We ate at Atomic Burger on Friday. It's the second time we've been. I think it's pretty close to the perfect sort of place for a Friday night.
They have really gone to town with the decor. I have to remind myself that Star Wars wallpaper wouldn't look quite as good in my flat! That, and the missus wouldn't go for it anyway. She definitely wouldn't go for the large USS Enterprise mobiles and a scalectrix on the ceiling! Shame.
All that decor sets the tone for Atomic Burger, which continues with a US themed menu. The choice of burgers is really extensive and should offer something for everyone. If not Atomic Burger are happy for you to do swapsies on your toppings so you can tailor something more to your taste.
The first time we went, 3-4 weeks ago, we were hankering for big juicy burgers. The place was crammed so we ended up sitting on stools at a bench in the window being served by the owners. We couldn't have been looked after better. I went for Smokey & The Bandit, like my old Old Orleans favourite from years ago, the Sloppy Joe. Proper dirty amounts of BBQ sauce, cheese and Cajun spices. Spot on. The missus went for the Johnny Cash, overflowing with re-fried beans, hot sauce, American cheese and jalapenos. Close to perfection.
It was never going to be a long time between visits, and we ended up going again on Friday.
We booked this time to make sure we got a proper table. And it's just as well we did 'cos they were fully booked - again.
I'd been looking at the online menu all week trying to decide what I wanted, my eye kept being drawn to the Dirty Dog. A US style hot dog covered in beef chilli, cheese and fried onions. I did consider going for a burger, but stuck to my guns. I'm glad I did, the dog delivered. The beef chilli on it was one of the best chillis I've tasted. This time the missus went for Cheech & Chong - a burger covered in beef chilli, nachos and cheese. Another hit.
The staff were really attentive and service was quick without us feeling rushed. We were going to linger over a pudding but the brownie I fancied had nuts in and had to be avoided, so instead we both had a coffee. The coffee was very nearly the tastiest thing we had in there! Apparently it's a bottomless coffee, that could be an expensive promise to keep with coffee that tasty.
Atomic Burger don't claim to make the best burgers in Bristol, but they're aren't many better.
Sunday, 14 October 2012
Monday, 1 October 2012
The Glorious Oyster
This time last week we were starting our holiday. Bags packed, tickets checked and passports ready we were getting very excited about our trip to Sicily.
We thought we'd start things off with a nice little foodie treat, oysters and Champagne.
We hadn't really been into oysters all that much before we went to the Streat Food Collective event at Arnos Vale Cemetery. However, the highlights of that event for us were the BBQ & Jerk stall and the oysters from The Glorious Oyster.
The missus really went for the oysters and came up with the idea of starting our holiday with oysters and champagne, and luckily The Glorious Oyster deliver oysters! So we ordered 12 and a shucking knife. Is there a cooler kind of knife than a shucking knife?
Up until this point I had never shucked oysters. I've seen it on tele a couple of times and thought I'd be able to give it a go, but I was some way short of confident. But that's where the magic of oysters delivered by The Glorious Oyster really comes into its own.
Lyndsay delivers the oysters personally, and luckily for me she popped in to give me a shucking demonstration. I'm so glad she did, getting into an oyster must rank as one of the most dangerous bits of food preparation. I could just see myself at A&E with a shucking knife in my arm without the proper guidance, which goes something like firm hold, flat side up, knife into hinge, wriggle, twist, pop!
We chose to make our own dressings, which may have been a small mistake as Lyndsay's dressings are great, but we did have a sample sachet of Chipotle Tabasco which went really well. Sweet, smokey heat was a great match for the oysters, which were themselves succulent, creamy and delicious. I've never had oysters so good before, and when they are this good it's easy to see what all the fuss is about. Especially when accompanied by a nice glass of fizz.
We thought we'd start things off with a nice little foodie treat, oysters and Champagne.
We hadn't really been into oysters all that much before we went to the Streat Food Collective event at Arnos Vale Cemetery. However, the highlights of that event for us were the BBQ & Jerk stall and the oysters from The Glorious Oyster.
The missus really went for the oysters and came up with the idea of starting our holiday with oysters and champagne, and luckily The Glorious Oyster deliver oysters! So we ordered 12 and a shucking knife. Is there a cooler kind of knife than a shucking knife?
Up until this point I had never shucked oysters. I've seen it on tele a couple of times and thought I'd be able to give it a go, but I was some way short of confident. But that's where the magic of oysters delivered by The Glorious Oyster really comes into its own.
Lyndsay delivers the oysters personally, and luckily for me she popped in to give me a shucking demonstration. I'm so glad she did, getting into an oyster must rank as one of the most dangerous bits of food preparation. I could just see myself at A&E with a shucking knife in my arm without the proper guidance, which goes something like firm hold, flat side up, knife into hinge, wriggle, twist, pop!
We chose to make our own dressings, which may have been a small mistake as Lyndsay's dressings are great, but we did have a sample sachet of Chipotle Tabasco which went really well. Sweet, smokey heat was a great match for the oysters, which were themselves succulent, creamy and delicious. I've never had oysters so good before, and when they are this good it's easy to see what all the fuss is about. Especially when accompanied by a nice glass of fizz.
Tuesday, 18 September 2012
Confit Duck Hash
This has been the last meal made with the confit duck we bought. I really can't stress what a bargain the £10 tin was. We got 5 pieces of duck, which has made 3 gorgeous meals - cassoulet, duck confit with white beans - and this hash. And we're still left with a good amount of duck fat for some proper roasters as we head into Sunday Lunch season.
As there's two of us and we got 5 pieces of duck we were scratching our heads for what to do with the last piece. Thinking about it now we could have made Michel Roux's duck and mushroom pudding, which will be on the menu when we next have some confit duck. Instead we chose to make a hash, it seemed like a good excuse to cook some spuds in duck fat.
That's how we started things. Peeled potatoes, enough for two, chopped and par-boiled. As they steamed dry I got the confit duck into the frying pan with some chopped shallot. The gorgeous fat soon renders and the meat begins to fry. As it's tender already it only takes a few minutes before it starts to fall apart which means you can remove the bones.
With the duck and shallots sizzling away I added the potatoes to give them a chance to get brown and crispy.
As it is, those 3 ingredients would make a very nice meal. But I really wanted to try and produce a really balanced dish and I thought that I needed to add something to cut through all the richness, so I added a couple of dessert-spoonfuls of chopped capers. That just about did it. A generous squeeze of lemon juice and some chopped parsley did the rest.
It was a lovely meal, the only thing missing was poached egg, duck egg ideally, but other than that it was a fine way to use the last piece of duck confit. I can't wait to buy some more!
As there's two of us and we got 5 pieces of duck we were scratching our heads for what to do with the last piece. Thinking about it now we could have made Michel Roux's duck and mushroom pudding, which will be on the menu when we next have some confit duck. Instead we chose to make a hash, it seemed like a good excuse to cook some spuds in duck fat.
That's how we started things. Peeled potatoes, enough for two, chopped and par-boiled. As they steamed dry I got the confit duck into the frying pan with some chopped shallot. The gorgeous fat soon renders and the meat begins to fry. As it's tender already it only takes a few minutes before it starts to fall apart which means you can remove the bones.
With the duck and shallots sizzling away I added the potatoes to give them a chance to get brown and crispy.
As it is, those 3 ingredients would make a very nice meal. But I really wanted to try and produce a really balanced dish and I thought that I needed to add something to cut through all the richness, so I added a couple of dessert-spoonfuls of chopped capers. That just about did it. A generous squeeze of lemon juice and some chopped parsley did the rest.
It was a lovely meal, the only thing missing was poached egg, duck egg ideally, but other than that it was a fine way to use the last piece of duck confit. I can't wait to buy some more!
Tuesday, 4 September 2012
Streat Food Collective at Arnos Vale Cemetery
On the face of it it doesn't sound like your ideal setting for any kind of festival, a cemetery. But we're talking here about Arnos Vale Cemetery.
The street food scene in Bristol isn't big, but with quality like the stalls on offer here it's bound to grow.
After a bit of a stroll around to check out the stalls we opted to kick things off with some oysters from The Glorious Oyster.
In fact, we enjoyed them so much we went back for more after we'd finished working our way around the other stalls. Second time round we kept it classic. The missus went for the shallot dressing, delicious by all accounts.
I loaded up with a few shakes of Tabasco, a squeeze of lemon and a hint of black pepper. For all that oysters have a delicate taste, it's surprising what they can match with.
It would be impossible for me to go to a street food festival and not eat meat. Luckily I had 2 great options at the Streat UK food festival at Arnos Vale Cemetery.
The sounds and smells of meat cooking over coals meant I was compelled to go to the BBQ & Jerk Stop stall.
We shared some BBQ Rum wings which were delicious, and a bargain at £3.50. Even the missus thought they were delicious and she has a weird thing against wings.
More meat satisfaction came Bagel Boy.
It's a lovely place, Arnos Vale Cemetery, and all the better for being restored. Hopefully events like this will help bring people into the place, aside from those that inevitably end up here that is!
If you want know more have a look at the websites of Streat Food Collective and Arnos Vale Cemetery.
Tuesday, 21 August 2012
Duck confit, white bean mash and blackberry sauce with Pinotage
Despite the poncy title this little number was actually created out of leftovers.
We had some beans and some duck confit leftover from making the Cassoulet. Rather than make another cassoulet (and put on another stone!) I thought I'd try something a bit lighter.
So, the beans. Dead easy really. The beans had already been soaked so all I needed to do was cook them. An hour and a half or so at a steady simmer did that. After they cooled a little I blitzed them in a blender until they formed a smooth, creamy mash.
The bean mash was a bit bland, so I seasoned with a good bit of salt and pepper and some nice olive oil. However, it still wasn't quite what I was after. It needed something extra which had me reaching for the spice cupboard. I toasted some fennel seed and caraway seed, ground them in a pestle and mortar and added them to the bean mash. Much better.
The duck confit is very easy to cook. It's simply added to a frying pan over a medium heat and allowed to heat through. It's so tender it nearly falls off the bone as it cooks and the smell does wonders for stimulating the appetite.
When I was thinking about this dish I knew that it was going to need a fruity sauce to give it a lift. We have some cherry trees growing down by the river near where we live and I was really tempted to make a sauce with some of the cherries. But, we also have some blackberries growing in our garden which are really tasty and I thought a blackberry sauce would go nicely. Thankfully I wasn't wrong.
As is usual when I've thought of something to do but I'm not certain it'll work, I googled it to see if it had already been done. Yes it has. It's handy to get some hints and it helped to make sure I made the sauce savoury rather than sweet like a bramble jelly.
For the sauce I sweated off some finely chopped shallot in a little duck fat - I find it hard to now to consider frying with anything else - and a couple of bay leaves. After a few minutes I added some freshly picked blackberries, about a cereal bowl full, and a fair bit of black pepper. The blackberries broke down in a few minutes after which I added a splash of the Pinotage we'd be drinking with the meal. It seems the done thing really.
The final result was one very satisfying meal. The Pinotage went really nicely with it. I'd say it was medium to full-bodied so texturally it matched the meat and beans. There's a spicy note, which comes from the Pinot Noir in its heritage I guess and which matched the black pepper and other spices. It's also quite fruity and that marries with the blackberry sauce. It wasn't bad at all.
We had some beans and some duck confit leftover from making the Cassoulet. Rather than make another cassoulet (and put on another stone!) I thought I'd try something a bit lighter.
So, the beans. Dead easy really. The beans had already been soaked so all I needed to do was cook them. An hour and a half or so at a steady simmer did that. After they cooled a little I blitzed them in a blender until they formed a smooth, creamy mash.
The bean mash was a bit bland, so I seasoned with a good bit of salt and pepper and some nice olive oil. However, it still wasn't quite what I was after. It needed something extra which had me reaching for the spice cupboard. I toasted some fennel seed and caraway seed, ground them in a pestle and mortar and added them to the bean mash. Much better.
The duck confit is very easy to cook. It's simply added to a frying pan over a medium heat and allowed to heat through. It's so tender it nearly falls off the bone as it cooks and the smell does wonders for stimulating the appetite.
When I was thinking about this dish I knew that it was going to need a fruity sauce to give it a lift. We have some cherry trees growing down by the river near where we live and I was really tempted to make a sauce with some of the cherries. But, we also have some blackberries growing in our garden which are really tasty and I thought a blackberry sauce would go nicely. Thankfully I wasn't wrong.
As is usual when I've thought of something to do but I'm not certain it'll work, I googled it to see if it had already been done. Yes it has. It's handy to get some hints and it helped to make sure I made the sauce savoury rather than sweet like a bramble jelly.
For the sauce I sweated off some finely chopped shallot in a little duck fat - I find it hard to now to consider frying with anything else - and a couple of bay leaves. After a few minutes I added some freshly picked blackberries, about a cereal bowl full, and a fair bit of black pepper. The blackberries broke down in a few minutes after which I added a splash of the Pinotage we'd be drinking with the meal. It seems the done thing really.
The final result was one very satisfying meal. The Pinotage went really nicely with it. I'd say it was medium to full-bodied so texturally it matched the meat and beans. There's a spicy note, which comes from the Pinot Noir in its heritage I guess and which matched the black pepper and other spices. It's also quite fruity and that marries with the blackberry sauce. It wasn't bad at all.
Monday, 13 August 2012
Cassoulet
I thought French cooking was difficult, but with the right ingredients we achieved an authentic tasting cassoulet without any hassle.
Right or wrong, I think the success of the cassoulet depends two things. The confit duck and the beans. Admittedly there aren't too many other ingredients in a cassoulet.
For the confit duck we used Succes Gourmand tinned duck confit. At £10 for the tin it seemed like a bargain as it contained 4 pieces - which turned out to be 5 when we opened the tin! Using tinned makes life a lot easier than having to make your own confit duck, and means you get a lot of the all important duck fat. Cassoulet starts with a generous portion of duck fat.
This recipe cooked a cassoulet that fed the two of us very well. You'll need:
2 pieces confit duck
Duck fat
2 handfuls or dried cannellini beans, soaked overnight (it might seem like a pain to use dried beans which need soaking, but the taste is much better than tinned)
1 chopped onion
4 cloves of garlic,chopped
2 sausages - use what you like, straight pork, Lincolnshire or Cumberland will work fine
Pork - you could use 4 rashers of bacon, but we used some pre-cooked ham hock, about 170g
Herbs - we used dried bay, thyme and sage.
Put the oven onto 180c, and on the hob melt a generous amount duck fat in a big pan that can go in the oven, or a casserole. Add the chopped onion and garlic and soften over a medium heat, you don't want them to brown.
When the onions and garlic are soft add the soaked beans and herbs, cover with water and bring to the boil Boil for 10 minutes or so, skim off any scum. After 10 minutes put the pan in the oven for an hour.
Just before the hour is up melt some more duck fat and brown your sausages. Fry the bacon as well, if that's what you're using.
Remove the pan from the oven. Add the sausage, bacon or ham and the confit duck. Put the pan back in the oven for another 45 minutes or so. You want the beans soft and you might get a golden crust as well.
I thought cassoulet was going to be a lot harder than this. The hardest part is probably getting hold of duck confit, but you can buy that from Amazon! I think this is going to be one of those dishes that we end up cooking again and again.
Right or wrong, I think the success of the cassoulet depends two things. The confit duck and the beans. Admittedly there aren't too many other ingredients in a cassoulet.
For the confit duck we used Succes Gourmand tinned duck confit. At £10 for the tin it seemed like a bargain as it contained 4 pieces - which turned out to be 5 when we opened the tin! Using tinned makes life a lot easier than having to make your own confit duck, and means you get a lot of the all important duck fat. Cassoulet starts with a generous portion of duck fat.
This recipe cooked a cassoulet that fed the two of us very well. You'll need:
2 pieces confit duck
Duck fat
2 handfuls or dried cannellini beans, soaked overnight (it might seem like a pain to use dried beans which need soaking, but the taste is much better than tinned)
1 chopped onion
4 cloves of garlic,chopped
2 sausages - use what you like, straight pork, Lincolnshire or Cumberland will work fine
Pork - you could use 4 rashers of bacon, but we used some pre-cooked ham hock, about 170g
Herbs - we used dried bay, thyme and sage.
Put the oven onto 180c, and on the hob melt a generous amount duck fat in a big pan that can go in the oven, or a casserole. Add the chopped onion and garlic and soften over a medium heat, you don't want them to brown.
When the onions and garlic are soft add the soaked beans and herbs, cover with water and bring to the boil Boil for 10 minutes or so, skim off any scum. After 10 minutes put the pan in the oven for an hour.
Just before the hour is up melt some more duck fat and brown your sausages. Fry the bacon as well, if that's what you're using.
Remove the pan from the oven. Add the sausage, bacon or ham and the confit duck. Put the pan back in the oven for another 45 minutes or so. You want the beans soft and you might get a golden crust as well.
I thought cassoulet was going to be a lot harder than this. The hardest part is probably getting hold of duck confit, but you can buy that from Amazon! I think this is going to be one of those dishes that we end up cooking again and again.
Sunday, 5 August 2012
Tapas and Rosè
If summer won't come to England we're just going to have to pretend, and what better way to pretend than to eat tapas and drink chilled rosè?
