tag:blogger.com,1999:blog-30324802746296319862024-03-16T01:09:16.492+00:00That Fat Food GuyRecipes. Reviews. Recommendations.
I love to Eat. Burgers are my Kryptonite! ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-3032480274629631986.post-47647524806952925672016-09-11T20:37:00.000+01:002016-09-11T20:37:23.618+01:00The Bulls Head IIThe Bulls Head Part II - Repton<br />
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I must echo my last post on this... see <a href="http://www.thatfatfoodguy.co.uk/2016/01/the-bulls-head.html" target="_blank">here</a><br />
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...and I repeat : "I Love this place. The staff are helpful, [friendly] and the place is amazing!"<br />
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I will also have to switch things up and start with the dessert because this is the <b><u>Best</u></b> cookie dough and ice cream I have ever eaten!<br />
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Its called the GOOEY COOKIE on the menu (£6)<br />
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Giant gooey skillet cookie + vanilla gelato + strawberries + chocolate fudge sauce.</div>
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This certainly was a giant cookie - three of us shared.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4bx9KkTefSomO5zCyA8FYDRm9elmmBIVz-5MCJYKYvkE5G88m-kZCK5P7sZnbiIGVHxYHsbsO30I-AnfX79kvWkgv9J_Je28C1Qv0E3oVbpSi9ILXpVJuDulA6d5w0_lu48ol5Yed-z3/s1600/IMG-20160903-WA0010%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4bx9KkTefSomO5zCyA8FYDRm9elmmBIVz-5MCJYKYvkE5G88m-kZCK5P7sZnbiIGVHxYHsbsO30I-AnfX79kvWkgv9J_Je28C1Qv0E3oVbpSi9ILXpVJuDulA6d5w0_lu48ol5Yed-z3/s640/IMG-20160903-WA0010%255B1%255D.jpg" width="480" /></a></div>
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There was an incredible deep crust at the edges combined with lovely gooey cookie dough and melted nuggets of chocolate. Heavenly. The vanilla gelato cuts through the rich cookie dough. A bigger scoop would be great... but thats just being extremely picky. I have to mark it down and only give it 11 out of 10 for that.<br />
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There is a huge selection of drinks... 100 plus beers/ales.<br />
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I had Havana Rum with some cool ginger beer. My Brother-in-law went for Hop House 13 and my wife had a Lemon, lime and ginger presse.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghy8oKnnj6RBj5DhS-OsTMDE6zDzXPVpzJfnG77RmwB5s2VG2F7BXIgg7hgbGzdPFNwKz8KWdcWifaiKQLegwLWXdxO7ZEmP5qwTFldsPwemNDE6gcU5PCHfF-uYzCb7si8jfkqM42upGk/s1600/IMG-20160903-WA0016%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghy8oKnnj6RBj5DhS-OsTMDE6zDzXPVpzJfnG77RmwB5s2VG2F7BXIgg7hgbGzdPFNwKz8KWdcWifaiKQLegwLWXdxO7ZEmP5qwTFldsPwemNDE6gcU5PCHfF-uYzCb7si8jfkqM42upGk/s320/IMG-20160903-WA0016%255B1%255D.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08L5O7fiTsPrhMo3YyEtn5mb4ilKsai_qdxip1yV0fiHiZdBpw8-bFeySCyIH9WxbUTbWRDj4Vom9MGFHZ8gWnLdK-Tn7yt3cICis3RQkSO_RI-90amcSouo4sE77HCsheIhWY4-sKTWu/s1600/IMG-20160903-WA0014%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08L5O7fiTsPrhMo3YyEtn5mb4ilKsai_qdxip1yV0fiHiZdBpw8-bFeySCyIH9WxbUTbWRDj4Vom9MGFHZ8gWnLdK-Tn7yt3cICis3RQkSO_RI-90amcSouo4sE77HCsheIhWY4-sKTWu/s320/IMG-20160903-WA0014%255B1%255D.jpg" width="240" /></a><br />
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My Brother-in-law went for one of the big yakitori sticks. great choice. I will have one of these next time. Great jerk flavour, with a lovely warming background heat.<br />
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Jerk Chicken - Big Stick Jerk spiced chicken breast and juicy
thigh meat + peppers + red onions +
volcanic jacket sweet potato +
slaw + buttered corn (£16). He swapped out the sweet potato for chips. </div>
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I had the FLAMING MEXICAN BURGER (£11)<br />
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<a href="https://www.thebullshead.co.uk/product/flaming-mexican-burger/" style="background-color: #272a2c; box-sizing: inherit; color: #6cc6d9; font-family: "Work Sans", sans-serif; font-size: 24px; line-height: 31.9999px; margin-bottom: 0px; margin-top: 0px; outline: 0px; text-decoration: none; transition: color 0.3s cubic-bezier(0, 0, 0.2, 1), border-color 0.3s cubic-bezier(0, 0, 0.2, 1);"></a></div>
2 x 4 ounce beef patties + spicy Mexican cheese + hot chipotle sauce + bbq sauce + jalapenos + fresh green chilli's + red onion + leaves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16N2ZsT8ugm1hlve3TExCCX8ysyTDx5y86hraw4DaX0zoosRLMlJQgNyiE9ENk2gYUkgZpYNKJaRrUCzwvGbrYxaXVHdfUm5GepifnZ56kGzjyhsL-QQOf5SqiM1ft1E0JJ38VOxeVj7p/s1600/IMG-20160903-WA0020%255B1%255D.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16N2ZsT8ugm1hlve3TExCCX8ysyTDx5y86hraw4DaX0zoosRLMlJQgNyiE9ENk2gYUkgZpYNKJaRrUCzwvGbrYxaXVHdfUm5GepifnZ56kGzjyhsL-QQOf5SqiM1ft1E0JJ38VOxeVj7p/s640/IMG-20160903-WA0020%255B1%255D.jpg" /></a></div>
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A super burger witha chilli kick. I was torn between this and the American mustard.. a great take on a "dirty" burger. Next next time maybe... not typo I will just have to keep going back to work my way through the menu.<br />
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My wife went for the FISH & CHIPS (£11.50)<br />
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<a href="https://www.thebullshead.co.uk/product/fish-chips/" style="background-color: #272a2c; box-sizing: inherit; color: #6cc6d9; font-family: "Work Sans", sans-serif; font-size: 24px; line-height: 31.9999px; margin-bottom: 0px; margin-top: 0px; outline: 0px; text-decoration: none; transition: color 0.3s cubic-bezier(0, 0, 0.2, 1), border-color 0.3s cubic-bezier(0, 0, 0.2, 1);"></a><br />
Premium Cod fillet in a ‘Freedom’ (locally brewed premium Lager) batter + real Chips + mushy peas + home-made Tartare sauce</div>
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Well the three of us ended up sharing this. This a a big tasty dish. The presentation has changed but the dish still remains one of my favourites.<br />
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An other shot of the cookie dough. Its new to the menu, and I hope it remains there for a long time!<br />
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The menu is massive! not yet had a bad meal here. It definately gets the thatfatfoodguy seal of approval. My only advice is download the menu and have a read before you go, there is a lot of good food on there.<br />
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Here is a link to the menu : <a href="https://www.thebullshead.co.uk/wp-content/uploads/2016/07/BH-Main-Menu-July-2016-A.pdf" target="_blank">Link</a><br />
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Link correct at time of review!<br />
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0Bulls Head, 84 High St, Repton, Derby DE65 6GF, UK52.8361077 -1.547022599999991132.9808687 -42.855616599999991 72.6913467 39.761571400000008tag:blogger.com,1999:blog-3032480274629631986.post-7748693801369240442016-06-07T21:27:00.000+01:002016-06-07T21:27:14.263+01:00Toad in the holeToad in the hole<br />
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Okay here is an admission... I have never made my own toad in the hole before. Yes thats right I have also never made Yorkshire puddings from scratch! The first thing I did was read approximately 20 recipes. They all had slightly different ways of making the Great British classic. Here is my version mixing and matching various elements from some good looking recipes I read.</div>
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How did the dish get it name? A quick google.... Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole All I know is it it comfert food at its best.</div>
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Some recipes stated resting the batter for 30 minutes others a couple of hours and two overnight. Recipes used a Milk only, Milk/water, Milk/ sparking water and even a milk/ale combination for the liquid. I went for milk this time. </div>
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I opted for over night and made my batter the day before and placed in the fridge. </div>
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Ingredient<br />
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140g plain flour<br />
3 free range eggs<br />
300ml milk <br />
1/2 tsp mustard powder<br />
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1/2 salt</div>
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pepper<br />
2 tbsp vegetable oil<br />
8 Cumberland sausage<br />
4 rosemary sprigs</div>
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Method<br />
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1. Combine the flour, eggs, milk, mustard and the salt and pepper, blitz until smooth, then leave to rest overnight. You can use a whisk, food processor and blender to mix. I used my Bamix with the whisk attachment.<br />
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<span class="">2. Heat oven to 220C fan</span></div>
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3.On a low heat cook the sausages in a frying pan on all sides until nicely browned.<br />
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4. Pour the oil into a deep metal roasting tin. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking.</div>
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5. Stir the batter and pour into the really hot tin – take care! Quickly place the saauages on top and sprinkle over the rosemary, then place in the middle of the oven. Do not open the door for 25 mins!!!!then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. </div>
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6. Enjoy with Mash, Veg and Onion Gravy!<br />
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-51886554328091035632016-04-16T14:24:00.000+01:002016-04-16T14:24:04.629+01:00Singapore Noodles <br />Singapore Noodles <div>
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No need to go to the takeaway when you can make these noodles so easily at home! They taste great even if I do so say so myself!<br /><div>
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<br />Serves 2<br /><br />Ingredients</div>
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Mairinade </div>
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<ul>
<li>3/4 tbsp curry powder</li>
<li>3/4 tbsp rice vinegar</li>
<li>1 tbsp soy sauce</li>
<li>1 red chilli, finely chopped</li>
<li>1 garlic clove, minced</li>
<li>12.5g fresh root ginger, peeled and grated</li>
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<li>1 large chicken breast, thinly sliced</li>
<li>2 tbsp groundnut oil</li>
<li>1 medium red onion, peeled and cut into half moons</li>
<li>1 small red pepper, sliced</li>
<li>1 whole carrot, peeled and sliced into thin batons</li>
<li>2 spring onions, thinly sliced</li>
<li>180g raw king prawns</li>
<li>300g cooked rice noodles</li>
<li>2 tbsp coriander leaves</li>
<li>1.5 tbsp sweet chilli sauce</li>
<li>1 clove garlic, minced</li>
<li>12.5g fresh root ginger, peeled and minced</li>
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Instructions </div>
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<br />1 Start by mixing all the ingredients for the marinade together in a bowl. Add the chicken to this and set aside while you prepare the vegetables. </div>
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<br /><br /> <br />2 Place a large wok onto a medium heat with 2 tbsp oil, put in the chopped red onion, peppers, carrots and spring onions. Keep everything moving round the wok for 2 mins to cook. </div>
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<br /> <br />3 Push the veg to the side of the wok and add the marinated chicken. Keep the chicken moving until cooked, and then throw in the prawns. Stir everything together and carry on stirring until the prawns turn pink. </div>
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<br /><br /> <br />4 Now add the noodles, mix well so that everything gets a good coating of sauce and the noodles are hot. </div>
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<br />5 Serve into bowls, scatter over the chopped coriander, sliced spring and some fresh chilli. </div>
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6. Enjoy</div>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-72879311790097850422016-03-27T23:35:00.001+01:002016-03-27T23:35:21.760+01:00Meatcure Review Meatcure (Leicester)<br />
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I was looking forward to trying another independent burger joint. My in laws looked after the kids so we went for an evening meal.<br />
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I love the Chipboard clad walls and industrial look of the restaurant.<br />
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The Burgers are Movie theme named. Some of which include the Raging Bull, the Pulp Fiction-Royale with Cheese and Smokey and the Bandit to name a few.<div class="separator" style="clear: both; text-align: center;">
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I went for the Smokey and the Bandit (£9.75). This is a beef patty, melted cheese, lettuce, tomato, smokey streaky bacon, caramelised onions, house mayo, mother sauce and a brioche bun.<br />
