I SSU E 15 : J U LY/AU G 2 0 2 0
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B o o k R e vi e w | M y A f f a i r W i t h F o o d | F o o d i e N e w s W h a t ' s Y o u r T i p p l e ? | R e c i p e s | F i ve T o T r y | T r a d e t a l k
The Only Dedicated Food Magazine For Swansea & West Wales
Welcome
And, yes, we're Still locked-down! still you think? Of course as the hospitality industry in Wales is still yet to learn when it can open and under what conditions, we do indeed cover the subject within this issue of the magazine...but as we continue through the summer months we have also concentrated mainly on light summer dishes and especially desserts. Kate Bowman is back, keeping things 'Simple' with her cookery book review, Gigi Gao's of Favourite Authentic Chinese tells us about Chinese Sugar Painting, Chef Michelle Treharne has put her mark on some delicious Duck & Potato Patties, Olives&Oils joins the regular team with a new column to tell you what's new in the deli scene, as they introduce us to some mouth-watering new Artisan products all the way from South East Spain.
Our regular 'Five to Try' has, unusually for us, targetted online food retail in the form of ever popular 'coffee', whilst this issue's 'What's Your Tipple' has a summer holiday feel. As for our features, we take a quick look at a very delightful country house hotel in Carmarthenshire...where the new owners, Paul and Melissa have been busy transforming the 17th Century hotel which they took on in December 2019 (and they are equally passionate about food). And the interview? Ah! Well, that's very much a surprise! I'm not going to spoil it for you. But all I'd say is that he's not Welsh...but he's welcome to visit Wales anytime! Good dining...and please enjoy the magazine.
Steve P.S. If you'd like to give us some feedback please write to us via the website.
CONTRIBUTOR
CONTRIBUTOR
CONTRIBUTOR
CONTRIBUTOR
STEVE HOMER
GIGI GAO
KATIE BOWMAN
CHEF MICHELE TREHARNE
Cover image: Drop Scones (Scottish Pancakes!)
less said about COVID-19 and I think being locked-down the better don't
Taste Swansea Magazine | July/August 2020 | Publisher: Taste Swansea Magazine General Enquires & Advertising info@tasteswansea.com| Editor: Steve Homer | Design: Steve Homer 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.
FNOEOWDSI E TWO MONTHS
ON BUT STILL NO FURTHER FORWARD FOR HOSPITALITY BUSINESSES months plus on and as I write this we T wo are no further forward in Wales knowing
when or how our cafes, pubs and restaurants will re-open. Many councils are setting aside the licencing rules and encouraging 'al fresco' dining...and whilst we have had an unusually great couple of months weather the likelihood of 'al fresco' dining being the saviour of eateries is naive at best. We've seen news article headlines of "London is fast becoming the centre of the coffee culture", referring to the switch to 'al fresco dining'. This does nothing more than show a lack of understanding of exactly what coffee culture is and how al fresco dining best works, so don't hang your hat on it. As much as we'd like it to occur, the UK weather doesn't currently allow for long term 'al fresco' dining and that's what's required.
HOSPITALITY BUSINESSES NEED YOU!
has there been a more N ever important time for the public to visit
cafes, pubs and restaurants than immediately after lockdown eases. Thousands of hospitality businesses, some of which are your favourites, face permanent closure. Whilst the furlough scheme has been generous, the writing off of business rates very welcome, along with the opportunity to access grants, the support is still not enough to keep many eateries afloat. Businesses have for months been planning and in some cases investing to make venues 'safe' but unless the public come out of their homes and visit, and spend money, these establishments will die, along with your social community.
HOSPITALITY CAN WHAT'S KICKSTART COOKING? HOSPITALITY USE THEM OR LOSE THEM !
There's no apology from us at Taste Swansea for shouting out loud on behalf of the hospitality industry
USE THEM OR LOSE THEM! This is the battle cry for businesses as they will now face the biggest fight of their lives no matter how long they have been in existence. Already the likes of the chain names, Frankie & Benny's has stated in the press that some of their outlets have to go and so the stempede of closures will continue unless the public supports them.
O ver the past couple of months Taste Swansea has
heard lots of moaning and groaning about the state of the industry, but there has been a complete lack of positive initiatives to revitalise the hospitality sector. So Taste Swansea offers a solution to help kickstart the dining out economy. With public confidence at an all time low, there is a need to regain public trust and desire to go out to eat. There is, however, one group of people that can truly kick-start the sector and help regain the trust of the public....and that's the hospitality professionals themselves. Our initiative suggests that those owning, working in the food and drink industry, spend their one day off each week dining out. Go to a cafe and have a coffee and lunch, go to a pub and have a pint and a snack, go to a restaurant and have a meal and a couple of drinks. Do this for three months. If industry professionals fill the eateries, the public will see that there is little or nothing to concern them and confidence will return quicker. Make sure you tell the owner that you are there to support them and they will in turn visit your venue and support you.
