Cardigan Bay Seafood Festival 2015

Why is Sunday 5th July significant you may ask, well it was Cardigan Bay Seafood Festival 2015…. and yes, Greg and I were there 😀 !  You may remember Greg and I went last year, if you don’t you can read my review here

Cardigan Bay Seafood Festival 2015 - Greg and I on our annual visit to Aberaeron

Cardigan Bay Seafood Festival 2015 – Greg and I on our annual visit to Aberaeron

As we drove down to Aberaeron the weather was appalling, it was belting down and if I’m honest I had my doubts about whether going was a good idea, but thankfully Greg as always brought common sense to the party and we off we went, worst case scenario we’ve just gone for a drive and end up having food in a restaurant somewhere!

Cardigan Bay Seafood Festival 2015 - The wonderful sunshine highlighting a great view

Cardigan Bay Seafood Festival 2015 – The wonderful sunshine highlighting a great view

As you can see the weather ended up being glorious, it was equally as good weather wise as last year if not better. When we got there we were told that it had been pouring down and people had been taking shelter under arches and doorways, while stall holders took food and drink to them 😆 .

Cardigan Bay Seafood Festival 2015 - Chef Stephen Terry working his socks off

Cardigan Bay Seafood Festival 2015 – Chef Stephen Terry working his socks off

The first thing we did was make a beeline for Stephen Terry’s (The Hardwick Abergavenny) stall, you’ll remember that we met Stephen in last year’s festival but Stephen and I had been tweeting together for a couple of years. Stephen as always was working flat out assisted by some friends and young assistant Will. Stephen’s food was as always sensational, Greg and I tried frittata and Gazpacho which I’d never tried before and wonderful fish with different types of salads including a fantastic potato salad with a chorizo crumb.

Cardigan Bay Seafood Festival 2015 - Chef's cooking up a storm

Cardigan Bay Seafood Festival 2015 – Chef’s cooking up a storm

It always amazes me how many top quality chef’s are at this festival, there are more here than I’ve ever seen in any other event. Chef’s who are friendly and personable and take the time to talk to everyone. There were more chef’s this year than last year and the variety of produce on offer was unbelievable.

Cardigan Bay Seafood Festival 2015 - A picture of myself with John from Teifi Cheese

Cardigan Bay Seafood Festival 2015 – A picture of myself with John from Teifi Cheese

One of the first things I bought was cheese from John of Teifi Cheese, I bought two lots of cheeses from John a goats cheese and a cheese which was advertised as being “Britain’s Smelliest Cheese” – I can see why. The cheeses were for my Brother-in-law Graham and I, they were excellent, really distinct flavours and very enjoyable.

Cardigan Bay Seafood Festival 2015 - Lots of fantastic wine on display from Gwinllan Llaethliw Vineyard

Cardigan Bay Seafood Festival 2015 – Lots of fantastic wine on display from Gwinllan Llaethliw Vineyard

Greg and I also met the family behind the Gwinllan Llaethliw Vineyard which is situated at the foothills of the Cambrian Mountains in Aberaeron. Richard and Siwsan and their son Jac were a pleasure to talk to, Richard basically woke up one morning and decided to open a vineyard and the project grew from there. Their wine was excellent and of course, it wouldn’t have been right if I hadn’t bought a bottle to sample…. you know me it’s all in the name of research. I bought the 11% ABV Solaris it was fresh and flavoursome, not too dry but not overly sweet, a real gem and one I’d buy again.

Cardigan Bay Seafood Festival 2015 - The Black Mountain Smokery's stall

Cardigan Bay Seafood Festival 2015 – The Black Mountain Smokery’s stall

I also bought Smoked Dragon Sausages from the Black Mountain Smokery based in Crickhowell, the sausage was stunning, if I’m honest I ate it on its own but I’m going if I get the opportunity I’m going to put it in my Schwartz Sausage and Butterbean Stew or it would be ideal in my Stunning Spiced Sausage Stew. This was a better year for us in many ways because we knew what we were doing, we even got to sit and have a beer in the Harbourmaster which may I say, is quite accessible and has a lovely view.

Cardigan Bay Seafood Festival 2015 - Greg and I with Nathan one of the organisers

Cardigan Bay Seafood Festival 2015 – Greg and I with Nathan one of the organisers

Some people remembered us from last year and some people were aware of Wheelie Good Meals, Nathan who Greg and I are pictured above with is one of the event’s organisers and he had read last year’s review. It was a pleasure to meet him and everyone involved, they are so passionate about the event and it’s a credit to them…. even with a downpour 😆 . If there is ever anything that I can do access wise or through Wheelie Good Meals I’m only too happy to help.

