One half of the sandwich club made a trip to Manchester for a friends stag celebrations. The weekend started with a Frunch (Fresh for lunch) trip on the way to Cardiff Central station. The Fresh special of the day was cherry tomatoes marinated in roasted garlic oil, mint, capers and red onion with wild rocket and chicken. Superb as usual.
The train journey seemed to take a tour past several English football stadia. The afternoon of ‘stadium spotting’ was supplemented by several cans of a well known Jamaican lager and an amazing slice of Fresh chocolate brownie.
On arrival in Manchester we checked into a hostel that lived up to every ‘Mad-chester’ indie stereotype*
There were many high/low-lights of the weekend, quality ales, prolonged heavy drinking, a hungover amateur level 6 a side football match, an extremely dire Welsh footballing performance, a jockey outfit, free toast, and a brilliant, if not somewhat bizzarly set, sub-£5-curry**.
Sunday morning and with hangovers onboard we went on the search for suitable nourishment. We stopped at the Koffee Pot. I had been there before on a previous trip to Manchester some years ago. It was very good then and again it didnt disappoint.
I originally ordered the goats cheese and pepper hot ‘posh’ sandwich. This comes on ciabatta bread with fries, dill pickle and coleslaw. When placing my order I was informed that only breakfast items are served on the weekend. With this in mind, I went instead for the Smoked haddock rarebit on toasted crumpets with tabasco tomatoes and poached egg.
It was a superb breakfast and totally justifed our decision to leave the other half of our party at Wetherspoons. We left Manchester wishing for a swift end to our hangovers, at least we got to enjoy the return leg of National Rails English football stadia tour on the way home.
*the Mick Hucknall jacuzzi was out of order, probably
**plastic bucket seats, an owner who was angered by an order of rice, and no chicken curry
After watching various food programmes and reading recipe books and blogs, there has been one sandwich that has cropped up on a number of occasions - The muffuletta.
It originated from the round Sicilian sesame bread and later developed in New Orleans into the sandwich we recognise today.
The traditional muffuletta starts off with a focaccia-type bread being sliced horizontally. The bread is covered with a healthy drizzle of olive oil, a marinated olive salad called ’Giardiniera‘, meats such as capicola, salami, peperoni and ham, emmental or provolone cheese, and then cut into quarters.
Our take on the muffuletta was as follows:
Poppy seed bloomer
Olives stuffed with pimento
Smoked Brunswick ham
3 types of german salami
Spanish Manchego cheese
Salt & Pepper
Extra virgin olive oil
Firstly, slice the bread lengthways.
Drizzle with oil. We added chopped olives rather than the full on Giardiniera.
Add the ham and salami.
Layer the peppers, artichoke hearts and season. Then pile up the tomato, grated carrot and rocket.
Add the Manchego cheese and spread coleslaw and mustard
Next is to wrap in grease proof paper and compress down. We chose a full kettle as ballast.
This needs to be left for the flavours to infuse and the juices to soak up into the bread.
Slice into quarters and serve.
The Platik Pass is a new way to get discounts and offers at some of the best independent places around Cardiff. The pass costs £5 for 6 months and this gets you a whole host of discounts. New offers are being added all the time, and we’ve been advised there are more sandwich related offers in the pipeline.
A recent addition, you can now get a free drink when you buy a sandwich, hoagie or bagel at the New York Deli:
The New York Deli is one of our favourite places in Cardiff and if you haven’t been yet, here’s a perfect excuse to try it out.
Check out our review here.
As we approach the final few days of British Pie week, we felt there was one company in Cardiff that needed to be celebrated. Today’s final leg of the sandwich clubs pie journey ended with a trip to one of the Clark’s Pies bakeries. It’s worth reading the history behind the development of the company that dates back to 1909 and the heritage of the brand is still prominent in today’s product.
Choosing to visit the shop on Cowbridge Road, it has a minimal aesthetic with a small menu that consists of the Clark’s Original large or small pie, served either hot or cold. The prices are very welcoming and the most expensive pie is a Clark’s Original large hot pie for £1.10.
These pies have remained relatively unchanged from the original recipe and are immediately recognisable by the substantial shortcrust pastry finish. On this trip the sandwich club order several Clark’s Original large hot pies with a beef filling and gravy base.
Very excited about our purchases we head to a park close to the shop and sit down on a bench ready for consumption. With a slight chill in the air, the warmth of the pies was certainly welcomed. The buttery shortcrust pastry is the perfect casing for the warm beef filling that is equally tasty. It’s easy to see why the recipe has remained unchanged. Clark’s Pies is a Cardiff institution and it is definitely worth taking a trip to one of their shops to experience the true heritage and sample one damn fine pie.
Yesterday saw our first attempt at baking. We decided to make a Chicken and Leek pie. To summarise, the filling was made up of:
- Streaky Bacon
- White Sauce (Home made)
- Pastry (Jus-Rol pastry)
Despite initially forgetting to put the white sauce onto the filling before adding the pastry (the pastry top was carefully removed, sauce applied and successfully replaced), the finished pie was a success. It was served with a big helping of mushy peas.
We have documented as follows:
Fry some leeks, apple and bacon
Spoon filling into a pie dish, add pastry to edge, then remember to – TOP WITH THE WHITE SAUCE!
Make a topping – leaves, fowl or your logo and brush with egg
Serve with mushy peas
Hopefully some more pie related treats before the end of British Pie Week!
This weeks first pie (in the spirit of British Pie Week) was from the Pembrokeshire Pasty & Pie Co. They have recently set up in Cardiff’s Royal Arcade and serve up a wide selection of pasties and pies, most having a Welsh theme. The fillings promise to be ‘natural and free range‘.
I opted for the Caldey Island Pie which contained ‘Sustainably caught fish whipped up in our own creamy white sauce with chopped leeks and tarragon seasoning.‘
Nowadays there seems to be a ‘week’ or a ‘day’ for everything, and some may say that it’s all just cynical marketing to entice us into buying certain products. This week is British Pie Week (7th – 13th March) and despite these reservations the Sandwich Club have decided to join in, simply because pies are ace.
So, we’ll be swapping our loaves for a nice bit of short crust as we search out some of the tasty pie’s of Cardiff. We’d love it if you could get in touch with your favourite pie outlets and we’ll do our best to visit them this week.
Also, if you are intending to make your own pie, here are some pastry tips courtesy of Weebl and Bob: