Theo Randall’s Tomato Risotto

Ok, here’s my first recipe for a long time – so I enlisted the help of fellow Wheelie Good Mealer Alice to help me make this recipe.  I know I say about speaking to people on twitter and people often think I’m exaggerating or “the boy who cries wolf”.  I have some good cyber friends who I speak to regularly and have met through facebook and twitter – some of which I’ve met in real life.  Theo Randall and I started speaking in 2012 after an episode of Saturday Kitchen, we’ve tweeted a few times afterwards but then we started tweeting regularly when I first set up Wheelie Good Meals in 2014.  Theo is a chef I admire and enjoy watching on television (even if he is a Liverpool fan) 🙂

Ingredients for Theo Randall's Tomato Risotto

Ingredients for Theo Randall’s Tomato Risotto

The ingredients are fairly simple, I’ve obviously altered them to suit what I had in the house so they are:

For the Tomato Sauce:

1 tin of tomatoes

Good glug of Rapeseed Oil

2 heaped teaspoons of Lazy Garlic

10 Basil Leaves

For the Risotto

Rapeseed Oil

1 finely chopped stick of celery

2 finely chopped red onions

200g Carnaroli Rice

1 glass of white wine

1 litre of hot chicken stock

2 or 3 Basil leaves

100g grated Parmesan Cheese

Butter

The recipe calls for extra virgin olive oil, fresh garlic and fresh tomatoes…. but I was making do with what I had lol.

Theo Randall's Tomato Risotto - Chopping the onion and celery

Theo Randall’s Tomato Risotto – Chopping the onion and celery

Firstly, as always prep all your ingredients, as I always say it works for me to set them aside in small containers ready for putting in the pan… I’m not organised often but I try to be in the kitchen.

Theo Randall's Tomato Risotto - Heating the oil to make the tomato sauce

Theo Randall’s Tomato Risotto – Heating the oil to make the tomato sauce

We’re going to make the tomato sauce first, put a large glug of oil in a pan and heat – you don’t need to use as much as I did above either Alice or I were heavy handed.

Theo Randall's Tomato Risotto - Frying the garlic for the tomato sauce

Theo Randall’s Tomato Risotto – Frying the garlic for the tomato sauce

Cook the garlic on a medium heat, stirring occasionally.

Theo Randall's Tomato Risotto - Adding the tinned tomatoes to make the tomato sauce

Theo Randall’s Tomato Risotto – Adding the tinned tomatoes to make the tomato sauce

After a couple of minutes add the tomatoes and stir thoroughly, cook them for a couple of minutes.

Theo Randall's Tomato Risotto - Finishing off the tomato sauce by tearing up some basil leaves

Theo Randall’s Tomato Risotto – Finishing off the tomato sauce by tearing up some basil leaves

Add the chopped basil and stir thoroughly, cook for ten minutes or until the sauce has thickened.  Once that happened we took it off the heat.

Theo Randall's Tomato Risotto - Adding the onion and celery to the Pan

Theo Randall’s Tomato Risotto – Adding the onion and celery to the Pan

Heat the olive oil in a large heavy based saucepan,  Alice and I only had my wok at hand but it worked fine.  Once the oil in the pan is heated add the onion and celery and cook on a low heat.

Theo Randall's Tomato Risotto - Add the rice to the vegetables

Theo Randall’s Tomato Risotto – Add the rice to the vegetables

Add the rice and stir to combine, making sure the rice is covered in the stock and all the ingredients have got to know each other.

Theo Randall's Tomato Risotto - Add the wine and cook through

Theo Randall’s Tomato Risotto – Add the wine and cook through

At this point increase the heat and then add the wine, stir thoroughly until the wine has almost evaporated.  They say you shouldn’t cook with a wine you wouldn’t drink, I can see the logic but does it really matter, in this recipe Alice and I used a glass of Casillero Del Diablo Chardonnay.  This is one of my favourite white wines, it translates to Devil’s Locker/Cellar.  I thought this was appropriate beings how I’m a Man United fan… and then they went and sponsored Manchester United… win win!