Cardigan Bay Seafood Festival 2015 - The talents of Aberdare Boy Chris Summerhill

Cardigan Bay Seafood Festival 2015 – The talents of Aberdare Boy Chris Summerhill

The day was rounded off by a performance from Aberdare boy (and friend of mine I’ll have you know) Chris Summerhill, he had the crowd eating out of the palm of his hand… well not literally because they were all full up on the fish they’d eaten but you get my jist!

This was a fantastic event and one that has grown in so many ways from last year, it appeared to be a bigger festival while still keeping it’s friendly personal feel – I honestly can’t speak highly enough of it and all those who take part in it.

Thanks to Greg for his company, for playing chauffer and of course for his photography skills… and for his photography last year too. I know sometimes he may feel put on but I do appreciate it…. even if I don’t show it all the time.

Thanks for your time and come back on Sunday for the first in my Mystery Bag Meals feature…. what will it be, wait and see!!

Rich 😎
Brilliant blog posts on HonestMum.com

Courgette, Saffron and Two Cheese Tart

Courgette, Saffron and Two Cheese Tart

This is a variation on “Graham’s Caramelised Red Onion and Goats Cheese Tart” I posted back in August 2014. This tart was using up ingredients that I needed to use up, and it was a good use of them too. Give this a go, it’s quick and easy and one I know you’ll love – and Graham will for that matter!

Ingredients for Courgette, Saffron and Two Cheese Tart

Ingredients for Courgette, Saffron and Two Cheese Tart

This really is quick and easy…. I know I say it all the time but trust me there’s hardly any effort in this one at all. Just beat a few eggs, do a bit of grating and then whap it in the oven… job done! The first thing you’ll need to do is preheat your oven to 2100 Celsius.

Saffron steeping in water for Courgette, Saffron and Two Cheese Tart

Saffron steeping in water for Courgette, Saffron and Two Cheese Tart

Place some saffron strands in a glass. Try not to use too many because they say saffron can have a metallic taste. Pour some boiling water on top of the saffron and allow it to steep for about fifteen minutes. I love saffron, it’s very opulent and weight for weight is more expensive than gold! It’s mainly used as a colouring but does offer a slight taste, for more information on Saffron visit Wikipedia.

Eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Crack three eggs into the jug, add salt and pepper, as you can see I’ve used whole eggs, they give the body to the tart! Season well, you can’t beat a bit of salt and pepper!

Grating Courgette and Cheese for the Courgette, Saffron and Two Cheese Tart

Grating Courgette and Cheese for the Courgette, Saffron and Two Cheese Tart

The next step is probably the hardest bit in the whole process, it’s time for a bit of grating…. or not! I’ve grated the courgette and the cheese here but equally you could put them in a food processor, why not! I suppose the only reason not to is the washing up afterwards, but I don’t do that in my house so it’s not a problem… ssshhh don’t tell anyone I said that! Remember to keep some circles of courgette back for decorating at the end, I used five but you can use more or less – or not bother… make the recipe your own!

Adding Creme Fraiché to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Adding Creme Fraiché to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Add 2 tablespoons of Crème Fraiche to the eggs and whisk again until combined. Don’t panic if it looks a bit lumpy, it’ll come together when you whisk it, set that aside for now!

The Saffron ready to use after steeping in water for Courgette, Saffron and Two Cheese Tart

The Saffron ready to use after steeping in water for Courgette, Saffron and Two Cheese Tart

After allowing the saffron to steep in the boiling water add that to the egg mixture and whisk in. You’re only really using the saffron as a colouring for this recipe.

Adding the grated Courgette to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Adding the grated Courgette to the eggs for the filling of the Courgette, Saffron and Two Cheese Tart

Next add the courgette to the whisked egg mixture and stir through, then take the tart case and break off the goats cheese bit by bit placing them on the tart case. You want to try and get an even layer of cheese, if you don’t like goats cheese you could use mascarpone or mozzarella.

Breaking the goats cheese on the tart base for the Courgette, Saffron and Two Cheese Tart

Breaking the goats cheese on the tart base for the Courgette, Saffron and Two Cheese Tart

Then pour the egg mixture over the cheese and top with the remaining courgette rings, on top of that sprinkle the grated cheese, this with give it a golden finish.

