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.
BUZZ 28