Theo Randall's Tomato Risotto - Add the stock ladle by ladle

Theo Randall’s Tomato Risotto – Add the stock ladle by ladle

Now comes the slow relaxing bit, we are adding the stock, some people get put off by this stage but it’s really not as bad as it sounds.  Add the stock ladle by ladle, when the stock has been absorbed, add the next ladle of stock and stir.  Stir continuously until each ladle full have been evaporated, when cooked the rice should have a bite but not have a crunch.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce

When the risotto is almost ready add the tomato sauce and butter and stir.

Theo Randall's Tomato Risotto - Stir in the butter to thicken and enrichen the sauce - Finish off with grated parmesan and finely chopped basil

Theo Randall’s Tomato Risotto – Stir in the butter to thicken and enrichen the sauce – Finish off with grated parmesan and finely chopped basil

Last step of the process, add the grated parmesan and finely chopped basil and stir thoroughly.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

The risotto was fantastic, deep and rich with flavours of tomato, parmesan with a slight bite of celery.  Alice and I thoroughly enjoyed it and would most certainly cook it again.

Theo Randall's Tomato Risotto with Theo's recipe book "My Simple Italian"

Theo Randall’s Tomato Risotto with Theo’s recipe book “My Simple Italian”

The book is fantastic, there’s lots of insights into each recipe, the book explains Theo’s relationship to the recipes and what they mean to him.  You all know I love a good recipe book and have read this one cover to cover.  The other impressive thing about this book is that you don’t feel you need a catering degree to achieve the recipes, they’re explained clearly and laid out in a way that makes you a) want to follow them ad b) have confidence that you can achieve the end result.  You can rest assured that more recipes will be coming in the near future.

Theo Randall's Tomato Risotto - all gone!

Theo Randall’s Tomato Risotto – all gone!

The risotto didn’t touch the side as you can see, you’ll notice that the obligatory basil leaf is included, my mother would have been proud of us for including it lol.  I know I normally eat that… I love basil leaves but the risotto was too good.

Theo Randall's Tomato Risotto

Theo Randall’s Tomato Risotto

Well I’ve been away for a while but I’m back with a stunning recipe, thanks to Theo for his online friendship and support.  Alice has done a brilliant job taking the photos, and if I’m honest cooking the majority of this… but ssshhh don’t tell her I said that lol.

Cooking has taken a back seat over the last couple of months because of work but we’re back to normal again.  Don’t get me wrong business and life is manic, I’m running for council and working on lots of community projects but I’m cooking a lot more again.

My main course and dessert from my Come Dine With Me night

My main course and dessert from my Come Dine With Me night

I’ve taken part recently in a series of Come Dine With Me Nights with Rhian and her family.  We’ve had two good nights so far, my main course (Cajun Chicken and Herby Potatoes) and dessert (Lemon Posset) are pictured above, we’ve got one more night to go.  As soon as the scores are in I’ll let you know who the winner is.  I’ve got to mention Rhian, we’ve been friends for 14 years and she’s worked with volunteered with me for ten years.  I’m very lucky to have a fantastic group of friends, Greg, Gemma, Hayleigh and Rhian is no different she’s backed every event, campaign and cause I’ve been involved in.  Rhian is now going to work in the big wide world and has moved on to pastures new, I’d like to say she’d be missed but she knows I’d be lying lol.  Thank you Rhian for everything 😆 Wheelie Good Meals Social Networking

I’m planning a night out soon with Greg and my mother… but again ssshhh they don’t know that yet lol.  Don’t forget you can get in touch with me via Social Media, I’m back next Wednesday with a great “Waste Not Want Not Wednesday recipe, so keep your eyes peeled.  In the mean time, enjoy the Paralympics.

Take care, enjoy the weekend!

Restaurant Review – Caradog’s at the Ty Newydd

Restaurant Review – Caradog’s at the Ty Newydd

Recently Greg, my Mother and I went to Caradog’s it’s the restaurant in the Ty Newydd Country Hotel in Penderryn.  Unlike Greg and my Mother I’d been here a couple of times, so knew what to expect…. or so I thought.

The last time I went to Caradog’s a friend of Greg and I was the head chef there, the food was exceptionally good – one of the reasons we went back.  As we were going out for her birthday, my Mother trawled through websites of local restaurants to see whose menu she liked the most and she decided on Caradog’s

Caradog’s at the Ty Newydd - The Menus

Caradog’s at the Ty Newydd – The Menus

On the website the menu was quite extensive, and had dishes that my mother, Greg and I all liked the sound of.  However, when we arrived, I personally was disappointed.  The menu wasn’t a patch on what was online, I personally felt it was very flat and one dimensional.  Some of the dishes lacked the spark of what I’d read both online and on previous occasions.

