Your Last Mouthful

Cardiff based food blog

Tag Archives: Ffresh

Beyond Vegetarian Week- The Best Veggie Dishes!

Having just celebrated vegetarian Week, I thought it would be fitting to share with you some excellent vegetarian dishes that are available on the menus of some of our Green Spoon Businesses.

Vegetarian week certainly introduced me to some excellent dishes this year and it’s good to know that there are quality vegetarian dishes available all year round.

ffresh

Ffresh have two starters that they would recommend and they are made with local produce. Both are available on ffresh’s bar menu.

Roasted Mushroom and Basil Pate with Spelt Bread

The pate is produced by Wales the True Taste winning supplier Capital Cuisine and is accompanied by another Wales the True Taste winning product Jones Organic Spelt Bread.

Roasted Mushroom and Basil Pate with Spelt Bread

Perl Lâs Blue Cheese and Elderberry Port Mousse with Pea Shoots and Candied Walnuts

The cheese is supplied by Wales the True Taste winning supplier Caws Cenarth and is made from organic cow’s milk in Carmarthenshire.  The port is supplied by Wales the True Taste winning Celteg.

Hodge’s Restaurant- Mercure, Holland House

Spring Vegetable and Pearl Barley Risotto

Spring Vegetable and Pearl Barley Risotto

Joseph Procak, Executive Chef at Mercure Holland House Hotel & Spa has a vegetarian risotto on the menu currently.

It is a risotto with a difference made with pearl barley and seasonal ingredients. The Spring Vegetable and Pearl Barley Risotto is served with sautéed seasonal greens, torn basil and soured cream.

I have actually been lucky enough to try this one and can confirm that it is very good indeed.

Laguna Kitchen and Bar- Park Plaza

Laguna Kitchen and Bar at Park Plaza recommend a dessert as part of a vegetarian option and they have even included a recipe for you.

Perry Jelly and Summer Fruits with Elderflower Ice Cream

Ingredients

For the elderflower ice cream

300ml/½ pint whole milk,

6 medium free-range egg yolks

100g/4oz caster sugar

300ml/ clotted cream,

200ml/7fl oz elderflower cordial

For the Perry jelly and summer fruits

4 gelatine leaves

500ml/18fl oz Perry (sparkling pear cider)

75g/2¾oz caster sugar

125g/5oz mixed berries, such as blueberries, raspberries and wild strawberries

Preparation method

1.For the elderflower ice cream, bring the milk to the boil in a heavy-based saucepan, then remove from the heat. Whisk the egg yolks and sugar together in a bowl, pour in the milk and whisk well. Return to the pan and cook over a low heat for about five minutes, stirring constantly with a whisk. Do not boil. Remove from the heat and whisk in the cream and elderflower cordial. Leave to cool, then churn in an ice cream machine (according to manufacturer’s instructions) until thickened. Decant into a clean container and place in the freezer.

2.For the perry jelly and summer fruits, immerse the gelatine leaves one at a time in a shallow bowl of cold water and leave for a minute or so until soft. Bring 100ml/3½fl oz of the perry to the boil in a medium saucepan, add the sugar and stir until dissolved. Drain and squeeze the gelatine leaves, then add to the hot perry and stir until melted. Remove from the heat, add the rest of the perry and stir well. Put the pan of jelly somewhere cool, but do not let it set.

3.Divide half the berries among four individual jelly moulds, or use one large mould. Pour in half of the cooled jelly. Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. (This ensures the berries stay suspended and don’t float to the top.) Return to the fridge to chill until set.

4.To serve, turn the jellies out onto plates and place a scoop of the elderflower ice cream in the middle of each one

There will be more vegetarian posts this week including a review of a vegetarian 3 course meal.

For more reviews, competitions and events, please see my website- www.yourlastmouthful.com

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A True Taste of Wales!

Last week I was invited along to a spring showcase of Welsh food at ffresh in Wales Millennium Centre. The evening promised to showcase some of the Centre’s new food suppliers from Wales who are recent winners of a Wales the True Taste Awards.

ffresh are committed to sourcing and serving the best produce from Wales and have become the first restaurant to form a True Taste Partnership with the Welsh Government. Some 80% of the food on ffresh’s new menu is sourced from Wales and nearly a third of those suppliers have won a True Taste Award.