Topping the tart case with the egg mixture and the Courgettes for the Courgette, Saffron and Two Cheese Tart

Topping the tart case with the egg mixture and the Courgettes for the Courgette, Saffron and Two Cheese Tart

Cook in the preheated oven for 30 minutes or until golden brown. The tart should be slightly firm but with a little wobble.

Courgette, Saffron and Two Cheese Tart golden brown and fresh from the oven

Courgette, Saffron and Two Cheese Tart golden brown and fresh from the oven

I served it with a side salad, you can serve it on its own it’s that good! I love courgette’s and this was a great way to use them up. It’s light but tasty, an ideal light lunch, packed lunch option or a snack to keep you going. You can download the recipe here.

Courgette, Saffron and Two Cheese Tart with a side salad

Courgette, Saffron and Two Cheese Tart with a side salad

Come back Tuesday for a review of Tesco Chilli Con Carne in a tin and also this week sees the launch of my new feature Mystery Bag Meals, a feature which sees me taking on a Ready Steady Cook esque challenge with ingredients suggested by anyone who wants to take part… more on this to come.

Thank you for stopping by remember you can sign up to the blog for updates and visit us on our social media pages which are listed below.

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Congratulations to Greg and everyone at the Caerphilly Players for an excellent p of Under Milk Wood… I went to see it last week with Ben “The Hair” Way… I miss performing! Also coming up this week is my write up about mine and Greg’s visit to the Cardigan Bay Fish Festival.

See you Tuesday

Rich
Tasty Tuesdays on HonestMum.com

Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake

Hello, how are we all?  If you’re cooking for the family this weekend I guarantee this one will be a hit.  It’s another fantastic post from my friend Melanie at Melanie’s Food Adventures. If you like this recipe and you want to try more of Melanie’s Sweet treats then you can check out the Granola Bars she posted for our One Year Anniversary, her Hedgehog Tray Bake or her Zebra Cake. If you would like to download a printable version of this recipe click here.


Hello again! I’ve been invited back by Richard to offer you another fabulous recipe. I’m incredibly lucky to live in a part of the world that produces the BEST raspberries you can possibly find. I promise you that once you try them you won’t want to taste another from elsewhere! Living less than 25 miles away from one of the best berry farms around, Barra Berries, I knew that once soft fruit season rolled around, I wanted to make something special for my mum’s birthday. So what better way than a Lemon, Poppy Seed and Raspberry Cake that’s light, moist and looks the business.


 

INGREDIENTS (SERVES 10)

FOR THE CAKE

  • 225g Unsalted Butter (softened)
  • 225g Caster Sugar
  • Zest and Juice of 2 Lemons
  • 4 Large Eggs
  • 225g Self Raising Flour
  • 2tbsp Poppy Seeds
  • 1tsp Baking Powder
  • 3tbsp (heaped) Lemon Curd (you could use orange or lime curd, or even jam)
  • 300g Fresh Raspberries

FOR THE ICING

  • 225g Icing Sugar (I used Sugar and Crumbs Lemon Drizzle)
  • Juice of  1 1/2 Lemons

 

METHOD

 

  1. Preheat your oven to 180°C / 160°C Fan / Gas 4 then grease and line the base of 2 x 20cm sandwich cake tins.

 

  1. Place 225g Unsalted Butter, 225g Caster Sugar and zest of 2 Lemons and beat until pale and fluffy (you can use a stand mixer, hand whisk or a wooden spoon).

 

  1. Add the Eggs, 1 at a time, with a spoonful of Self Raising Flour. Ensure that each Egg is fully combined before adding the next.

 

  1. Now pour the juice from 2 Lemons and 2tbsp Poppy Seeds and gently stir in until mixed. Finally sieve in the remaining Self Raising Flour and 1tsp Baking Powder and fold in gently.
  2. Spoon the cake mixture into the cake tins and bake for 25 minutes until lightly golden and a skewer into the centre of the cake comes out clean.

 

  1. Remove from the oven and leave in the tins for 5 minutes before running a butter knife round the edge of the cake and turning the cakes out onto a cooling rack until completely cold.