Caradog’s at the Ty Newydd - My started of Cured beef, truffle cream, baby leaf

Caradog’s at the Ty Newydd – My started of Cured beef, truffle cream, baby leaf

I picked my starter, it was a shock for me because I normally go for fish or soup but this was the one I disliked the least if I’m honest.  Normally I would have gone for the scallops but, I can’t stand parsnips, and as that was one of the main components of the dish I couldn’t avoid it.  When the dish came out it looked stunning, and this is where the fun began.  I’m not afraid to admit when I’m wrong, this was stunning both in looks and in taste and could possibly be one of the best starters I’ve ever had anywhere.  As you know because of my teeth I’ve rarely experienced the “melt in the mouth” feeling that people talk about with food…. this Beef Carpaccio changed that.  It wasn’t described on the menu as Beef Carpaccio but that’s effectively what it was, it was “Cured beef, truffle cream, baby leaf”.  It was first class, and a really good way to be proved wrong, the truffle cream was subtle and not over powering, the beef was…. you’ve guessed it melt in the mouth tender, you literally didn’t need a knife… I even ate some of the salad (shocked…. I was lol)

Caradog’s at the Ty Newydd - My mother and Greg's started of Scallops, curried parsnip, pomegranate dressing

Caradog’s at the Ty Newydd – My mother and Greg’s started of Scallops, curried parsnip, pomegranate dressing

My Mother and Greg had the Scallop starter, it was described on the menu as “Scallops, curried parsnip, pomegranate dressing”…. description literally says it all.  They really enjoyed this, the scallops were cooked to perfection, my mother said the Curry Parsnip Purée wasn’t too overpowering.  The Scallops were succulent with a slight char on the outside but sweet soft flesh inside, just how they should be cooked.  I always admire someone who can cook a scallop because it’s not easy, funnily enough (not wanting to brag) I’ve had my “Scallops with Curried Cauliflower Purée and Smoked Bacon” recipe shared by the foodies 100 website in their top 20 Scallop Dishes.   Click here to read the original recipe which was part of last year’s mother’s day meal.

Caradog’s at the Ty Newydd - Mine and my mother's main of Brill, Crayfish, New potato, Butter sauce, Peas, Broad beans

Caradog’s at the Ty Newydd – Mine and my mother’s main of Brill, Crayfish, New potato, Butter sauce, Peas, Broad beans

I couldn’t have gone a whole meal without having some fish, so my Mother and I decided to go for the Brill for my main course.  I’m not going to lie, this again was a dish which when reading it appeared to be the main course I least disliked.  Urgh Urgh (sound of the family fortunes buzzer)  I was wrong again, this was stunning, it was described on the menu as “Brill, Crayfish, New potato, Butter sauce, Peas, Broad beans”  It was sensational, the fish was flakey and soft, it was cooked to perfection, the sauce was velvety and buttery.  I can’t knowingly remember trying Crayfish but they were little jewels dotted around the place, soft and succulent they added a hint of the sea to the dish.  The fish lay on top of new potatoes, potatoes which were buttery and soft, they complimented the sauce excellently.  Finally in my eyes the piece de resistance Broad Beans!  I never liked Broad Beans as a child, they’ve been something I’ve avoided, until now.  You’ll all know I like Cauliflower and Broccoli now which I didn’t when I was younger, well you can add Broad Beans to that list, they were stunning little gems of sweet loveliness, I’ve eaten Broad Beans several times a week since this meal, thanks chef for introducing them to me!  This was a triumph and a real testimony to “Never judge a book by its cover”!

Caradog’s at the Ty Newydd - Greg's main course of Pork belly, Scallop foam, Black pudding, Sprouting broccoli

Caradog’s at the Ty Newydd – Greg’s main course of Pork belly, Scallop foam, Black pudding, Sprouting broccoli

Greg ordered the pork dish, it was described as “Pork belly, Scallop foam, Black pudding, Sprouting broccoli”.  The black pudding was salty which accompanied the sweetness of the scallop foam well.  The Pork belly was cooked excellently with a crispy top and soft pullable meat.

