Finzel Friday

So there I was in Bristol on a Friday, well that means I can visit the Finzel Reach Market down at, well you guessed it, Finzel Reach! The market has grown slightly since I last went. It use to be just one row of stalls, now there are stalls facing each other. This is good news, it shows that the market is working and is popular with punters. As usual there was a wide choice of street food stalls including some of my favourites. I was tempted by the Crispy Squid from the South Kitchen, likewise the barbecued meats from Low N Slow was also looking very tasty. In the end I went with SheSellsSushi and a bento box with Teriyaki Beef Donburi and a Hirata Bun.

I have had these before, slightly breaking my own rule of trying new and different things, but last time I really enjoyed the Donburi and the Hirata Bun, so this time decided to repeat the experience.

Donburi Beef

The Doburi was slow cooked beef rib in a teriyaki sauce, served on rice with garnishes. The beef was tender, tasty and scrummy.

This was a charcoal bun (not what I initially thought was a squid ink bun) with delicious tender pork belly, sorting onions and tasty sauce.

The Hirata Bun was a black charcoal bun with delicious tender pork belly, spring onions and tasty sauce.The bun was light and fluffy, the pork tender and delicious.

Again a lovely eating experience.

Beef and Mushroom Stew with Dumplings

Beef and Mushroom Stew with Dumplings

I do like my slow cooker, but I certainly could use it more often, if I had the time! My most recent recipe was a beef and mushroom stew with dumplings.

To make this I took some shin of beef, which I cubed and then coated in seasoned flour. This was then browned in a pan before placing it in the slow cooker. The flour not only helps with the browning process but also helps thicken the stew during the stewing process. In the pan I used to brown the meat, I then added some carrots, leeks and onions. You could at this stage adding some other root vegetables such as parsnips or swede. These were cooked in the pan for a short time before also adding to the slow cooker. I then added some water from the kettle to the pan to deglaze it, before adding it to the slow cooker as well. I then topped up the slow cooker with water to not quite cover the ingredients.

I then added a Knorr Rich Beef Stock Pot. I quite like these stock pots, not just for the flavouring, but how they thicken the stew as well. One of the challenges with a slow cooker meal is that the sauce doesn’t thicken in the same way that cooking in a oven does.

The stew was then cooked in the slow cooker on the medium setting for four hours. My slow cooker has two settings, low for eight hours or medium for four hours. Though you can change the time manually.

After four hours the stew was allowed to cool and was then left overnight. I do like leaving stews or casseroles to “stew” overnight as it seems to improve the flavour.

The next day I put the stew in the “normal” oven.

I then cooked some bacon lardons in a pan and once nearly cooked added a range of mushrooms. I used chestnut mushrooms, some chanterelles that I had alongside a range of woodland mushrooms. These were cooked lightly before the bacon and mushrooms were added to the stew and stirred in.

I have been using the woodland mushrooms from Morrisons for a while now. Now I know they are not from woodlands, but are farmed, but they make a nice difference to dishes that usually use common mushrooms. The woodland mushrooms include oyster, and some others that I haven’t identified! According to the Morrisons website the pack contains three of the following: oyster, shiitake, eryngi, maitake, shiro shimeji, enoki, and buna shimeji.

Woodland mushrooms

Tesco use to sell wild mushrooms in my local branch, however they haven’t for a while, but you may be luckier at your own branch.

Wild mushrooms

The chanterelles on the other hand were found amongst the range of exotic mushrooms mini packs that they do stock in my local Tesco. This range includes varieties such as oyster, shiitake amongst others.

Exotic mushrooms

On top of the stew I added some dumplings and the whole thing was cooked for about 25-30 minutes. The idea was that the dumplings would have a nice crust and the stew would be bubbling underneath.

Overall the stew was lovely, full of deep flavours. The beef was tender and melt in the mouth, whilst the vegetables still had texture. The bacon and mushrooms added a new dimension and by adding them later in the cooking stage they weren’t lost within the stew.

Yes I will be cooking this again.

Smoking again

BBQ Box from Smoke Catering

On a recent visit to the Temple Quay market I decided after looking around to have the BBQ Box from Smoke Catering. I have really enjoyed food from them before.

They were there with their big smoker and their choice of Texan style smoked meats. Their huge smoker always impresses me filled with delicious food and the surrounding aroma and smoke.

