Buzz Magazine August 2013 | Page 28

food / drink

5

OF THE BEST ...

Pubs For A Pie And A Pint

If , like us , you go weak at the knees at the thought of a great British pie and a pint , Phoebe Thomas has rounded up some of the best places in South Wales for your delectation .
THE GOAT MAJOR
High Street , Cardiff . Info : 029 2033 7161 Possibly the only pub in Cardiff to offer a menu consisting entirely of pies . As well as interesting homemade specials such as pork , bacon and black pudding , a good bet would be to check out the Best British Pie 2010 Award-winning Wye Valley Pie : chicken , asparagus , leeks and Tintern Abbey cheese . Wash it down with a real ale .
THE BUSH INN
St Hilary , Cowbridge . Info : 01446 776888 / www . bushinn-sthilary . com This traditional thatched inn , complete with roaring log fires in the winter months and a beer garden in warmer weather , offers a great selection of home-cooked pies . Picks include the game pie with walnuts and cranberries and the venison pie with red wine and chocolate . Wash down with one of their cask or guest ales .
KING ’ S HEAD INN
Llangennith , Swansea . Info : 01792 386212 / www . kingsheadgower . co . uk Located in 17th century buildings in the seaside village of Llangennith , tuck into a homemade steak and ale pie and enjoy a pint of one of the many types of ale from the Gower Brewery before settling down in one of the cosy rooms . Stables can also be provided in case you fancy bringing a horse for a gallop in the Gower Peninsula .
THE GRIFFIN INN
Dale , Pembrokeshire . Info : 01646 636227 / www . griffininndale . co . uk The Griffin Inn prides itself on sustainable and locally sourced seafood and meat . With beef sourced in the same village try the Pembrokeshire beef and stout pie and a pint of Evan Evans ’ Cwrw whilst admiring the fantastic view of Dale Harbour .
THE BUNCH OF GRAPES
Ynysyngharad Road , Pontypridd . Info : 01443 402934 / www . bunchofgrapes . org . uk Keep an eye on the seasonally changing menu and daily blackboard specials for a pie created by a team of innovative chefs that you just wouldn ’ t get anywhere else . It ’ s worth paying a visit during National Pie Week in March for selections such as their mussels , cockles , scallops and laverbread pie or their haggis and pork pie with Branston pickle . Join their Beer Academy for regular ale tastings .

RECIPE

The Ultimate Vegan Burger With Kerala Spices

words RUTH JOSEPH www . ruthjoseph . co . uk www . veggischmooze . blogspot . com
This may seem like a huge number of ingredients , but these burgers are suitably chock-full of absolutely delicious and healthy foods such as sunflower seeds , oats and carrots . Well worth assembling .
SERVES 12 generous burgers
INGREDIENTS 150g TVP mince / 600ml hot water / 4 tsp Marigold bouillon soup powder / 250g / fresh carrots finely grated / 150 g chopped onions – frozen are fab / 2 tbsp oil / 1 tbsp cumin seeds / 1 tbsp coriander seeds / 1 tbsp yellow mustard seeds / 1 tbsp black mustard seeds / 1 tbsp fenugreek seeds / 1 tbsp sweet paprika / 1 tbsp garam masala / ¼ tsp turmeric / 2 heaped tsp chopped chillies / 1 heaped tsp crushed garlic / 1 thumb of fresh ginger finely grated / 2 tbsp + 1 tsp authentic Modena balsamic vinegar / 1 tbsp tomato puree / 100g sunflower seeds / 30g porridge oats / 15g pumpkin seeds / 200g cooked rice / 2 tsp salt / 150g desiccated coconut / 25g fresh coriander , finely chopped / 25g fresh parsley , finely chopped
PREPARATION
• Oil two baking sheets and pre-heat the oven to 190˚C , gas mark five .
• Place TVP in a large jug , top with water and stock powder , and leave to stand and swell . Finely grate carrots and leave in a large bowl .
• Place the sunflower seeds , oats and pumpkin seeds on an oven tray and toast for 10 minutes at approximately 150˚C ( gas mark two ) to colour a little .
• Pour oil into a large saucepan , add the whole spices and cook over a medium heat until they pop . Add the onions , garlic , chopped chilli and ginger and fry gently until the onions soften . Add the garam masala , paprika and turmeric .
• Remove the seed / oat mixture from the oven and process until smooth with half the rice , tomato puree , balsamic vinegar and salt . Add this mixture to the grated carrot with the remaining rice , coconut , chopped coriander and parsley and combine into a smooth mixture .
• Form into large patties approximately 10cm in diameter and place on greased baking sheets . Bake for approximately 30 minutes until the tops are firm and brown . Turn with a spatula and bake on the other side for approximately 10 minutes until golden .
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