LOCAL PRODUDCATEES
M AR K E T S
FO R TH E DI ARY
SWANSEA AREA MARINA MARKET, SWANSEA
GLYNNEATH MARKET
10AM - 3PM on the second SUNDAY of each month at Dylan Thomas Square, Marina, Swansea SA1 1T T.
MUMBLES LOCAL PRODUCE MARKET
9AM - 1PM on the second SATURDAY of each month at The Dairy Carpark, Mumbles, Swansea SA3 4BX
PENCLAWDD LOCAL PRODUCE MARKET 9.30 - 12.30 third SATURDAY of each month at Banc Bach,Victoria Road, Penclawdd.
PENNARD MARKET 9.30am-12.30pm Second Sunday of each month Pennard Community Hall
SKET TY COMMUNITY MARKET 9.30 to 12.30 first Saturday of each month St Paul's Parish Centre, De La Beche Road, Sketty
UPLANDS MARKET
9AM - 1PM on the last SATURDAY of each month at Gwydr Square, Uplands, Swansea SA2 0HD.
3PM - 7.30PM on the third FRIDAY of each month at Heathfield Avenue, Glynneath, SA11 5AH.
Are we missing any? Please contact us via our website The following dates are correct as far as we know, although all are subject to change. Please contact the market organisers directly for more information.
PORT TALBOT MARKET 4PM - 8PM on the last THURSDAY of each month at Station Road Port Talbot SA13 1DE
UPPER KILLAY MARKET 12.30PM - 3.30PM on the third SATURDAY of
each month at Upper Killay Community Hall.
WEST WALES HAVERFORDWEST FARMER'S MARKET EVERY FRIDAY 9.00 TO 2.00
Cookery Book Review:
SIMPLE by DIANA HENRY I f there’s one thing I enjoy reading when it comes to recipes, it’s the word
‘simple’. Follow that up with an endorsement from Nigella Lawson on the front cover that says ‘This is everything I want from a cookbook’ and I’m pretty much already sold. By the time I’ve read to the end of the introduction, with its affirmation that ‘There’s no one who can’t cook’, I’m already rolling my sleeves up and getting ready to start.
REVIEWED BY KATIE BOWMAN
As the introduction states, ‘Simple’ is a broad range of tasty looking recipes that are straightforward to make but promise delicious flavour combinations and a means of turning an ordinary dish into something special. My means of putting these recipes to the test has been a little thwarted by ‘Lockdown’. The simplicity of the dishes often lays in the method rather than in the ingredients themselves, and with no large supermarket currently at my disposal, I’ve only managed to try and test a few so far. I cannot recommend the ‘roast citrus, ginger & honey chicken’ enough. As someone who’s never found themselves obliged to cook a whole chicken before, I admit to feeling a little daunted. However I needn’t have been concerned; the instructions were easy to follow and, though it required a little more preparation than many, the results were well worth it. I served mine with roast sweet potatoes and found it to be a very satisfying combination of flavours. The sauce was sensational. The only thing I would, however, recommend is skimming the sauce to get rid of any excess fat as it would be a little oily otherwise. There is that old saying, isn’t there, that ‘the proof is in the pudding’. So, of course, no taste test would be complete without trying out a dessert. Despite lacking a number of key ingredients for many of the dishes, if there’s one thing I don’t lack, it’s sloe gin. I was therefore forced, forced I tell you, to try the ‘baked plums in sloe gin’. I tried them, I tested, and guarantee I will be forced to try them again. Repeatedly. Absolutely delicious. So I have my proof, and a long list of recipes I’m determined to recreate once my access to ingredients diversifies. This book is a great addition to any household kitchen, it's simple as that! ISBN: 9781845338978 - Publisher: Octopus Publishing Group SIMPLE by Diana Henry is available to order at Cover to Cover Bookshop, Netwon Road, Mumbles
FI VE TO TRY: GROU N D COFFEES
In the early to mid 1960s if you wanted real ground coffee you travelled into Swansea 'town' (it wasn't a city then) and headed for The Kardomah Cafe, where they sold ground coffee and beans straight from the shelves. Supermarkets then started stocking their own brands. More recently a host of entrepeneurs have taken to establishing roasteries and brands to sell their own blends of ground coffees and beans. I welcome their enterprise, and whilst it's a very competitive market there is nothing wrong in following your passion. Here are five such brands that are currently on our streets and selling online...
TEIFI COFI
GOWER COFFEE
WELSH COFFEE CO
It's described as Charitable Coffee from Wales. Based in Llandysul, Ceredigion this coffee company donates some of its profit to a number of causes. They offer five prime coffee blends, Teifi Espresso, Teifi 100% Arabica, Teifi Dragon, Teifi Organic and Teifi Dim Caff - what I like about this brand is that they indicate on their website the strength of each coffee on a scale from 1 to 5. Buy from stockists and online.
With over 50 years in the business you'd expect the man behind Kardomah Cafe, and this relatively new brand, The Gower Coffee Company, to know a thing or two about coffee. Of course he does. The range of coffees is vast, so there's a lot from which to choose. For me what's lacking in the website is the in-depth knowledge that this company can offer the buyer, who perhaps is daunted by the prospect of so many blends.
