Spicy Pumpkin Wrap

For me one of the challenges I find deciding what to choose from the many lovely food stalls in St Nicholas’ Market is not only which stall to buy lunch from, but once that choice is made, what do I choose from the menu.

The choice of stalls is not vast, but the variety is certainly there, you won’t finding anyone selling toasted panini or boring sandwiches. There are still a few stalls I’ve not yet tried, it does appear I like to go back to where I have been before.

I have really enjoyed the many dishes I have had from Caribbean Wrap in the market. The Jerk Chicken is delicious and I love the accompaniments that come with it, the spinach is scrummy.

So out for lunch the other day, I decided after perusing all the different places (as one does) to try something new and different and so I went for the Spicy Pumpkin Wrap.

Spicy Pumpkin Wrap

This huge beast of a wrap was stuffed with beautiful cooked spiced pumpkin chunks, spicy chick peas and fresh avocado and served with a swirl of hot sauce. The combination of flavours and textures was delightful. Oh it was vegan too.

Buttermilk and Maple

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 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.

The truffle eggs sounded nice, poached eggs with gruyere cheese, mushrooms, truffle cream and served with toasted sourdough.

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.