Dinner at Cosmo

My wife, two daughters and niece were invited by Cosmo to come and try the pancake machine before Pancake day. Unfortunately the machine was not fully functional but we had a feast anyways!!


I got to meet the GM Tony and Head Chef Ken who gave me a tour of the restaurant and behind the scenes. It’s really a slick and well run restaurant with lots of choices. Tony and Ken have lots of ideas to drive this place forwards so watch this space.


The kids had their food but were more interested in dessert, whilst my wife was happy with salad, squid and prawns. I on the other hand had a bit of everything and now need a long lie down!!! My favourite was the dim sum and duck with pancakes. 

Tony was also telling me that the restaurant employs upto 60 staff and that they comply with all hygiene and allergen policies. There are cards above the dishes which list the 14 allergens, so one always knows what one gets!!!


I would like to thank Tony and Imogen for the kind invite and looking after us well. Hope the pancake machine is working for Tuesday!!!!

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Daddy daughter date at Tony Roma’s 

My 4 year old and I popped in to Tony Roma’s for a bite to eat and had an amazing lunch. She wanted chicken bites with chips and milk, I had scampi and salmon piccata served with garlic potato cubes and mushrooms. To wash it down I had water. 
The service was first class and staff very friendly-remembering us from last time we were in!! My little one was chatting to everyone and she even cleaned a table!!!! There are several menus to avail from and different promos on different nights.


The food came out promptly and portion sizes were big-we just managed to finish the meal and drinks…….and then there was dessert, well we had that packed and will share with my wife and other daughter!!!! 


The chicken was cooked well and skinny fries with skins, served with Bbq sauce (my daughter wanted ketchup!!). My salmon and shrimp was meaty, juicy and full of caper, cheese and lemon flavour. Just right amount of garlic in the spuds and mushrooms were great. Excellent as usual. All for £30 which I had vouchers for, thanx to all the staff!!!

National Toast Day

FREE BREAKFAST FOR BELFAST: KINGSMILL TO FEED THOUSANDS OF HUNGRY NI SHOPPERS NEXT WEEK 

Today, National Toast Day, Kingsmill announces brand new loaf ‘Kingsmill Super Toasty’ and plans to feed thousands of hungry Belfast visitors in the coming weeks

 

Kingsmill Super Toasty is a brand new toasting product with a unique recipe from Northern Ireland’s leading bakery*, that offers consumers their ‘best ever toast or their money back’ (T&C’s apply). To celebrate the launch, Kingsmill will feed the ravenous shoppers of Belfast next week by giving out free toast at key Belfast city centre location, Victoria Square.

 

The Kingsmill Super Toasty team will start in Victoria Square on Saturday 4th March treating the peckish passers-by to some delightful and deliciously tasty free toast.

 

The loaf has been designed specifically to create the perfect slice of toast. Its recipe is unique and the baked loaf is slightly thicker (than thick slice toast), combining to deliver the optimum slice of delicious, warming toast – light and crispy on the outside and soft and pillowy on the inside. 

 

Allied Bakeries Senior Brand Manager, Elva O’Connor, said, “With National Toast Day taking place on Thursday 23rd February, it’s the ideal time for Kingsmill to launch Super Toasty for toast lovers to enjoy on the day. Toast truly is one of life’s simple pleasures and we’re excited to bring this new loaf to not just the shelves but also straight into to the hands of the public. “

 

Recent research** conducted with main grocery shoppers in Northern Ireland concluded that NI is a nation of toast lovers:

· Almost half of us (42%) enjoy toast every day, with 91% consuming this simple pleasure on a weekly basis

• Nearly three quarters (69%) said Kingsmills’ new innovative product would be right up their street, with a whopping 82% saying they felt it would be suitable for the whole family, every day.

• White bread is still the people’s champion – three quarters (75%) buy it regularly and enjoy it as toast

 

Super toasty is now on the shelves of major supermarkets and independent retailers with an RRP of £1.25.

Italian cookery demo/ meal

My wife and I were really fortunate to attend an Italian cookery school/demo and meal on Tuesday evening past at Daniels at Tweedies.


It was an intimate evening, the restaurant was closed so it was just 14 of us lucky folk to be given a masterclass in Italian food- mainly pasta and dessert. Daniel and his assistant started with Panacotta-he used cow gelatine (so we couldn’t have any as we don’t eat beef), but it looked and tasted amazing Ibwas told!!


Then Daniel demonstrated how easy it was to made fresh pasta, which has a working time of 10 mins and cooking time of 3 minutes. He made beef cheek ravioli but I had pork in mine and my wife went for the mushroom pasta.


Then Daniel showed us two ways of making carbonara- the traditional and the Norn Irish way. Traditionally the pasta (tagliatelle) was cooked for 3-4 minutes in boiling salted water before draining and adding some olive oil, two egg yolks per person and Parmesan to the cooked bacon/Lardon pieces. The Norn Irish way is just add cream to the bacon, reduce then add pasta. Obviously the traditional one tasted best!!!!