Was introduced to this company via their Mor blend of coffee, although to be fair they have many speciality blended coffees and single origin coffees too, and despite the fact that their HQ is outside of the magazine zone, the beans are indeed roasted on Gower, so we are happy to include them. Very informative website with good depth of knowledge for the layman who is getting into coffee for the first time.
ALFIE'S COFFEE CO
COFFEE TIME!
COALTOWN
Named after his grandfather, Alfie's Coffee Company is probably the newest 'kid on the bock' in a very competitive market. Run by a very hardworking couple (his wife makes the cakes and brownies), not only do they roast their own blends but Paul, the owner, is out there in all weathers without complaint offering excellent coffee from the back of Alfie's Coffee Bus. I can vouch for the coffee and this brand will continue to grow.
An Ammanford based coffee roasters, Coaltown Coffee Roasters website shouts out 'ambition'...and why not! A good range of single and blended coffees and useful information about 'brewing' your coffee at home prior to serving. As it's an unfamiliar name to me, (I haven't seen the brand sold locally) and sales appear to be wholesale to coffee houses or online to home coffee lovers. After lockdown I may pay them a visit.
My Affair With Food... an interview with Chef Ken Hom OBE. So much has been written about everbody's culinary hero, Chef Ken Hom over the years that it's difficult to know where to start. I've watched in awe as Ken has cooked with such ease, and wondered why mine doesn't turn out the same! So Taste Swansea took the opportunity to ask Ken during his lock-down in Bangkok, about his Affair with Food...
I 'm
aware that you started cooking in your uncle's restaurant kitchen in Chicago as a youth. Can you describe the satisfaction the first time you made a 'full dish' for a customer? And can you remember what you cooked? It was in the summer when I worked full time. An order came in for fried rice and all the cooks were on their breaks as it was quite hot. So I was assigned to make the fried rice. I was so proud of my fried rice and felt I was on my way to being a real cook! My understanding from your recent autobiography is that you never set out to be a TV chef and that it just happened. Many of today's aspiring chefs only wish to be TV chefs. What advice would you offer them when starting their journey into the culinary world? First, learn to cook. I always say I am not a celebrity chef but a teacher. I think some of the most successful TV chefs
are gifted teachers. Know your subject, inside out. And keep learning. It's no secret that one of your favourite British dishes is traditional fish and chips! But much of your time is spent at your homes in France, so what French dish do you consider to be your favourite and why? I love Blanquette de veau which is basically a veal stew. It is great comfort food and French veal is some of the best in the world, as it's cream and butter. I serve it like the French, over rice.
“...some of the most successful TV chefs are gifted teachers."
Chinese restaurant food has long been looked upon as 'a cheap meal' out...how should Chinese restaurateurs look to move away from this perceived view? It is already changing as diners are more sophisticated and demanding more Chinese regional dishes. Chinese restaurateurs should look to inspire, and to be bold and innovative. Andrew Wong
in London is a typical example of a new breed of innovative Chinese chefs. In what way has COVID-19 lock-down changed your eating habits and how you consider food? Not much as I never waste food. I always learn how to use left-overs.
hospitality management, culinary arts, tourism or some related field and is designed to get them thinking of Asian cuisine and Asian culture. Applicants are being asked to submit a brief and concise consultancy report exploring the challenges facing the Asian restaurant sector in Europe. I want to encourage the students to adopt a truly international perspective, to be open to new ways of viewing the world and, of course, to engage with Asian nations...and it allows me to leave a legacy which has always been my aim.
What do your think about the future of Chinese restaurants in western countries after lock-down? Great! I understand that many people are cooking Asian dishes at home during the lock-down. Chinese food is one of the world's greatest cuisines and that is not going to change! You have recently launched the Ken Hom /Lee Kum Kee Scholarship offered by Oxford Cultural Collective - can you tell us a little about it? I continue to see myself, first and foremost, as a teacher. The scholarship initiative enables me to support the next generation of food, drink and hospitality professionals. It's is open to students of any nationality who are studying
The four winning students will be taken on an all expenses paid trip to Asia to learn about the cuisine and culture of Asia. Which FIVE people (alive) with whom you'd most like to dine at a lunch party? ~ President Xi Jinping, so many questions I want to ask him about China. ~ Kylian MbappĂŠ, the French football player, who plays for Paris St Germain. I am a huge fan. ~ Celine Dion, I love her singing. ~ The Duchess of Sussex, I want to hear her take on the UK. ~ Chef Jose Andres, the chef who is cooking for charity.
Who would be the chef/cook in the kitchen for such a lunch party? Myself, of course. If I host a lunch party, I would want to cook. Finally, if you weren't a chef, what career would you have followed? Probably a dancer. I love dancing and I am not too bad. My fantasy was to be a singer.....but I gave up that thought long ago!