Caradog’s at the Ty Newydd - My dessert of Orange Cheesecake

Caradog’s at the Ty Newydd – My dessert of Orange Cheesecake

I ordered Orange Cheesecake, it rounded off the meal well with a citrusy note, I like a sharp dessert to end my meal.  This was probably my least favourite course though because it had zest in it, and I’m not a fan of zest in desserts.  The globules of jell, the ice cream and the crumb complimented the cheesecake but for me, it wasn’t as good as the starter and the main… however, saying that is like saying who do you prefer out of Ryan Giggs, Bobby Charlton and George Best they’re all greats!

Caradog’s at the Ty Newydd - My mother and Greg's dessert of White Chocolate Fondant

Caradog’s at the Ty Newydd – My mother and Greg’s dessert of White Chocolate Fondant

My Mother and Greg had the White Chocolate Fondant, it was accompanied by Rhubarb and Ice Cream.  The Rhubarb was a bit difficult to eat, my mother’s nearly shot off her plate but the fondant was warm and chocolaty, yet not too heavy.  I wish I’d gone for this dessert now.

Caradog’s at the Ty Newydd - Accessible Toilets

Caradog’s at the Ty Newydd – Accessible Toilets

The atmosphere was relaxed and not overly formal, the waiting staff were excellent and there was enough room around the tables for those who may have mobility difficulties.  I was really impressed with the accessible toilet, there was lots of room to manoeuvre a wheelchair, and while there were some technical issues which may make it less accessible for those with visual impairments it was spacious and easy to access.

I have to say congratulations to the chef, when I arrived I felt quite despondent because I thought the menu on paper was nowhere near as impressive to that on the website… boy was I wrong.  I think it goes to show you should never judge a book by it’s cover – or in this case a restaurant by it’s website.  I think I’d probably advise the management to review their website as, when looking back on it today, it says the menu was from November 2015, and we were visiting in May 2016.

Myself, mam and Greg at Caradog’s at the Ty Newydd

Myself, mam and Greg at Caradog’s at the Ty Newydd

There we are, the three amigos, this was our second outing in a month as we’d been to FeD again for my birthday.  Since the Greg and I have been to the Cardigan Bay Fish Festival for our annual outing you can read my review of 2015 or 2014’s event by clicking on the date.  Have a good Saturday, I’ll be back next week with some more Time-Saving Tuesdays.  Thanks to my mother and especially Greg for his driving, photography and company… and a belated happy birthday, hope it was…. yep you’ve guessed it Wheelie Good J)Wheelie Good Meals Social Networking

Don’t forget you can get in touch with us on social media by visiting the pages above.  Thanks for your time and come back soon

Rich signature

Cajun Salmon on a Mediterranean Sauce

So on my low carb diet I’ve started eating lots more fish, you know I have always eaten fish but I’m finding it easier cooking creatively with fish than I am with meat… why, who knows 😆

Cajun Salmon on a Mediterranean Sauce - Ingredients

Cajun Salmon on a Mediterranean Sauce – Ingredients

You’ll notice the ingredients are basic, I’ve got tinned tomatoes, garlic, olives, capers, ginger and tomato purée to accompany the salmon.  I also used dried oregano in this sauce which isn’t seen in the picture.  The equipment is straightforward, knife, wooden spoon, frying pan and a wok.

Cajun Salmon on a Mediterranean Sauce - Putting the oil in the wok

Cajun Salmon on a Mediterranean Sauce – Putting the oil in the wok

Firstly spray some oil in the wok and heat it, I’ve used the light spray.  I’m not overly convinced by it but I’m prepared to give it a go.

Cajun Salmon on a Mediterranean Sauce - Chopping the onions in half moons

Cajun Salmon on a Mediterranean Sauce – Chopping the onions in half moons

Chop the onion into half moon shapes, try and keep them thin so they’ll cook quicker.

Cajun Salmon on a Mediterranean Sauce - Fry the onions until they soften

Cajun Salmon on a Mediterranean Sauce – Fry the onions until they soften

Fry the onions until they start to soften, don’t stir them too much, keeping them moving will mean they’ll take longer to cook.