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The Burger came with copious amounts of fries (frozen rather than in store made).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEEjhLbOMoSJMReJReU5ssLDaLttAIanj0fkCqSkKNZR5Au2uRlGA1GGcDGKhVeGTy4puvvMicBxQzrmNzDkVtut3kYH_lQsiyQeBI71vDOQ4Cth21eUMfIJ-TqwumwDCUm9Hm4ZVBDNF/s1600/20160213_213834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEEjhLbOMoSJMReJReU5ssLDaLttAIanj0fkCqSkKNZR5Au2uRlGA1GGcDGKhVeGTy4puvvMicBxQzrmNzDkVtut3kYH_lQsiyQeBI71vDOQ4Cth21eUMfIJ-TqwumwDCUm9Hm4ZVBDNF/s640/20160213_213834.jpg" width="640" /></a><br />
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The burger itself was good but I have had better. The bacon added depth. The patty moist saying it was cooked through and not left pink like some other gourmet burger places.<br />
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My wife had the Colonel Parker's Tribute (£9.75). House rub Southern fried chicken breast, lettuce, red onion, smokey streaky bacon, tarragon mayo and a brioche bun. This burger was a lot better then the one I had. I definitely had food envy.<br />
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What they say:</div>
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We went on a Saturday, it was busy and took a while to get served, but there were a few large parties in so it was not an issue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg485S6vQpCSjQeCbGVuDz2LVXBfe-UMUi7yL7OKTThpZbfW9iHVNiGdvZ6Vti_pcUPw3Dfhyn76S8OOhISPt9P6hrKOnSheuu_87I1_hjLYesQTcie6E5ioPq_B1HKq-XU131BZB5niWJ8/s1600/20160213_205548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg485S6vQpCSjQeCbGVuDz2LVXBfe-UMUi7yL7OKTThpZbfW9iHVNiGdvZ6Vti_pcUPw3Dfhyn76S8OOhISPt9P6hrKOnSheuu_87I1_hjLYesQTcie6E5ioPq_B1HKq-XU131BZB5niWJ8/s640/20160213_205548.jpg" width="640" /></a></div>
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I will be back here to give it another go, but there aer a few more places to try before I return.</div>
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visit there website:</div>
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<a href="http://www.meatcure.com/" target="_blank">http://www.meatcure.com/</a></div>
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com019 Highcross St, Leicester, Leicester LE1 4PF, UK52.6355388 -1.138605299999994752.4805233 -1.4627017999999947 52.7905543 -0.8145087999999947tag:blogger.com,1999:blog-3032480274629631986.post-38488016142819971102016-03-20T22:37:00.000+00:002016-03-20T22:37:13.782+00:00Derby Grammar Food FayreDerby Grammar School’s Food Fayre 2016<br />
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The promise was “…delicious produce from the local area’s finest independent retailers…” and the School did not disappoint!<br />
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This was the Schools fourth annual Food Fayre and is now a permanent fixture in the Thatfatfoodguy diary.<br />
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The event was well attended by exhibitors, it was busy yet intimate enough to talk to all the exhibitors individually about their products. <br />
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I sampled and/ or purchased items from the following: (thoughts and impressions below)<br />
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<li>4 Heavens Cakes</li>
<li>Barry Colenso Chocolatier</li>
<li>Battey’s Farm</li>
<li>CookEd</li>
<li>Deventio Brewery</li>
<li>Field Farm Wine</li>
<li>Fortey’s Fudge</li>
<li>Hackwood Farm</li>
<li>Julie's Pickles</li>
<li>The Little Larder</li>
<li>Little Friends Honey</li>
<li>Littleover Lodge</li>
<li>Nibble Nose Cheese</li>
<li>Oakfield Farm</li>
<li>The Loaf</li>
<li>Rachael's secret tea room</li>
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4 Heavens Cakes<br />
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Amazing moist cakes full of flavour. I sampled all of the cakes, some on the day and some before. </div>
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The baker is very talented and part of the Thatfatfoodguy family. Rosy the baker is my eldest sister so she gets a few extra pictures on this post. The reviews remain completely impartial as I am probably her most hard critic. It was her first event and she was nervous. There was no need the cakes went down a treat. Comments I heard included a customer saying “we just ate the best Black Forest cake ever”, I have to agree. </div>
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The Black Forest cake was rich, moist combination of death by chocolate sponge, black cherry jam and chocolate butter cream, topped with black cherry jam and chocolate icing and cherries. (£2.50 a slice)</div>
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I think I will have to ask for another!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j9p88VwL0U0yHpSRYSsDF_NZff0Z05wCRSS2KrtSZh8g8zui16c9KAwG6_USDB3HliqUwBN3BSfC5lPh1bZ3KhbODjb72ZkKBA9h66fkEUvAS53607520KLCi-aL68zB7cKAcZwmvHzs/s1600/DSC_0634%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2j9p88VwL0U0yHpSRYSsDF_NZff0Z05wCRSS2KrtSZh8g8zui16c9KAwG6_USDB3HliqUwBN3BSfC5lPh1bZ3KhbODjb72ZkKBA9h66fkEUvAS53607520KLCi-aL68zB7cKAcZwmvHzs/s640/DSC_0634%255B1%255D.JPG" width="640" /></a></div>
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Another one of the large cakes was the Lemon Cake (Vanilla Sponge, Sicilian Lemon and Butter Cream, topped with Lemon Drizzle icing and mini meringues). (£2.50 a slice)</div>
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There were also a selection of cup cakes (£2 each or £10 for 6) including:</div>
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Chocolate and Oreo (chocolate sponge, topped with vanilla butter cream and crushed Oreo’s)<br />
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Hot Chocolate and Marshmallow (chocolate sponge made with hot chocolate, filled with marshmallow and topped with vanilla butter cream, marshmallows, Moneo stick and hot choc dusting).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn8CxuHl1n4FByzZOys6LDuHPDh-YrE6ImxSmDgQDDLhmhZtFVxSYiw_adCMmIDH601DnrUzf2LvK1z7cTbkgpMrvPRxguDihsb4njMIn54GO9C73brgue0uPeJTR-lKL28Ma3TWIwyAt/s1600/DSC_0620%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYn8CxuHl1n4FByzZOys6LDuHPDh-YrE6ImxSmDgQDDLhmhZtFVxSYiw_adCMmIDH601DnrUzf2LvK1z7cTbkgpMrvPRxguDihsb4njMIn54GO9C73brgue0uPeJTR-lKL28Ma3TWIwyAt/s640/DSC_0620%255B1%255D.JPG" width="640" /></a></div>
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Pineapple and Coconut (made with coconut sponge and pineapple pieces, topped with coconut butter cream and fresh sliced coconut shavings)</div>
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Vanilla and Bubble-gum flavour frosting (vanilla sponge, topped with bubble-gum icing and blue pearls)<br />
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There were cakes including:</div>
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Coffee and Walnut cake (coffee and walnut sponge, filled and topped with coffee butter cream and walnuts) (£1.50).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9xbkyhEyLuVfb79K6ZCEdMnLbP2fuUBWYCdIihcfhjIu8DtWdLVv8cUOyEbG5ZX7D9YaF2hyk2FR3Zz9frbZ565NLk-Otf5CMz3oYHgI7QEGgHzex4QWSpYSAic1NJPFbqouJRLO1vde/s1600/DSC_0624%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl9xbkyhEyLuVfb79K6ZCEdMnLbP2fuUBWYCdIihcfhjIu8DtWdLVv8cUOyEbG5ZX7D9YaF2hyk2FR3Zz9frbZ565NLk-Otf5CMz3oYHgI7QEGgHzex4QWSpYSAic1NJPFbqouJRLO1vde/s640/DSC_0624%255B1%255D.JPG" width="640" /></a></div>
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<div>
Another of my favourites was the Chocolate and Salted Caramel (death by chocolate, filled and topped with homemade salted caramel, chocolate butter cream and rolo’s) (£2.50)</div>
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Her first show was a resounding success, resulting in a sell out. Well done Rosy! </div>
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<br /></div>
<div>
Visit the Facebook page:</div>
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<br /></div>
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<a href="https://www.facebook.com/4heavenscakesrosy/" target="_blank">https://www.facebook.com/4heavenscakesrosy/</a></div>
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<br /></div>
<div>
The Loaf:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-57iCjFmVWhH3wN9MhBIqM9zQ1G0vtuNtSk3KoRCzufCVkO-W2FWeSHzRg5y8tmKsce2JSZIkhbv8-vqRXIkFD3urzbtVvADHCZspMazu2T7ZjU2lBsFGDkLYYGSIu-yfNKY5lICUgTsr/s1600/DSC_0648%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-57iCjFmVWhH3wN9MhBIqM9zQ1G0vtuNtSk3KoRCzufCVkO-W2FWeSHzRg5y8tmKsce2JSZIkhbv8-vqRXIkFD3urzbtVvADHCZspMazu2T7ZjU2lBsFGDkLYYGSIu-yfNKY5lICUgTsr/s640/DSC_0648%255B1%255D.JPG" width="640" /></a></div>
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<div>
Some great artisan loaves! I really wanted to try the Focaccia bread but it had sold out by the time I got round to going back... along with practically everything else.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qKXQ2YOJK4vwQygObMiok4b-s8xsU0WtvZqTKoH67jsmLSc0mZ4medX7z8kTvLVxcp-3lRhmn4ZfeJDauHqnhnC2pfAu35sDOqpv_z99EaADwkqSHAJOQQD-_tlYHjl30YMmdDhQow7N/s1600/DSC_0649%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qKXQ2YOJK4vwQygObMiok4b-s8xsU0WtvZqTKoH67jsmLSc0mZ4medX7z8kTvLVxcp-3lRhmn4ZfeJDauHqnhnC2pfAu35sDOqpv_z99EaADwkqSHAJOQQD-_tlYHjl30YMmdDhQow7N/s640/DSC_0649%255B1%255D.JPG" width="640" /></a><br />
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I did manage to get some rolls and they were great.<br />
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The Loaf is a bakery, cafe and deli in Crich near Matlock. They supply to Portobello and Jack Rabbits on Queen Street in Derby. The Pizza Night and Bread Making Courses sound great.</div>
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visit the website:</div>
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<a href="http://www.theloaf.co.uk/" target="_blank">http://www.theloaf.co.uk/</a></div>
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Barry Colenso Chocolatier<br />
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Chocolate fit for a (future) King!<br />
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<i>"My proudest moment, however, came when the McVitie’s Cake Company approached me to help develop and create the Chocolate Wedding cake for Prince William and Catherine’s Wedding in 2011." </i>. </div>
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I sampled the chocolate buttons in various flavours and they were good. The Dark chocolate were my favourite. My boys loved the white chocolate.<br />
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Visit the website:<br />
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<a href="http://barrycolenso.com/index.php" target="_blank">http://barrycolenso.com/index.php</a></div>
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Betty’s Farm</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9wET9avhsqNu1ND8SiQcAldvCJcNuoEDuGehPhOqiVCkAFLsXLH8P-8oxG8xqIH9f5h9wR2AfdMjDXQtYzJubmLoMPBFZKTRa0gIQtFtPeQg38XaYlGNVWdONZnypH6hBpsm-_LlQgLO/s1600/DSC_0719%255B2%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA9wET9avhsqNu1ND8SiQcAldvCJcNuoEDuGehPhOqiVCkAFLsXLH8P-8oxG8xqIH9f5h9wR2AfdMjDXQtYzJubmLoMPBFZKTRa0gIQtFtPeQg38XaYlGNVWdONZnypH6hBpsm-_LlQgLO/s640/DSC_0719%255B2%255D.JPG" width="640" /></a></div>
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There was a great selection of food from Betty's. I ended up getting a Chicken Pillow (£5) for two, six eggs (£1) and a Scotch egg for (£1.50).<br />
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I was so full from the food fayre, that I could not manage a full meal when I got home. But I just had to try the chicken pillows. These were chicken fillets filled with sage stuffing and wrapped in their popular streaky bacon. Definately very flavourful and we both agreed we cant wait to have these with all the trimmings! Yorkshires, roasts, gravy....<br />
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I had the scotch egg for my lunch on Monday. The delicate flavour of the cranberry and rosemary, gave this classic an interesting twist.<br />
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I will definitely be paying the farm shop a visit.</div>
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I like the ethos of Betty's:</div>
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<i>We try to stick to the rule that 70% of our produce is local (within 20 miles) and the 20% is regional (from a county adjoining Derbyshire) and a minimal amount is sourced outside of that.</i></div>
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Visit the website:</div>
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<a href="http://bettysfarmshop.co.uk/shop/" target="_blank">http://bettysfarmshop.co.uk/shop/</a><br />
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">CookEd -Jenny West</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><span style="color: black; font-family: "times new roman"; font-size: small;">Cooked had a extensive selection of chutneys. I sampled a selection including the Bengal, rhubarb & chilli and mango. The chutneys were a explosion of perfectly blended flavours and spices. The Bengal heat builds slowly leaving a nice warmth in your mouth. The mango would go great with some spicy poppadoms.</span></span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><span style="color: black; font-family: "times new roman"; font-size: small;"><br /></span></span>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"></span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span></div>
