The Parson’s Nose, Hillsborough

On a short visit home recently, mum, dad and I took the opportunity to visit the Parson’s nose for Sunday lunch. The Parson’s Nose do a great Sunday lunch offer with a set price menu of two or three courses. It offers really great value and has a lot of local produce at the heart of the menu.
For starter I chose the beetroot cured Glenarm salmon, chives creme fraiche and crispy fish cake. This was a great dish. The smoked salmon was really good and the little fish cake added a great bit of texture to the plate. My dad had the smoked haddock, bacon and scallion chowder. (Scallions are spring onions for my English readers!) The chowder came with wheaten bread and Abernethy butter which is the most delicious local butter. I highly recommend you try some. I mean Heston uses it….

For main course mum and dad had the roast beef. The beef just melted in the mouth! I had the roast fillet of hake with lobster cream sauce and charred lemon. Simple and delicious.

For pudding dad and I had the buttermilk pannacotta, spiced gingerbread madeline, and orange syrup. I really loved the creaminess of the pannacotta (dad always compares any pannacotta to the Poacher’s Pocket where I haven’t yet been. He said this was nearly as good) I also loved the spice of the gingerbread. It added a lovely warmth to the dish.

I’d certainly a visit to The Parson’s Nose. The food was influenced by local produce, was high quality and it was fantastic value for three courses.

Kingston Arms, Cambridge

A brief blog! We were in Cambridge over the weekend with friends and decided to go to their local pub, tucked away off Mill Road for Sunday lunch before the drive home. Oh how I wish our local was like this. A fantastic free house, serving great beer and with a really decent menu. The menu includes regular specials including a fish specials board. Wow. We couldn’t decide. And so shared a couple of specials.

Smoked salmon, horseradish potato salad and side salad. Simple and delicious and just right for a hot summer’s day.

A slice of cold pork and mushroom pie with chips and side salad. Another really tasty dish

Mr Frivolitea also enjoyed his sticky toffee pudding

What I loved aobut this place was it’s honesty. It serves delicious plates of food with no prevention. It doesn’t need to add anything because the quality speaks for itself and it also has a great selection of beers. What a find!

Isle of Harris Distillery

We have been on numerous distillery tours over the last few years. I love whisky and I love the opportunity to find out more about how each distiller crafts their whisky (and of course its nice to have a wee dram too) However this tour was unlike any we have been on before. I can honestly say it was the best (though I feel the need to apologise to my home country and Bushmills Distillery which is very good too!)

What made this tour stand out from the rest was the story and how every aspect of the distillery, from the fabric of the building, the people that work there and the whisky and gin they are producing brims with pride for the Island and really shows the uniqueness of Harris as a community island.

In fact, the distillery refers to itself as a social distillery and that is exactly what it is. The distillery was built by the people of Harris for the people of Harris and that is what will make it successful. In fact one of the builders involved in building the distillery is now a distiller. The ethos of this place is to train and grow local people to become experts rather than bring people from outside. Photos of those that work in the distillery adorn the walls showing them at work and in their daily lives.

Unlike other tours we began in the tasting room, a wonderful room reflecting a whisky cask. The Harris tweed abacus was used to explain the flavour notes of the Whisky they are producing called Heurach. They are aiming to bottle at 4 years but will only bottle when it is ready. It was also explained that they are planning a full voice and softly spoken whisky. (the names again being a reminder about the connection to the island)

From the tasting room we then had the opportunity to learn more about the flavours of the whisky and gin up in the gallery and then a chance to look at the stills and the warehouse. The interesting thing about the Isle of Harris gin is the addition of sugar kelp to the botanicals, giving it a unique (and really lovely flavour) There is only hint of the sugar kelp but the distillery also sells sugar kelp water that you can then add to your gin if you want more of the flavour.

We had a great opportunity to chat with those that work in the distillery and you really felt a part of their community when on the tour.

After the tour we went into the ‘canteen’ for lunch. A fantastic little place where even in here the island is reflected in the oak tables and metal legs in the shape of an H. The canteen has a simple menu of soups, cakes and scones. Today’s choice was Broccoli, cheddar and basil soup and Haddock Chowder. We had one of each and they were really delicious

When we returned back to the croft at Arivruach we decided to have a gin looking out over Loch Seaforth to toast a great day out!

Mountain Cafe, Aviemore

For many years we have made the long (long long) trip to the Outer Hebrides. It is worth every second of the long journey but more of that another time. For the last 5 years, thanks to a recommendation, we have stopped at the Mountain café in Aviemore en route. I love this place, the walls and ceilings are decked with climbing gear and the cake counter is a thing of beauty. The café’s popularity is clear to see from the many awards on the walls and the queue to get in. The food is fresh and creative with plenty of healthy and vegetarian options.

One of my favourite dishes (the one I have usually ordered) is the New Zealand style sweetcorn fritters (the chef patron is from New Zealand).

When we visited this time I had a mild panic as it wasn’t on the menu. However, I then spotted curried cauliflower fritters with sour cream and mango chutney on the menu. Panic over. Cauliflower is my favourite vegetable and this dish did not disappoint. Wonderfully light fritters packed full of flavour. The mango chutney and sour cream really brought the dish together.

On our journey back from Lewis we stopped again, this time queuing for 20 minutes ( I told you this place was good). This time I had the special – chilli coriander haggis pakoras with minted yoghurt and mango chutney. Words cannot explained how wonderful this was. Really stunning. I’m craving them now as I type.

You need to visit here, really you do.

Cookbook Challenge April

This month’s cookbook was Hemsley and Hemsley. A mixed month with some recipes working well and others just not having the flavour I’d hope. The revelations for me were the cauliflower mash and celeriac fries. They will become staples in the Frivolitea household.

