Cail Bruich - Market Menu

Merry Xmas one and all. Its great to be back blogging again. I do miss it but work does take over the better half of my time.

Met up with some year mates at Cail Bruich one weekeday evening to try out the market menu.
17.95 quid for 3 courses
14.95 for 2 courses.

Whiskey Cured Oak Salmon with Lemon CApers, creme Fraiche and Herbs. Nice plated and not looking like it was ready to fill you up even before the main course.

Venison liver Parfait, apricot, pear & saffron chutney, toasted sourdough bread. Didn't realise that parfait is also known as pate... Good thing the chutney did well to mask the gamey taste of the pate. still a nice dish though

Hake, ratte potatos, sprouting broccoli, Seville Orange Hollandaise. Greatly pan fried fish, fresh veggies, and creamy potatos. The seville orange hollandaise sauce provided a nice tangy kick to the fresh fish.

Braised Pork Cheeks, Pureed Potatos, baby onions, Lardon, mushrooms, parsley.

A very competent brownie. Simple pleasures. mAximUm Satisfaction.

Cail Bruich West
----------------------------
725, Great Western Rd,
Glasgow,
Lanarkshire
http://www.cailbruich.co.uk/


G12 8QX

Cail Bruich West End

Cail Bruich West is located in the bohemian district of the city's west end, adjacent the hinterland of the Glasgow Botanical Gardens.

Under the guidance of chef patron Chris Charalambous we offer a sumptuous menu adhering to our principled aim of seasonality and freshness. Our respect for Scottish food and a passion for evoking that special dining experience for our customers mark our uniqueness in our industry.

We have a range of menu's that will cater for all occasions from classic brunch dishes through to our seasonal a la carte.

The warmth of our family owned and operated restaurant permeates into the dining room ensuring our diners an intimate culinary affair. Our wine list is carefully from small suppliers around the world crafted to create the perfect partnership for our menu.

~~ Quoted from the Website ~~

This post is way way way over due. It was my birthday dinner treat from C. hahah how nice eh

I can barely remember what these dishes were called but this one certainly looked like a terrine of some sort.

Here is my pea soup with a nice poach egg. Its one of the best soups I've ever tasted. Very velvety in texture. Very posh indeed

Scabster Hake, Ratte Potatoes, Samphire and hollandaise. C had this.
Ever heard of Samphire?? I love it!!

I went with pork belly. The pork was good, moist but lack the crispy skin. As for the corizio chick pea side, I din;t feel that it was a good pairing. just seem abit too dry and overwhleming in taste?

Lastly a vanilla rice pudding and.................. a chocolate moose?




Thanks C

Cail Bruich West
----------------------------
725, Great Western Rd,
Glasgow,
Lanarkshire
http://www.cailbruich.co.uk/


G12 8QX

Fish Soup

Went to the fish monger today and was introduced to this fish called Heg... I tried googling up on the internet but couldn't find anything quite near it. Must be a local slang for it or I must have heard wrongly. Anyway, the monger gave me the carcass and jsut when I was at a lost of what to do for dinner tonight, a brilliant idea sprung on me to cook some fish soup. hmm..

Ingredients
-------------------
Fish
Superior Fish soy sauce
1 spoon of chicken stock powder
pinch of MSG
ginger
tomato
spring onion

Basically, marinate the fish in the soy sauce for about half an hour with the ginger. Bring some water to boil, throw in the powder and the MSG. When the water is finally boiling, throw in the fish and tomato and boil for a couple of minutes. Serve immediately with some fried shallots.
Makes quite a hearty soup and certainly has been added on to my list of soup remedies for the sick soul.