Sunday, 2 August 2015

Product Review - Oxo Herbs & More Flavour Pots

Last week I was asked to take part in the 'OXO Recommended by Foodies' product trial, run in association with the Immediate Insiders Panel and BBC Good Food. OXO were looking for feedback on their newly launched 'Herbs & More' flavour pots so sent me a pack of the Roast Garlic and Parsley flavour pots as well as a few quick and easy recipes to try out in my own kitchen.
I had no firm plans in place for last Thursday night's dinner so decided to prepare the Cheat's Chicken Kiev using the flavour pot. I prepared the chicken in the same way that I would have if preparing my Katsu Curry but the recipe below is perhaps a little easier and uses less crockery!
Cheat's Chicken Kiev
Ingredients (serves 4)
  • 4 chicken breasts
  • 1 Roast Garlic & Parsley Herbs & More flavour pot
  • 4 tbsp soft cheese
  • 85g fresh breadcrumbs (I used Panko breadcrumbs)
  • 3 tsp olive oil
Method
  1. Heat oven to 200C/180C fan/Gas 6. Mix together the Roast Garlic and Parsley Herbs & More flavour pot with the soft cheese. Tip the breadcrumbs onto a plate and set to one side.
  2. Cut a slit (roughly thumb-length) in the side of each chicken breast at the plump end. Spoon 1/4 of the soft cheese mixture into each hole and press the edges together to seal. Rub the oil over the chicken breast before pressing the breadcrumbs onto them.
  3. Place the coated chicken in a shallow roasting tin. Bake for 20-25 minutes until the chicken is cooked and the crumbs crisp and golden.
The end result of the Cheat's Chicken Kiev recipe was fantastic. It's lucky that myself and Nicola are big fans of garlic because the pots are packed full of flavour and it wasn't long before the kitchen was being taken over by the aroma of smoky roast garlic. Like a lot of these 'flavour pots' that are on the supermarket shelves, the pots were very salty however as we both love salt, it didn't bother us although I think that some people might take issue with the heavy saltiness. That said, there is no mistaking that roasted garlic is the dominant taste and it delivers a huge natural roast garlic flavour.
The pots come in a wide range of flavours so if you're looking to add a quick burst of flavour to up your dinner, you won't go wrong in adding OXO Herbs & More to your next shopping list. Don't worry if you're struggling to think how you would use them, you can check out the website for a list of easy recipes.

 

Friday, 31 July 2015

Heverlee Pop-Up @ Tontine Lane

Last week I was invited celebrate Belgium's National Day at a new pop-up bar in Glasgow's Merchant City by Belgian brewer Heverlee. For two weeks, Heverlee @ Tontine Lane has been impressing visitors with quality food and drink including an almost endless supply of belgiums national dish - moule frites.
The pop-up bar is situated within an old loading bay behind Glasgow's Trongate and High Street with the entrance to the bar on Bell Street. Heverlee @ Tontine Lane is only running until Sunday 2nd August so if you're about the city centre over the weekend, pop in to the pop-up and sample a little piece of Belgium.

Our evening turned out to be more than just beer and moule frite as Heverlee had sent their Master Brewer, Joris Brams, over to talk us through the beers that we would be drinking as well as some of the unique brewing styles that are used. In addition to this, they had also flown over one of Belgium top chefs who would be serving up a six course tasting menu to myself and the other invited VIP's.
Wim Dejoghne, head chef at Het Land Aan de Overkant in Leuven, is regarded as one of belgiums most exciting young chefs who is always pushing the boundaries of taste and texture.
All of the courses that were served across the evening were fantastic with the Americain Preparé starter being one of my favourite courses. The steak tartare was seasoned perfectly, perhaps overshadowed a little by the strongly flavoured tarragon mayonnaise, but when combined with the black olive crumble and imaginative radish 'snow', it resulted in a tasty forkful of food.
Another standout dish was the Solle Buere Noisette. Soft, well cooked sole in a hazelnut butter was topped with mushrooms and a lemon and hazelnut crumb. The initial flavours were not dissimilar to lemon meringue pie but once the lemon flavour disappeared, the sole came into its own and worked well with the Buerre Noisette.
Over the course of the evening Chef served up a few other strange flavour combos but they all seemed to work on differing levels for me and my fellow diners.
Each of our courses were served with a matching beer, including two of Heverlee's own brews. What I liked about this part of the evening was that Joris and Heverlee didn't try to force their own beers down our throats, (I'm not sure anyone would have minded), but instead Wim and Joris served up beers from Belgium that they felt would work best with each of the courses. In fact, the Stouterik Brussels Stout only arrived thanks to DHL making a late afternoon delivery!
I'm generally not a stout drinker but I did enjoy the chocolate-y notes in the Stouterik. The two Heverlee beers that we were served were both easy drinking with their newly launched Witte was my favourite on the night. We were also given a few Geuze, beers that are brewed in the Lambic style. This type of beer,unique to Belgium, is made using wild yeasts resulting in a sharp, musty, sour tasting beer which wasn't to everyone's taste. It's safe to safe that most of the group struggled to properly appreciate these beers and whilst they weren't 'session' beers, they did actually work well with their corresponding food courses.
If this celebration of the food and drink of Flanders wasn't enough, we were told towards the end of the evening that there was a prize of a trip to Belgium, which had been hidden in plain sight by the staff earlier.
Well wouldn't you know it ...... I found the hidden prize (a cunningly disguised beermat) and as we speak, I am working with the good people at Visit Flanders to make sure that myself and Nicola get the most from our impending trip to Leuven and Brussels.
So overall, not a bad way to spend a Tuesday evening!
As stated earlier, the pop-up is running until this Sunday and I'll be doing my best to get back in to Heverlee @ Tontine Lane - well, I do need to start practicing my Dutch. (Dutch in Belgium, that just sounds like a lot of waffles)

