Friday, 25 March 2011

The Pelican Cafe

I love it when a restaurant prides itself on using the freshest local produce that change with the seasons. Its quite difficult to get a place at this restaurant. That's how good it is.
Thankfully, I had some time off my mental receiving shift and was able to meet up with JM for a quick lunch.

Prices are slightly on the pricier side. A three course will set you back by about 20-25 pounds but the lunch deal here isn't all that expensive if you consider the food that you get.

I had the Pelican Fish and chips comprising of a COley fillet, sea bass, king prawns in an ale batter served with Goose fat chips and minty peas. Every bit was delectable. Variety is the key. Wouldn't it be nice if most chippies do like a combo fish and chip. The chips were uber yummy too, must be the goose fat..

JM had the West Coast Scottish shellfish linguine with scallop coral cream and rockets. The linguini was so ever slightly overcooked but I can overlook that. The cream was rich, seafoodish and not too cloying. JM dosen't eat alot but she finished every little bit of it. Must be good.

I was really tempted to go for another main but I thought I better watch the wallet haha. There were so many other dishes on the menu that I wanted to try I even thought of going there in the night.

Definitely wasn't going to miss dessert. How artistic isn't it with the passion fruit and raspberry coulis swirls. We had the passion fruit cheesecake and mango relish and a chocolate tart.
Word's can't describe it. You've really got to try them.

OK I think I might be over biased about how good the food is. Again I encourage you to go try it for yourself especially since they've got a new menu that was created in Febuary.

The Pelican Cafe
1377 Argyle Cafe
Glasgow G3 8AF
(opposite The kelvingrove Museum & Gallery)
Tel: 0844 5730670

The Pelican Cafe on Urbanspoon

Pa Jeon: The korean Orh Lua?

This has to be korea's Version of Singapore's Oyster omelette. Its basically made from flour, eggs and seafood isn't it?


Plenty of prawns to go and an overdose of spring onions.

Yummy as it seems, I have yet to perfect the crispiness of the pan cake.

20110315-045, originally uploaded by jiapui.

Wednesday, 16 March 2011

Pears Poached in Red Wine

My humble attempt at making this look very "Atas" (high class)

Here's what I did with my remaining red wine. Its honestly as easy as it looks.
I choose Bailey's to continue with the alcoholic theme. The creamy texture also helps to contrast with the tangy texture of the wine reduction.

To bring this one level up, I highly recommend a sprinkle of honey comb or some baked crumble to give it that extra mouthful sensation

Lamb Stew

My First time making a lamb shank stew... Reason being... I find lamb to be one of the more pricey meats. Its not like chicken, beef or pork where you get alot more meat. Plus... if you don't cook it correctly, it can turn out to be rubbery and tasteless... ( <-- Not always true)

It was a combination of "I wanted to try something new" and the availability of cheap lamb that led me to this dish.

No regrets and very simple if you follow this recipe that I used . The only things I omitted were the bay leaves and bay leaf.

I don't normally praise my own cooking but i really really fell in love with the flavour of the stew. And the goose fat potatos were gorgeous. YUM YUM.
Just need to remember to use slightly leaner lamb and to skim off the excess fat the next time.
Although I am sure a nice loaf of artisan bread will do the broth a good amount of justice.
*Brown you meat. Charred bits give you more flavour.

P.s: I'll show you what I did with the remaining red wine in a another post.

Monday, 14 March 2011

There was something fishy in the house...

My family is extremely into the fishes... maybe not mum cos she has to prep them.

Don't ask me where they come from, my Dad mysteriously brings them home every weekend

Cute ?

I much prefer them on my dinner plate..

p.s Lack of post...... Been busy

Saturday, 5 March 2011

KOI or not ?

one year since my last KOI

If you want to know why ppl are queuing for this beverage, you just have to join the queue.

P.s. I m back in Haggis City...


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