It has been a dreadful summer so far. Grey skies, low light levels, floods and only a brief break in the clouds once in a while. I almost hold myself responsible. I bought a barbeque back in early June and I think it's rained ever since.
Well, we finally had enough and decided to just pretend that it's summer and decided to go Spanish with a few tapas inspired dishes.
Patatas Bravas - simple but effective. The missus (A) found a great recipe from the 'perfect' Felicity Cloake. The potatoes are roasted rather than fried. We've been having a lot of roasted new potatoes recently, by themselves with a gargantuan amount of salt they are insanely delicious. With a smoky tomato sauce and a creamy garlic mayo they are equally moreish and more suited to a tapas style tea. They were tremendous.
Another tapas staple - Padron Peppers. There can't be many things easier to cook. Put padron peppers into hot oil, cook until they blister, sprinkle over sea salt in obscene amounts, eat.
Squid is another favourite. We had some delicious cuttlefish recently at Bravas, a cool little tapas bar just off Whiteladies Road but which would not look out of place in Barcelona's back streets. The Spanish waiter lending it an even more authentic feel. We couldn't get our hands on cuttlefish, but did get some baby squid from the fishmongers on Gloucester Road. Simple seems to be the way with tapas so we just fried the squid and then squeezed over a load of lemon juice.
Our fourth dish wasn't strictly speaking tapas, but we simply had to include chorizo in some way and this chorizo and chicken liver salad from Tom Parker-Bowles seemed like a very nice way to do that. We get great chorizos rosario from Murray's on Gloucester Road. They release a fabulous oil when fried in a hot pan. When cooked, remove the sliced chorizos and add the chicken livers which have been dusted in seasoned flour. 3-4 minutes in the pan and the livers are done, crispy on the outside, smooth in the middle. We added them, the chorizos and some chopped mange tout to some salad leaves. The salad alone would make a great meal.
To complete the meal we went for a spanish rosè or rosado - Marques des Rojas from Averys. Made from Syrah (Shiraz) grapes it has a hint of spice which goes nicely with the chorizo. It's a deep pink, and could probably pass for a Pinot Noir in colour, and retains plenty of body so it pairs nicely with a range of food. It complemented all of our dishes - patatas bravas, squid, padron peppers and the chorizo salad. Versatility like that is really unusual, and would be hard to find in anything other than a rosado.
Well, we finally had enough and decided to just pretend that it's summer and decided to go Spanish with a few tapas inspired dishes.
Patatas Bravas - simple but effective. The missus (A) found a great recipe from the 'perfect' Felicity Cloake. The potatoes are roasted rather than fried. We've been having a lot of roasted new potatoes recently, by themselves with a gargantuan amount of salt they are insanely delicious. With a smoky tomato sauce and a creamy garlic mayo they are equally moreish and more suited to a tapas style tea. They were tremendous.
Another tapas staple - Padron Peppers. There can't be many things easier to cook. Put padron peppers into hot oil, cook until they blister, sprinkle over sea salt in obscene amounts, eat.
Squid is another favourite. We had some delicious cuttlefish recently at Bravas, a cool little tapas bar just off Whiteladies Road but which would not look out of place in Barcelona's back streets. The Spanish waiter lending it an even more authentic feel. We couldn't get our hands on cuttlefish, but did get some baby squid from the fishmongers on Gloucester Road. Simple seems to be the way with tapas so we just fried the squid and then squeezed over a load of lemon juice.
Our fourth dish wasn't strictly speaking tapas, but we simply had to include chorizo in some way and this chorizo and chicken liver salad from Tom Parker-Bowles seemed like a very nice way to do that. We get great chorizos rosario from Murray's on Gloucester Road. They release a fabulous oil when fried in a hot pan. When cooked, remove the sliced chorizos and add the chicken livers which have been dusted in seasoned flour. 3-4 minutes in the pan and the livers are done, crispy on the outside, smooth in the middle. We added them, the chorizos and some chopped mange tout to some salad leaves. The salad alone would make a great meal.
To complete the meal we went for a spanish rosè or rosado - Marques des Rojas from Averys. Made from Syrah (Shiraz) grapes it has a hint of spice which goes nicely with the chorizo. It's a deep pink, and could probably pass for a Pinot Noir in colour, and retains plenty of body so it pairs nicely with a range of food. It complemented all of our dishes - patatas bravas, squid, padron peppers and the chorizo salad. Versatility like that is really unusual, and would be hard to find in anything other than a rosado.
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