 

  1. Once cold, spread 3tbsp Lemon Curd onto one of the cakes and then drop half of the Raspberries over the top and pop the other cake on top.
    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Spreading on the Lemon Curd

    Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Spreading on the Lemon Curd

      1. To make the icing, sieve 225g Icing Sugar into a bowl and pour around 1/3 of the Lemon Juice and mix well. If the icing is still too thick add a tiny bit more Lemon Juice. You don’t want it too thick that it won’t provide that fab drizzle effect down the sides of the cake, but making it too runny will mean it won’t sit on top of the cake.
        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Filling The Middle

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Filling The Middle

        9. Drizzle the icing over the cake and finish with the remaining Raspberries.

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – A Slice Ready To Eat

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake - Iced and Decorated

        Melanie’s Food Adventures – Lemon, Poppy Seed and Raspberry Cake – Iced and Decorated

        Melanie, Food Adventurer

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Mother’s Day Meal 2015 Pt 2 – Main Course

Mother’s Day Meal 2015 Pt 2 – Main Course – Duck with Sautéed Potatoes and a Balsamic Berry Jus

Carrying on from last week’s post this is the Main Course from my Mother’s Day Meal. It’s follows on from the Starter of Scallops with Curried Cauliflower Purée with Smoked Bacon Crisps, this is Duck with Sautéed Potatoes and a Balsamic Berry Jus. Like last week the pictures aren’t as detailed as I’d have liked them but they offer an outline to the basics of the recipe. I am a big fan of duck, from Daffy to Donald…. no ok not that duck! My mother and I really enjoyed this dish and I’d definitely make it again.

Greshingham Duck Breasts For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Greshingham Duck Breasts For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The duck breasts were Greshingham Duck Breast, I bought them from Tesco but you can find out more about them here

The Process of Cooking The Duck For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The Process of Cooking The Duck For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Preheat the oven to 220oc, or 200oc if you have a fan oven, for the duck, score the fat and salt and pepper the breasts, place them in a cold pan and on a medium heat and cook for seven minutes. Once browned place the breasts skin side up in a roasting tray in the middle of the oven.

  • Rare – 10 minutes
  • Medium – 15 minutes
  • Well Done – 18 minutes

I cooked it for around 13 minutes, it was just between rare and medium. Don’t throw the fat away as we’re going to cook the Sautéed Potatoes in the duck fat.

Making The Jus For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Making The Jus For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Making the Jus, or sauce as we would call it, you need to place the chose berries in a saucepan. I bought Tesco Frozen Berries (strawberries, raspberries and blackberries and possibly blackberries). Put the berries in a saucepan, add a sprinkle of chilli and then a couple of table spoons of Balsamic Vinegar, I may have added a bit of water, it all depends on the consistency you want. Cook the sauce until it gets to the consistency you want, I went for a sauce, if I was going to do it different, I may have added some honey and reduced it a bit more so that it was a sticky sauce…. I would also add red wine or port.

The Sautéed Potatoes For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

The Sautéed Potatoes For The Duck with Sautéed Potatoes and a Balsamic Berry Jus

Cook the potatoes in the duck fat, use pre-boiled potatoes and cook them until they are golden brown like the ones above. Keep the duck fat for your roast potatoes on Sunday if you’re not making Sautéed Potatoes.

Mother’s Day Meal 2015 Pt 2 – Main Course - Duck with Sautéed Potatoes and a Balsamic Berry Jus

Mother’s Day Meal 2015 Pt 2 – Main Course – Duck with Sautéed Potatoes and a Balsamic Berry Jus

Ok now it’s a bit chefy, and show offy but I’ve served the sauce in a mini sauce pan… oh wait! It’s a measuring cup! This is a brilliant brain wave my sister had, she bought me a stack of measuring cups for Christmas to use as mini sauce pans. You’ll remember I went to the Hardwick and I was really jealous of Stephen’s mini saucepans. I also added a chefy bit of Basil, as this was my Mother’s Day meal I thought I’d make the effort, she deserves it!

This is a stunning recipe, the sauce needed a bit of work but as I’ve said, add some honey and some port and it should come together nicely. I really enjoyed the potatoes, however I may serve it with a potato and fennel gratin next time…. just a thought lol. You can download a fully copy of my recipe here.

On Tuesday we have a cheat’s Chilli Con Carne and then later on in the week we have my Nutella and Oreo Cheesecake… it’s a stunner!

