Buttermilk and Maple is a relative newcomer to the food scene in Bristol. Situated on the Welsh Back it is easy to find and has nice views across the waterfront.
Inside the restaurant, the East Coast decor gave a real nice atmosphere to the place. I liked the wooden panelling. As I looked over the menu though the lobster dishes did appeal, in the end I kept coming back to the Buttermilk Fried Chicken.
The chicken deep fried was served with a fried egg, bacon, Montgomery cheddar and bacon jam, served in a homemade jalapeño biscuits. It was served with home fries.
The chicken was very tasty, tender on the inside, covered in a nice crisp coating. The chicken was served between two biscuits, however all the other fillings meant that this was really a knife and fork meal, trying to eat this like a burger would have resulted in a mess all down my shirt.
I don’t usually go for chicken dishes, mainly as I cook a lot of chicken at home, but this buttermilk chicken was something I hadn’t seen before.
It was very tasty and was served with some home fries, which were fried cubes of potato with onion and bacon. I think I would have preferred fries with the chicken.
I might go again, as there are other things on the menu I would like to try. The truffle eggs sounded nice, poached eggs with gruyere cheese, mushrooms, truffle cream and served with toasted sourdough.
One place I do like to eat at, when visiting London, is Kimchee on the Strand. This is a Korean eatery which sells a range of dishes such as dosirak.
A true taste of Korea! All our dosirak boxes are filled with a selection of traditional Korean dishes giving you the ultimate meal in one handy box!
Crispy fried chicken cooked in sweet chilli sauce, steamed cabbage and carrot mix, steamed rice, a side of chicken dumpling [mandu], broccoli and sweet omelette.
Having decided to try and cook something similar at home, I was slightly disappointed that my usual places didn’t seem to sell Korean spices or sauces. Plenty of other types of cuisine, but not Korean.
However at my local Marks and Spencer’s they, as part of their stir fry meal deal, did have a Korean BBQ sauce, so I thought, let’s try that and see what happens.
I marinade some diced chicken thigh in the sauce before stir frying in my wok. This didn’t really work as I thought it would and the chicken rather than being stir fried, was more cooked in the sauce. I removed the chicken and then added some vegetables, which were stir fried. Once they were nearly cooked I added back the cooked chicken.
Overall it wasn’t that good. Certainly nothing like the Kimchee experience, looks like I will have to try harder. I think next time I would just add some dry spices to the chicken, then cook it. I am also going to seek out a more authentic supplier of Korean spices and marinades.
Down at the Bristol Eats Temple Quay market was another guest stall, this was Sri-Licious and served Sri Lankan street food.
One of the nice features of the Temple Quay street food market is that along the regulars there are new entrants, guest stalls, so you never know what will be available.
I like to try new things, so looked over the menu and they had one dish (with variations) a Kottu Roti.
This is chopped up homemade roti, fresh vegetables and spices and cooked on the griddle. I went with the Kottu Roti with devilled chicken and this was served with caramelised onions and coconut on top.
It was a very different dish and I really enjoyed it. You can have varying levels of spiciness and I went with mild to ensure I could enjoy the natural flavour of the ingredients, even then it was quite spicy.
Another lunch and another visit to Wahaca. This time a return visit to the branch on the South Bank. This was the first Wahaca I visited and it is one of my favourites. I like how the whole place is just made from shipping containers, and the great views across the Thames.
This time I went with three dishes from the street food market (as I normally do).
I do like the grilled steak tacos, I have had these quite a few times now. These tacos come with flash-grilled skirt steak with chipotle & tomatillo salsas.
These were very nice, most of the steak was tender and tasty, one bit was a bit chewy, but apart from that they were delicious.
For my two other choices I went with new dishes. I do like chicken wings, so was intrigued by the hibiscus glazed wings.
These were described as crisp & juicy chicken wings tossed in a sticky hibiscus & pasilla chilli glaze.
The chicken wings had been cooked in the deep fat fryer and were lightly tossed in the glaze. I had quite a high expectations for this dish, but in the end it was slightly disappointing. The chicken was slightly dry, however the sauce was nice.
My final choice was the Mexico City style salmon sashimi tostadas. Made from sustainably-sourced raw salmon with a squeeze of fresh lime & soy, tobacco onions, chipotle salt, avocado & chipotle mayo.
I really liked these. A nice combination of fresh tasting salmon combined with crunchy corn tortillas and a nice spicy zing.
I have found that I have enjoyed every meal at Wahaca and will most certainly be visiting again.
If you live in Bristol you’ve probably heard of Chilli Daddy and you may have even eaten there. They have relatively recently taken on a stall in the St Nicholas Market and as that is a regular haunt of mine for lunch, I have been thinking about eating there for a while. When they first arrived in St Nicks I did find the menu somewhat confusing, since then they have appeared to simplify it.
On my most recent visit to St Nick’s the staff from Chilli Daddy were offering free samples of fried spicy chicken, pepper chicken and mini spring rolls. All very nice and tasty. Though what I didn’t see was where they were on the menu!
Looking over the menu, I decided that noodles would be a messy affair so went with a rice dish, the Paojiao Chicken Rice Box.
So the dish didn’t look like the picture, well it was a square box.
The dish was mainly rice with ground chicken with some vegetables and some peanuts. The pajiao was Sichuan pickled chili pepper. This was a very interesting dish and I did find it both tasty and spicy. Even though I went for the level 2 spiciness it was still quite a hot spicy dish, I don’t really want to imagine how hot a level 5 dish would be.