Tuesday, 28 July 2015

Alston Bar & Beef - Steak & Lobster Wednesday

One of my favourite restaurants in Glasgow is Alston Bar & Beef which is situated underneath Central Station on Gordon Street. I was fortunate enough to be invited to Alston shortly after they opened when I was treated to a night of fine dining matched with an array of stunning gin accompaniments, and have been back to dine with them a couple of time since then.
I was delighted to receive a tweet from the restaurant a couple of weeks ago announcing that they would be launching a Steak & Lobster evening and would like me to come in for a trial run. Not one to turn down a bit of luxury, I happily accepted their kind offer.
When myself and Nicola arrived on Wednesday evening, both the bar and restaurant were already looking rather busy. We were shown to our table and our waitress explained that the Steak and Lobster deal would normally allow you a choice of any two mains from either a 250g rump steak, half a North Atlantic lobster or a North Atlantic Northern Roll but as we were their special guests for the evening, we would be getting all three. These would be accompanied by skinny chips and garlic butter. The deal also includes a bottle of white, rose or red wine too which meant that the £40 cover charge for two offers fantastic value for money. We decided to go for the white wine and received a crisp, Chenin Blanc from South Africa which worked well with our meal but would also work just as well on its own.
We were both hungry when we arrived so decided to share a starter of lemon and coriander crab cakes with lemon mayonnaise. The three crispy patties were packed with flavour and plenty of crab filling. Too often, crab cakes are stuffed with potato as a profit making filler but this wasn't the case at Alston. The portion size was pretty good as well and this shared starter was a good base for the main event.
In all fairness, we didn't need a starter because the feast that arrived next was more than enough to keep us suitably satisfied. We were presented with two silver platters, one containing the steak and chips, the other with the lobster and lobster roll - each platter also had its own little gravy boat filled with the richest garlic butter that I've tasted in a long time! (please note that when the menu launches in earnest, the steak and lobster will be served on one platter alongside the chips and garlic butter)
Alston Bar & Beef are renowned for serving fantastic steaks and the dry aged rump steak that we had was exactly as I would have expected. The meat was cooked perfectly and cut easily with a standard knife. Steak and chips is so simple but can be done so poorly. Alston didn't disappoint and I would have been happy to dunk my steak and chips in the garlic butter all night.
The other platter contained a half grilled lobster, complete with its huge shelled claw, and the the lobster roll. This is a new one one me but the best way to describe it would be lobster cocktail in a hotdog roll. There was tons of chopped lobster meat in a rich homemade Marie-Rose sauce stuffed into a steamed bun. The filling was wonderful but the roll was too heavy for our tastes. The lobster roll might make a better lunchtime, which is handy as the offer will run every Wednesday from 12 o'clock in the afternoon.
Moving on to the lobster, there was plenty of tender meat for us to share, which had been cooked wonderfully. Another little garlic butter gravy boat was served alongside the sweet lobster meat, (Which incidentally is one of the best tastes combinations ever!) It didn't take us long to strip the lobster down to to the shell.
After our hearty feast, we were both feeling pretty full and probably didn't need a pudding ...... however, it would be a crime to visit Alston Bar & Beef and not have the Crumbled Pear with Creme Anglais from the dessert menu.
I've eaten a lot of puddings in my life and can honestly say that the crumbled pear is possibly my all time favourite. The pear is poached to perfection in a spiced white wine, dusted in a buttery crumble mix before being placed ceremoniously on a bed of more of the butter crumb. What a great balance of texture and flavour, the soft juicy pear, rich butter crumb and sweet vanilla flavoured Creme Anglais are all great individually but even better together. What a great way to finish a wonderful meal.
With dinner over, I asked for the bill, expecting to pay for the starter and pudding but we were advised that everything was 'on the house', which was a very pleasant surprise. Overall, we had a great night and despite the fact that we didn't pay, this has no bearing on my honest review. Of course, I would like to thank all at Alston Bar & Beef for the invitation to try their Steak & Lobster deal, and for the hospitality shown on the night. Rest assured, we will be back in very soon!
If you've never had lobster before, this is the chance to try one of life's little luxuries without breaking the bank. In fact, at £40 for the Steak & Lobster (and a bottle of wine), you'd be a fool not to pop along to Alston Bar & Beef out of nothing more than morbid curiosity - it's a fantastic deal! So go on, give them a call on 0141 221 7627 and get booking for the first (or every) Wednesday that you can.



