The Hairy Biker’s Trout Almondine (Recipe Review)

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Just a quick recipe review as I have not done one in a while. My mum has introduced me to a new favourite dish of mine, the Trout Almondine (menu on link) as instructed by the Hairy Bikers. 

The sour capers, and strong citrus flavours add flourish to the otherwise delicate, more subtle flavoured trout. Although I have not tried it, fish can always be replaced with others to experiment with flavour and texture; perhaps salmon, for a more lean cut, or even sardines with rice to add saltiness to the strong flavour concoction of this recipe- just a few idead to get your imagination rolling!
 A quick evening dish, cooked in under an hour, which can of course be served with a variety of vegetables for all those vegetable obsessed cooks (like my mum!) out there.

-afoodexplored x

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Harborne kitchen (the Revamped Butcher’s Social)

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Finally(!!) as promised, I have managed to dine at the new and improved Butcher’s Social! (Now named Harborne Kitchen) What a treat visiting a restaurant, on the verge of michelin star status, for my dad’s birthday.


Entrées: the fluffiest, (I know… what a formal description) lightest butter ever (almost like a foam), accompanied homemade sourdough bread; a required dense accompaniment to the butter. The bread, I was informed, was produced using lager?!

Starters: fish skin sticks (a better version of pork crackling in my opinion… I’m sure this was nothing to  do with the novelty of spray on rose vinegar accompanying it); a  velouté (above, far right)- a coriander creme fraiche kind of dish- smooth on the tongue.

Mains: Deliciously tender pork balls (above); soft, lightly salted chicken; homemade ravioli, filled with soft fish filling(below); it was all refreshingly washed down with the unique seedlip “Garden” mocktail,   cleansing my tastebuds.

To accompany the sweeter, (reminding me of haribos)”Tropical” mocktail…dessert! Whether the soft crumbly venana layers (below) or the lavender infused honeycomb delight, the desserts did not disappoint.

To conclude, a very high end restaurant, ideal for treating the family to some meticulously prepared dishes, all served with genuine smiles and enthusiasm. Choose between the constantly improved set or choosing menu, and enjoy a wonderful night.

-afoodexplored x

Stuffed Pepper Recipe Trial (Sardegna twist)

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Having just spent a week in Sardegna, Italy, I cooked this Mediterranean Stuffed Pepper Recipe, (click words for link to recipe) with a Sardegna twist (photo above).

Fregola pasta (originated from Sardegna) replaced the cous cous, which was meant to be inside the lightly fried, juicy peppers; subtle tasting, soft mozarella complimented the dish, despite bitter feta cheese having been recommended in the recipe: the olives provided the required sourness instead.

I would use this dish to accompany a refreshing side salad, or as a main dinner dish, depending on the size of peppers purchased; as you can see, the ones we bought were rather large! Two halves were perfect for a single portion.

It’s a simple, quickly prepared dish. A combination of a variety of textures, colours and tastes; a dish which is very adaptable to accomodate different tastes. Highly advise you to consume under the blissful summer sun, either on holiday or in the comfort of your own home.

-afoodexplored x