“It’s not the most aesthetically pleasing but it tastes like a dream”*
These are the words of Frankfurter entrepreneur and founder of the The Rollin’ Hot Dog Co. Based at the Cardiff Fashion Quarter on Womanby Street, this an all in one fully mobile hot dog unit serving up tasty frankfurters with a variety of flavourful toppings, available as vegetarian and non-vegetarian.
We rolled up to the hot dog stall on a cold Saturday afternoon. The menu has just the right amount of choice, with nothing over the top to boggle the mind and confuse the senses, which is a good thing given our Christmas party hangovers from the night before.
Philly Devil – fried onions, cream cheese, salami, red and green jalapeño
The salami was easy going on the spice and more of a chorizo than Italian or German style salami. Personally I’d prefer a salami with a little more kick to it, but you can always add some extra jalapenos if you like it hotter! Cream cheese was a good ratio to the frankfurter and added a good dash of lubrication to proceedings. I went for the seeded roll but there is a plain option as well.
Christmas Dog – stuffing, gravy, cranberry, onions
The gravy was hot and rich, and the stuffing and cranberry combo gave the dog the festive cockle-warming flavour I was hoping for. The soft seeded roll was perfect for the gravy too. Just right for a rough-around-the-edges Saturday snack.
Service gets a massive thumbs up; chatty, friendly and not made to feel rushed just to get to serve the next customer. With an excellent price point to boot, these are definitely top dogs!
This is a very new venture but already it’s proving popular so it’ll be exciting to see what develops in the coming year for The Rollin’ Hot Dog Co.
Full contact details and opening times here.
* this was in reference to the Christmas Dog and does not apply to the full range of dogs!
Pulled pork has been on top of our favourite eats ever since we started the club in 2009. Since then we’ve sampled this porky delight at venues across England and the USA. Despite this, we reckon that some of the best barbecue around is being dished up right on our doorstep, here in Wales.
The ladies at Hang Fire Smokehouse have been serving up their “southern style barbecue” for about a year now, mainly at The Canadian pub in Splott, but also at various pop up stalls and events.
We caught up with Hang Fire at two of their most recent events. Firstly their Blues, Brews & BBQ night at The Full Moon, serving up hot, smokey racks of ribs with American beers and fine grain liquor. Secondly at The Canadian pub, their last event held there (and The Sandwich Club’s unofficial works Christmas party), saw the full Hang Fire menu being devoured, including several sides of burnt ends!
Both occasions have been a true delight and it’s so exciting to finally have someone serving up great barbecue food in Cardiff, even more so given that it puts some bigger names in bigger cities to shame.
We’ll be bringing you a full write up of Hang Fire when they reopen at their new home The Landsdowne pub in February. Until then catch up with their story so far on their website here.
Saturday evening commnced with food at Cardiff’s Chapter Art centre and a lovely pint of Kaltenberg Hell. Here’s the harissa chicken burger with fries, freshly made coleslaw and sour cream. Although very tasty, considering it was meant to have been flavoured with harissa I was expecting a lot more of a spicy kick to it.
After finishing our burgers attention turned of where to go next. A surprising suggestion was a visit to Pontypridd (just on the outskirts of Cardiff heading towards the Welsh Valleys). Anyone who is familiar with Pontypridd or to give it its more glamorous nickname ‘Ponty’, may be wondering WHY? Well this was my exact thought however I was assured that a trip to the Bunch of Grapes pub would be well worth the £4 train fare, possible bare-knuckle fight with post-rugby international day revellers and colourful locals.
So after a short train journey we arrived in Ponty and proceeded to walk for about 20 minutes through the main town centre. Out of nowhere at the end of a residential street appeared the very traditional looking Bunch of Grapes pub
Inside it was a relief to find not a single Fosters, Carling or Strongbow in sight. Instead the wonderful Brooklyn Beer resided on draught (Brooklyn Brown Ale and Pale Ale were available in bottled form) alongside a selection of Otley ales, Sierra Nevada and local guest ales.
After several beers, attention turned of course to more food. Being late at night, and after already consuming a burger and fries earlier in the evening, somehow the ‘confit leg of mallard’ didn’t seem appropriate. Instead two cheese platters were ordered and quickly devoured. Delicious.
Butter. Not Cheese.
The Bunch of Grapes is well worth checking out and there’s a lot of events coming up including a cheese night, cooking classes and a even a live male voice choir this coming weekend!
Words & Pics: hypervaluevalue
Last week I was fortunate enough to try the latest addition to the specials board at Fresh Baguette – Salami crackling. Fresh is located in Royal Arcade Cardiff and at lunch time is hard to miss as customers line the arcade queuing to order. This is for good reason, the inviting smell and welcome atmosphere coupled with an impressive menu selection has generated a real cult following.