"My fantasy was to be a singer..... but I gave up that thought long ago!." Ken Hom, OBE, is an author, presenter and internationally renowned chef. He is the author of over 40 cook books, and has presented numerous cookery TV programmes. Since 2008, Hom has been an ambassador for Action Against Hunger, a humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He is also an Ambassador for Prostate Cancer UK. He is also well known for the Ken Hom wok which has sold over 8 million units in 72 countries throughout the world and his range of ready meals has sold over 60 million meals.. His autobiography ‘My Stir-Fried Life’ is available to order from Cover to Cover Bookshop, Newton Road, Swansea SA3 4BQ. Ken’s biography in Chinese is available on Amazon (as well as in English). https://www.amazon.co.uk/-YING-DENG-RONG/dp/7521311892
Chef Ken Hom's Stir Fried Cucumber With Hot Spices INGREDIENTS ~ Cucumber(s) ~ Finely chopped ginger ~ Rapeseed oil ~ Salt & Pepper ~ Rice wine ~ Chiu Chow Chilli Sauce ~ Black Bean Garlic Sauce ~ Sesame Oil ~ Sugar ~ Fresh Coriander leaves to garnish METHOD Peel and deseed the cucumber and chop into bite size pieces Place in a bowl and sprinkle with a little salt and leave to drain for about 15 to 20 minutes Rinse in cold water and set aside for a moment Heat up your dry wok until hot Add a small amount of oil (rapeseed is fine) Add some finely chopped ginger and chopped spring onions stirring as you cook Add the cucumbers continue to stir (if it seems dry don't add more oil), add rice wine continue to stir on a very high heat (don't lower the heat) if you wish for spicy add a teaspoon (or two depending on your preference) of Chiu Chow Chilli oil then a dolop of Black Bean Garlic Sauce a touch of sugar to counter-balance the spices a little salt and pepper a tablespoon of sesame oil just to finish. Serve with a garnish of fresh coriander leaves.
Sugar Painting Gigi Gao is the owner of the award winning and incredibly successful Gigi Gao's Favourite Authentic Chinese, in Swansea By Gigi Gao Marina. The restaurant specialises in Northern China cuisine and is a popular venue for a variety of tastes including vegetarian and vegans. The restaurant was awarded the accolade of Best Oriental Restaurant in Wales 2018 at a very prestigious ceremony in London.
T he Chinese call it Sugar Painting. The British would probably name it Sugar Craft.
Either way it's a high level skill that has been learned over many years. Performed by street vendors this skill is a form of traditional Chinese folk art using hot, liquid sugar to create two dimensional objects on a marble or metal surface. Melted sugar is carried by a small ladle made of bronze or copper. After it cools, the artwork will be stuck to a bamboo stick and removed using a spatula. In some cases three dimensional objects can be created by layering solidified sugar. Sugar painting is thought to have originated during the Ming dynasty (1368-1644) when aristocratic families or government officials molded small animals made of sugar for religious rituals. This art form then became popular. After that period, as techniques improved, Chinese folk artists combined the molded sugar with other arts, like shadow play and paper cutting, to create a more diverse rang of patterns. In Sichuan, during the Qing dynasty, further developments were made in production
seeing the replacement of the molds with the now-common small ladle. Nowadays, sugar painting is considered as a representation of the wisdom and creativeness of Chinese people. To inherit and develop this kind of art and food, the government listed it as Provincial Non-Material Culture Heritage. After the implementation of reform and re-opening policy, many famous sugar painting artists are invited to foreign countries, such as Japan and Spain to exhibit Chinese folk art. Some say that it was created by a Chinese writer, Chen Zi'ang during Tang Dynasty (618-907). He loved to eat brown sugar, but he liked to eat it in a unique way that he can both appreciate like artwork and enjoy like sweets.
Everyth in g in m odera tion . . .
OUT & ABOUT:
T天 Mawr Country Hotel
Brechfa, Carmarthenshire
With lockdown it hasn't been so easy to get Out and About to discover new places but in T天 Mawr Country Hotel in Brechfa, Carmarthenshire situated between Llandeilo and Carmarthen we found one place that hasn't idly spent their time plotting their come-back as owners Paul and Melissa, have continually engaged with their customers (and potential customers) via regular video updates on social media. Here Paul and Melissa tell us about their hotel...
Tell us about T天 Mawr Country Hotel... Well the village of Brechfa reputes to date back to the 6th Century, and whilst the house was built in 1658, it is more well known for having housed the Light Dragoons brought in to quell the rioters during the Rebecca Riots in 1840, whereby protestors destroyed tollgates on the local turnpike road. During the 1840s and 1850s T天 Mawr was the home of Caleb Chivers who ran the Brechfa Chemical Works which provided work for many Brechfa people from the mid-19th century up to the end of the First World War.
was waitressing and I was a chef. Despite loving the industry we decided to take different career paths, me into Sales and Marketing and Melissa into running her own Day Care Centre for Children. Some 30 years on, and after many conversations on holidays about owning our own hotel (as you do) we visited the area and fell in love with Wales and the people! As they say, the rest is history. That said, the lockdown couldn't have come at a worse time as we have only owned the property since December 2019, but it has allowed us to settle in and make some notable changes to the decor - as well as get to know some of the locals.