Cajun Salmon on a Mediterranean Sauce - Add the garlic and stir thoroughly

Cajun Salmon on a Mediterranean Sauce – Add the garlic and stir thoroughly

After a few minutes add the ginger, I’d use a small knob of ginger if you’re using fresh or a few strands of the lazy ginger.  Again stir them through and allow them flavours to get to know each other.  I’ve started chopping the strands of lazy ginger up now, but for this recipe I forgot lol.

Cajun Salmon on a Mediterranean Sauce - Add the tomato purée and stir to mix all the flavours together

Cajun Salmon on a Mediterranean Sauce – Add the tomato purée and stir to mix all the flavours together

Add the Tomato Purée and stir through, you should give this time to cook through, here’s an interesting article on cooking with Tomato Purée

Cajun Salmon on a Mediterranean Sauce - Add a tin of tomatoes and some water

Cajun Salmon on a Mediterranean Sauce – Add a tin of tomatoes and some water

Next add a tin of chopped tomatoes, and then add 200ml of water to the can of tomatoes and swish it about, picking up any tomatoes left behind, then pour that in to the pan.  Stir thoroughly so all the ingredients have combined, allow that to cook through for five minutes.

Cajun Salmon on a Mediterranean Sauce - Stir the tomatoes through so all the flavours come together

Cajun Salmon on a Mediterranean Sauce – Stir the tomatoes through so all the flavours come together

Turn the heat down and let it sit on its own, stirring occasionally to allow it to thicken.

Cajun Salmon on a Mediterranean Sauce - Take some olives and capers and wash them

Cajun Salmon on a Mediterranean Sauce – Take some olives and capers and wash them

Take out a handful of olives and a teaspoon of capers, rinse them and set them aside.

Cajun Salmon on a Mediterranean Sauce - Add the olives and capers to the sauce

Cajun Salmon on a Mediterranean Sauce – Add the olives and capers to the sauce

Add the olives, capers and a couple of teaspoons of Oregano/Basil to the sauce and stir thoroughly, you’ll notice I’ve changed pans above.  I’ve kept the olives whole, but you can chop them up if you’d prefer.

Cajun Salmon on a Mediterranean Sauce - Sprinkle the Cajun Powder over the salmon

Cajun Salmon on a Mediterranean Sauce – Sprinkle the Cajun Powder over the salmon

Sprinkle the Cajun powder on the salmon steaks.  Cajun seasoning is one of my favourite seasonings, I really like the deep spicy taste, its warming and comforting and I try and use it in many dishes.

Cajun Salmon on a Mediterranean Sauce - Season the salmon with salt and pepper and spray oil over them

Cajun Salmon on a Mediterranean Sauce – Season the salmon with salt and pepper and spray oil over them

Season the fish with salt and pepper and spray with oil, put the oil on the fish not in the pan because it smokes less.

Cajun Salmon on a Mediterranean Sauce - Place the fish in a boiling hot pan

Cajun Salmon on a Mediterranean Sauce – Place the fish in a boiling hot pan

Make sure the pan is very hot, then add the fish, don’t play with them, just leave them cook.

Cajun Salmon on a Mediterranean Sauce - Cook the fish skinned side down

Cajun Salmon on a Mediterranean Sauce – Cook the fish skinned side down

Cook the salmon for a few minutes, don’t overcook fish you can see the fish cooking as the colour changes.  Cook for the majority on the back and then turn over for the last part, you’ll know when the fish is cooked because it’ll come away the pan.

Cajun Salmon on a Mediterranean Sauce - Turn the fish over and cook further

Cajun Salmon on a Mediterranean Sauce – Turn the fish over and cook further

Turn over when you’re happy with how cooked the salmon is and cook for the last part on the other side, no more than a couple of minutes on a high heat.

Cajun Salmon on a Mediterranean Sauce - Put the sauce on the plate

Cajun Salmon on a Mediterranean Sauce – Put the sauce on the plate

Spoon the sauce on to the plate, the sauce freezes quite well and can be used to accompany rice, pasta or mashed potatoes without the salmon.

Cajun Salmon on a Mediterranean Sauce - When cooked, peel off the skin

Cajun Salmon on a Mediterranean Sauce – When cooked, peel off the skin

When the fish is cooked, peel the skin off, you can eat the skin, my mother likes it, but I’m not so keen.