 Written by Gerry Haughian Written by Gerry Haughian

Sunday, 26 July 2015

5 Questions - Chika's Foods, as seen on Dragon's Den

There are literally thousands of independent food and drink producers operating in the UK doing their best to get their wonderful products in front of a wider customer base. Some of these producers are happy to sell their wares at local farmers markets and delicatessens, thankful that people know that they can find something unique on their doorstep.
Of course, some producers take things to another level when it comes to driving their business forward. Chika Russell from London believed that her West African inpired snacks were worth shouting about so she recently stepped into the Dragon's Den in the hope that one of the Dragons would agree and invest in her business - Chika's Foods.
As it turned out, Chika had the Dragons eating out of the palm of her hand and she had more than one offer of investment to consider. In the end, Chika decide to accept the offer from Dragon's Den stalwart, Peter Jones. With a massive network of influence, Peter Jones is sure to add great value to Chika's Foods brand, plus Peter is no stranger to investing in a fledgling food businesses and making them households names - who hasn't heard of Reggae Reggae Sauce?
After seeing the show, I made contact with Chika through Twitter and suggested that she might like to tell her story through 5 Questions. She might be a busy girl after the successful entry into the Den but it didn't stop Chika getting her answers within a couple of days.
Here's Chika's story;
How did you get started?
I was working in Finance before I started CHIKA’S. My ambition was to have my own business and change people's vision of African food. I’m quite a good cook, and whenever I made some of my African dishes, my family and friends always asked for my recipes. Realising the success and interest in the food I prepared and loved, from so many people led me to finally launch Chika’s Foods.
What’s the best piece of business advice you could give?
The best piece of business advice I could give, would be these expressions:
- " Fall 7 times, get up 8 ".
- " Impossible = I’m possible ".
Where would you like to see your business in 5 years time?
In 5 years I would love to see Chika’s Foods as a household brand. I would like for it to be associated with exotic flavors and naturally delicious snacks with provenance.
If you could only have one of your own products, what would it be & why?
It should be the Hand toasted peanuts, because I love the romance in producing them.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
The person that I would like to invite for a meal would be Oprah Winfrey, because she is the best example of how much women can succeed in life. Moreover to have a face-to-face encounter with her would be unreal and a great honor. I would cook her some fried chicken because I know that it is her "Achilles’ heel".
If the story of Levi Roots is anything to go by, I'm sure that it's only a matter of time before we are seeing Chika's Foods everywhere! However this weekend, I took a trip to my local Whole Foods Market in Giffnock as I was under the impression that they stocked the Chika's range but they were unfortunately out of stock so I wasn't able to put them to the taste test. (There was a beer festival on at the store so it wasn't a completely wasted journey)
I'm sure that it's only a matter of time time before I manage to get my hands on some of Chika's tasty snacks, they are now stocked across the UK in various places including selected branches of Waitrose, Whole Foods Market, WHSmiths plus you can even buy directly from Chika's online.
I would like to thank Chika for taking the time out to answer 5 Questions and wish her and Peter Jones every success for the future. You can keep up to date with Chika's Food on Twitter and Facebook.