So how did you come to own the hotel? Melissa and I met many years ago when she
The hotel has six bedrooms, and Melissa has been busy putting her feminine touch to the
rooms in order to provide a cosy, warm and delightful stay for our guests. As Melissa and I say the hotel is...
"In the middle ofnowhere, yet close to everywhere!"
Its location is surrounded by some fabulous countryside and within easy reach of some world class venues including the National Botanic Gardens of Wales, and world renowned Bodnant Gardens. And from what I have seen from your regular videos you, Paul, have been making a valuable and significant contribution within the community, from your kitchen ...keeping locals fed with some great homely produce, during lock-down? We are slowly building relationships with local producers and we intend to source at least 80% of our food and drink locally. A great example of this is our Welsh Black Beef which we are super lucky to have supplied by John James of Fferm Tyllwyd, just 3 miles from our front door (oh and John’s Beef has won many awards for the Best Fillet in Europe, Taste of
Wales and even has had interest from the Hairy Bikers!). This is just a typical example from our mains course menu: Himalayan Salt Aged Beef Casserole with Chestnuts & Braised Shallots Slow Roasted Shoulder of Lamb served Navarin Style on a bed of Caramelised Red Cabbage (Vega De Raya Rioja) Baked Loin of North Sea Cod on Creamed Borlotti Beans and topped with a Lime and Herb Crust (Sauvignon Blanc) Balsamic Lentil Shepherds’ Pie with a Red Wine Reduction Served with a selection of fresh vegetables and sauté potatoes Of course when we are given the go-ahead to re-open fully after lock-down, without restrictions, the restaurant will be open to nonresidents as well as our hotel guests, but we do ask that anyone visiting for food and drink only, books a table and gives us suitable advance notice. You'll find us here: TŶ MAWR COUNTRY HOTEL, BRECHFA, CARMARTHEN, SA32 7RA INFO@WALES-COUNTRY-HOTEL.CO.UK · TEL: 01267 202332
BRANDS2WATCH! Caru Coco: Artisan Chocolates
by Hannah Bagshaw
Tell me about why you set up Caru Coco... After working in London for three years as a
have
pastry chef and chocolatier not only had I
temperature, 3 months if refrigerated, however
gained experience but also confidence in myself
we do have a small selection of chocolates that
that I could start my own business back home
have a 6 month shelf life that do not require to
where I could be with my family and loved ones.
be refrigerated.
Where did you get the idea to make such,
You are using Etsy to sell your products – is
simple but creatively appealing chocolates?
this merely to test the market – what was
I definitely wouldn’t call them simple, there is a
your thought process to use this platform?
lot of patience, skill and technique that goes
Etsy is a well-known trusted selling platform. Its
into each individual chocolate. When I explored
beaming with homemade creative products that
chocolate more in depth I came across the use
you don’t find on your local high street. I felt my
of
product fitted well on this platform and it’s a
coloured
cocoa
butters,
I
started
to
experiment using colours that matched the
a
shelf
life
of
3
weeks
at
room
great starting point for my business.
flavours themselves until I had a product I was happy with and that would make other people
You offer retail via Etsy but do you also offer
happy too.
wholesale through stockists? We have recently started selling our product for
So tell us about the chocolates themselves?
wholesale with hotels, cafes and other small
Our chocolates are individual hand painted,
businesses.
each one its own unique piece of edible art and flavour. All our products are made using high quality chocolate and fresh ingredients giving them a luxuriously rich taste and smooth texture. We make small batches every 1-2 weeks depending on demand using only fresh ingredients no preservatives. Our chocolates
The name "Caru" comes from the Welsh language to "love" pronounced "kari" translating to "Love chocolate". You can order Caru Coco chocolates via Esty.com/uk/shop/carucoco
Th e Sign Of Su m m er
Duck & Potato Patties with Mustard Vinaigrette BY CHEF MICHELE TREHARNE
I 'm pretty sure that most people have pretty
much had enough of this lockdown, and are itching to see family beyond the five miles radius (if you haven't already had a sneak visit). For many they can't wait to get back to work and some semblance of normality. Quite how it will be when pubs, cafes and restaurants re-open is anyone's guess. But in the meantime, the familiy has still to be fed. So in this issue I'm offering a typical bistro dish that you may well find in The Village Bar Cafe, in Killay...(when re-opening allows). INGREDIENTS Potatoes to make mash (Maris Piper or King Edwards work well) Duck legs (subject to how many you wish to feed) Fresh mixed herbs, finely chopped Panko Breadcrumbs (Or if you wish to make your own breadcrumbs, then go ahead - the Panko breadcrumbs give a crunchier texture) Cooking Oil Parmesan Cheese (grated) Flour For the Dressing Olive oil 10 tbsps Honey 2 tbsps Grainy mustard 1tsp White wine vinegar 2 tbsps METHOD Boil roughly chopped/peeled potatoes in salt, drain, mash with butter, and mixed herbs and allow to go cold. Shallow fry 3 mins each side each duck leg then oven roast for 30 mins - temperature 180° Once cold flake the meat from the bone Combine the mash and duck to form patties.