Cajun Salmon on a Mediterranean Sauce - Put the salmon on the sauce

Cajun Salmon on a Mediterranean Sauce – Put the salmon on the sauce

Serve the salmon on top of the sauce, if you are eating carbs you can have something like rice with this but I had it as it was.

Cajun Salmon on a Mediterranean Sauce - The Salmon works lovely with the sauce

Cajun Salmon on a Mediterranean Sauce – The Salmon works lovely with the sauce

I really enjoyed making this and even more so eating it 😆 the sauce was deep and flavourful and the spice of the salmon was just right.  I liked the addition of the olives and the capers, they gave the sauce a different dimension.Cajun Salmon on a Mediterranean SauceAs I said earlier I really enjoyed this, it was deep and flavoursome with a mild level of spice, you can ramp up the spice if you want to, that’s totally up to you.  If you enjoy Salmon you could also try one of 2015’s Strictly Suppers recipes, it was the first in the series, Salsa Steamed Salmon.  If you’re not on a carb ban you could try my Quickstep Leftover Fishcakes or if you’re looking for something more substantial than the fishcakes you can try my Quick and easy mid week pan fried salmon with Ainsley Harriet’s Creamy, you can find the recipe here.Wheelie Good Meals Social NetworkingWell that’s three posts this week… I know I’m making up for lost time but it’s all good!  Hope you have a good weekend, Greg my mother and I are off to Caradog’s tonight, looking forward to that a lot.  As always you can get in touch on social media, I’m hopefully going to be working on my youtube channel soon and going to try and work on some videos, as soon as we have one ready you’ll be the first to know.

Take care, enjoy the weekend!

Rich

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice in its packaging

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice in its packaging

Don’t all shout at me, I know I’ve said I don’t eat rice these days but this review was written some time ago but never published.  This is Hunters Chicken and from the Weight Watchers range, a range in which we’ve already seen us review the impressive Salmon and Broccoli Wedge Melt  and the less so impressive Thai Green Chicken Curry.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice - Ingredients and Nutritional Information

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice – Ingredients and Nutritional Information

You can see the ingredients and nutritional information above, you’ll notice there was 352Kcal (calories per pack) of which 4.2g were fat.  As I’m now on a low carb diet… I wouldn’t be eating this because of the rice, it’s a whopping 57g of Carbohydrates which is about more than I plan to eat in a three days.  The ingredient list is awesome, because it almost tells you how to make BBQ Sauce.  Hunter’s Chicken is chicken in a BBQ Sauce, it can be topped with cheese and is often found on gastro pub menus.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice - Cooking Instructions

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice – Cooking Instructions

The cooking instructions are easy to follow and include instructions for microwaves which are 750W and 850W.  The printing is clear to understand and spread out fairly well.  The packaging was very clear all round and in my opinion was not too difficult to read.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice ready to eat

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice ready to eat

If this dish hadn’t had the rice to accompany it I would have really enjoyed it, The Hunters Chicken element was really lovely, chunks of chicken which were succulent and a rich BBQ sauce made for a really enjoyable meal… then there was the rice!  I’m writing this fresh today but I’m going off my notes at the time, the grains of rice was like bullets, I don’t think it was the way the dish cooked because everything else was really nice.  Apart from the rice I’d buy this again, but as it comes with the rice I’m only scoring it a 6 out of ten.5 stars

I’m back later in the week with a recipe, and then it’s Party time on Friday as we get the band back together so to speak.  Greg my mother and I are off to Caradog’s for my mother’s birthday meal… bring on the fun and food!  Remember you can join us on social media and share with us your thoughts, recipes, and more.Wheelie Good Meals Social Networking

Hope you’re all having a good week so far and not suffering in the heat too much!

See you at the end of the week with a great recipe.

Rich signature

I’m Back! Oh yea, and it’s our 2 Year Anniversary!

Where do I start, it’s been a while since my last post, too long.  I bet you’re all thinking I’d lost interest, well that’s understandable, I’d had that thought on occasions myself over the last few months… but I haven’t and here I am again!