Don’t forget to get in touch with us on our social networking pages… if you fancy a bit of spice visit the lovely Sarah from Sarah ‘n Spice or check out my good friend Melanie over at Melanie’s Food Adventures
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Link up your recipe of the week

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See you Tuesday

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie

So I decided it was time to stop sponging off my parents and actually do a shop of my own recently, for the purposes of Wheelie Good Meals of course (not because there was nothing nice to eat in the house honestly your honour)! I bought these two ready meals – now before this review goes any further ssshhh don’t comment on them, wait 😀

Time-Saving Tuesdays – 2 Ready Meals From Annabel Karmel

Time-Saving Tuesdays – 2 Ready Meals From Annabel Karmel

Now while flicking through the ready meal section of the Tesco website I stumbled across these on offer from Annabel Karmel. I didn’t think anything of it, when the delivery arrived my mother commented on how small they were. Well she was right, they were for babies over the age of one! Now wait, you’d think I’d feel like a right plank now and give them to either Gemma or Stacey who have little ones… nah, I hadn’t realised until I was taking pictures of the packet after eating it… doh 😳 !

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie

After reflecting on the humongous mistake I’d made I thought the packaging was very clear. Quite clever in fact it wasn’t geared especially towards children in a way that made them kick, scream and shout until they had it. It was clear, concise and informative and had a pretty little picture of a cow on it. I noticed on the box it said it included “two of your five a day” which when catering for children is impressive.

We eat with our eyes and I didn’t think it looked particularly appetising, that being said if you’re a one year old I suppose looks isn’t important. That being said, I wasn’t disappointed with the flavour of it, you’ll notice from the picture above (and below) there were carrots in the mash, ingenious!

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie - Carrots in the Mashed Potato

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie – Carrots in the Mashed Potato

I don’t have children but have been around enough family members’ children and watched enough television to know sometimes the best way to get vegetables into their diet is to hide them. My grandmother Mam Shep tried to convince me for years parsnips were potatoes…. I think that’s why I don’t like them now!

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie - Nutritional Information

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie – Nutritional Information

Now when it comes to children’s nutrition I have no club… scratch that, when it comes to any form of nutrition I have no clue! So I asked an expert, a mother, and who better than Melanie from Melanie’s Food Adventures!  Mel  thought the Nutritional information was fine. She felt that the levels of Salt and Sugar were low enough and there was a good level of Protein.

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie - Ingredients

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie – Ingredients

I thought the ingredients list was very large, there were some excellent ingredients in there, especially introducing them to children but there were some that I was unsure of like acetic acid…. do you know what that is, if so help me out because I’m clueless – it doesn’t sound healthy though! This a quote from Annabel Karmel on the side of the box:

As a mum i understand how important it is to give our children the best, even on those days. That’s why I’ve created a range of easy meals inspired by my trusty homemade recipes. They are full of flavour and fun to eat – just like my cookbook favourites. Toddlers and children will love them.

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie - Cooking Instructions

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie – Cooking Instructions

You’d have thought if I’d have read that I’d have realised! The cooking instructions were clear, the only issue… yes… as always is there was only instructions for 800W. The packaging also gave cooking instructions for oven cooking which is a good idea as not everyone likes to use a microwave. The description on the package is:

Minced British beef gravy, cooked with carrots and peppers, topped with a carrot and cheese mashed potato

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie - Ready to Eat

Time-Saving Tuesdays – Annabel Karmel Delicious Beef Cottage Pie – Ready to Eat

I think that’s a fair assessment of the dish, I’m not sure about the Minced Brittish Beef Gravy…. was there any mince in it, that doesn’t imply so! There was a) because I read the ingredients and b) because I saw it.

3 and 6 Stars

3 and 6 Stars

What would I score this out of ten, well as an adult (not taking it’s size into consideration) maybe it would get a 3, personally I thought it was very tomatoey and very carroty. With that in mind, it’s not an adult meal and I can understand why there was carrots in the mashed potato and why it may have been so tomatoey as children like the taste of tomatoes so I’d give it a six as a children’s meal. If your child(ren) has tried this then let me know what they thought.Comforting Classics - Shepherd's PieI never put tomatoes in my Cottage Shepherd’s pie, click on the picture above to see my recipe. On the whole, would I feed this to my children if I had any, yes I probably would – would I eat it myself, yea if it was in the freezer 😆 but I probably wouldn’t knowingly buy it again – wouldn’t want to spoil my street cred J. Later on in the week we have the rest of my 2nd Dinner Party number 2 menu including Scallops and Chorizo with Greg’s Pea and Mint Purée and Ginge’s Lamb Kofta Curry with Greg’s Saffron Rice 😀

The Box for Bisto Cottage PieIf you want a quick and easy adult Cottage Pie try Bisto’s Cottage Pie, you can click on the image above to take you to my review.  Come back soon and together we’ll make more Wheelie Good Meals

Rich signature
Brilliant blog posts on HonestMum.com

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