Place in the fridge for two hours. Coat each pattie in flour, dip the floured pattie in beaten egg, roll in a combination of panko breadcrumbs and parmesan cheese then shallow fry until golden top the cooked patty with a poached egg or a perfectly circular fried egg (sunny side up) having used a circular cutter. For the dressing place all dressing ingredients in a clean jar and shake vigourously to mix thoroughly. Serve with chunky pink grapefruit.
DROP SCONES (Scottish Pancakes) This is what you'll need 100g self raising flour 50g caster sugar pinch salt 1 egg 15ml milk 20g butter for greasing pan This is what you do Place the flour, sugar and salt in a large bowl. Add in the egg and milk and beat well to combine into a thick batter. If the batter looks too thick loosen it with a little more milk. Heat a non stick frying pan on your hob to a medium-high heat. Brush a little butter in the pan and spoon in a ladle of the pancake batter. Once you see bubbles starting to form on top of the pancake gently flip it over to cook the other side. Once the pancake has cooked on both sides, remove from the pan. Keep the pancakes warm wrapped up in a clean tea towel until ready to serve. We served with blackcurrents, strawberries and peanuts...and there's no reason why you can't coat in honey, or maple syrup with a big spoonful of yoghurt or ice cream! Well it is SUMMER!
Dutch Granola Trifle Desserts
Granola INGREDIENTS ½ cup canola oil or other neutral oil, such as coconut or olive oil ½ cup honey or maple syrup ½ teaspoon ground cinnamon ½ teaspoon salt 3 cups old-fashioned rolled oats 1 cup sliced almonds 1 cup raisins or other dried, chopped fruit INSTRUCTIONS Heat the oven to 300°F and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside. Place the oil, honey, cinnamon, and salt in a large bowl and whisk to combine. Measure the oats and almonds and add to the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well.
Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan. Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools. Remove from the oven, add the fruit, tamp down, and cool. Place the baking sheet on a wire rack and sprinkle on the raisins or fruit. If you want clumps of granola, press down the granola before it cools, which will help it stick together. Cool completely before storing. Transfer the cooled granola to an airtight container for long-term storage at room temperature.
Cherry Trifle Ingredients: Granola Chocolate cookies Mascarpone Sugar Cherries(five for decorating) Strawberry marmalade Coconut grater Make crumbs of the chocolate cookies and place a layer of the bottom of the glass. Add the sugar to the half of the mascarpone. Make a layer of 2 cms of the mascarpone on to the chocolate cookies. Make sure that you have good thickness. Layer with the granola Cut a few of the cherries into halves. Cover the edge with the cherries - cut side facing out. Cut the rest of the cherries into small pieces Mix the other half of the mascarpone with the cherry pieces. Fill the glass with the cherries/mascarpone mix. Make a layer of the rest of the mascarpone with the sugar. Decorate with whole cherries and grated/discated coconut.
Blueberry Trifle Ingredients: Raspberry conserve/jam Sponge fingers Mascarpone Blueberries Granola Whipped cream Sugar Fill the bottom of the glass with some raspberry conserve/jam. Make a layer with sponge fingers cut long ways. Season the mascarpone with a little of the raspberry conserve/jam. Make a layer of the mascarpone above the sponge fingers. Add a layer of the blueberries. Followed by a layer of granola Mix the sugar with the whipped cream and make a layer of the cream above the granola. Decorate with a layer of the blueberries.
Healthy Green Trifle Ingredients: 1 lemon Sugar Gelatine Granola Fresh spinach 1 apple Ÿ cucumbers 1 kiwi fruit Orange juice Cream cheese Greek yoghurt Heat the lemon juice, sugar and the half of the gelatine to make a jelly. Layer the jelly on the bottom of the glass. Allow the jelly to set. Cut the spinach into small pieces. Mix through the granola and create a layer of the mix on the jelly. Cut the apple and cucumber into small pieces. Mix the half of the mix through the cream cheese. Make a layer of that on the spinach in the glass. Make a jelly of the orange juice and the rest of the gelatine - as you did withthe lemon. Layer that into the glass and let it set. Mix the other half of the cucumber and apple through the Greek yoghurt with a little of sugar. Layer that mix into the glass. Peel and cut the kiwi fruit into little pieces and use it to decorate the trifle.
Orange Trifle Ingredients: 1 orange ½ lemon Gelatine Sugar Chocolate cookies Whipped cream Greek yoghurt Granola Coconut (desicated) Make a jelly of the juice of the half of a lemon, 1 tsp. of sugar and gelatine. (as in the previous recipe) Fill the bottom of the glass with a little layer. Place in the fridge to set. Grate the zest of the orange into the mascarpone with some sugar. Do similarly with the Greek yoghurt. Keep them in different bowls. When the lemon jelly is set, add crushed chocolate cookies to the glass to form a layer. Cut the orange into segments and make a layer above the cookies. Add a layer of the mascarpone with the sugar and zest. Add a thin layer of the granola Followed by a layer of the Greek yoghurt. Finish with a layer of orange segments. Decorate with desicated coconut.
Tropical Trifle Ingredients: Chocolate cookies Granola Mascarpone Whipped cream Zest of 1 orange Zest of 1 lemon Sugar Kiwi fruit Pineapple Dark chocolate Fill the bottom of the glass with the chocolate cookies. Season the mascarpone with the zest of the orange and some sugar. Use this mixture to form another layer. Add a thin layer of granola. Cut the pineapple into little pieces. Add a layer of the pineapple. Peel and cut the kiwi fruit into half and make thin slices. Cover the inner edge with the kiwi fruit. Fill inside the glass with the remaining (chopped) kiwi fruit with finely chopped dark chocolate. Season the whipped cream with some zest of the orange and lemon. Fill the rest of the glass with the whipped cream. Decorate with shavings of dark chocolate.
Taste Swansea has invited Olives&Oils, the foremost independent delicatessen and specialist Welsh & French Cheese shop in Swansea, to have a regular column in the magazine. They specialise in a wide range of produce that just isn't available, locally, elsewhere and they have a vast knowledge of their products. We're delighted to have them aboad.
I t's not every day that we can say we are the
only stockists in the UK of a certain range of products, but this month we can. As regular customers know we have always gone out of our way to discover something unusual, perhaps even unique and certainly something that our customers cannot find in national supermarkets or in other local delis. We also try to establish personal relationships with small businesses which are known in their local area to provide very high quality produce and products. In La GergaleĂąa, from Almeria Province in the south east corner of Spain, famous for providing 75% of Europe's fruit and veg, we have found one such producer. The jams are unusual. Apart from the fact that they are packed with 60% fruit, the Mango and Papaya are two of the most original flavours we have seen for some time and they are perfect for accompanying cheese, or meats as well as use on a breakfast table. As for the Confitura Tomate Raf Rojo (Red RAF Tomato), image above, I can only describe it as follows:
Whilst the company has a vast range of products we currently have a limited stock of a few from their numerous ranges. As the name suggests the products are artisan, recreated by renowned Spanish chef Antonio Gazquez.
"...is out of this world .. it reminds me of walking into my grandad's green house that’s full of tomatoes.. absolutely amazing..."
Welsh Hospitality Makes Its Voice Heard WELSH INDEPENDENT RESTAURANT COLLECTIVE CYMUNDOD BWTAI CYMREIG ANNIBYNNOL T here's
no doubt that this COVID-19 lockdown has brought out the best in the hospitality industry, despite the fact that many businesses are, through no fault of their own, on the brink of collapse. There has been more coming together of businesses in support of each other than can ever be remembered in recent times. And more in desperation and frustration of their shared plight in having their livelihoods pulled from under their feet by lockdown, coupled with a lack of Welsh Government communication with the sector for almost three months, seventy like minded restaurateurs, pub landlords and cafe owners got together online to discuss what could be done to alleviate the position. It's the first of such a gathering by a group of independent hospitality professionals, and it's proved to be an important step, not just for the immediate challenge facing them, but for the future of Welsh tourism and food and drink. Out of the seventy strong online virtual meeting the decision was made to not only
to open the dialogue with the First Minister via a letter, signed by all, but it gave rise to a new 'collective' – a body – whose aim is to represent the small independent food and drink businesses now and in future. This is nothing new in parts of the continent where food and drink associations are found in plentiful supply, and the formation of the Collective, voluntarily run by a small committee of business owners from a wide spectrum of the hospitality industry should be applauded and encouraged. It's still early days right now, but we can rest assured that there is every opportunity to grow this Collective into a powerful body within Wales which can not only represent the industry in such unfortunate times but can help grow the industry through new joint business initiatives and creative innovation. If you are a business that has yet to join the Welsh Independent Restaurant Collective you can go to their Twitter feed @WIRC10 and follow them there or better still go to https://mailchi.mp/082a6d155e29/wirc-home and subscribe to their database. The more members of the collective the better!
STRONGER TOGETHER
TRADE TALK:
T h e r e ar e m an y d i n i n g b u s i n e s s e s i n t h e m ar k e t p l ac e w h o w i l l o n l y b e c o n c e r n e d w i t h w h at i s h ap p e n i n g l o c al l y , an d w o n ' t b e l o o k i n g at t h e w i d e r p i c t u r e . T h e y m ay n o t t h e r e f o r e b e aw ar e o f t h e p o t e n t i al i m p ac t o n t h e b u s i n e s s e s t h at ar e j u s t ' ar o u n d t h e c o r n e r ' . I n t h i s T r ad e T al k s e c t i o n o f t h e m ag az i n e T as t e Sw an s e a b r i n g s y o u n e w s f r o m e l s e w h e r e t h at m ay af f e c t y o u r r e s t au r an t / t ak e aw ay an d you r l i v e l i h ood .
