Girl Versus Food

Reviews, recipes and thoughts from a Scottish food blogger

Tag: Glasgow blogger

The Spanish Butcher Review

I’ve been keen to try The Spanish Butcher since it opened on Miller Street, Glasgow in December 2016 so I was delighted to be invited along this month to sample the pre-theatre menu. The people behind The Spanish Butcher own two of my favourite Glasgow restaurants; Hutchesons and The Butchershop so I definitely had high expectations!

My first impressions of the restaurant were good; I received a warm welcome and I really liked the stylish décor; dark green walls, lots of wood and plenty of candlelight. Even the toilets are swish looking!

While we looked at the menu we enjoyed some warm sourdough bread and THE most delicious olives I’ve ever tasted. The green gorda olives were juicy and perfectly marinated. There’s a big focus on produce and provenance at the restaurant; from the beef sourced from 12-14 year old Galician cattle from northern Spain to the 30 month matured authentic Jamon Iberico de Bellota. I found staff to be very knowledgeable and enthusiastic about the menu.

There’s an extensive wine list with bottles ranging from £19 up to £425. There’s also a good selection available by the glass. We took a recommendation from our waitress and went with a nice smooth bottle of Rioja which was very enjoyable.image1

So on to the meal. To start, I had the confit pork belly stew with chorizo, morcilla, butterbeans and charred bread. My friend went for the Shetland mussels which were sautéed with chorizo, lobster stock, fennel and also served with charred bread. Both starter portions were generous. The pork belly was melt in the mouth and really tasty, if just a touch salty. The mussels were fresh and flavoursome and it was nice to have the bread to dip in the juices at the bottom of the dish.IMG_4816

Pork Belly Stew

Pork Belly Stew

For the main course, my friend chose the Galician hogget stew served with charred bread. In texture and flavour this had similarities to my starter and again was a little bit salty, but very tasty.IMG_4817

I opted for the Secreto Iberico de Bellota which comes with truffle manchego fries and Mojo verde. Secreto means “the secret cut” and comes from the acorn-fed Iberico pig. The meat was super tender and I would describe it as tasting like somewhere between bacon and steak.

The side of fries were something else; crispy on the outside, fluffy on the inside and the truffle flavour was complimented by the grated Manchego cheese.image3image2

So did The Spanish Butcher live up to my high expectations? Absolutely! Delicious food, a great selection of wine and enthusiastic staff. The lunch and pre-theatre menu is also excellent value at two courses for £15.

How to Host a Burns Supper

Robert Burns birthday on the 25th of January brings a night of celebrations across the country (and further afield) in memory of the great poet. It’s a brilliant night of food, drink, verse and good company but it can be a bit daunting if you’ve never planned your own before. So here’s the Girl Versus Food guide to hosting a Burn’s Night at home.

The Food

It goes without saying that your guests will be expecting haggis, neeps and tatties! Getting good quality haggis is important; I’d suggest ordering one from your local butcher. For something a bit different, Servus Venison Haggis is very good.

Will you be serving your haggis traditional style with champit tatties and bashed ‘neeps? Or will you look to incorporate the national dish into your menu in another way? I’ve previously created these Haggis Scotch Eggs and will be posting a recipe for Haggis Beef Wellington later in the week.

Last year for my Burns Supper, I went classic with a haggis main course and designed the rest of the menu using as much fantastic Scottish produce as possible. The full menu was as follows;

Amuse Bouche:

Lobster Tail with truffle

Starter:

A Plate of Game – game terrine, venison tartar served with a quails egg, game pate

Le Trou Normand (palate cleanser):

Edinburgh Raspberry Gin Sorbet

Main:

Haggis wi’ bashit neeps an’ champit tatties

Pudding:

Heather Honey and Whisky MousseBurns Supper

 

The Drinks

It’s traditional to serve the haggis with whisky. With it being our national drink there’s plenty of options to choose from and each has its own unique characteristics. Food and drink writer Fiona Beckett has an article here https://www.matchingfoodandwine.com/news/pairings/which-whisky-pairs-best-with-haggis/ about which whiskies pair best with haggis, but a Talisker 10 year old would be a safe bet.

Not a big whisky fan? How about a lovely Scottish gin instead? Just like whisky, each gin is very different depending on the botanicals used. A few of my favourites are Rock Rose, The Botanist and Strathearn. Rock Rose have distilled this beautiful limited edition Lassies Toast Gin for Burns this year.Lassies Toast Gin

The Toasts and Poems

It’s great to get all your guests involved in the fun. You might want to ask them to pick out a favourite piece by Burns in advance that they would be happy to give a rendition of on the night (since nobody likes to be put on the spot). You could have guests reading their verses between courses or after the meal.

The Selkirk Grace is said at the beginning of the meal. This is a short and easy verse so would be ideal for someone who is nervous about reading a poem aloud.

When the haggis is brought to the table (ideally accompanied by bagpipe music) Address to The Haggis is read and the cooked haggis is cut open.

After the meal, there are three pieces performed which have been written especially for the evening by the hosts or another appointed person.

  1. The Immortal Memory is a tribute to Robert Burns where the speaker picks out interesting aspects of The Bards life or works. This is the most serious of the speeches.
  2. The Toast To The Lassies is a light-hearted performance and an opportunity to tease the female guests in a good natured way. It should always end with a genuine thanks to the fairer sex and a heartfelt toast.
  3. It’s only fair that the girls get a chance to respond and so follows The Reply to The Toast To The Lassies.

The Visit Scotland page has some great short videos with advice on writing your toasts here https://www.visitscotland.com/about/famous-scots/robert-burns/burns-night/

At the end of the night, it’s time to get your guests together, join hands and sing along to Auld Lang Syne.

Remember, it’s your night so if there are any sections you want to skip or extras you want to add in then go ahead and tailor the evening to you and your guests.

Everything Else

If you can talk your guests into wearing tartan then all the better… kilts, tartan trews and dresses will really set Burns mood.

A tartan themed table and place cards will look beautiful too! As an added touch, you might want to think about a wee favour on your guests’ place settings. Scottish tablet or an alcohol miniature perhaps?

tartan table

Too Much Hassle?

If this all seems like a bother or hosting isn’t your thing, get yourself along to an organised Burns Supper in your area. And nobody will ask you to do the dishes at the end of the night! Here’s a couple of options in Edinburgh and Glasgow.

Edinburgh

Glasgow

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