I have reviewed ffresh fairly recently and I have always been impressed with the quality of the food on offer. It is really great to see a restaurant championing the great food and drink available in Wales so I was very pleased to be invited along to this event to meet some of the suppliers and sample of their produce.

After some welcome drinks and speeches we got the opportunity to visit the producers at stands set up around the restaurant. We had time to chat about their products and sample some as well as sampling some of the dishes cooked by the ffresh team using these products.

It was great to meet people so passionate about their food and proud of their products and to sample some of the best that Wales has to offer. Amongst the producers was Green Spoon business Gornos Speciality Foods with their wonderful award winning sausages.

If you haven’t been to ffresh yet, with a new menu coming out, there couldn’t be a better time.

Happy Birthday Ffresh!

Last week, I was very honoured to be invited along to Ffresh‘s 2nd Birthday celebrations and guest chef night with Shaun Hill of the Walnut Tree.

Along with other food bloggers from the Cardiff area and a number of paying guests, I was treated to a three course meal cooked at the restaurant with Shaun Hillworking as head chef with wine from Ancre Hill Estate in Monmouthshire.

I have to confess that I had never been to Ffresh before this but I have heard good things about it and I wasn’t disappointed. The restaurant itself is a perfect extension of the Millenium centre; modern, stylish, grand with a dash of sophistication. It certainly isn’t in the same league as many of the chain restaurants dominating the Mermaid Quay area.

The night began with welcome drinks which to my delight were a pink sparkling number. Now I don’t pretend to know a lot about wine but I know what I like and this was very nice. I just wish I had had a bigger lunch so I could have drunk more of it before it started going to my head and I had to reluctantly turn down a second glass. We also had some canapes of Arancini which were very nice and cheese and sesame biscuits which unfortunately I didn’t get to try. Too busy nattering (or sampling the wine!)

After chatting in the bar area with other food bloggers and the very welcoming staff, we were shown to our seats in the restaurant. I was happy to be on a table with fellow food and drink bloggers Cardiff Bites and Drinks from Wales as well as the owners of Ancre Hill Estate and Rhiannon and David from The Centre.

As the kitchen in Ffresh is in full view, we could see the staff efficiently preparing our feast which I always think is a nice touch and after a short speech from Shaun Hill, food was served quickly and professionally.

To start we were treated to an effortlessly beautiful dish of Red Mullet with Anchovies and Herb Creme Fraiche. This was my favourite dish of the night. The fish was cooked beautifully and fell apart at first touch. The sauce was subtle and delicious and I felt the need to make sure I moped it all up with my bread.

Being a huge fan of game, the next course was the one I was most looking forward too when reading the menu- Roasted Partridge with its own Pudding, Puffin Potato Fondant, Hispi Cabbage and Lentils. The dish was presented very well with the meat placed on the pudding and potato with the cabbage underneath. The pudding was wonderful; soft and spongy yet creamy and rich and the cabbage with lentils went very well with the dish. The partridge was cooked well but unfortunately, I did have rather a lot of small bones to fight with and the amount of bones seemed to be uneven amongst diners.

As I said earlier, I don’t know a lot about wine but even I could tell that the wine for this course definitely complimented the flavours of the dish and I was very impressed. Who knew Welsh wine could taste so good!

Our final course was a delicious Hot Chocolate Fondant with Hazelnut Praline Sauce and Wild Fig Vanilla Ice Cream. While I like dessert, it is usually my least favourite course but certainly not on this occasion. The fondant was probably the best I have ever had (the photo doesn’t do it justice). So often a disappointment with the promise of chocolate sauce that doesn’t appear, this one was perfect. As the spoon made contact, the chocolate sauced oozed out and merged with the lovely praline sauce. Seriously good! The ice cream was nice too although the fig was a little subtle for my palate.

Overall, this was a great meal and the night was a success. I had a really good time and am now looking forward to planning a visit to Ffresh to see how it fares on a normal night and I think a trip to the Walnut Tree might be in order too! Thanks to David Pearce and his team for the invite and for a great night!

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