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<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><span style="color: black; font-family: "times new roman"; font-size: small;">Other flavour combinations include banana and date, apple and onion, apple and date to name a few. CookEd has an extensive number of amazing chutney that would enhance any meal. Bring on the cheese and crackers.</span></span></div>
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<br />
Like Jenny said "Chutneys are for life and not just Christmas".<br />
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<br />
Fortey’s Fudge<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECU0zGP0gFs_Fuy_aMXzMAZDAugdP_4B2z1ot0Nh_xvWvEN0BqLSo-SGBNvH41CFJMLyabb_rzRFI8cRdaTdm-5Uyi_VSG49h3ZrQVgvfGgfbb1BQr-dBnqXNKjYEnlnWtM1_HmhKEu4Q/s1600/DSC_0679%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECU0zGP0gFs_Fuy_aMXzMAZDAugdP_4B2z1ot0Nh_xvWvEN0BqLSo-SGBNvH41CFJMLyabb_rzRFI8cRdaTdm-5Uyi_VSG49h3ZrQVgvfGgfbb1BQr-dBnqXNKjYEnlnWtM1_HmhKEu4Q/s640/DSC_0679%255B1%255D.JPG" width="640" /></a><br />
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Wow this was fudgetastic!<br />
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Handmade local fudge. I tried various flavours and ending up buying the chocolate orange, mint chocolate and Christmas pudding. I did not get to try the Marshmallow so will have to pop down to the shop in Melbourne.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzc5yeqqyZwBX5GSRC6AzZnfYVXDpVM4j3C17Op0YJfNDB_h9qEkJm7IL1VrzC4S1VMH7tTjYd0kPUUE4hz2TufFDnXX38wrN7JwJaVPn_sf3PjRWwuZNHKNYTJwr55TU_0IrKQHQVIO-/s1600/DSC_0683%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzc5yeqqyZwBX5GSRC6AzZnfYVXDpVM4j3C17Op0YJfNDB_h9qEkJm7IL1VrzC4S1VMH7tTjYd0kPUUE4hz2TufFDnXX38wrN7JwJaVPn_sf3PjRWwuZNHKNYTJwr55TU_0IrKQHQVIO-/s640/DSC_0683%255B1%255D.JPG" width="424" /></a></div>
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vist the Facebook page:<br />
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<a href="https://www.facebook.com/forteys-1440571266160855/" target="_blank">https://www.facebook.com/forteys-1440571266160855/</a><br />
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Deventio Brewery<br />
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I did not get a chance to try or buy any of these. But will do on a night out soon. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aJspLoqBMiIxCgUjWpZFT8TQ4i7ZZyNsSbk9szj35nuj0uzXu84kpmSVi3BaRWs12WVQ8YiVPBZebDwCHs54u2HKUsH09yfQcCCi1bvTR_kI74wr9xteRK6UMRQt6OGo7g12DtMrCbch/s1600/DSC_0671%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aJspLoqBMiIxCgUjWpZFT8TQ4i7ZZyNsSbk9szj35nuj0uzXu84kpmSVi3BaRWs12WVQ8YiVPBZebDwCHs54u2HKUsH09yfQcCCi1bvTR_kI74wr9xteRK6UMRQt6OGo7g12DtMrCbch/s640/DSC_0671%255B1%255D.JPG" width="640" /></a></div>
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Visit the webiste:</div>
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<a href="http://www.derventiobrewery.co.uk/" target="_blank">http://www.derventiobrewery.co.uk/</a></div>
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Hackwood Farm<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMa3FABCRiWWqdl7_190VmfI907HgbkHSjaCkb1EiDzo_X85uqCgxD7W-pu4bAe_e3f704TAvZz87h5TrXg6osIWgbQyfjj30JmJTykYJPRcZUOmxrve1zqPEtwK86gH23z3J_q3iV2yw/s1600/DSC_0731%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFMa3FABCRiWWqdl7_190VmfI907HgbkHSjaCkb1EiDzo_X85uqCgxD7W-pu4bAe_e3f704TAvZz87h5TrXg6osIWgbQyfjj30JmJTykYJPRcZUOmxrve1zqPEtwK86gH23z3J_q3iV2yw/s640/DSC_0731%255B1%255D.JPG" width="640" /></a><br />
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These golden scotch eggs looked and tasted so good!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu9ptI9PWnentHwxpZhc7EuflMamvMUXanMqvZ0l2j5hxksWuYfe7sEgv2c6h6EvPZ71e5VCd_YYm8Mmrw9rxgLB97C0Dda5sVY0eerXnNc2h_883SGN_MJzcIM3A1xHR1clTYj5NIPhQ/s1600/DSC_0729%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiu9ptI9PWnentHwxpZhc7EuflMamvMUXanMqvZ0l2j5hxksWuYfe7sEgv2c6h6EvPZ71e5VCd_YYm8Mmrw9rxgLB97C0Dda5sVY0eerXnNc2h_883SGN_MJzcIM3A1xHR1clTYj5NIPhQ/s640/DSC_0729%255B1%255D.JPG" width="640" /></a><br />
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I had already purchased a few bits from Betty's, but Hackwood farm is on the list to visit soon.<br />
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visit the website:<br />
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<a href="http://www.hackwoodfarm.com/index.php" target="_blank">http://www.hackwoodfarm.com/index.php</a><br />
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Little Friends Honey<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eQShUXF3flYfrTmeGLtl07lJLQ4pQDI5s07iw_IjWDON-V2OUGr0cQaAoFEctgrffqkWNBTwDtIPZgyv-som0nZJCBfrNcqDPb30OZMsd7gkRxcD9OLczSUPinKep66SI4tt7JZ1idmM/s1600/DSC_0678%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eQShUXF3flYfrTmeGLtl07lJLQ4pQDI5s07iw_IjWDON-V2OUGr0cQaAoFEctgrffqkWNBTwDtIPZgyv-som0nZJCBfrNcqDPb30OZMsd7gkRxcD9OLczSUPinKep66SI4tt7JZ1idmM/s640/DSC_0678%255B1%255D.JPG" width="640" /></a><br />
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Tried some great local honey from native Littleover bees.<br />
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There are also some beeswax candles.<br />
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Visit the facebook page.<br />
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<a href="https://www.facebook.com/littlefriendshoney/" target="_blank">https://www.facebook.com/littlefriendshoney/</a><br />
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Bentleys Restuarant (Littleover Lodge)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmOisiTEb2M8ITeHYf61VcwjK9X0SzbZJbavFEuu_sckhT1ZEmGKF-Hk9ye1Fsnmcybn5AkVh6G7hyphenhypheneZKjyMVcvScauVOKW0LqCdaoymAAhspAMgz02pckExwcb6vrRMyTYa6obXlw5h7/s1600/DSC_0713%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmOisiTEb2M8ITeHYf61VcwjK9X0SzbZJbavFEuu_sckhT1ZEmGKF-Hk9ye1Fsnmcybn5AkVh6G7hyphenhypheneZKjyMVcvScauVOKW0LqCdaoymAAhspAMgz02pckExwcb6vrRMyTYa6obXlw5h7/s640/DSC_0713%255B1%255D.JPG" width="640" /></a><br />
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I tried the goats cheese, ham hock and the chocolate brownie, WOW the food did not only look amazing it tasted it too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDj9mmVvL8Hq7w5kGAhltJgDGOppeb9Mnj7P1nvQH8Q5ELo-lxP668UtGfdb8PSwJ7dVYrRg8j_14-OfMAOG1jnBvW_kRqY5iJwpfIHDEfY6gBZmTdnEnHQWU1HyezcaX6SJDvaB2I85u/s1600/DSC_0710%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDj9mmVvL8Hq7w5kGAhltJgDGOppeb9Mnj7P1nvQH8Q5ELo-lxP668UtGfdb8PSwJ7dVYrRg8j_14-OfMAOG1jnBvW_kRqY5iJwpfIHDEfY6gBZmTdnEnHQWU1HyezcaX6SJDvaB2I85u/s640/DSC_0710%255B1%255D.JPG" width="640" /></a><br />
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I can wait to eat there if the bits I tried were anything to go by, especically the brownies, with hazel nuts and an orange gel.<br />
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Visit the website:<br />
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<a href="http://www.boars-head-hotel.co.uk/the-littleover-lodge/bentleys-restaurant-3/" target="_blank">http://www.boars-head-hotel.co.uk/the-littleover-lodge/bentleys-restaurant-3/</a><br />
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The Little Larder (catering company)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01kK3KVhouzQLsmUtpJ_0SLJGFjhDd7bSTdFlPJZqZkDSydsoq-ZIZ6QigBmhZaiNDOS6UiuKnFxaRaOhEJUJ7yO_1OJmtZ43SK6YTkExF18Y1qvxzRkRfoO8gaK4WKz3XdP_iLo6i7CT/s1600/DSC_0655%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01kK3KVhouzQLsmUtpJ_0SLJGFjhDd7bSTdFlPJZqZkDSydsoq-ZIZ6QigBmhZaiNDOS6UiuKnFxaRaOhEJUJ7yO_1OJmtZ43SK6YTkExF18Y1qvxzRkRfoO8gaK4WKz3XdP_iLo6i7CT/s640/DSC_0655%255B1%255D.JPG" width="640" /></a><br />
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Was good talking to these two ladies. I had a couple of tries of the lemon pepper chicken. Delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8N7Vy1v_peoXgUpCGeXSqqhijhTZOflb7MpJAYqg2MsEvyxUD50aCtDj4DAq0Kuxt2klEzQHO3yD2WiBf6erS98HLw6u9jVqd7be0-TJ3T1QRSZmyR_d1CmPgxb3RSOQ3DvmQ29Wcf3e/s1600/DSC_0653%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8N7Vy1v_peoXgUpCGeXSqqhijhTZOflb7MpJAYqg2MsEvyxUD50aCtDj4DAq0Kuxt2klEzQHO3yD2WiBf6erS98HLw6u9jVqd7be0-TJ3T1QRSZmyR_d1CmPgxb3RSOQ3DvmQ29Wcf3e/s640/DSC_0653%255B1%255D.JPG" width="640" /></a></div>
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Nibble Nose Cheese<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28ElD9CshNoYD0rV-JJHeqV9HY77HNd5UGroTbI8LCvIy8ASdvKQ6qnBeau7yNsKdil7HO9SLCZ3z6-KJVZk_wFXHOMnzLqjR-CEkAP6YHFoKLr33TZVEmOhYYTR_pU7CQGuOdffsGCFs/s1600/DSC_0652%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28ElD9CshNoYD0rV-JJHeqV9HY77HNd5UGroTbI8LCvIy8ASdvKQ6qnBeau7yNsKdil7HO9SLCZ3z6-KJVZk_wFXHOMnzLqjR-CEkAP6YHFoKLr33TZVEmOhYYTR_pU7CQGuOdffsGCFs/s640/DSC_0652%255B1%255D.JPG" width="640" /></a></div>
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The three cheeses I sampled were amazing. I tried the Chilli, Garlic and Charcoal Cheese. The cheeses were available at £3.50 for one, £10.00 for three or £20.00 for seven. I loved all the ones I tried and would have no hesitation recommending them to anyone. The Charcoal Cheese were particularly interesting being a black cheese containing real charcoal. It tasted great.<br />
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Rachael's secret tea room</div>
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Rachel was selling scones and handmade shortbreads. There were some great flavours Chai Spiced Tea, Earl Gray and Lavender, Matcha Green Tea and Vanilla, Butterscotch and Hot Cross Bun. My favourite was the Chai Spiced tea and my boys loved the butterscotch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-PYpAkz9JQFImwbLdK81bYtu6AYN7wI-VcTn4Gj6HeMuYq7Dkb5r5vg31o3R6bP53lIyuZSwWNQvv_GB-oHbcDxR1-yZ9b55vhRdzH7yYIpHVwIaCW9JT60KqMwhb3tTLlsux8zaIRLN/s1600/DSC_0692%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA-PYpAkz9JQFImwbLdK81bYtu6AYN7wI-VcTn4Gj6HeMuYq7Dkb5r5vg31o3R6bP53lIyuZSwWNQvv_GB-oHbcDxR1-yZ9b55vhRdzH7yYIpHVwIaCW9JT60KqMwhb3tTLlsux8zaIRLN/s640/DSC_0692%255B1%255D.JPG" width="640" /></a></div>
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I have tried some other great treats made by Rachael before, and all have been really great. Racheal has a Secret Tea Room in, Shhhhh its a secret! I can confirm its in Derbyshire, and that is not breaking the secret as it is on her website. It's a great concept and great food.<br />
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Visit the website:<br />
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<a href="http://www.rachaelssecrettearoom.co.uk/" target="_blank">http://www.rachaelssecrettearoom.co.uk/</a><br />
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I spotted these but was too full to try anything else! By Oooh la laa crepes & cakes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhMiRynFXZaHyH-VPABGpLaHoKLZy0EEV_fQUZXtCWcCFNNzpPA45KI7osnBMbQfhDi5GVMhbXkb6AMc2H45PS4E5876jU94U4sWQK-g-1dAhJm3hqqmDmnLFea6c6bPuK-j_Y4lXzQY1/s1600/DSC_0728%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhMiRynFXZaHyH-VPABGpLaHoKLZy0EEV_fQUZXtCWcCFNNzpPA45KI7osnBMbQfhDi5GVMhbXkb6AMc2H45PS4E5876jU94U4sWQK-g-1dAhJm3hqqmDmnLFea6c6bPuK-j_Y4lXzQY1/s640/DSC_0728%255B1%255D.JPG" width="640" /></a><br />
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The blackforest cake was so good I thought it deserved another picture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZfrEqPtm_YUAARUvxbAQc1WaLKZ9C4elgxtwVh78upKhChRDkmu-DcN2wgf8mwXweCl4L9zCmBCT1MyspU2OKN1dELELOGE0Q5E30krW2_0vVpJf8YgB23uKq5TGEcRBvD08WjbYeHBp/s1600/DSC_0667%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZfrEqPtm_YUAARUvxbAQc1WaLKZ9C4elgxtwVh78upKhChRDkmu-DcN2wgf8mwXweCl4L9zCmBCT1MyspU2OKN1dELELOGE0Q5E30krW2_0vVpJf8YgB23uKq5TGEcRBvD08WjbYeHBp/s640/DSC_0667%255B1%255D.JPG" width="424" /></a></div>
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There were also two cooking demonstations by Chef Chris Parry. I missed the first but got to see Chris make a caramelised pinapple, with caramel sauce and chantily cream.</div>
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I was great speaking to Chris who has some great things planned. A peak at his facebook page shows some of the amazing food he makes.</div>
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<a href="https://www.facebook.com/Chef-Chris-Parry-806828289363854/" target="_blank">https://www.facebook.com/Chef-Chris-Parry-806828289363854/</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CUsremxbkAVpbcl3lxtm8uCG3hjwDUrquoccbTxl1MH7ztLm1jGzGqClGX9jDYc6uLwgu7MwbQFeMH13pdeAVpvhD6hmFa-QPZBQaqUZ2EkJyS3pHuG4GbMIhwKW-hPHazWIjiArmAxB/s1600/DSC_0688%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CUsremxbkAVpbcl3lxtm8uCG3hjwDUrquoccbTxl1MH7ztLm1jGzGqClGX9jDYc6uLwgu7MwbQFeMH13pdeAVpvhD6hmFa-QPZBQaqUZ2EkJyS3pHuG4GbMIhwKW-hPHazWIjiArmAxB/s640/DSC_0688%255B1%255D.JPG" width="424" /></a></div>
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<span style="text-align: justify;">I have always be to scared to make my own caramel, I still am but after watching Chris and trying his I definately want to give it a go.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWoFSzaSVKEOQdB2DYpBu6UlzF0fePg0kiITDxnh07dKJsSg1e-FDCjVnrICjyYvZlnhvxvtmRsthuheT_nHDY99iAFa8EAKm3DLhTF0J76r-NJarZUFwhEsfT6w7H32fbxd7X062q_mR/s1600/DSC_0769%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWoFSzaSVKEOQdB2DYpBu6UlzF0fePg0kiITDxnh07dKJsSg1e-FDCjVnrICjyYvZlnhvxvtmRsthuheT_nHDY99iAFa8EAKm3DLhTF0J76r-NJarZUFwhEsfT6w7H32fbxd7X062q_mR/s640/DSC_0769%255B1%255D.JPG" width="424" /></a></div>
