Buzz Magazine Buzz Magazine - July Issue

food/drink RECIPE Roasted Garlic and Coriander Hummus 5 OF THE BEST... French restaurants in south Wales Mon 14 July is Bastille Day and Courtney Bridge finds out where to celebrate the national day of France the foodie way. Bon appétit! PIERRE LE BISTROT Brewery Quarter, Cardiff. Info: 029 2034 5990 / www.lebistrotpierre.co.uk Buried in the middle of the bustling streets of Cardiff’s city centre, this may be a chain but it is still a great restaurant. The menu’s regularly updated (there is a constantly changing crème brulee of the day) as the team often travel to France, sampling the cuisine and selecting their favourite dishes to bring back to the bistro’s kitchens. PANT Y GWYDR Oxford Street, Swansea. Info: 01792 455498 / www.pantygwydr.co.uk Sitting right in the heart of Swansea, Pant Y Gwydr prides itself on preparing traditional French cuisine. They aim to seamlessly combine the best French dishes with locally produced food – giving an adequate Welsh hint. CÔTE Mermaid Quay, Cardiff Bay. Info: 029 2045 3780 / www.cote-restaurants.co.uk With authentic French style, flowing with continental vibes and a variety of French classics Côte is the perfect place to celebrate Bastille Day. This charming chain offers a modern twist on a variety of French classics from breakfast to dinner time. BOUCHON DE ROSSI Oxford Street, Swansea. Info: 01792 655780 / www.bouchonderossi.co.uk Close to the busy city centre of Swansea a positive and friendly atmosphere is reflected within the restaurant by the staff and owners. You are spoilt for choice on the menus with a variety of exquisite wines and the outstanding quality of the food. BULLY’S Romilly Crescent, Cardiff. Info: 029 2022 1905 / www.bullysrestaurant.co.uk Don’t let the name fool you – Bully’s isn’t a big mean kid, but the perfect place to indulge a love of good French food and wine. It’s the perfect place to enjoy seasonal produce from Welsh providers complimented by a carefully selected unique wine list. words RUTH JOSEPH www.ruthjoseph.co.uk www.veggischmooze.blogspot.com This moreish recipe is dedicated to a wonderful husband who grows the most delicious elephant garlic and provides me with the fattest, tastiest bulbs. After roasting these succulent bulbs I whizzed them with fresh coriander and a dash of spices to discover the quickest, easiest way to a phenomenal dish. Slather on warm pitta bread or jacket potatoes. Enjoy xxx SERVES 4 as a starter (or 2 greedy enjoyers) INGREDIENTS 1 whole fat head of garlic or 4 enormous cloves of elephant garlic / 2 tbsp olive oil / 400g tin of salted chick peas / 40-50g fresh coriander + a little to decorate / 2 tbsp tahini / ¼ tsp ground cumin / ¼ tsp ground coriander / ½ tsp ground paprika with extra to decorate / zest 1 whole lemon / masses of freshly milled salt and pepper to taste / 1 black olive (optional for decoration) PREPARATION • Prepare the oven by heating to 180̊C, gas mark 4. • ave ready either 1 baking sheet or a square of H tin foil able to take a few garlic cloves. • lean the garlic, if dirty, by brushing well. If you C are using a head of garlic cut across and brush with one of the tablespoons of olive oil. If you are using elephant garlic merely brush with oil and place on a roasting tin or wrap in foil. • ake for approximately 40-45 minutes or until the B garlic is really tender and the luscious contents ooze out. • llow to cool slightly or use gloves, and squeeze A the unctuous roasted garlic out of their skins into a processor with the remaining ingredients and whizz until gloriously smooth. • eason well with salt and pepper. S • urn the mixture into a decorative bowl. Add T a little paprika and coriander to adorn with the black olive. Enjoy dipping with plenty of laughter. A TASTE OF DYLAN THOMAS As the Dylan Thomas centenary celebrations continue a series of recipe cards are being produced, based on dishes created by chef Scott Davies (from gourmet food business Cnwd) and inspired by the poet. The 15 dishes featured on the cards aim to use and encourage using local produce and are linked to locations associated with the famous Welsh poet Dylan Thomas. The recipe cards are being launched this month at The 25 Mile in Cardigan, where taster sessions will be available for an idea of the flavours in each ‘poetic’ dish. Info: www.gallu.org.uk pic: BOBJUDGE BUZZ 32

Buzz Magazine Buzz Magazine - July Issue | Page 32