roasted mackerel with
oriental salad and cardomon
MACKEREL is a great fish to cook through the dressing, discarding
with. It is plentiful in U.K. waters, the seeds.
packed with flavour, inexpensive, Cut each mackerel fillet into three
and very good for you! This recipe and season well with salt and
uses a spicy vinaigrette to add a pepper.
kick to the dish and is a tasty way Place skin side down in a hot
to increase your omega 3 intake. non-stick pan and fry until crispy,
Serves two. turning once only. 80% of the cook-
1 large mackerel, filleted / 1 car- ing should be done skin side down,
rot / 1 red pepper / ½ a red onion then the fish turned over to finish.
/ 1 small courgette / a handful Arrange the fish around the salad
of beansprouts / 200g shredded and drizzle the dressing over the
Chinese cabbage / ½ a bunch plates. HARRY SMITH
coriander / dash of dark soy
sauce / 100ml peanut oil / 1 tsp www.ejcatering.co.uk
sake / 2tsp rice wine vinegar / 5
crushed cardomon pods / 1 red
chilli / 1 tsp brown sugar
To assemble, finely chop the carrot,
pepper, red onion and courgette
five of the best...
into very thin strips and toss with
the beansprouts. Stir fry for just
one minute to soften them without
places to go for quality
cooking through, then mix into the
shredded Chinese cabbage and the
local grub
chopped coriander. Add a dash of
dark soy sauce into the bowl and
place in the middle of two plates.
You’ve bought the daffodils, marched in the
Whisk together the oil, sake,
St David’s Day parade and sung Land Of
vinegar, sugar and cardomon pods.
Finely dice the red chilli flesh
My Fathers at the top of your voice. All that’s
left is to sink your teeth into some born and
bred Welsh specialities.

words: AMELIA FORSBROOK
eggs for easter
EASTER’S fast approaching and the base.
BULLY’S RESTAURANT
you have probably already bought Whatever your preferences,
Romilly Crescent, Cardiff. 029 2022 1905 / www.bullysrestaurant.co.uk
your chocolate version of the make this recipe in advance, just
Balancing fine, locally-sourced food that can only be for a special occasion with
festive egg. The egg is not just popping it in the oven before it is
a certain degree of quirkiness, this place certainly defines what Welsh cuisine
a delicious food but a religious needed. Enjoy, foodies! Serves four
should be all about.
symbol that goes back as far as as a starter.
CHAPTER ARTS CENTRE
man believed in a god, symbolising 4 large free-range organic eggs /
rebirth and the joy of a returning 25gms margarine / 15gms finely
Market Road, Cardiff. 029 201 1050 / www.chapter.org
spring. chopped parsley and chives / ½
While it may be a bit of a walk from the city centre, you can book your table at the
So why not celebrate by using eggs green chilli, finely chopped – if
newly refurbished art centre safe in the knowledge that your food has kept its air
as a light lunch, supper or starter you like it hot! / 4 tbsps plain,
miles to a minimum.
for a wonderful Easter lunch. My Greek style yoghurt
EMBASSY CAFE late mother made a version of this Half fill a rectangular baking tin
Cathays Terrace, Cardiff. 029 207 144 / www.cathays.org.uk recipe which was both extremely with water and place in the oven.
Embassy serve some of the best value food in Cardiff, never mind Cathays, and tasty and economical, by filling a Grease four ramekins with the
although they don’t make a song and dance about it, most of it’s locally sourced greased oven-to-table dish with margarine, break the eggs and
and organic. Their brownies are still the best in the locality. seasoned mashed potatoes; then drop into the ramekins. Add the
MIMOSA
forming ‘nests’ filled with a raw seasonings and herbs. Top with
Mermaid Quay, Cardiff Bay. 029 2049 1900 / www.mimosakitchen.co.uk
egg. The whole thing was topped the yogurt and bake in a medium
With its brisk, contemporary styling, Mimosa scores extra points for having
with grated cheese and popped in oven (180ºC / 350ºF / Gas Mark 4)
furniture made from locally sourced materials. A place that proves you don’t need
the oven until golden and the eggs for 15mins for a runny egg. Serve
to have the appearance of a bohemian squat to care about sourcing locally.
just set. with steamed asparagus soldiers or
Let’s say this is the entertaining granary toast. RUTH JOSEPH
TEMPUS AT TIDES BAR & RESTAURANT version which is Eggs En Cocotte.
The St. David’s Hotel and Spa, Cardiff Bay. 029 2045 4045 / The recipe is easy and will adapt
www.thestdavidshotel.com to so many different versions. Try
A restaurant in the bay would not make it onto this list if it failed to make the adding some wild mushrooms
most of Cardiff’s coastal location. Tempus at Tides does this in style by adding an gently simmered with onion and
impressive array of fish to their menu so that unusual specialties nestle alongside brandy for an elegant starter. Or,
more typical Welsh produce. if you like your eggs spicy, place a
little cooked chorizo sausage on
march 2010.indd 29 25/2/10 10:35:11
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