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This dish was amzing.</div>
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Looking forward to trying more from the great exhibitors in the future.</div>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0Derby Grammar School Rykneld Road, Littleover, Derby DE23 4BX, UK52.8948665 -1.527509799999961652.8924585 -1.5325737999999616 52.8972745 -1.5224457999999617tag:blogger.com,1999:blog-3032480274629631986.post-85394565056113694082016-02-04T20:07:00.001+00:002016-02-04T21:13:32.441+00:00Tortilla lasange Tortilla lasagne<br />
<br />
Lasange meets tortilla! This version is <span style="background-color: white;">vegetarian for my meat free January. I like this so much I will definately do other variations. The homemade sauce is worth the little extra effort its so easy to make and can be the basis for many other recipes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCFaNAgVgCVrnoKvYZ45LsI1MU5Zr2nexU9VUmxmjdMbdj64OEA42077dr6bAQvzklUZw6lEqwDo7nwVHm6vSzZQVFrPUaQ34x6QJxGHRzNCRxtWyvMAykblfvbJQESN4-VTN-qgsMZ9O/s1600/20160112_210339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCFaNAgVgCVrnoKvYZ45LsI1MU5Zr2nexU9VUmxmjdMbdj64OEA42077dr6bAQvzklUZw6lEqwDo7nwVHm6vSzZQVFrPUaQ34x6QJxGHRzNCRxtWyvMAykblfvbJQESN4-VTN-qgsMZ9O/s640/20160112_210339.jpg" width="640" /></a></div>
<span style="background-color: white;"><br /></span>
<br />
Ingredients<br />
<br />
Sauce<br />
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<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrBSD-NIB7rmAghV5SpdiqW5DjDw3pzkxn1UjGUEBhecrqAW1kcRBnuVNN0ZMY5tN5NKpb7E-LxvxBHcjplItZ19Q0M3GM4oE2vAEqE2hc_UVV-CxNcRXzqenlcERXccdJpabKCWcDiCw/s1600/20160112_194413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVrBSD-NIB7rmAghV5SpdiqW5DjDw3pzkxn1UjGUEBhecrqAW1kcRBnuVNN0ZMY5tN5NKpb7E-LxvxBHcjplItZ19Q0M3GM4oE2vAEqE2hc_UVV-CxNcRXzqenlcERXccdJpabKCWcDiCw/s640/20160112_194413.jpg" width="640" /></a><br />
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1 tbsp olive oil<br />
1 onion, finely chopped<br />
1 red pepper, diced<br />
2 garlic cloves, finely chopped<br />
1 tsp mixed herbs<br />
2 x 400g cans of chopped tomatoes<br />
<div>
1 Red pepper</div>
<div>
1 tsp paprika<br />
salt and black pepper<br />
<br />
<br />
Filling</div>
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<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6loKN5nYHbNW-SVU3vGSmL2OENqNd5JLVQVx6FGVNWvgos_5HqLLV6tDN_6vjSqR1xcswa9Yq7ggbYb1x4ILyDB0Z87oKA4IdTrObo10S_XHXZ4Wf1pVOXPdDrbkG_xEwMVfU8tRz7FQL/s1600/20160112_195724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6loKN5nYHbNW-SVU3vGSmL2OENqNd5JLVQVx6FGVNWvgos_5HqLLV6tDN_6vjSqR1xcswa9Yq7ggbYb1x4ILyDB0Z87oKA4IdTrObo10S_XHXZ4Wf1pVOXPdDrbkG_xEwMVfU8tRz7FQL/s640/20160112_195724.jpg" width="640" /></a><br />
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260g spinach,<br />
250g ricotta<br />
1/8 teaspoon nutmeg<br />
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Salt</div>
<div>
Pepper<br />
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For assembly<br />
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6 corn tortilla wraps<br />
1 ball of mozzarella</div>
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100g Cheddar cheese<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 10px;"><br /></span>
Serves 4</div>
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Method:<br />
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The sauce. </div>
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1.Heat the olive oil in a saucepan, add the onion and red pepper. Cook on a medium heat until the vegetables have softened and the onion is translucent. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpIoCf3XFT6PAQh0yVIMEL2aQ2mTCMDO3k5HKpfTo32Kq5Kk8sHfIT-vD2rdq0f1zizke0ovHCqu6bvbrs3hF1pHADlhfUdmkzc3E1LDJ3xUToiGC7ecI0jyfwJ8BBZMZa8NUJn5E2si8/s1600/20160112_195019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpIoCf3XFT6PAQh0yVIMEL2aQ2mTCMDO3k5HKpfTo32Kq5Kk8sHfIT-vD2rdq0f1zizke0ovHCqu6bvbrs3hF1pHADlhfUdmkzc3E1LDJ3xUToiGC7ecI0jyfwJ8BBZMZa8NUJn5E2si8/s640/20160112_195019.jpg" width="360" /></a></div>
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2. Add the garlic and cook for one minute.<br />
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3 Sprinkle over the mixed herbs, then add the tomatoes and season with salt and pepper. </div>
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4.Bring the sauce to the boil, then turn down the heat, cover the pan and simmer for 15 minutes. </div>
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5.Take the lid off the pan and simmer the sauce for another 10 minutes. Blend with a stick blender if desired.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqugoXzZMLbd1bSOH7PBMt1dd7yJpidcMFvNVDt08AItx0LeT_vwWuP9SIWtb7C0zIjcwo-d_JlFPWAXpZqKw4aWzW0861zzWMX6Ut-Rq9g3Vnnfc9-YOEO5aDE3F9LnP1UTbDfMbVQrP/s1600/20160112_195543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqugoXzZMLbd1bSOH7PBMt1dd7yJpidcMFvNVDt08AItx0LeT_vwWuP9SIWtb7C0zIjcwo-d_JlFPWAXpZqKw4aWzW0861zzWMX6Ut-Rq9g3Vnnfc9-YOEO5aDE3F9LnP1UTbDfMbVQrP/s640/20160112_195543.jpg" width="360" /></a></div>
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6. Preheat the oven to 180 degrees Celsius (fan)</div>
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The filling</div>
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7. Wash the spinach and put it into a large saucepan. Cook until the spinach has completely wilted, then drain it in a colander. Squeeze out as much of the water as you can. Leave it to cool</div>
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8. In a bowl add the ricotta, cooled spinach and season with salt and pepper and nutmeg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2iCLZ7CPZiNuVtoAG0vXy952s8v6pTNxNfETkxS6B9NMI2viVFLAzh-q5a2hJnIl40iQDJ1XQbzdQNwVcvpPbiXI0NWzORnVE7GZLIKVUY62761m5R2-dAvD2xt17kYMXErDx0sj2Ecq/s1600/20160112_201311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2iCLZ7CPZiNuVtoAG0vXy952s8v6pTNxNfETkxS6B9NMI2viVFLAzh-q5a2hJnIl40iQDJ1XQbzdQNwVcvpPbiXI0NWzORnVE7GZLIKVUY62761m5R2-dAvD2xt17kYMXErDx0sj2Ecq/s640/20160112_201311.jpg" width="640" /></a><br />
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. </div>
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9. Use a round casserole dish big enough to accommodate your tortillas. </div>
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10. Add a quarter of the tomato sauce on the base of the casserole dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP_YV91eDxfxYb1idoKsqOJSmt_q0eQboqalgNxEiJEpwaeukNBWLrtl7jY1pmcSpBbnjUpw55YiL0RAQH_GSU8uPYSj2KUxQMvd7OTsY5iF5dX5A3TIbpmHQenQ8j7cq4qXuqy0VXszg/s1600/20160112_202353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUP_YV91eDxfxYb1idoKsqOJSmt_q0eQboqalgNxEiJEpwaeukNBWLrtl7jY1pmcSpBbnjUpw55YiL0RAQH_GSU8uPYSj2KUxQMvd7OTsY5iF5dX5A3TIbpmHQenQ8j7cq4qXuqy0VXszg/s640/20160112_202353.jpg" width="360" /></a></div>
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11. Spread one tortilla with a third of the spinach mixture and place on top of the tomato sauce (ricotta side up). Top with some torn mozzarella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrqzBgw2z_dX2nGmVODRl8nj9xgk-GIBWVUT5EiKTki4u-D7nH4EuV7zPOHFEq2qq8Rc0rJscDxcBDcsJG5MosrsUjW7xFTxu7MScYrdiuzxaOtdLiT19qVyBeXwezcaKD3a2oGrdDU7N/s1600/20160112_202948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLrqzBgw2z_dX2nGmVODRl8nj9xgk-GIBWVUT5EiKTki4u-D7nH4EuV7zPOHFEq2qq8Rc0rJscDxcBDcsJG5MosrsUjW7xFTxu7MScYrdiuzxaOtdLiT19qVyBeXwezcaKD3a2oGrdDU7N/s640/20160112_202948.jpg" width="360" /></a></div>
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12. Top with another tortilla. Add another quarter of tomato sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NXvZXIocBAFDNXs8OsFq7tJ99sK2OkApj2afbGMjHZFsZVJQ6NUoRudzqHOoR_Du3DJP4OnjxWzny_g_BD7nu3lSxicI3r25MpHgrBBF6Lowd3lzjixkTC_nYWsqXLVpbYoftLotbOrz/s1600/20160112_203145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5NXvZXIocBAFDNXs8OsFq7tJ99sK2OkApj2afbGMjHZFsZVJQ6NUoRudzqHOoR_Du3DJP4OnjxWzny_g_BD7nu3lSxicI3r25MpHgrBBF6Lowd3lzjixkTC_nYWsqXLVpbYoftLotbOrz/s640/20160112_203145.jpg" width="360" /></a></div>
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13. Top another tortilla with a third on the ricotta mix, and torn mozzarella as before and place on top tomato topped tortilla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8kcxp3KentYiER4yqO6S-_lIKNMWsnkCIxTPKKsW2BjWTRdGMFytELfhXlNvY1h2if42N7-OMknmbkHPD20q4LJRqm_DglVom-isnyecy0EgFTXTI97KIYFyGlhxYLi-ajA_ONzXxKpi/s1600/20160112_202952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8kcxp3KentYiER4yqO6S-_lIKNMWsnkCIxTPKKsW2BjWTRdGMFytELfhXlNvY1h2if42N7-OMknmbkHPD20q4LJRqm_DglVom-isnyecy0EgFTXTI97KIYFyGlhxYLi-ajA_ONzXxKpi/s640/20160112_202952.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeiJ-xsqCSyp2Zw-Qys2zSGbbSeOeCHgW0_tEfUyTMQMG76hViHl7uIfngq6TtoMYBWM8FAQPvrIE6YEvbc47LdoB6xe3ojpGE4XydI_dMY3KrQvgBPSCmknKaju9a8GvKyk80sYY-9Vc/s1600/20160112_202807.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTeiJ-xsqCSyp2Zw-Qys2zSGbbSeOeCHgW0_tEfUyTMQMG76hViHl7uIfngq6TtoMYBWM8FAQPvrIE6YEvbc47LdoB6xe3ojpGE4XydI_dMY3KrQvgBPSCmknKaju9a8GvKyk80sYY-9Vc/s640/20160112_202807.jpg" width="640" /></a></div>
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14. Repeat step 13 again using the last third of the ricotta. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8kcxp3KentYiER4yqO6S-_lIKNMWsnkCIxTPKKsW2BjWTRdGMFytELfhXlNvY1h2if42N7-OMknmbkHPD20q4LJRqm_DglVom-isnyecy0EgFTXTI97KIYFyGlhxYLi-ajA_ONzXxKpi/s1600/20160112_202952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8kcxp3KentYiER4yqO6S-_lIKNMWsnkCIxTPKKsW2BjWTRdGMFytELfhXlNvY1h2if42N7-OMknmbkHPD20q4LJRqm_DglVom-isnyecy0EgFTXTI97KIYFyGlhxYLi-ajA_ONzXxKpi/s640/20160112_202952.jpg" width="640" /></a></div>
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<div>
15.Add a final tortilla, finishing with the last of the tomato sauce. Top with the remaining mozzarella, then sprinkle over the grated cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk-zVK1F0lZuQ27t6imt2BhGm_nLq9XoIxogKLZ-fAjLtW1FnqSr19861rKiGM1czGpWAM2z2pac-h5iwu6K1Gm-WeXNhd9rwZMPIq6VnmfCyTdOTMNqnw4qSOkxuTgOhYBUf857-rE0_/s1600/20160112_203351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk-zVK1F0lZuQ27t6imt2BhGm_nLq9XoIxogKLZ-fAjLtW1FnqSr19861rKiGM1czGpWAM2z2pac-h5iwu6K1Gm-WeXNhd9rwZMPIq6VnmfCyTdOTMNqnw4qSOkxuTgOhYBUf857-rE0_/s640/20160112_203351.jpg" width="640" /></a></div>
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16. Bake the lasagne in the oven for 25-30 minutes until it is brown and bubbling. </div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCB5Q1YxggnMAs0QxEhbB2V68v2-pqdkgSsXNZU6lrY7snMg3Gy_Pgy7svf4woEBnz_UEvNrRR3xWalWk8k_pAm-b-denRmhcK9xesEVTke9ea_Qong2RAxvhiAuaaw6PheKUrnqEeBf4/s1600/20160112_210339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCB5Q1YxggnMAs0QxEhbB2V68v2-pqdkgSsXNZU6lrY7snMg3Gy_Pgy7svf4woEBnz_UEvNrRR3xWalWk8k_pAm-b-denRmhcK9xesEVTke9ea_Qong2RAxvhiAuaaw6PheKUrnqEeBf4/s640/20160112_210339.jpg" width="640" /></a><br />
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17. Enjoy<br />
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-28337779678996190432016-01-31T17:14:00.000+00:002016-01-31T17:14:45.063+00:00Cauliflower Crust PizzaCauliflower Crust Pizza<br />
<br />
I have heard a lot about "Cauliflower Pizzas". I even read that some are calling cauliflowers the new kale! A new twist on a old favourite? <br />
<br />
I thought the pizza would be horrible, I thought I would hate it and would amount to a big waste of time. I was wrong! It was so good. There was a slight issue in that the mixture was still wet at step 7, however I resolved this by adding 5 teaspoons of plain flour. Is that what made the pizza such a success? I'm not sure... I will have to make it again, this time omitting the flour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwlb4MJPT32XsEE2qWcY_R7b5pPE8yepXD9c0dy3qjPMgD_KKtoL0qE7vguTJNwXqu_8AUBz8gvGIT9wsadfiFuqv1pHZKHNJugVgR8tRxw0IIvSeFiUoTeCxVvCjB0cMKdOLJUlAHLiz/s1600/IMG-20160130-WA0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwlb4MJPT32XsEE2qWcY_R7b5pPE8yepXD9c0dy3qjPMgD_KKtoL0qE7vguTJNwXqu_8AUBz8gvGIT9wsadfiFuqv1pHZKHNJugVgR8tRxw0IIvSeFiUoTeCxVvCjB0cMKdOLJUlAHLiz/s640/IMG-20160130-WA0017.jpg" width="480" /></a></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>Ingredients<br />
<br />
<br />
1 cauliflower, ( medium, approx. 500g) <br />
1 egg<br />
1/4 tsp salt<br />
1/2 tsp mixed herbs<br />
125g light mozzarella ball (grated)<br />
150g light mature cheddar<br />
1 tsp paprika <br />
5 tsp plain flower (optional) (if mixture feels to wet)<br />
<br />
enough passata to cover the pizza (I used pizza express passata)<br />
<br />
Toppings of you choice.<br />
<br />
I used:<br />
<br />
1 red chilli, sliced<br />
1 green chilli, sliced<br />
olives, sliced<br />
mixed peppers, chopped<br />
Sweetcorn<br />
mushrooms, chopped<br />
mixed herbs<br />
peppers<br />
onion, chopped<br />
<br />
<br />
method<br />
<br />
1. Pre-heat the oven to 180 degrees Celsius (fan) 200 (conventional) and pop in a pizza stone or baking tray.<br />
2. Wash and dry the cauliflower head, discarding the stalks. Place the florets in food processor.<br />
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3. Whizz the cauliflower until it resembles cooked rice.<br />
4. Place the cauliflower rice in a microwavable bowl, and heat on high power for six minutes.<br />
5. Tip the cauliflower rice onto a clean tea towel (I realised a muslin cloth would be better) and allow to cool a little.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bo0ICD9sTLL9JRtMbxfgjLWez4yYJcH2a1xzt_ox3Ue4ni9snmyYSYmIn3gOz2WjWNaLjMIQxFPKxb3yvX3GgvlWiowji5WV4ncI9E8in2yiLGiWoy08bzr1SeQTXnwupg2BQrLKb2Rf/s1600/IMG-20160130-WA0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bo0ICD9sTLL9JRtMbxfgjLWez4yYJcH2a1xzt_ox3Ue4ni9snmyYSYmIn3gOz2WjWNaLjMIQxFPKxb3yvX3GgvlWiowji5WV4ncI9E8in2yiLGiWoy08bzr1SeQTXnwupg2BQrLKb2Rf/s640/IMG-20160130-WA0012.jpg" width="480" /></a></div>
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6. When you can handle the cauliflower, squeeze out as much liquid as you can, then squeeze out some more...<br />
7. Add the cauliflower into a bowl, add the egg (whisked), paprika, mixed herbs, 90g of the mozzarella and 100g of the cheddar cheese into a bowl and mix well. (at this stage I panicked... the mixture seemed too wet... did I need to squeeze more liquid out at step 6? I added 5 tsps. of plain flour). Roll the base mix into a ball.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6j-BvOH5s5wx3520Xtkl9m8lOzlVQoW4cCJfT0zHdbI0BuUrD9kgHgHgvhmmcgwwB7KEiDy3V4YewfleTGpRVMvCbeNPfz5D2iaVgrKyr-VLh_srMQ-IXgw_CR2NhpVMXgcRWp6eP3rJ/s1600/20160124_190451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6j-BvOH5s5wx3520Xtkl9m8lOzlVQoW4cCJfT0zHdbI0BuUrD9kgHgHgvhmmcgwwB7KEiDy3V4YewfleTGpRVMvCbeNPfz5D2iaVgrKyr-VLh_srMQ-IXgw_CR2NhpVMXgcRWp6eP3rJ/s640/20160124_190451.jpg" width="640" /></a><br />
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8. Oil 2 pieces of baking paper about the same size as the pizza stone. Place the ball into the middle of one of the pieces of baking paper. Top the ball with the other piece of paper. Place a flat chopping board on top and apply enough pressure until you have a nice round pizza base.<br />
9. Discard the top sheet of paper and carefully lift the base with the bottom piece, placing it on the pizza stone.<br />
10. Bake the base for 10 minutes, until golden<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-d2ppTZZQjvJqK1Wos22xpcMP0yyaeOXQKFhbIP0JbDu7vpFS7DHhnYeSeF0ThHoTVavnaZsXU8ajqSS6GM8kwG68_5p2_6csslY7hsVXjo8a6hJ33Vey1lFVldQxVCrp_O55Tylz1d/s1600/IMG-20160130-WA0015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGa-d2ppTZZQjvJqK1Wos22xpcMP0yyaeOXQKFhbIP0JbDu7vpFS7DHhnYeSeF0ThHoTVavnaZsXU8ajqSS6GM8kwG68_5p2_6csslY7hsVXjo8a6hJ33Vey1lFVldQxVCrp_O55Tylz1d/s640/IMG-20160130-WA0015.jpg" width="480" /></a></div>
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11. Remove the base from the oven, mine looked like this.<br />
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12. Top the pizza with the Passata and toppings and remaining mozzarella and Cheddar. Return to the oven and bake for 8-10 minutes until the cheese has melted.<br />
13. Enjoy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBoI8Y7Kw5ggJXA4W1apW3jqjMNBztUxcXK8X-wLlbV-OT5sE8D9IVrrXs4ryywlJ2DWfIQu_soTXezbfrFwxOLSngL83eJm00LYdjAmVPXmN2E208G_V1MgMzdtabsgyXPL4XLzzPRCv/s1600/20160124_194217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBoI8Y7Kw5ggJXA4W1apW3jqjMNBztUxcXK8X-wLlbV-OT5sE8D9IVrrXs4ryywlJ2DWfIQu_soTXezbfrFwxOLSngL83eJm00LYdjAmVPXmN2E208G_V1MgMzdtabsgyXPL4XLzzPRCv/s640/20160124_194217.jpg" width="640" /></a></div>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-73941664657396774412016-01-29T21:50:00.000+00:002016-01-29T21:50:04.005+00:00Mexican Sweet Potato BakeMexican Sweet Potato Bake<br />
<br />
I made this using Quorn as I am doing a "meat free" January. However I will definitely be making this using chicken when I am back on the meat. It is an amazing dish, even if I do say so myself. I also got to use my new toy... get ready for lots of spiralized recipes! SPIRALIZER ARERT!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm-vODEPFiEGWO2HMmJ2FXCHXKZFqEAS2WCJpXF9bn8fP_mQgAv6F7y2sKgmQzB50YJDQ9mzIFkAJtVYNsa7Hhwa1qtm3L5a5M5lv8QZ5G1SOV_bBzesIU-WfBrS5wZ-6wMX4AnRo-IGS/s1600/20160123_195029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibm-vODEPFiEGWO2HMmJ2FXCHXKZFqEAS2WCJpXF9bn8fP_mQgAv6F7y2sKgmQzB50YJDQ9mzIFkAJtVYNsa7Hhwa1qtm3L5a5M5lv8QZ5G1SOV_bBzesIU-WfBrS5wZ-6wMX4AnRo-IGS/s640/20160123_195029.jpg" width="640" /></a></div>
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<br />
Serves 6.<br />
<br />
Ingredients:<br />
<br />
300g qourn or CHICKEN!<br />
500g Sweet Potato (spiralized)<br />
50g Chillies, sliced<br />
240g sweetcorn, drained and rinsed<br />
240g black beans, drained and rinsed<br />
1/2 red pepper, roughly chopped<br />
200g fresh tomatoes (I used some cherry and some large), scored<br />
200g chopped tinned tomatoes<br />
1 tbsp Fajita seasoning<br />
1 tbsp oil<br />
1 onion, sliced<br />
50g olives, sliced<br />
1/8 tsp black pepper<br />
1/2-1 tsp salt<br />
1/2 ground cumin<br />
2 cloves garlic, chopped<br />
150g Cheddar, grated<br />
5 spring onions, sliced<br />
1-2 tsp Paprika<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvaHwiyrn38xEj0aZ-5tlVsbqUtkbfy73J-E89zQ9Wo_61SYnsnhaXEHC75yzJTDsSkf6KVJZDMVbaI1-5ak1fz-OW48rhLgXAU1UggG9hT5DsZr1G_WXUdDll3203LBo_d0qPp1qWs5Z/s1600/20160123_173957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvaHwiyrn38xEj0aZ-5tlVsbqUtkbfy73J-E89zQ9Wo_61SYnsnhaXEHC75yzJTDsSkf6KVJZDMVbaI1-5ak1fz-OW48rhLgXAU1UggG9hT5DsZr1G_WXUdDll3203LBo_d0qPp1qWs5Z/s640/20160123_173957.jpg" width="640" /></a><br />
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1. Preheat the oven to 180 degrees C (Fan) 200 (conventional)</div>
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The Sauce:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIbr0lAMeFDhuJArXenQlbPS6NtSjJOAVpRVE_z9OzibtbLe0W9-zK7zljhpHJkbUPNJeChHndH8EQoRfp5W3r41IAPn27wv8kbgXzT0uahIDfNUC-XxxfGwmDrQLhYsRQytO36WoIV4M/s1600/20160123_180302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsIbr0lAMeFDhuJArXenQlbPS6NtSjJOAVpRVE_z9OzibtbLe0W9-zK7zljhpHJkbUPNJeChHndH8EQoRfp5W3r41IAPn27wv8kbgXzT0uahIDfNUC-XxxfGwmDrQLhYsRQytO36WoIV4M/s640/20160123_180302.jpg" width="640" /></a></div>
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2. <span style="background-color: white;">Score a C</span>ross on the tomatoes and put then in boiling water for 30/45 seconds. Drain and peel the tomatoes.</div>
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3. Heat a pan, then add the oil. Add the onions and saute for 3 minutes.</div>
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4, Add the garlic and cook for 1 minute.</div>
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5. Add the one chilli, red peppers, and tomatoes and cook for 10 minutes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDITqFF9gH17CH222DSlnb6eCA5hQsr-LVc6QM0-Tn2hndh8QM6fvuquZ1oh1Lne1Ex1pzwO7ZvDkqHTYoPvEGe06zsA0gKlhIe6TPtr6v6ZMmR-zqyPfGRyOWCCs_8_phRK3XNg_hQGwp/s1600/20160123_181006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDITqFF9gH17CH222DSlnb6eCA5hQsr-LVc6QM0-Tn2hndh8QM6fvuquZ1oh1Lne1Ex1pzwO7ZvDkqHTYoPvEGe06zsA0gKlhIe6TPtr6v6ZMmR-zqyPfGRyOWCCs_8_phRK3XNg_hQGwp/s640/20160123_181006.jpg" width="360" /></a></div>
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6. Add the tinned tomatoes, salt, pepper and cumin and cook for 10 minutes. </div>
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7. Blend the sauce until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEoanQ70baYKM-QJDP9n1qURz9C36p5fPjFCrUMxngxC2zmLKIyIqyOsWDa2HHFR-ZCfYN5nuCEerteeo9u2JI8RZCt-I6EXZMY0JlIyIiiJuRk9KfmSjMlguamxIOwfbRy6TEJk5M5ZJ/s1600/20160123_183728.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEoanQ70baYKM-QJDP9n1qURz9C36p5fPjFCrUMxngxC2zmLKIyIqyOsWDa2HHFR-ZCfYN5nuCEerteeo9u2JI8RZCt-I6EXZMY0JlIyIiiJuRk9KfmSjMlguamxIOwfbRy6TEJk5M5ZJ/s640/20160123_183728.jpg" width="360" /></a></div>
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8. If using qourn, cook in oil and add the fajita seasoning. If using chicken, shred the chicken</div>
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9. Meanwhile peel and spiralize the sweet potatoes, using the smallest setting.</div>
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10. Place half the sweet potato in a casserole dish, and dust with paprika, then repeat with the rest of the sweet potato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gsTNg8P7oGxIdBcOqUbOb_YpIciv1_xPD5eV1VLP5Ldhq1skTRoW25HiBa4aNkhhNJroF8Cqp_kyhqdGZ8kIIWxbu34p7oudmgGlbR79tGbDF59M8CKoOeMZs9GjqyS3kaHHNkmmNXHj/s1600/20160123_183553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gsTNg8P7oGxIdBcOqUbOb_YpIciv1_xPD5eV1VLP5Ldhq1skTRoW25HiBa4aNkhhNJroF8Cqp_kyhqdGZ8kIIWxbu34p7oudmgGlbR79tGbDF59M8CKoOeMZs9GjqyS3kaHHNkmmNXHj/s640/20160123_183553.jpg" width="640" /></a></div>
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11. Place the sauce, qourn/ chicken (and fajita seasoning), black beans, remaining chillies and olives into a bowl and mix.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1jeud97Qv4nYq349OWMFBpSlqMWtplCIuw_JCLAfzB54NTLORnsg-eYD5P49vik0oi0_pBRbmoWeLleq5gN-Awu6SyDzxLhknCxDGYp0IBAWjWF0RQbwwZkeKO2UdqlCoDdkE4QxqNLp/s1600/20160123_183848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1jeud97Qv4nYq349OWMFBpSlqMWtplCIuw_JCLAfzB54NTLORnsg-eYD5P49vik0oi0_pBRbmoWeLleq5gN-Awu6SyDzxLhknCxDGYp0IBAWjWF0RQbwwZkeKO2UdqlCoDdkE4QxqNLp/s320/20160123_183848.jpg" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIrsSEYivKjLNRq93CXaFOvC8w8vPGum5OzC3fJ7fLD3J8t1Gdr_kiGxQVbb3Xz568lbGziLoDRRvmBhfDYE2qGfR8flgGC13VrwUQgBdr7hclUHp1Iloo5Ys0-kAy6w7wU2olg5Fg4TB/s1600/20160123_183916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIrsSEYivKjLNRq93CXaFOvC8w8vPGum5OzC3fJ7fLD3J8t1Gdr_kiGxQVbb3Xz568lbGziLoDRRvmBhfDYE2qGfR8flgGC13VrwUQgBdr7hclUHp1Iloo5Ys0-kAy6w7wU2olg5Fg4TB/s320/20160123_183916.jpg" width="180" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQ43jMsGV2ogT9JyH2YVYGQsm88U28ZjI7nfQ3fZaA3fEDgH6hay-Idl7fEM49_COiVxA2SeNZB6CHm6d63BT0IlLE9whle3GHzxSfPvWImO3KNDoKhm6aFL2RsQBXm1b-_FO6hHdx4KF/s1600/20160123_184019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQ43jMsGV2ogT9JyH2YVYGQsm88U28ZjI7nfQ3fZaA3fEDgH6hay-Idl7fEM49_COiVxA2SeNZB6CHm6d63BT0IlLE9whle3GHzxSfPvWImO3KNDoKhm6aFL2RsQBXm1b-_FO6hHdx4KF/s320/20160123_184019.jpg" width="180" /></a><br />
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12. Pour the mixture over the sweet potato and ensure you get mixture in and between the sweet potato.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N26Q8TDib3wWf7I2nlmVc_lDQRFNceHmlsgb0t_Dm7Faokfehy7roz9-dAlm0U-owoF-fQhCzWGzN6Bwr-qcn_6PgNHKSv38o4JUawhtCdd3kdGCA8WDvqSLwYWdi2LY9IBrB9-5PHrP/s1600/20160123_184637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6N26Q8TDib3wWf7I2nlmVc_lDQRFNceHmlsgb0t_Dm7Faokfehy7roz9-dAlm0U-owoF-fQhCzWGzN6Bwr-qcn_6PgNHKSv38o4JUawhtCdd3kdGCA8WDvqSLwYWdi2LY9IBrB9-5PHrP/s640/20160123_184637.jpg" width="640" /></a><br />
<br />
13. Top with cheddar cheese, cover with foil and bake for 30 mins.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAEPg11Xe1AGLxPrZFZMHY-_ecrFjbUT6hBcGGinoi4re1KNaP-NRWxYcGXREEcsqCQ22MK9noUZl2lo9N4vVnbi_9F3xls1ZtLZYRB_B7q49DvuzuNQT6kTm1tDJ8p1g6RL7EcVmdV1Z/s1600/20160123_184727.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAEPg11Xe1AGLxPrZFZMHY-_ecrFjbUT6hBcGGinoi4re1KNaP-NRWxYcGXREEcsqCQ22MK9noUZl2lo9N4vVnbi_9F3xls1ZtLZYRB_B7q49DvuzuNQT6kTm1tDJ8p1g6RL7EcVmdV1Z/s640/20160123_184727.jpg" width="640" /></a><br />
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14. Remove from the oven, uncover and scatter the spring onions and return to the oven until the Cheddar is golden brown<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTWuACz1iYo2zUiwG1YXNFx_se7LVtKLaAq87jcEatOlu485ece4T4ggZhAvjS1f0qyjlhA68KVYekrWcqok5hH77FobbbZV6Ebrrk1Heys6DMFxy-pa2_uZTP-H5Eq2VOv2aZGMW7JHm/s1600/20160123_195024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTWuACz1iYo2zUiwG1YXNFx_se7LVtKLaAq87jcEatOlu485ece4T4ggZhAvjS1f0qyjlhA68KVYekrWcqok5hH77FobbbZV6Ebrrk1Heys6DMFxy-pa2_uZTP-H5Eq2VOv2aZGMW7JHm/s640/20160123_195024.jpg" width="640" /></a></div>
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15. Enjoy<br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-83947553523286322412016-01-26T21:47:00.002+00:002016-01-26T21:47:56.749+00:00Tandoori ChickenTandoori chicken<br />
<br />
This is one of my favourite dishes. I made it under this grill on this occassion and it gave it a really nice "charred" taste. It's very easy to increase the ingrediants if you want to make a bigger batch. There was enough marriade for another few pieces of chicken.<br />
<br />
You don't need to buy a tandoori masala mix or use ready made tandoori paste, and you definately dont need any red food colouring!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUmvPX-gj5x2YF9k74yF24G_V7-JHbow1I8KCvWo8ALF43VezELb7CpVKK-gTvx8RQTbn2c69paTIEvj2xbRj_w858QtnATCsQYJT2JMx_f393Tw_PkqKjeLmDHCPVLqtnMSc9CYAQqWe/s1600/20160101_184538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEUmvPX-gj5x2YF9k74yF24G_V7-JHbow1I8KCvWo8ALF43VezELb7CpVKK-gTvx8RQTbn2c69paTIEvj2xbRj_w858QtnATCsQYJT2JMx_f393Tw_PkqKjeLmDHCPVLqtnMSc9CYAQqWe/s640/20160101_184538.jpg" width="640" /></a><br />
<br />
Ingredients<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi5uX7DK15AIbHCFvz4JFVZz5F72FssKx6LBVor563xRe9yi76sJKv40_QQ1D65T772UquKgmkRE6i8GI_e4TO_A2iVCT5DwOFTvx3pAkATl59niCZB927Hdzes_hgJxm4WonDRbb4Tgd/s1600/20151231_160616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmi5uX7DK15AIbHCFvz4JFVZz5F72FssKx6LBVor563xRe9yi76sJKv40_QQ1D65T772UquKgmkRE6i8GI_e4TO_A2iVCT5DwOFTvx3pAkATl59niCZB927Hdzes_hgJxm4WonDRbb4Tgd/s640/20151231_160616.jpg" width="640" /></a><br />