Merry Christmas from The Sandwich Club! Hope you’ve all been feasting well.
This year I had my first attempt at home made mustard as presents for some of the family. It’s gone down really well and I’ve been pretty pleased with the results.
Straight after making and bottling, the mustard was quite overpowering and the ale was very prominent, but after leaving it to settle for a week the flavours have mellowed and blended into a pretty tasty mustard. It was fairly straightforward to make and the Sandwich Club will definitely be experimenting more with home made mustards in 2012!
Ale Mustard – Ingredients:
1 bottle of real ale (I chose Hobgoblin)
yellow mustard seeds
black mustard seeds
white wine vinegar
ground nutmeg and coriander
Apply to beef and enjoy!
Wally’s Delicatessen is something of a local legend, known for it great selection of olives, meats, cheese and foods from around the world. My first memory of Wallys was as a very young boy and my grandad making the short journey from Newport to get, amongst other delights, molokhia leaves to make molokhia soup (an Egyptian soup that he made with neck of lamb).
Located above the deli is Wally’s Kaffeehaus where they strive to ‘uphold all the traditions’ of Viennese-style coffee houses by serving a selection of Northern European inspired open sandwiches, as well as breakfasts, desserts and of course coffee!
I had the Baden which consisted of German dark smoked black ham, Hereford Hop cheese and ploughman’s chutney with green salad, chopped balsamic onions and sliced pear, served on wholegrain seeded bread. I was quite impressed by the ‘picky’ look of the presentation, lots of bits and pieces to graze on and mix up to get different flavours with each mouthful rather than just the same tastes you usually get with your traditional sandwich or baguette. It feels more like eating a meal really and of course requires cutlery.
It was very good and the ingredients of course were top notch given the plentiful supply from the downstairs deli! It’s not the cheapest though, you’ll be looking at over £10 if you have a sandwich, drink and desert. Also it’s probably not recommended as a quick eat on a lunch break, we did have to wait for a table and space is fairly limited. But this isn’t what Wally’s are going for. The tradition of the kaffeehaus is to take your time so making a quick take away bagel would be kind of against their ethos.
Overall it’s a place well worth checking out on a lazy saturday afternoon.
Good friends Martyn and Maia came to visit this week from Virginia in the USA. They’ve been there for about a year and a half now and the last time I saw them was when I was Martyn’s Best Man at their wedding out there.
Martyn and Maia obviously know we’re big foodies and sandwich fans and were kind enough to bring over with them on this trip some Virginia Gentleman VG 90 Bourbon Chipotle Hot Sauce and a set of napkins depicting the state bird, the cardinal, and the state tree and flower, the dogwood. Both items were bought from Market Street Market, which we reviewed on a previous post compiled on the same trip to the States for the wedding, and can be read here.
Here’s the sauce:
and here’s the napkins:
All of these things can only mean one thing, coming soon… THE SANDWICH CLUB DO PULLED PORK ROUND II !!!
Here at the Sandwich Club we are huge fans of pulled pork. In the USA they do pulled pork and they do it well, it’s something us Brits haven’t really got to grips with yet.
For the uninitiated, pulled pork is a very long slow way of cooking the shoulder (often referred to as the Boston butt) at a low temperature, this can be done in the oven or often on a barbecue.
For some reason there aren’t many places that do pulled pork in the UK and to the best of our knowledge no where that does it in Cardiff. One of the best we’ve come across is Bodean’s in London, we advise you to check it out.
So, we finally got round to having our first attempt at cooking our own pulled pork supplemented by our own homemade BBQ sauce.
The recipe was as follows:
First mix up your rub, we went for a simple one of chilli flakes, mustard seeds, salt and freshly ground black pepper. This then needs to be rubbed well all over the pork shoulder. Placing the pork shoulder into a baking tray we then poured over some cider and white wine vinegar and scattered over chopped onions and garlic. The shoulder then needs to be wrapped in parchment paper and foil and put into a pre-heated oven, ours was set to 170℃/Gas 3. This cooks for 3 hours before removing the paper and foil and cooking for a further hour (times will vary depending on the size of the shoulder you are using).
For the BBQ sauce we followed a recipe by James Martin. Fry onion and garlic in olive oil with chilli, fennel seeds and sugar. Add soy sauce, ketchup and season with salt and pepper. Bring to the boil and simmer for a few minutes.
To serve you will need to ‘pull’ the pork by putting a fork in the shoulder and shredding the meat into small pieces using another fork. Heap into buns with the BBQ sauce and coleslaw.
There you have it, Pulled Pork!
No doubt we’ll be attempting this again, experimenting with different rubs. If you have your own pulled pork recipes we’d love to hear from you.