For more details visit the Taste of Home website:
part of the fabric of Swansea; providing a friendly
BO O ZY DU DE: A SpringInOurStep!
With spring on the horizon, most of us have exhausted our extra Christmas supplies and are on the lookout for a few tempting tipples to keep us going. Which is why our expert drinks writer ADAM SILLMAN returns to give us three of his current favourites – a beer, wine, and whiskey – to help put a spring in our step. Beer: VOG (Vale of Glamorgan) Brewery, Dakota Red (American Red IPA) VOG Brewery have been putting out great beers for over a decade, but in recent years – after a rebranding and structural shake-up – they have really upped their game, with their Dark Matter blackcurrant porter winning Champion Beer of Wales in 2015. For me, one of the stand-out beers in their range is the Dakota Red – it’s just blooming magic! On the nose, there’s lots of citrus from the Cascade and Chinook hops. In the mouth it’s a big, full-bodied beer with a good whack of malty biscuity crunch balanced by pink grapefruit, blood orange and a good bitter finish that lingers on and on. Wine: Cousiño Macul, Finis Terrae Red (2011) Cousiño Macul are the oldest wine-making family in Chile, putting out exceptional wines year after year, and their Finis Terrae is no exception. It’s a Bordeaux-style blend comprising 65% Cabernet Sauvignon and 35% Merlot, with 15 months ageing in French Oak barrels. This wine has a lot going on. The nose is full of dark cherry, blackcurrant, bramble fruit and a touch of cigar box or pipe tobacco. All these aromas are present on the palate too, but they are now backed up by a much darker batch of flavours such as earthy truffle, fig, plum and a slight coffee background note; truly delicious. This wine would be a cracking combination for 30
any red meats, but I think with the spring season coming up this wine could be a match made in heaven for roast lamb.
"...a cracking combination for any red meats..." Whiskey: Four Roses, Single Barrel Kentucky Straight Bourbon Whiskey This Bourbon might just represent one of the best value products in any spirit category I can think of! ‘Since before the moon landing, since before prohibition. Since 1888,’ they proudly state on their website. And proud they should be, for well over 100 years Four Roses have passionately made a classic Kentucky Bourbon. The Single Barrel label means that all the bottles from that batch were filled from just one barrel. The magic of single barrel-bottling is that no two batches may ever taste the same. Subtle variation in temperature or even position in the maturation warehouse can result in big changes in the finished whiskey. I’ve sampled a few batches of the Four Roses Single Barrel and they have never disappointed. Great in classic cocktails like the Old Fashioned and Whiskey Sour, or simply sipping it by itself. Four Roses Single Barrel is a truly astonishing dram widely available for under £50. For more excellent drinks recommendations and advice, follow Adam on Twitter: @BoozyDude
Looking for some delicious foodie content, including expert opinion, foodie news, and easy recipes in Swansea, Gower and Llanelli? You've co...
Published on Mar 6, 2017
Looking for some delicious foodie content, including expert opinion, foodie news, and easy recipes in Swansea, Gower and Llanelli? You've co...