Week 1 Huevos Racheros with guacamole. We really liked this. The guacamole was a great addition and we will add this to Shakshukit / Huevos rancheros every time from now on.

Week 2 spicy chicken thighs with watercress salsa verde. ( lacked flavour which surprised me!)

Week 3 no fry chicken curry with broccoli rice. This was easy to do in the slow cooker but rather wet. Would add less liquid in future.

Week 4 chicken comfort pie ( cauliflower mash topping) this was a great ‘leftovers’ recipe and the cauliflower mash is a real hit.

The extra recipe! Mexican beef and carrot burgers with celeriac fries. A real hit with enough mix left to make some meatballs to have with courgette and tomato sauce for another meal.

Blueberry and Lemon Scones

I made these scones using my thermomix but they are easily done by hand.

370g self raising flour

40g golden caster sugar

1tsp baking powder

Zest of a lemon

80g unsalted butter

150g blueberries

100ml single cream

1tsp vanilla extract

2 eggs
Heat oven to 180c

Put the flour, sugar, baking powder, lemon zest and butter in the thermomix and knead for 20 seconds on the dough setting ( if doing by hand rub the butter into the mix to resemble breadcrumbs)

Mix the cream, vanilla extract and eggs together. Add this to the mix along with the blueberries and knead again for 10 seconds on the dough setting ( if doing by hand mix to combine it to a dough)

Tip out onto a floured surface and shape into a round. Transfer to a baking tray and score into 8 triangles.

Bake for 25 minutes

Wild Garlic Soda Bread

I’ve said it before, I love soda bread, it’s quick and easy to make, it smells amazing and most of all it reminds me of home. I also love this time of year and nature’s gift of wild garlic. So here’s my new recipe for wild garlic soda bread.

450g plain flour.

1 teaspoon each of sugar and salt.

1 1/2 teaspoons of bicarbonate of soda.

1/4 tsp chilli flakes.

Approx 50g wild garlic chopped.

284ml tub buttermilk.

100ml milk.

1 tbsp lemon juice

Preheat the oven at 180c fan

Sift the dry ingredients into a bowl, then add the wild garlic.

Add the buttermilk, milk and lemon juice and mix until the dough starts to come together.
On a floured surface knead lightly and shape it into a round loaf or put in a bread pot ( I like the way this bakes the bread)

Bake for about 40-45 minutes ( until golden and it sounds hollow when you tap the bottom of it)

Le Cochon Aveugle – photo blog

I’ve written about Le Cochon Aveugle before. I love it. Josh Overington is a genius. Here’s what we had this week when we visited. ( we went for the carte Blanche option)

A peche egg ( at least I think this is what it was called but who cares it was delicious! )

Whitby crab and apple, Potato chip

Radish with fermented pepper mayonnaise

English and white French asparagus, almond gazpacho, lemon zest

Lamb tartare, oyster emulsion, cider granita

Homemade tagliatelle with wild mushroom ragu

Blowtorches mackerel, goats curd, melon veloute

Lobster ( I was so excited about this course I forgot to write down what it was!)

3 part main course – Duck consommé with beer, Foie gras, citrus jam, cracker , Sous vide Duck, aubergine, tear drop peppers, tasty paste

Strawberry, wild strawberry strawberry mousse, pistachio ice cream, cream of wasabi

Roasted pineapple, caramel sauce, Szechuan pepper, truffle ice cream, fresh truffle ( my favourite and a great way to end the meal )

Cook book challenge March

So you might have noticed my attempt to blog the challenge each week is not because I failed at the challenge. Far from it. I’ve stuck to it every week but have failed at setting aside time to write about it so….. Here is A collection of photos of March’s challenge using Nigella Lawson Kitchen.

Week 1 lemony salmon with tomato cous cous

Week 2 Spanish chicken, chorizo and potatoes

Week 3 pasta with feta, spinach and pine nuts

Week 4 sweet potato supper

All of these were winners and easy to make. Some new mid week meals added to the list in the Frivolitea household!

The Barn Bistro, Burniston

What a find this was. We are staying at the camping and caravanning club site nearby and The Barn is a short walk away. As it is Easter Sunday we thought it would be nice to book Sunday Lunch. Boy am I glad we did. This place really knows how to provide high quality food. Sunday Lunch was £20.95 for 3 courses. An absolute bargain in my opinion.

For starter I had the seafood trio: cured salmon and crab cocktail, chilli and kaffir lime leaf fish fingers, Thai prawn and rice cake. This is my kind of food. I love seafood anyway but this was creative and bursting with flavour. The Thai prawn and rice cake was a particular favourite.

Mr Frivolitea had Chicken, pork, wild mushroom and leek terrine with poached pear and rosemary focaccia toasts. Again another super tasty dish. Even the butter was delicious!

For main course we all had Roast lamb. Well, it’s Easter Sunday so you’ve got to don’t you! It was rolled shoulder that had been clearly cooked long and slow and it just melted in the mouth. What I particularly liked about the main course was the love and attention that went in to the vegetables. This was no ordinary roast dinner. We had roast potatoes, beetroot and carrots, pea, broad bean, asparagus and leek gratin and celeriac and apple purée. All cooked exquisitely and packed with flavour.

For pudding I had orange tart and mango sorbet, just the right quantity and refreshing after a big roast.

Mr Frivolitea had sticky toffee pudding, treacle toffee sauce and vanilla bean ice cream.
The Barn is open for lunches and also has a number of themed evenings throughout the year. We will certainly be back, with that level of quality, why wouldn’t we!