<br />
1/8 tsp freshly ground black pepper<br />
1 large thumb-sized piece of ginger<br />
1/2 a lemon , juice from<br />
60 g low-fat natural yoghurt<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground cumin<br />
1/2 tsp ground coriander<br />
1/2 tbsp paprika<br />
1/2 tsp garam masala<br />
2 chicken legs and 1 chicken breast<br />
vegetable oil<br />
1/4 a bunch of fresh coriander<br />
2 cloves of garlic<br />
2-5 fresh green chillies<br />
1 pinch cumin seeds<br />
1/2 tsp salt<br />
<br />
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<br />
Method<br />
<br />
1. Roughly chop the garlic, chillies, ginger and corriander and place in mini food processor and whizz to a smooth paste.<br />
2. Meanwhile cut slits in the chicken<br />
3. Add the paste, dry spices, salt, lemon juice and yogurt to a bowl and mix well.<br />
4. Pop the marinated chicken in a ziplock bag and place in the fridge overnight.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV555mYCtgM1wtFp7QbkJe3iPtSMP427ovKk1atxy-c_5FyG2PW_EhDba0b41VIkqU2T5hC4mFrePnfhgbVr4hkox8DFJIY3OFrxMIGyZakesNcAwxCp4X2jY1_jr18drO5E8zFs2q2YGm/s1600/20151231_161721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV555mYCtgM1wtFp7QbkJe3iPtSMP427ovKk1atxy-c_5FyG2PW_EhDba0b41VIkqU2T5hC4mFrePnfhgbVr4hkox8DFJIY3OFrxMIGyZakesNcAwxCp4X2jY1_jr18drO5E8zFs2q2YGm/s640/20151231_161721.jpg" width="640" /></a></div>
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<br />
5. When you are ready to cook, take the chicken out of the fridge and let it come to room temprature.<br />
6. Pre-heat the grill to high<br />
7. Brush the grill rack with oil<br />
8. Grill for 35-40 minutes turning frequently until charrged and cooked through. (The breast takes less time).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifqHuQ9286U99d7qIvStnkKFLssEccF50ZkdBbatDIgXZEG2DJiBgS44DqWt0P1B5PGBpfItYwMVHgQ4F26qgDJ9t-AuCPn4QR7-fsoyfFRWOB3-vHDWgaLhz2sigr2j8sws6dRB6kEwo/s1600/20160101_180533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifqHuQ9286U99d7qIvStnkKFLssEccF50ZkdBbatDIgXZEG2DJiBgS44DqWt0P1B5PGBpfItYwMVHgQ4F26qgDJ9t-AuCPn4QR7-fsoyfFRWOB3-vHDWgaLhz2sigr2j8sws6dRB6kEwo/s640/20160101_180533.jpg" width="640" /></a><br />
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Serve with a simple salad, mint yougurt chutney and naan bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkqM84wmQfdr7UQjKrt6QlJe3qcLs_si0sf9d6HDqHXy7GPVjiEy5zHXxdztC8GVB9-8vK4ZIYxhcLzoWbBAVj8BQUKqnorx8sfbU0qYmbxGfODSbOmORv50tzGssK94fuzK9ei4XTYyx/s1600/20160101_184530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkqM84wmQfdr7UQjKrt6QlJe3qcLs_si0sf9d6HDqHXy7GPVjiEy5zHXxdztC8GVB9-8vK4ZIYxhcLzoWbBAVj8BQUKqnorx8sfbU0qYmbxGfODSbOmORv50tzGssK94fuzK9ei4XTYyx/s640/20160101_184530.jpg" width="640" /></a><br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-56382704845995924472016-01-24T22:04:00.000+00:002016-01-24T22:04:27.146+00:00Vietnamese Chicken SaladVietnamese Chicken Salad<br />
<br />
This is a easy main course for two or a starter for 4-6. The light, fragrant flavours of Vietnam make this a dish you want to eat again and again. This dish is filling and packed with goodness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMyUklrTFGTrdJpOh6kT2QG48p6upjMaTAGoDaI05szriGT0khbSr86CMx_s51zKA-IG0IW7JSzKGlIfsZ75PqBSczzQI6ruyPXW3jS8FEA2z-Q3kba6cuURrmKy2wybtZbIbKj5fSH9G/s1600/20160111_211927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMyUklrTFGTrdJpOh6kT2QG48p6upjMaTAGoDaI05szriGT0khbSr86CMx_s51zKA-IG0IW7JSzKGlIfsZ75PqBSczzQI6ruyPXW3jS8FEA2z-Q3kba6cuURrmKy2wybtZbIbKj5fSH9G/s640/20160111_211927.jpg" width="360" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
Please note the ingredients can adjusted to suit your tastes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIMWfNCcX2TSE3f7dn-dn1R6kOGPNdWIe9i43zfpDSqHGhxxtjPSEvahSIVzGQe8mqMdANKtUBaBQGk2hWxVLOGissZuqCgPrJTPM63-I7ofh27z_Z8E0ApAvAxgkAt-uvHkMuxsI2801/s1600/20160111_203415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIMWfNCcX2TSE3f7dn-dn1R6kOGPNdWIe9i43zfpDSqHGhxxtjPSEvahSIVzGQe8mqMdANKtUBaBQGk2hWxVLOGissZuqCgPrJTPM63-I7ofh27z_Z8E0ApAvAxgkAt-uvHkMuxsI2801/s640/20160111_203415.jpg" width="640" /></a><br />
<br />
250g Shredded cooked chicken<br />
160g Shredded white cabbage<br />
120g carrot (grated or shredded)<br />
small bunch mint (5g) leaves only<br />
small bunch coriander (6g) leaves only<br />
1 medium red onion (thinly sliced) 100g<br />
<br />
Dressing<br />
<br />
50 ml lime juice freshly squeezed (2 limes)<br />
1 tbsp brown sugar<br />
2 tbsp fish sauce<br />
1 tbsp vegetable oil<br />
2 tsp Sriracha or 1 chilli minced<br />
<br />
optional 1 clove garlic minced.<br />
<br />
Toppings<br />
<br />
4 spring onions (thinly sliced)<br />
20 g peanuts (chopped)<br />
lime wedges<br />
optional 1 chilli thinly sliced<br />
<br />
Method:<br />
<br />
1.Place all the Salad ingredients in a large bowl<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOv6vJU55KzLItFe5fHHIjmq-JLrOhf2TvhdyHUc_yBRaehZIQB38rPL1jEahy4kn5jUrFqncHGkv-7Gk2dJuA13kgRM2NqdNLfmOZhaWht4Rf4MXd2m7xqsfsK-SVYW2yqC-IlQ6c_I_/s1600/20160111_210947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOv6vJU55KzLItFe5fHHIjmq-JLrOhf2TvhdyHUc_yBRaehZIQB38rPL1jEahy4kn5jUrFqncHGkv-7Gk2dJuA13kgRM2NqdNLfmOZhaWht4Rf4MXd2m7xqsfsK-SVYW2yqC-IlQ6c_I_/s640/20160111_210947.jpg" width="640" /></a><br />
2. In a separate dish mix together the dressing ingredients and mix well until the sugar dissolves.<br />
3. Add the dressing to the salad ingrieants and toss well to coat.<br />
4. Plate the salad and scatter over the toppings.<br />
5. Enjoy<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwUdLMqYhA9kijynmIilsMwmGWrrkS1X47Vb3JR4aICD_nPPjGzQoCSLBkYLXGiReDr2hW60KfP_L3sGYCEwiXiLt7P2UE_YDD6_PwBrCDRikLPGc5avQntWIPSFNvmify9beWHYvzFCY/s1600/20160111_211845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzwUdLMqYhA9kijynmIilsMwmGWrrkS1X47Vb3JR4aICD_nPPjGzQoCSLBkYLXGiReDr2hW60KfP_L3sGYCEwiXiLt7P2UE_YDD6_PwBrCDRikLPGc5avQntWIPSFNvmify9beWHYvzFCY/s640/20160111_211845.jpg" width="360" /></a></div>
<br />
I input the ingrediants on myfittnesspal and here are the stats: (serves 2)<br />
<br />
cals 406<br />
fat 9.3g<br />
sat fat 2.7g<br />
poly fat 4.7g<br />
mono fat 1.5g<br />
cholesterol 70.5mg<br />
sodium 1,867mg<br />
carbs 26.8g<br />
dietary fibre 5.3g<br />
sugars 19.5g<br />
protein 40g<br />
vitamin A 234.7%<br />
vitamin C 160%<br />
calcium 7.1%<br />
iron 5%<br />
<br />
(based on 2,000 calories diet)<br />
<br />
<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com1tag:blogger.com,1999:blog-3032480274629631986.post-85052191799741194052016-01-12T21:50:00.000+00:002016-01-12T21:51:29.280+00:00Barbeque ExpressReview - Barbeque Express (Derby)<br />
<br />
This is a great little place and the food always hits the mark. The staff are helpful and I recommend the piri piri whole chicken. (Its best to call ahead if you want it "skin off"). The whole chicken is "my usual" but we fancied a change on this visit.<br />
<br />
There is something about charcoal cooked meat and fresh naan that never fails to satisfy. The aroma, the the sounds, the taste.<br />
<br />
We shared two dishes on this occasion.<br />
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We had the Lamb Seekh Kebab (£3.20) served with a naan and salad. These are one of my favourite seekh kebabs. There are many restaurants that use what must be "ready made" kebabs, but here you know they are freshley made. They are cooked to order before your eyes.<br />
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We also ordered Masala Fish (£4.00) served with naan or chips. The fish is delicately flavoured with spices and they crisped up when deep fried. Hmmmm the fish is crispy and spicy. This dish is also sometimes known as "fishfry". If you fancy a differnt take on fish and chips give this a go.</div>
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I will be back there this weekend for Piri Piri Barbeque Chicken and Lamb Kebabs<br />
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Web <a href="http://bbqexpress-derby.co.uk/" target="_blank">link</a><br />
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What they say:<br />
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<br /><br />At BBQ Express we strive for prompt, efficient and courteous service to leave an impressionable mark on our customers. BBQ Express success looks to continue for years to come.<br /><br /><br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com1334 Normanton Rd, Derby, Derby DE23 6WE, UK52.9095664 -1.478792399999974852.909415900000006 -1.4791088999999749 52.9097169 -1.4784758999999748tag:blogger.com,1999:blog-3032480274629631986.post-64594989625334475242016-01-05T22:06:00.000+00:002016-01-05T22:06:09.519+00:00The Bulls HeadReview - The Bulls Head (Repton)<br />
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We went for our annual Family Christmas meal at the Bulls Head on Christmas Eve.The Bulls Head is a big place and it was busy. I Love this place. The staff are helpful and the place is amazing. There were fourteen of us, so I got to try a bit of everyone's food! It's a hard job!<br />
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We usually try to book the conservatory.<br />
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The food is superb! I have been here about tens times and have not had a bad meal.<br />
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The portions are generous and great quality too.<br />
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I went for the Christmas Menu, as I was doing turkey and all the trimmings on Christmas day, I avoided the "Christmas Fayre".<br />
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The Christmas menu was £20/25 depending on the time you dined.<br />
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To start I had the Potted game, piccalilli, rocket & parmesan salad and charred home-made breads & a drizzle of olive oil.<br />
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For my main I went for the Centre cut rolled 8oz rump steak, artichoke puree, fondant potato, caramelised squash, pepper sauce and dressed watercress.<br />
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The steak was cooked medium rare to perfection.<br />
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To finish I had the Christmas creation, homemade Christmas pudding gelato, Madagascan vanilla gelato, chocolate shavings, red currants, boozy custard, whipped cream, a splash of brandy, a sprinkle of cinnamon. This was sublime! WOW WOW WOW. I know this is a seasonal dish but I wish it was on the menu all year round!<br />
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The choices on the table varied some going for the soup, turkey and Christmas creation and others ordering from the normal menu.</div>
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Most of the table had the Butternut squash & ginger soup to start. It went down a treat! I have to agree with the foodie family it was good! One of my sisters even recreated the soup a few days later. I will ask her for the recipe, watch this space.</div>
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My wife had the Salmon & ginger fish cakes with lemon mayo. The ginger did not really come through in the fishcakes.</div>
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She also had the Salmon en croute, fine beans, garlic roasted potatoes, prawn & watercress sauce. This was also a really good dish. There was crisp buttery pastry, the salmon was cooked to perfection and all tied together with the sauce.<div class="separator" style="clear: both;">
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Others on the table had:<br />
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Fish & chips premium cod fillet in a ‘Freedom’ batter (locally brewed premium lager), real chips, mushy peas, home-made tartare (£11.50). This dish is huge. the best quote came from my brother in law... "this is a two man job". I will have to have a whole one next time. I had some, OMG the batter was light and crispy, the fish and proper chips surpass many a chipshop. I also love the way this one is served.<br /><br />
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My mum went for a vegi option. She had the Spinach Tart, Wilted spinach, sautéed wild mushroom & stilton rarebit short crust pastry tart, red pepper coulis. She said her usual line when it comes to food "it's nice". A woman of few words. I did not try this one as I was already full and still had dessert to come!<br />
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One of my nephews had chicken lollipop with chips. again an amazing batter and moist chicken.<br />
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My youngest just turned eight months old, we mentioned it in passing and he was given a lovely gelato. A really nice touch.<br />
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The menu here is extensive! normally big menu's mean average food, that is not the case here! I don't have the pictures from previous visits to talk about the woodfired oven pizza's or the burgers or the yakatori sticks... or... you get the idea. I have to say this is one of my favourite places to eat! I will visit again and again and there will be further posts on the Bulls Head.<br />
<br />The only suggestion I have is.... extend the carpark :)<br /><br />What they say:<br />
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1. Warm people - we really have got the nicest people on the team..
