Your Last Mouthful

Cardiff based food blog

Tag Archives: vegetarian

A vegetarian meal at Laguna Kitchen and Bar

Review by Mr V

Last week along with a couple of other foodies, I was very kindly invited to sample a 3 course vegetarian meal at one of my favourite restaurants, the Laguna Kitchen and Bar in the Park Plaza Hotel. The reason being was because last week was vegetarian week. Being an enthusiastic carniverous being I thought it would be interesting to dine without the delicious cooked flesh of a dead animal upon my plate – although before I left my house I did slip a cold chicken leg into my pocket… just as a comfort thing…

So first up, we had a selection of very nicely presented chefs canapes. There were small crispy potato cones, half with potato mousse, chilli and mint and the other half with chickpea puree and tomato and garnished with a small herby leaf. Being a hot summery day they seemed very apt. We also had a chilled gazpacho and a small salad comprising of samphire, Wye Valley asparagus, fresh peas and lemon served in a chicory leaf. All were very fresh and appetizing.

For the first course we had Heirloom tomato, buffalo mozzarella and avocado salad with greek basil and Elanthy extra virgin olive oil. Lovely soft and ripe green, yellow and red tomatoes were served just below room temperature which is how they should be and together with all the other elements the dish tasted very healthy and fresh.

The main course was excellent. Pea, shallot and ricotta tortelloni with baby spinach, broad beans and a pea puree. As well as being an enthusiastic meat eater, I am also an enthusiastic pea eater! The main taste of the dish was the fresh pea taste which simply made me smile. The pasta was well cooked, veg was nice and crunchy and everything worked very well together. The bright green colours also made the dish very visually appealing. Although a touch on the heavy side, overall I very much enjoyed the dish in terms of its taste, textures and appearance and didn’t feel in any way it could’ve done with a bit of chicken on the side.

For dessert we were served a flourless orange and almond cake with rosewater fruits and jersey cream. A gluten free dessert which tasted lovely.  Often gluten free products can be a little dry or dense but this was no different to any other well made cake. It was very moist and light, lots of orange running through it,  a generous helping of good quality thick Jesery cream and with the fruits along side it, it made a fresh and great way to end a meal.

Overall I was very impressed with the vegetarian meal, I wasn’t actually expecting to be so full afterwards, but full I was and all courses were very fresh and tasty proving that the vegetarian option on the menu is just as good a choice as all the others.

That evening, my wife found a chicken leg in my pocket. She thought it was strange I hadn’t eaten it…

We have a website with another review for Laguna Kitchen and Bar, click here to read it at www.yourlastmouthful.com

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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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