On the menu was nine hour beef brisket with homemade slaw, garlic mash and beans. You could have chosen the seven hour pulled pork in a brioche bun with a smoked pork and chilli sausage, or smoked Beef Rib. They also had the BBQ box which was advertised as containing the beef brisket, pulled pork, a smoked pork and chilli sausage, served with the homemade slaw, garlic mash and beans.

However by the time I got there, the pulled pork had sold out, so with the BBQ Box the pulled pork was replaced with the beef rib. Which to be honest I was pleased with, as I had enjoyed it last time.

Generally the more popular stalls will run out , so my usual advice with the Temple Quay markets is to get there early and usually before half past twelve, though I did get to the market at 12:30ish, Smoke Catering’s pulled pork brioche was obviously very popular that day.

I don’t generally understand why some stalls are more popular than others. The Thai stall had a immense queue crossing the entire market and then some. They always have big queues, which to be honest is why I’ve not tried them yet. There are also other stalls which have no queue at all, it’s not as though the food isn’t any good, from my experience when I’ve tried them they were delicious and tasty.

I was also doubly pleased with a bigger portion of meat than the last time I had the box from Smoke Catering. The beef brisket was melt in the mouth tender, enhanced with the crisp “burnt” edges. The rib was also beautifully tender and full of flavour. I did feel that I was really getting my money’s worth with this box. The sausage was meaty and tasty, the chilli enhanced the flavour and didn’t overpower. I enjoyed the combination of the slaw, mash and beans. The mash was wonderfully smooth and creamy with a hint of garlic, no bitterness or harshness. The beans spicy and full of flavour and it was great to mix in with the mash. The homemade slaw was fresh and crunchy, maybe a little too sloppy, but minor point, in what was a tasty meal. Overall a delicious box of food.

She doesn’t just sell sushi!

One of the regular stalls at the St Nicks market in Bristol on Friday is SheSellsSushi and it is one of my favourite, even if I have never actually had the sushi from there…. yet!

My usual lunch order with the stall is the bento box containing a choice of two dishes from the menu. I usually go for the Donburi, which is slow cooked beef rib in a teriyaki sauce combined with some octopus (or duck) balls (takoyaki).

Donburi Beef

However Lisa, on the stall has been recently selling steamed Hirata bun, so in my bento box this time, I once more had the Donburi, but this time I went with the Hirata bun.

This was a charcoal bun (not what I initially thought was a squid ink bun) with delicious tender pork belly, sorting onions and tasty sauce.

This was a charcoal bun (not what I initially thought was a squid ink bun) with delicious tender pork belly, spring onions and tasty sauce.

The bun was light and fluffy, the pork tender, all in all great flavour. I really wanted another one. I do like the takoyaki I usually go for, but now, I will always go with the Hirata bun.

The Donburi beef was as usual delicious, the flavour is perfect, you can sometimes overdo the teriyaki, but this was well balanced and so tasty. Served with rice and spring onions.

I have spoken to others who really recommend the sushi, so I think I will have to try that next time (with a Hirata bun).

Smoking…

The sun was shining and it was the right time to head off down to the Temple Quay market in Bristol.

Smoke Catering were there with their big smoker and their choice of Texan style smoked meats. There was beef brisket and pulled pork.

After very little thinking time I went with the BBQ Box from the top of the menu. The box contained homemade slaw, garlic mash and beans. On top of the box was some smoked beef brisket, smoked beef rib and a smoked pork and chilli sausage.

As it was such a lovely day, the place to eat this was in Harratz Place on the quayside.

I have had their food before, and the slaw, mash and beans were just as nice as they were the last time I had them. The mash was smooth and creamy with a hint of garlic, no bitterness or harshness. The slaw was fresh and crunchy. The beans spicy and full of flavour. The smoked beef brisket was tender and delicious, it was melt in the mouth. I like the tender beef and the crunch of the barbecued outside.

Smoke Catering 9h Beef Brisket

The beef rib was nice, only a small slice, and I would liked to have more of this. The sausage was meaty and tasty, the chilli enhanced the flavour and didn’t overpower.

It was more than I usually spend on lunch and I think for the price I would have liked a slightly bigger portion dog the barbecued meat.

Overall this was a really nice lunch.