Our whole meal was amazing and Daniel added a chocolate parfait then a creme brûlée for the dessert and camomile tea to finish. It was a great evening, met some lovely people, staff were great and food delicious!!! Definitely worth finding.

Our Daily Bread and Toast

​Our Daily Bread and toast!!​​

#Bread has been around as a staple food throughout the world for over 12,000 years. Indeed many different cultures have their own types of bread, both leavened and unleavened, thin, thick, whole and now sliced. It can be steamed, baked, cooked on a flat or curved metal pan, cooked in a tandoor or fried (eg mantou, ordinary loaves/baguettes, chapatti or Middle Eastern/North African flat bread, nan, puri, bhatura, to name but a few)……..it can also be grilled or toasted in a toaster which is what I will talk about toady. I would like to stress from the outset that bread in any form should Always be taken in moderation.

This morning I, along with a few other bloggers, were invited to the Kingsmill in East #Belfast for a tour and then a taste of their new product, a slice of the Kingsmill Super Toasty loaf with butter and tea!!! The new product is being rolled out officially on 23rd February 2017 which just so coincides with National Toast Day. The Bakery has been in East Belfast since the 1950’s and these premises are operational since the 1980’s (it was Sunblest before). They employ about 300 people and apart from bread they make potato bread, soda bread and pancakes (more on that later).


The company is owned by Allied Bakeries which is owned by Associated British Foods (ABF). All their raw materials come from local or national suppliers either part of ABF or independent suppliers. The Flour comes from Neill’s Flour (who are celebrating their 150th birthday this year, happy birthday guys!!), yeast comes from Mauri in England, sugar comes from British Sugar Plc., eggs come from Glenshane or Ready Eggs and butter milk comes from Dale Farm (last three go into making pancakes).


The whole bread making process from mixing flour, water, yeast and sugar to finished product takes about 4 hours. The dough once mixed proves for 50 minutes at 36oC. Its then divided into approx 500 and 900g balls. During cooking process the core temperature is 94-96oC and then bread enters the cooler for 2 ½ hours where the core temp drops to 27oC and the finished loaf is either 400g or 750/800g. A Super Toasty Loaf has 16 slices, the Thick has 19 and Medium has 21 slices respectively. The plant produces 3000 loaves per hour and runs 24/7 for 6 days, with Saturday being down time and cleaning. So there is 156 hours of continual baking producing about 460,000 loaves per week!!!!


After our tour we got to try some fresh #toast with butter and tea and it was delicious. I would certainly recommend you all to try this toast and taste it for yourself. My one little bone of contention would be that a slice of this bread contains 21.2 g carbohydrate (starch) and 1.8g sugar. So it has a high glycaemic index and MUST be eaten in Moderation. Please read: My big story


With #pancakeday coming up next week these guys are really busy making pancakes. They are churning out 3,000,000 per week!!! So do you like making your own or will you buy readymade?


I wish to thank Kingsmill and Smarts Communicate for their very kind invite. To sign off I would say buy these products as they are as local as you can get.

 www.belfastfoodman.com

Twitter @belfastfoodman

 

Morelli Ice Cream

NEW RISING STAR AWARD LAUNCHED IN MEMORY OF NORTHERN IRISH ICE CREAM GIANT, GUIDO MORELLI
20 February 2017: A new award has been created that will recognise young talent in the UK’s ice cream industry.

Morelli’s Ice Cream and the Ice Cream Alliance, the UK trade association for ice cream manufacturers and retailers, have created a Rising Star Award in memory of Guido Morelli who passed away in June 2016.


Guido was very much at the helm of the Northern Ireland ice cream industry and created hundreds of ice cream flavours for his family business, Morelli’s. The annual award will honour a young member of the ice cream community who has made an impact within the industry in a short period of time and shine a light on their achievements.
The inaugural Guido Morelli Rising Star Award was presented last week at the Ice Cream Alliance President’s Ball in Harrogate. The Morelli family commissioned a specially-made trophy from Ironside Trophies in Lisburn and selected the first recipient of the award. The deserving winner was 23 year-old Somers Giacopazzi who hails from Eyemouth in the Scottish Borders. He has worked in his family’s business, Giacopazzi’s, for five years and leads the company’s very successful retail offering and manages over 50 wholesale customers. He also has some wins at national ice cream competitions under his belt.

 Guido’s daughter and Morelli’s Sales and Marketing Manager, Daniela Morelli-Kerr said “Dad was a much-loved figure in the ice cream community. He always sought to nurture young talent and we know how proud he would be to have a Rising Star Award created in his memory. Somers is a committed and passionate young man whose star shall no doubt continue to rise.”