and they all want you to have a great experience<br />
2. Fresh - quality - homemade food - in an unserious way<br />
3. The BIGGEST range of beer & cider in Derbyshire...
it’s a permanent beer festival....reassuringly extensive!<br />
4. Voted the best wood fired pizza in Derbyshire... #FACT<br />
5. The BIGGEST range of premium soft drinks in Derbyshire<br />
6. Yakitori sticks - Sooo tasty !<br />
7. Fresh artisan gelato.. we make it ourselves...everyday!<br />
8. Fresh home-made lemonade with a dollop of fresh lemon sorbet on
top..... slurps away<br />
9. Different places... all in one place:
- pub.. nice n cosy
- restaurant.. upstairs... nearer the gods
- garden room... the great outdoors - indoors
- secret sun terrace....sssh!<br />
10. Home of the goldfish in a bag... CARP DIEM!<br />
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The Bulls Head <a href="https://www.thebullshead.co.uk/" target="_blank">Website</a><br />
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com2Bulls Head, 84 High St, Repton, Derby, Derbyshire DE65 6GF, UK52.8361077 -1.547022599999991132.8715102 -43.031397599999991 72.8007052 39.937352400000009tag:blogger.com,1999:blog-3032480274629631986.post-80130807344470179352016-01-03T22:14:00.000+00:002016-01-03T22:14:02.392+00:00The Village GrillReview - Village Grill (Derby)<br />
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This is my "go to" Kebab shop. I have tried many many many kebabs and return here over and over.<br />
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I prefer to pick up rather than order in as it always hotter.<br />
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My favourite has to be the steak kebab (£6.80) It comes with fried green peppers, mushrooms and onion. All the kebabs come served with a fresh naan, seasonal salad and a mild curry sauce. I ask for hot sauce and mint. the hot sauce packs a punch!<br />
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When I do fancy I change I go for the garlic chicken kebab (£5.60) it also comes with fried green peppers, mushrooms and onion.<br />
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In the interests of tonight 03/01/2016 (last binge before the new year regime starts) I ordered the small chicken tikka shish mix (£5.60). The picture does not do the portion justice. I was so full after eating it!<br />
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There are mixed reviews on this place on-line, but its always busy and I recommend it.<br />
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I also recommend the Family Kebab (£15.00) its easily feeds four to five people. (Doner, Shish, Chicken Tikka, Kofta, Steak, Garlic, Chicken and tandoori chicken with three seperate naans, sauce and salad.<br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com2 Derby DE23 6FP, UK52.9064154 -1.504814000000010352.9052119 -1.5073460000000103 52.9076189 -1.5022820000000103tag:blogger.com,1999:blog-3032480274629631986.post-3269150632361515922015-12-20T21:49:00.000+00:002015-12-20T21:49:45.572+00:00Zizzi Zizzi (Review)<br />
<br />
I went here for a meal with my wife and eldest son. Its a good chain restaurant. The vibe is relaxed and its always good value.<br />
<br />
I went for a Rustica Sofia (£12.95. The pizza has spicy chicken, pepperoni, spicy sausage, green chillies, mozzarella and rosemary. I would have preferred a better dispersal of the toppings and a few more chilles on the pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WvXBzIMfl89wi-I-tOLtK2aQeQcb7xFIpheWruL-f3CMfu1miwH9ID_zw-pQVFV4deXJAXECdF1bBKGmnivXlNUiPD5HUmF8RLmHbuXGWB-mPDosQpXL4Zr1eMjMZXI4A_948cSg1bqU/s1600/20150823_150508.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WvXBzIMfl89wi-I-tOLtK2aQeQcb7xFIpheWruL-f3CMfu1miwH9ID_zw-pQVFV4deXJAXECdF1bBKGmnivXlNUiPD5HUmF8RLmHbuXGWB-mPDosQpXL4Zr1eMjMZXI4A_948cSg1bqU/s640/20150823_150508.jpg" width="640" /></a><br />
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<br />
My wife went for the Calzone Pollo Spinaci (£11.75)<br />
<br />
Roast chicken, speck, Spinach mushrooms, thyme in a creamy mozzarella and bechamel, topped with coppa ham. This was so much better than my pizza! after having a bite I was struck down with a case of food envy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSWXUnARUtBDOb_lnZ3eCTCpHAUc0fxY3V-ulnVfdF1TTHi7PIv_N51lHQe0Mv1dFx44a8KdOq-ZuUGReR9w1nloTIKUJbvevyFBzkemSXJ1Un2M15jmnVGRHbav9lvlWaM-Trymp4Slc/s1600/20150823_150529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSWXUnARUtBDOb_lnZ3eCTCpHAUc0fxY3V-ulnVfdF1TTHi7PIv_N51lHQe0Mv1dFx44a8KdOq-ZuUGReR9w1nloTIKUJbvevyFBzkemSXJ1Un2M15jmnVGRHbav9lvlWaM-Trymp4Slc/s640/20150823_150529.jpg" width="360" /></a></div>
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My eldest had the bambinis kids menu (£6.95). He started with carrot, cucumber and dough sticks. He was not overly impressed, followed by pizza and ice cream and a chocachino.<br />
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All in all its a nice place to go. Not had a bad experence there and have just been on a team Chrismas lunch there and we had a great time.<br />
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What they say:<br />
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Individually Italian.<br />
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Website: click <a href="https://www.zizzi.co.uk/" target="_blank">here</a><br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com1tag:blogger.com,1999:blog-3032480274629631986.post-7395503241008958802015-12-12T21:59:00.000+00:002015-12-12T21:59:32.346+00:00Thai Fish CakesThai Fish Cakes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzvLk8cOMnbE_BO5hF4P-hi96gSG13IDHh2qEeFE-Tw0X_FNlGSM07p6st4JmjPgtfQ99dIjuiKEbEzfMz67REbVPd4uAo-pDRyhBmMuhIicQUOhhwB7KGniXE1bn-kLt0ujMrs9ajp9-/s1600/20151127_210346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzvLk8cOMnbE_BO5hF4P-hi96gSG13IDHh2qEeFE-Tw0X_FNlGSM07p6st4JmjPgtfQ99dIjuiKEbEzfMz67REbVPd4uAo-pDRyhBmMuhIicQUOhhwB7KGniXE1bn-kLt0ujMrs9ajp9-/s640/20151127_210346.jpg" width="640" /></a></div>
<br />
Ingredients<br />
<br />
450g Cod, skinned and cut into cubes<br />
4 kaffier lime leaves, stems removed and torn roughly<br />
1 egg white<br />
1 tbsp Green Thai Paste<br />
55g green beans, finely sliced<br />
2 green chilli, finely sliced<br />
1 small bunch of coriander, finely chopped<br />
salt to taste<br />
vegetable oil for shallow frying<br />
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<br />
1. Add the fish, egg white, lime leaves, pinch of salt, chillies and curry paste to a food processor and whizz until smooth.<br />
2. Take out the mixture and add it to a bowl. Add the green beans and coriander and mix.<br />
3. Add a bit of oil to your hands, it helps prevent the mixture sticking to your hands. Make approximately 13 patties and place them on a lightly oiled plate and chill in the fridge for 15 minutes to firm up the fishcakes.<br />
4. Heat oil in a frying pan, and fry the fishcakes in batches, place them on a tray and keep them warm in the oven on a low heat (50 degrees) until you cook the remaining batches.<br />
5. Serve with sweet chilli and Siracha dipping sauce.<br />
6. Enjoy<br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-54291188106538850992015-12-02T20:48:00.000+00:002015-12-02T20:48:54.133+00:00Chicken Pakoras<div class="separator" style="clear: both; text-align: center;">
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Punjabi fried chicken! Chicken pakoras</div>
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Everyone loves fried chicken! This is my take on it. My mum was making vegetable pokoras which were amazing. I will post the recipe at a later date. I adapted her recipe I making these for the first time. They were a hit and I will definatedly be making these again. I will play around with the flavours and add another version. </div>
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<div>
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<br />
2 chicken breast fillets, cut into bite size pieces<br />
2 cloves garlic<br />
1 inch piece fresh ginger, chopped roughly<br />
2 green chillies, chopped<br />
Juice from ½ lemon<br />
1 tsp salt<br />
2 tsp garam masala<br />
1 tsp cumin seeds (crushed)<br />
1 tsp red chilli powder<br />
100g gram flour<br />
Handful of coriander, chopped</div>
<div>
Handful of baby spinach leaves</div>
<div>
1 medium onion, thinly sliced<br />
Water<br />
Vegetable oil for deep frying</div>
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<div>
Method</div>
<div>
<br /></div>
<div>
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<ol>
<li>Place the garlic, ginger, green chillies, lemon juice, garam masala, cumin seeds, chilli powder, dmini food processor blend to a paste.</li>
<li>Place chicken in a bowl and add the paste, mix in and let it marinade for 30 minutes (longer if you can).</li>
<li>Heat up the oil in a karahi/wok to a medium heat</li>
<li>Add the freshly chopped coriander, spinach, onion and add the gram flour. </li>
<li>Mix together using one hand.</li>
<li>Add a water a little at a time as required to ensure the chicken is coated in a thick batter.</li>
<li>Test your oil is hot enough by dropping in a little batter into the oil. If it browns and rises immediately then its goof to go. </li>
<li>Place the pieces of chicken batter into the oil, one at a time and fry until crisp and golden brown. (If you want make one first to check the flavours and adjust according to your taste)</li>
<li>Move the pakoras around, be careful not to overcrowd the karahi.</li>
<li>Once golden brown and crisp remove from the oil and set on some kitchen paper.</li>
<li>Enjoy</li>
</ol>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com1tag:blogger.com,1999:blog-3032480274629631986.post-92173383331250064812015-11-19T22:23:00.001+00:002015-11-28T12:27:07.596+00:00Red Thai CurryEasy Red Thai Curry.<br />
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I call this my easy Red Thai Curry as I use ready made red Thai curry paste. I have tried various brands but I have found Mae Ploy to be the best. Ready made paste, its cheating, I know, but you get a great curry in 30 minutes. I also use frozen veg for colour and we always in the fridge. We always have these ingredients in and it makes a great comforting meal.<br />
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<ul>
<li>2 tbsp vegetable oil</li>
<li>1 medium Onion</li>
<li>2 garlic cloves, finely sliced</li>
<li> 2 heaped tbsp Thai red curry paste </li>
<li>½-1 tbsp fish sauce</li>
<li> 1 tsp palm sugar</li>
<li> 4-5 kaffir lime leaves </li>
<li>400ml coconut milk</li>
<li>1 baby aubergine, cut into chunks</li>
<li>3 skinless chicken breasts, sliced</li>
<li> 150g frozen veg, </li>
<li> Handful of fresh coriander, chopped</li>
</ul>
<div>
Method </div>
<div>
<br /></div>
1. Heat the oil in a wok and fry the onion for 5 minutes until softened.<br />
<br />
2. Add the garlic and fry for 30 seconds. <br />
<br />
3. Add 2 heaped tbsp of curry paste and fry for 1 minute <br />
<br />
4. Add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150ml water (or stock) and the aubergines. Bring to the boil <br />
<br />
5. Reduce to a gentle simmer and cook for 5-10 minutes. <br />
<br />
6. Add the chicken and cook for another 12 minutes. <br />
<br />
7. Add the veg and cook for a further 5 minutes or until veg is heated through. <br />
<br />
8. Remove from the heat, taste and add more fish sauce if needed, then stir in the coriander and serve with rice and lime wedges to squeeze over.<br />
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9. Enjoy<br />
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com1tag:blogger.com,1999:blog-3032480274629631986.post-73553194050221604992015-11-15T23:08:00.003+00:002015-11-15T23:09:56.225+00:00Lamb CurryNina's Punjabi Lamb Curry<br />
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Thanks to my sister Nina for making this for me and sharing the recipe on the blog. It tasted great and was just what I needed after a night of drinking! I will add my lamb curry at a later date.<br />
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<b><u>Ingredients<o:p></o:p></u></b></div>
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3 large onions</div>
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6 cloves of garlic</div>
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1 teaspoon grated ginger</div>
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Olive oil to fry onions</div>
<div class="MsoNoSpacing">
1 handful coriander leaves</div>
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4 green chilies </div>
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5 coriander stalks</div>
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1 teaspoon of cumin seeds</div>
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Half a teaspoon of dried fenugreek leaves</div>
<div class="MsoNoSpacing">
1 teaspoon Garam masala</div>
<div class="MsoNoSpacing">
1 teaspoon Paprika</div>
<div class="MsoNoSpacing">
1 teaspoon turmeric </div>
<div class="MsoNoSpacing">
Half a teaspoon ground cumin </div>
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Half a teaspoon curry powder</div>
<div class="MsoNoSpacing">
Half a tin chopped tinned tomatoes</div>
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Lamb – (750g)</div>
<div class="MsoNormal">
1 large stick of cinnamon
</div>
<div class="MsoNormal">
1 to 1.5 teaspoons salt to your own taste</div>
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<div class="MsoNormal">
<b>Method<o:p></o:p></b></div>
<div class="MsoNormal">
</div>
<ol>
<li>Heat olive oil in a pan and add chopped garlic and cumin
seeds.</li>
<li>Stir until a pale brown colour, and then add the three
chopped onions to the pan.</li>
<li>Stir and heat for five minutes until the onions are
translucent. Add the 1 teaspoons of salt.</li>
<li>Leave the onions to brown for around 10 minutes.</li>
<li>Then add the dried fenugreek leaves and the coriander stalks, green chillies,
stir for another 4 minutes.</li>
<li>In a bowl add 2 tablespoons of water, into this put the
paprika, turmeric, curry powder, fresh ginger and ground cumin. Add this to the
onions and stir on a low heat for two minutes.</li>
<li>Add the chopped tomatoes, lamb and large stick of cinnamon <a href="https://www.blogger.com/null" name="_GoBack"></a> to the pan and cook
for the required time (around an hour on low heat). When lamb in cooked and
tender to chew add the coriander leaves and garam masala. Stir for a further
minute and then remove from heat.</li>
<li>Sprinkle with a few coriander leaves before serving.</li>
</ol>
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-1061833565339827912015-11-05T21:20:00.000+00:002015-11-05T21:20:54.028+00:00Chinese Style SalmonBaked Chinese Style Salmon<br />
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This is a simple way to make an amazing easy dinner. The marinade takes minutes to put together, using only five ingredients. We had some Yakitori noodles and I thought this would work well with them.<br />
<br />
Serves 2<br />
<br />
Marinade<br />
<br />
3tbsp Dark Soy Sauce<br />
1 clove garlic<br />
1 inch ginger<br />
1/4 tsp Chinese Five Spice<br />
1 green chilli<br />
<br />
2 Salmon Fillets<br />
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<br />
Method<br />
<br />
1. Place the chilli, garlic, ginger and five spice in a mini food process and whizz to a paste.<br />
2. Add the Paste to the soy sauce and mix well to combine<br />
3. Rub the marinade on to the salmon.<br />
4. Pre heat the oven 200 degrees Celsius. I let the salmon marinade for 15 minutes.<br />
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<br />
5. Bake the salmon for 15 to 20 minutes until cooked.<br />
6. Serve either on a bed of rice or noodles.<br />
7. Enjoy<br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-92032216604516316632015-10-26T21:38:00.001+00:002015-11-20T20:29:06.601+00:00Cookies Recipe - Cookies <br />
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I made "split batch cookies" with a little help from the thatlilfoodkid as as we wanted some with chunks of chocolate and raisins and the others with chocolate chips and raisins.<br />
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These were big, soft and chewy!<br />
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<br />
Ingredients (makes approx. 18)<br />
<br />
250g plain flour<br />
1/2 tsp bicarbonate of soda<span id="goog_2073427705"></span><br />
1/2 tsp salt <br />
170g unsalted butter, melted <br />
200g dark brown soft sugar <br />
100g caster sugar <br />
1 tablespoon vanilla extract <br />
1 egg <br />
1 egg yolk<br />
100g chocolate chips <br />
100g chocolate chunks <br />
100g raisins<br />
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<br />
1. Preheat the oven to 170 C / Gas mark 3. Line baking sheets with parchment.<br />
Sift together the flour, bicarbonate of soda and salt; set aside.<br />
<br />
2. In a bowl, cream together the melted butter, brown sugar and caster sugar until combined well. <br />
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3.Beat in the vanilla, egg and egg yolk until light and creamy.<br />
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<br />
<br />
4. Mix in the sifted ingredients until just blended. Split the mixture into two bowls. Stir in the chocolate chips and half the raisins by hand using a wooden spoon in one bowl and the chocolate chunks and the other half of the raisins in the other.<br />
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<br />
5. Drop cookie dough onto the prepared baking trays, with each cookie around a walnut size of dough. I used an ice cream scoop. Do not flatten the dough. Cookies should be about 8cm apart.<br />
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<br />
6. Bake for 14 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes.<br />
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7. Before transferring to wire racks to cool completely.<br />
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8. Enjoy!ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-22836970177081894172015-10-24T14:05:00.000+01:002015-10-24T14:05:00.503+01:00Chocolate BrowniesRecipe- chocolate brownies (low fat)<br />
<br />
My eldest son, thelilfoodkid asked us to make him brownies and cookies this weekend. Hmmm. Our aim as parents is to get out kids to eat well, enjoy food and learn to cook. we did not want to disappoint him so we decided to make lower fat brownies and full fat cookies.<br />
<br />
He enjoyed helping measure the ingredients out, shout out the order we put them in, folding in the flour and licking the spoon that contained the melted chocolate.<br />
<br />
We enjoyed the brownies and are looking forward to making the cookies.<br />
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Ingredients<br />
<br />
<br />
100g dark chocolate<br />
2 medium eggs<br />
75g golden caster sugar<br />
<div>
75g light brown sugar<br />
½tsp coffee, dissolved in 1 tbsp hot water<br />
1tsp vanilla extract<br />
90g low fat Greek yogurt<br />
90g plain flour<br />
¼tsp baking powder<br />
15g cocoa powder<br />
Icing sugar, for dusting<br />
16 or 17cm square tin, lined with baking or grease proof paper</div>
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1. Pre heat the oven to 180°C. <br />
2. Melt chocolate over a pan of hot water. Or alternatively melt in the microwave. To do this set the microwave to low and heat for short 10 second bursts. Remember low and slow.<br />
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<span style="text-align: center;">3. Whisk the eggs with the sugar until light. </span></div>
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4. Stir in the chocolate, then the coffee, vanilla and yogurt. Gently fold in the sifted flour, baking powder and cocoa powder.</div>
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5. Smooth the mixture into the tin. </div>
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6. Bake for 25-30 mins. Leave to cool.</div>
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7. Cut into 16 squares. Dust with icing sugar.</div>
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8. Enjoy!</div>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0tag:blogger.com,1999:blog-3032480274629631986.post-7554375843425872582015-10-23T21:05:00.002+01:002015-10-23T21:05:50.400+01:00Brunswick InnThe Brunswick Inn (Derby)<br />
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I popped in after work with some workmates for a drink and a bite to eat. The Pub is a micro brewery and are finalists for Derby CAMRA pub of the year 2015. I lived in Derby all my life I only have just made my first visit.<br />
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I had Maisel's Weisse to start my night off. I do like a good cold wheat beer. Various websites tell me I am supposed to get the aroma of banana and faint spices, with the same taste. I just get a wheat beer...but a good one!<br />
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I had heard the chilli was good, so I thought I would give it ago. I had Phil's own spicy chilli (£6.95). It was nice. I like mine a little hotter, but one of the guys had definitely met his chilli match! The chilli had broad beans instead of kidney beans. It was a interesting change. It came with hand cut chips, crispy on the outside and soft on the inside.I topped my chips with the cheese and covered it with the hot chilli. The whole group (bar one) went for the chilli. Some went for the large whilst others the small. One had the burger as we ordered all the chilli!<br />
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I have included a pictures of the menu. Its good honest locally sourced pub food.<br />
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Two of the group went for the sticky toffee pudding. They ate it before I took a picture! They said it was nothing to write home about. I just opted for another beer!</div>
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They also do brewery tours and tasting.<br />
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What they say:<br />
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If you want a Real BrewPub, Real Ale and Real Food, your welcome at the Brunswick.<br />
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<a href="http://www.brunswickderby.co.uk/" target="_blank">The Brunswick Website</a><br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0The Brunswick Inn, 1 Railway Terrace, Derby, Derby DE1 2RU, UK52.9182766 -1.464168400000062352.9179776 -1.4647989000000623 52.9185756 -1.4635379000000623tag:blogger.com,1999:blog-3032480274629631986.post-49634569551904631282015-10-09T20:55:00.001+01:002015-10-09T20:55:33.959+01:00The Boot<div class="separator" style="clear: both; text-align: center;">
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The Boot (Repton)<br />
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I had scoured the internet to find somewhere nice and local, that we had not been to before. It was my wife's birthday and I decided to pick the Boot in Repton because I had heard that the food was good. I had picked out a dish on the menu I thought she would like for her birthday dinner.<br />
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The parking is limited, with the carpark reserved for those staying in the hotel rooms, however there is adequate on street parking. <br />
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We went on a Thursday evening and the restaurant was very busy. I don't think there was an empty table. A vast majority ordered food so we knew there would be a bit of a wait. <br />
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I ordered the Boot burger, bbq pulled pork, bacon, mature cheddar, served with poppyseed slaw and fries (£10.95)<br />
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The pulled pork burger is formed rather than just piled on like my recipe <a href="http://thatfatfoodguy.blogspot.co.uk/2015/07/pulled-pork-burger.html" target="_blank">here.</a> <br />
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The burger was big and juicy. It was also nice to find "chunks" of pork in there. We ended up cutting the burger in half and sharing both our dishes as we both had food envy looking at each others meals. <br />
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My wife had the Scallop, king prawn, tempura cod skewer, Thai broth and basmati rice (£13.95). this dish was amazing and although I am a burger man this was definitely the better of the two dishes. I will definitely go back for this... and next time I wont share. The scallop was perfectly cooked and the cod came in a light and crispy tempura batter. The Thai broth was very good and had a perfect balance of Thai flavours, I could have easily had more. </div>
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We were so full from eating and having cake at home with the kids, but had to try the dessert on the specials that night. </div>
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The dessert was average. It's not served with the same panache they serve the desserts with at the Boot's sister venue the Dragon. </div>
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The Boot, is a 17th Century Coaching Inn, in the historic village of Repton, Derbyshire.<br />
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The Boot, has just been renovated and refurbished, to a very high standard, and now offers luxurious accommodation, award winning classic and contemporary dishes and real ales including Boot Beer – which is brewed in The Boot’s own micro-brewery.<br />
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<a href="http://www.thebootatrepton.co.uk/" target="_blank">The Boot Website</a><br />
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<br />ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0Boot Inn, 12 Boot Hill, Repton, Derby, Derbyshire DE65 6FT, UK52.8396476 -1.5491747999999461-20.669174899999994 -166.78354979999995 90 163.68520020000005tag:blogger.com,1999:blog-3032480274629631986.post-26692103878449181802015-10-06T20:59:00.000+01:002015-10-06T20:59:18.125+01:00Bacoa <div style="text-align: justify;">
Bacoa Burger Barcelona </div>
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WOW! this place simply does amazing burgers. I was in Barcelona for two days and I ate here twice! I could have easily eaten here over and over again. </div>
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I loved the way that you could "design" your own burger. The concept was great. As you enter the restaurant there is a stand with menus and pencils. The menu has a number of options that allow you to customize the burger.</div>
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The burgers are chargrilled and the beef burgers are served medium, just as they should be.</div>
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You start from choosing the bap, or not... one of the options includes no bap!</div>
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Then you have a choice of beef. You can choose between organic or northern beef. </div>
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There is a selection of beef and "other" burgers including chicken, lamb and vegetarian. </div>
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Then you can add a variety of other toppings or even "double" up on the burger.</div>
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When you order you are given a burger holder, and an electronic number. You find a table and when the burger is made the server brings it too you. The Burger holder is great! It helps 1. hold the BIG burger and 2. catches the juices of the juicy burger! I have heard about "clean" eating and people must have been talking about this holder!</div>
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The Beer on draft is local, and a perfect partner to the burger, cold and crisp. </div>
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All burgers come topped with tomato, cos lettuce, Spanish onion, and homemade mayo as standard.</div>
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On my first visit I opted for La Bocoa Burger - It is topped with smoked bacon, Irish Cheddar, Manchego semi-cured cheese, pickles and artisan spicy mustard.</div>
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I ordered the Patatas Bravas to accompany the burger. They come with spicy tomato chutney and roasted garlic alioli. I am craving this burger as I write up this post. It was perfect, chargrilled, juicy, and melted in the mouth. The burger was a taste explosion in my mouth. </div>
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There is a great selection of sauces to compliment the burger and bravas. The Picante has a lovely heat, the ketchup and la Brava are also good. There is also a herby salt that was great on the fries (I tried some a friend had).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJfx-3_c-CoC5MXvwWmRtO4njHsgx-JJclCfHBdzO7AM2IhZ4NxbGF5vytbxJ-ni7ReWL3kozXbxJ2_UCsj_pHbIXhFV7i8UqlXBJ1YRyE9xtDjGUkptJwmoE-Dejbws8u7CZg7Yvt1Qz/s1600/20151002_144428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJfx-3_c-CoC5MXvwWmRtO4njHsgx-JJclCfHBdzO7AM2IhZ4NxbGF5vytbxJ-ni7ReWL3kozXbxJ2_UCsj_pHbIXhFV7i8UqlXBJ1YRyE9xtDjGUkptJwmoE-Dejbws8u7CZg7Yvt1Qz/s640/20151002_144428.jpg" width="640" /></a></div>
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One of the eight had the pollo burger and added smoked bacon. I gave up taking pictures of everyone's food as mine looked too good to leave waiting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykJaJBCNuG3OjhUziITciapIeNT3kvCl-Wirue_T2ysgD3dv38wjxe7PZB62TdTW9Y8fODi4zPTE1q7FfSvlmNjmVC3sx0nkYe7sXN7UTpApZBoEqxHZflplW7FjsGZyBzF3P-KPaFVQ3/s1600/20151002_144815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykJaJBCNuG3OjhUziITciapIeNT3kvCl-Wirue_T2ysgD3dv38wjxe7PZB62TdTW9Y8fODi4zPTE1q7FfSvlmNjmVC3sx0nkYe7sXN7UTpApZBoEqxHZflplW7FjsGZyBzF3P-KPaFVQ3/s640/20151002_144815.jpg" width="640" /></a></div>
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I loved the deco of the place! you can see much more on the website, link below. It is modern and contemporary. The ethos of recycling is echoed in the interior where they used recycled plastic bottles to decorate the stairs.<br />
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On my second visit I opted for the Suiza Burger - topped with the standard toppings and potato rosti, Swiss Gruyere cheese. The burger was also great but I craved the La Bocoa again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvh2A2Dd5BUtB-Jv0_AuF-9z38hgtNU6oB5vaqP26TiPoXB_zFffgz0QNX4oP-3mjk-khWI63DK3m0KwV3NtPS6Wpt71tDFix3t6WpiZVZa6Wk6UXApcP1iljDHib6k5jU7vJ5h1UDI9W/s1600/20151003_181829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyvh2A2Dd5BUtB-Jv0_AuF-9z38hgtNU6oB5vaqP26TiPoXB_zFffgz0QNX4oP-3mjk-khWI63DK3m0KwV3NtPS6Wpt71tDFix3t6WpiZVZa6Wk6UXApcP1iljDHib6k5jU7vJ5h1UDI9W/s640/20151003_181829.jpg" width="640" /></a></div>
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The Burger holder... now that is what I call "clean eating".<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzihUQqtTo322tsGyjsF_6K-o5nIbn3ozFIK1_qCszyk-4rdC5kMC7GglqJ-t26zLtfdypSzcmspQ1xA-NetzHJgktPTM0LeXTU83YyExgqhRofQ0F1iCfLh-YJwmx7Cu_Ga6Mxa2MoD1_/s1600/20151003_182011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzihUQqtTo322tsGyjsF_6K-o5nIbn3ozFIK1_qCszyk-4rdC5kMC7GglqJ-t26zLtfdypSzcmspQ1xA-NetzHJgktPTM0LeXTU83YyExgqhRofQ0F1iCfLh-YJwmx7Cu_Ga6Mxa2MoD1_/s640/20151003_182011.jpg" width="360" /></a></div>
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The view from my "usual" table!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gFHitk-zagGVRqD5kq-iUFOHWjGNssOxG1J7LeKkDs9FeH94xuQ64lHAMixYfFvNA5Ch4aOw4gC9FOiwIdd71UECqpyj8sWp3rOeA7RQsiUnslUEdkJsjVUIkoLL7Pv8H38FOzPmTHif/s1600/20151003_181433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9gFHitk-zagGVRqD5kq-iUFOHWjGNssOxG1J7LeKkDs9FeH94xuQ64lHAMixYfFvNA5Ch4aOw4gC9FOiwIdd71UECqpyj8sWp3rOeA7RQsiUnslUEdkJsjVUIkoLL7Pv8H38FOzPmTHif/s640/20151003_181433.jpg" width="640" /></a></div>
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What they say:<br />
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It’s a Hamburgueseria. Since 2010 we’ve been bringing high quality, freshly cooked burgers and hand-cut chips to our loyal fans. We believe fast food can also be good food with the right approach. The “hamburguesa” has been a staple on Spanish menus for decades. So with this as our inspiration – along with the rich variety of Spanish cheeses, hams and other quality products – we have given this old classic a new look and taste.<div>
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There are various locations in Barcelona. I have included the address of the one I visited... twice!<br /><div>
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<a href="http://www.bacoa.es/en/" target="_blank">La Bocoa website</a><br /><br /></div>
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ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0Ronda de la Universitat, 31, 08007 Barcelona, Barcelona, Spain41.3870741 2.167257199999994621.5318111 -39.141336800000005 61.2423371 43.475851199999994tag:blogger.com,1999:blog-3032480274629631986.post-41582996315969978992015-09-29T20:18:00.000+01:002015-09-29T20:18:37.917+01:00Jerk PorkJerk Pork Recipe<br />
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Ingredients </div>
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1 tbsp whole pimento (allspice berries), ground<br />
1 tbsp black peppercorns, ground<br />
1 tbsp chilli flakes<br />
1 tbsp dark drown sugar<br />
1 tsp cinnamon powder<br />
1 tsp ground nutmeg<br />
1 tsp salt<br />
1 tbsp runny honey<br />
1 tbsp fresh thyme leaves<br />
4 cloves garlic<br />
3 inch thumb ginger<br />
4 spring onions, whites and most of the green part<br />
2 tbsp dark soy sauce<br />
Juice of 1 lime<br />
2 Scotch Bonnet Peppers<br />
8 pork steaks<br />
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Method<br />
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1. Add all of the dry spices together and mix well<br />
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2. In a food processor, whizz the garlic, ginger, scotch bonnet peppers and spring onions to a puree.</div>
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3. Add all of the dry ingredients to the food processor, along with the thyme leaves, honey, soy sauce and lime juice and whizz to combine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOp5bPNT7CAIcEQH8xowwQ4nSkAT5YKNReLPnfTXV3W8zLuAW1XB9fXGjj5PhJm7cQZD8-4EObA5xWFmnfvFGKDUsROaN68diJYDVv_FTDNE5Ge7QEBdxzQ4qhJqKnknyOwbj7gYHe9Ag/s1600/20150910_223855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxOp5bPNT7CAIcEQH8xowwQ4nSkAT5YKNReLPnfTXV3W8zLuAW1XB9fXGjj5PhJm7cQZD8-4EObA5xWFmnfvFGKDUsROaN68diJYDVv_FTDNE5Ge7QEBdxzQ4qhJqKnknyOwbj7gYHe9Ag/s320/20150910_223855.jpg" width="180" /></a></div>
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4. Pour the marinade into a big bowl then add the pork and massage into the meat. I recommend wearing gloves when handling scotch bonnet peppers. Leave to marinate overnight in the fridge. </div>
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5. An hour before baking, take the pork out of the fridge.</div>
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6. Pre-heat the grill to high. grill the pork for 16 minutes, turning every 4 minutes or until cooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4gOx_Uzpp8ZzYHoeE-vfAH1TPxuSg4mGE2YTVW6sOE8TuNYf8WgwmANftwPi14y0v-smg2vyE9nKiZLJcCT-fYBTw_q4uj7ZQNH7TOuK5ysXb5lKlVIzON2FbdI6oM0tBpl4l4yo0TtR/s1600/20150919_164511-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4gOx_Uzpp8ZzYHoeE-vfAH1TPxuSg4mGE2YTVW6sOE8TuNYf8WgwmANftwPi14y0v-smg2vyE9nKiZLJcCT-fYBTw_q4uj7ZQNH7TOuK5ysXb5lKlVIzON2FbdI6oM0tBpl4l4yo0TtR/s640/20150919_164511-1.jpg" width="446" /></a></div>
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7. Enjoy.</div>
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I served the pork steaks with home made oven chips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaDj0tQo2Sj6uokw9MYbYep2MLOHFQyELnoGBPDz_D5aq5_P2wzihPuhFI2QwKFFEfGHppaiG_LajvI-j_peJczPvRAD_qvzyWiudIdXHHzkZMixFXBvc6leJuLQAGbMP9Uovfa161DCt/s1600/20150919_164515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaDj0tQo2Sj6uokw9MYbYep2MLOHFQyELnoGBPDz_D5aq5_P2wzihPuhFI2QwKFFEfGHppaiG_LajvI-j_peJczPvRAD_qvzyWiudIdXHHzkZMixFXBvc6leJuLQAGbMP9Uovfa161DCt/s320/20150919_164515.jpg" width="180" /></a></div>
ThatFatFoodGuyhttp://www.blogger.com/profile/04550625236251340905noreply@blogger.com0