Facebook Ads – Are You Getting Value For Money? This started when I lived in Spain and Facebook claimed to reach 550,000 Facebook people within a 50km radius of my client, a gelateria. As my client's premises were directly opposite the Mediterranean Sea which automatically halved the effective radius catchment area, and that the largest capital City was in excess of 50kms away,
Daylight Robbery? And You Don't Even Realise! W
ith COVID-19 lockdown and many restaurant businesses moving into the takeaway arena
I'm experiencing 'Boost' over-kill. Some of those outlets boosting their offerings are current takeaways trying to protect their market in an era of increased competition, but some are restaurants who have, for the time being have decided to re-invent themselves. As a consultant who has, for years, tracked the pledges and
I
knew
that
their
claims
had
no
foundation. Simple calculations made them about 450,000 people short of their claim. That is unless the local goats had now taken to joining social media platforms.
"Simple calculations made them about 450k people short of their claim...unless local goats had now taken to joining social media..."
promises of Facebook to 'reach XYZ people within a 10 miles radius of your premises' or
Enter COVID-19 lockdown, and today's surge of
some such nonsense, I am challenging exactly
advertising on Facebook and you will find a
how useful their advertising claims are to
plethora of outlets spending good, hard-earned
businesses.
money, to attract customers who are never
cases they are clearly desirable, but it's because
"You may just as well burn your money!"
the outlet has either failed to set the correct
The only explanation I can offer for this
parameters for their advert, or as in many cases
incredibly inept advertising strategy is that my
I have discovered, Facebook have pushed the
specific location is not published on Facebook,
adverts to anyone with a pulse regardless of
but surely they have enough potential 'buyers'
their location. In recent weeks I have been
within the radius to justify their claims? Clearly
offered a product from Kidderminster, where
not from my past experiences of them. My
the owner tells me he set the advertising radius
question therefore to the owners of the
as 10kms, a Chinese takeaway (which looked
takeaway outlets is: “How many other Facebook
pretty tempting) from Hoddesdon, North West
members who don't publish their location are
London, and a really great Indian in Aberdeen.
receiving your adverts when clearly they have no
None deliver to Swansea, and if you think I'm
intention to ever buy?� My guess is a lot! And yet
driving 9.5 hours to Aberdeen to collect an
they make up the promised 'reach' you will
Indian meal then...well, I think you get my drift.
achieve by paying for an advert. Think again
What's more frustrating is that many of the
guys.
likely to ever be converted to buy. It's not because the products aren't attractive. In some
So is there a solution? Well, there are sensible alternatives. Ideally, all outlets should be looking to use direct email marketing - it's still the most effective route and with free online ordering systems it's easy to build a database fast. Failing that why not get together with a number of local businesses and either have a formal arrangment to set up a 'community' page whereby you promote each business for free. Or establish other alternative outlets don't even have an address on their
pages on your topic and use that to also share
Facebook page...the only telephone number is
posts. For example apart from Taste Swansea I
that of a mobile and there is no website! I know
control another 48-55 pages some of which
I'm not the only person asking "Where is your
complement each other, so I can share posts
outlet?" Whilst this may well help the outlet
and reach a bigger audience whom I know to be
'engage' with potential customers, it's a waste of
within the locality, and it doesn't cost a bean.
time and money if a staff member has to take
Check out the "Eat Your Way Around..." pages -
time out to monitor Facebook comments mid-
those too are sister pages of the Taste Swansea
service, only to be told, "Well you are advertising
brand.
190 miles away!"
WHAT'S YOUR TIPPLE? 'What's Your Tipple?' is a trip around some of the less well known tipples that may grace the bar or restaurant that you may next frequent, but you've always been too shy to try them! Some of the drinks featured are frequently drunk on the European continent, but less so in the UK.
I t seems like a very long time ago that we wrote about a couple of Spanish classics, Cuarenta y Tres and the classic Sangria. In this issue our 'What's Your Tipple?' column covers another two classics...one Italian and the other Cuban. Limoncello, that MOJITO smooth lemon and alcohol liqueur usually Ingredients drunk at the end of a meal and rum based White Rum Mojito, a big Cuban hit in the beachbars of Fresh mint leaves Spain. Fabulously refreshing. white sugar or syrup LIMONCELLO soda water Limoncello reminds me ice cubes & a lime segment of a very serene evening in an Italian Method restaurante in southern Ground fresh mint leaves in a glass with Spain. My guest and I the sugar, to release the mint flavour, add had polished off the the rum, and some lightly crushed ice most delicious pasta cubes, add the soda water, and top with a dishes, interrupted further sprig of fresh mint leaves and frequently by good garnish with the lime segment. chat, and followed by a light Panna cotta dessert, when the patron brought out the Limoncello for an after dinner shot. He left the bottle and that was his mistake. By the time we left the table the bottle was empty. Pallini is a terrific liqueur although there many other acceptable alternative brands. Of course you can make your own, but when it's this good, why bother? This citrus liqueur really packs a punch so careful if you are driving. You'd be forgiven if you described it as drinking a lemon meringue pie!
