Wednesday, 29 March 2017

Glasgow Living Part 13 - Reviewing Bloc+, Bath Street, Glasgow

Readers, hello, how are you all?! Spring is coming… it’s no longer dark early.  Yay!  Which means I’m more likely to want to get out and about in the evenings. Last Monday, Mr WhatClaireBaked and I went to review Bloc+ on Bath Street.

For those of you who are unfamiliar, it’s a bar, music venue and food joint rolled into one. There are LOADS of options for vegans and for two meat eaters like ourselves, the burger and hot dog options were endless.

Hot tip – go for the tables on the right as you go in, for a good seat if you are eating food.  It’s a little more tucked away, but you can still see what’s going on and hear the tunes.

We started off with meat, meat and more meat… I had the Durty Burger, which came with none other than old school snacks, Smith’s Bacon Fries on the top, trailer trash cheese and onion gravy.  It was huge.   But SO GOOD.  If you are going to Bloc, turn up hungry.  The food was great.  My burger was fresh, loaded with extras and finished on a brioche bun.
bloc durty burger

The team also got wired into Scheme Poutine – cheesy, gravy-y, season-y fries.  Too much for one, but at £3.50, it makes for a good sharing dish. 
poutine bloc glasgow

Debating on dessert, an executive (me) decision was taken to share the chocolate brownie with pistachio and chilli.  It. Was. Amazing.   Warm, gooey and topped with ice cream which is generally how I like my brownie, just in case you wondered.

bloc brownies

I’d never been to Bloc+ before – but would be back.  It had a good vibe for a Monday night, busy at 6.30pm but not rammed. It’s a good shout for after work bites with colleagues (probably ones who are mates, not ideal for a night with the boss), or getting together with friends before you head to a gig. Bloc+’s good value for money.  We could have done dinner for two with drinks for around £30.   Not bad for a city centre venue.

Bloc+ also does deal nights during the week, so for any students reading this, you can go out (not that you needed much tempting, I know).
review bloc glasgow


Visit Bloc+ at 117 Bath Street, Glasgow or to find out more about their fun and frolics, follow Facebook, Twitter and Instagram.

Tuesday, 14 March 2017

Chicken Stuffed with Findlater's Venison Pate

Readers, I’ve been working away on a few ideas with Findlater's Fine Foods recently.  For those of you who don’t know them, they are based in Linlithgow and are proudly flying the flag for Scottish ingredients and produce.  They do an amazing range of fresh pates and dips, make with some fantastic ingredients. 

Findlater's recently sent me a selection of their pates and dips to try out some experiments in the kitchen.  I’ve done some pate on oatcakes (it’s a classic, who wouldn’t?!) but wanted to post up a recipe of something a bit more unique.  Yes folks, I’ve stuffed a chicken ballotine with venison pate. 

The good news, I made this on a weeknight, so it honestly doesn’t take long to prep and cook.  Also, if you are struggling with time, here’s a tip – use frozen vegetables.  They are prepped, are a timesaver and you can even buy frozen mash (who knew?) All of these could help you prepare a home cooked meal in half the time.  People are quick to dismiss frozen – but it’s much  better than having a microwave meal “for speed”.
Chicken stuffed with FIndlater's Venison Pate

This serves two, but is easy to double up to feed four as a dinner party main.

Happy Cooking!

Chicken Stuffed with Findlater's Venison Pate

Ingredients (serves 2)

2 chicken breasts – butterflied and bashed flat
1 tub Findlaters Venison Pate
Selection of frozen vegetables
Mashed potato
Gravy of your choice

Method

  1. First, prep your chicken. Butterfly each breast in half and using a rolling pin or something heavy, bash the chicken to flatten out.
    Butterfly each chicken breast
  2. Fill each chicken breast with two teaspoons of Findlater'sVenison Pate, then close the chicken breast so the filling is in the middle.
    Stuff chicken with pate
  3. Take a piece of clingfilm, seal lengthways and then swing around holding the ends (like a sweet wrapper) until a tight seal is formed then tie the ends together, so no water can get inside the package.  Repeat with the second chicken breast.
  4. Turn on a pan of water to a medium heat and once boiling, drop in each parcel to the pan and cook for around 20-25 minutes depending on the thickness of the chicken.  Remove from the pan and once cool enough to touch, remove the clingfilm wrap on each. 
  5. Heat a frying pan with 25g butter and once melted, add each chicken breast to the pan, cook for 5 minutes until golden, turning once.  Remove from pan, slice and serve.
  6. Cook vegetables to your liking, prepare gravy and serve alongside the chicken.
findlaters pate with chicken


Disclaimer: I was sent a selection of samples from Findlater's to try.  Any opinions expressed are my own.


Monday, 6 March 2017

Competition Time! WIN a copy of The Mountain Cafe Cookbook

Readers, it's competition time!

From now until midnight on 31st March, you can be in with a chance of winning a copy of the wonderful (and newly published) The Mountain Cafe Cookbook by Kirsten Gilmour!

I've been so excited for this book coming out - it's packed full of recipes inspired by Aviemore's famous cafe and I can't wait to get cooking and baking.  From cakes to cafe favourites, there's something to inspire even the novice home cook. You'll find loads of hints and tips to make your recipes gluten free if needed.

This book is an absolute essential for any 21st century kitchen and please, stay tuned later in the week as I try my hand at recreating Kirsten's mum's famous chicken pie!  I've been sent my very own copy from the lovely team at Kitchen Press  and can't wait to make my own highland treats.

For now though, if you're feeling inspired to cook up a storm, feel free to enter the competition by commenting below in the comments section and answering the following question...

"I'd love to win a copy of The Mountain Cafe Cookbook because..." 

We'll chose the best response as the winner and be in touch to let you know. 

Good Luck!

Image credit:  Kitchen Press