I haven’t posted since the end of March (actually not as long as I’d thought) but I’ve been oober busy in that time.  The last three months have been manic, don’t get me wrong I’m not complaining but that’s why I’ve been away not that I’d lost interest.

I joined the Labour Party some time ago and became friends with our local Assembly candidate Vikki Howells.  I had the pleasure of being part of Vikki’s team designing her website and meme’s and also overseeing her social media accounts during her campaign:

Some of my work for Vikki Howell's campaign

Some of my work for Vikki’s campaign

Vikki was elected on the 5th of May and has hit the ground running, together we’ve worked on two cases, both with positive outcomes although they’re not yet complete so ssshhh for now!  I’ll keep you posted on things as they go on, but that’s one of the reasons why I’ve been away.

W38 Media my social media and design company

W38 Media my social media and design company

As a result of my work for Vikki my profile has increased, now don’t panic I’m not getting ahead of myself, what I mean is more people have seen my web design/graphic design work and therefore my company W38 Media is busy too, we’re currently working on a number of projects including a website for D Hill & Son Builders.  For more information on W38 Media visit our website here.

My fun at karaoke the last two Friday's in May

My fun at karaoke the last two Friday’s in May

You’ll never believe it but I’ve also made a comeback from my karaoke retirement.  Now I know most of you won’t know this but at one point in my life I was a karaoke DJ, I don’t blow my trumpet often but I wasn’t too bad at it either!  I recently covered two nights at a local pub and I thoroughly enjoyed it, two busy nights and lots of great (ish) singers it was good to be back, will I do it again, who knows?

Our two year anniversary, it's flown!

Our two year anniversary, it’s flown!

Well the reason for this post is simple, Wheelie Good Meals is two years old!  It’s kind of flown under the radar this year but I’m going to celebrate it with not one, not two, not three but four posts by next Wednesday, I know, I know I’ve had trouble doing one the last few weeks but I’m back baby!!

Some examples of my no/low carb diet

Some examples of my no/low carb diet

I’ve been on a low carb diet for months, and while having a few weak moments have been pretty damn good at it   I gave up pasta, rice, bread and potatoes… yes I know potatoes for two weeks which resulted in me getting into a t-shirt the next size down from my normal size.  I’ve since reintroduced potatoes in my life, potatoes were something I ate with every meal, sometimes even for breakfast, three times a day seven days a week.  Now I may have them three or four times a week as opposed to the 15/18 times I would normally have had them.

My daily regime of weights backed with a bit of Johnny Cash

My daily regime of weights backed with a bit of Johnny Cash

I’m even doing my weights almost every day (twice somedays), why you ask yourself well I’m fat… duh!  And yes I know I’ve been fat for years but I didn’t think it would be this enjoyable to do something about it (oh and don’t judge my choice in music lol).  My family especially my brother have been nagging me for years to do it… well now I am.  As my businesses improve and my community involvement increases I need to be as healthy as possible… and to do that I need to lose weight.  Someone asked me how I was doing it the other day and it’s easy…. I’m not going without anything!

My family shelf in my office

My family shelf in my office

My lack of potatoes led to Vikki buying me Mr Potato Head, you can see here on my family shelf in work, along with (of course) Postman Pat, Hayleigh, and two of my beautiful Godchildren.  My attitude now is, if I want potatoes, I eat potatoes!  If I want Rice… yes you’ve guessed it I eat rice.  I have probably had pasta and bread no more than five times since I started this lifestyle change a few months ago.  I’ve learned that if you cut something out your body mind wants it more so the secret is don’t cut it out.  Deprivation is the key to failure in my mind!  I’ve reduced my alcohol consumption down, no I haven’t given it up, I’m not a monk and like a drink!

We’ve got a Time-Saving Tuesday post coming up later on in the day which will be a review of Weight Watchers Hunters Chicken.  We also have a recipe coming up on Friday which is Cajun Salmon with a Mediterranean Sauce.Wheelie Good Meals Social Networking

Later on in the week I’ll fill you in on my latest dinner parties, yep parties I’ve had two lol and also Greg, my mother and I are off to Caradog’s so maybe there’ll be a cheeky review coming up, can’t wait!  Come back soon for more tasty treats, you can visit us on Social Media, you can see the details above.  We’re going to be more active on these platforms now that the busy period is over.

Thanks for ready

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