Wednesday, 22 July 2015

Meet the Master Brewer Tour @ Tennent's Wellpark Bewery

Recently, I was kindly invited to a guided tour with the chance to meet the Master Brewer at the home of Tennent's Lager, Wellpark Brewery on Glasgow's Duke Street.
As someone who grew up in the west of Scotland, I thought that I was well aware of the big red T and what it stands for but the tour opened my eyes to what really goes on behind the walls of the 18 acre site.
The tour started with a short video that tells the history of beer brewing in Glasgow from the early 1100’s when monks were building Glasgow Cathedral, into the centuries when the Tennent family grew the business, through to the modern era and a time where the now familiar Tennent's Lager is on sale in 70% of the pubs in Scotland and exported to over 100 countries across the globe.
The video made reference to some of the brilliant marketing campaigns that Tennent's have run over the years including the hugely popular ‘Lager Lovelies’ who were emblazoned across the side of lager can from the late 1960’s until 1993 when it was deemed inappropriate in these modern times. Oddly enough, I have very clear memories of Fiona from the late 70’s – very weird as I was only 6 years old at the time!
With the safety talk out of the way (the tour does cover a large part of the working site), myself and the other attendees donned our high visibility vests and regulation hair nets before following our tour guide Michael out into the vast expanse that is Wellpark Brewery.
As we made our way past an old Tennent's delivery truck in the yard, Michael talked us through some of the important numbers from Wellpark including a 47 mile pipe network that brings water directly from Loch Katrine to the brewery, 300000 pints of unpasteurised pints of Tennent's lager sent to the T In The Park music festival, 1.75 million pints of lager in the storing tanks waiting to be put into bottles, cans or kegs, and a mind blowing 9 million pints of ale brewed every week!
We worked our way through into the inner sanctum of the brewery but not before Michael pointed out the impressive artwork by Glasgow street artist Smug that adorn a number of the storage tanks and walls around the yard. If you're ever driving along Duke Street, look out for some of the former Glasgow School of Art students work on the outside walls of the Tennent's building.
Once inside, our first stop was the brew room where the magic happens, before working our way down to the huge bottling and canning plant where the end product is packed up before being distributed all over the world to the Tennent's faithful.
One of the things that surprised me most whilst on the tour was when we were told that the brewery also produces lager and beer for some of the UK’s major supermarket chains. I know that the supermarkets need to get beer made somewhere, I just hadn't thought about where that might be. Another little surprise was finding out that the brewery also produces one of the best selling big brand lagers too but I'll not give too much away but if you want to know more, then you'll need to get along for your own tour!

From here, we left the industrial setting of the bottling plant and continued on to the Tennent's Training Academy which is situated towards the back of the huge Wellpark site. I had always thought that the academy was nothing more than a simple cook school for wannabe home chefs but The Tennent's Training Academy is so much more.
Yes, the academy does run a range of varied cookery courses and themed events where resident chefs put the course attendees through their paces but the Academy also delivers a huge amount of training, as well as offering support to staff within the growing hospitality industry. Hotels, restaurants and bars can send their staff along for training to qualification level ensuring that their staff are at the top of their game when it comes to serving their own customers.
We didn't get to see much of the presentation kitchen as there was a Curry Cookery class on at the time of tour and the students were just about to sit down to eat the fantastic smelling food that they had just prepared.
Our tour was coming to an end and we worked our way back to the main building where Keith Lugton The Master Brewer was waiting to continue our indoctrination of all things Tennent's.
Keith has been employed by Tennent's since 1977 and is now heavily involved in the research and development of new products as well as being a true ambassador of the brand. Aware that we had spent the last hour walking around the site, Keith was the perfect host as he offered us some welcome light refreshments. We tried not one, not two, but 13 different beers that are produced within the site, including a few beers that are brewed specifically for the export market. (More’s the pity as the strong 9% ABV Tennent’s Extra and Tennent's Scotch Ale were both popular with almost all of the tour guests)
I haven't drank Tennent's Lager (or any it’s siblings) for quite some time so was not expecting much from this section of the evening. Perhaps the craft beer snob in me has turned me away from my heritage? However as Keith talked us through each of the beers, explaining the processes used to make the beers and helping us identify the different notes and flavours that each beer holds, I have to admit that maybe I should remember that there are some pretty good locally produced beers that shouldn't be overlooked.
Our night was almost over but not before a huge selection of tasty nibbles and bites were served up to go with the free flowing beer, including miniature Scotch pies……. well it wouldn't be right to have a pint and no pie, would it?
The Meet the Master Brewer Tour is something that Tennent’s hope to run on a more regular basis, in fact we were the guinea pigs for the tour but based on what we experienced on the night, I hope to be back as a paying customer on the tour and also as a student at The Tennent's Training Academy.
The standard tour is informative and fun whilst giving a great back story to Tennent's and the role that the company and its products hold in our history. So if you happen to have a spare few hours on an afternoon, why not get yourself along to Wellpark and do a little learning? Don't worry, you can grab a cold pint of Tennent's when your done… After all, learning can be thirsty work!

 Written by Gerry Haughian Written by Gerry Haughian