Restaurant Review: CLC Duchally Country Estate

I just wanted to write a short post about our fantastic food experience yesterday at Duchally Country Estate, Perthshire.

Hubs and I spent the afternoon soaking away the weekly stresses in the pool, steam room, sauna and jacuzzi which were all lovely. The leisure facilities were quiet, clean and enjoyable and the wider estate was sleepy and visually appealing, styled in a modern country chic design.

However, the really impressive aspect of the estate for us, was the restaurant bar! Upon entry the restaurant looks nothing more than a well presented lounge with a small bar offering a wide selection of drinks and spirits on the left. We anticipated typical pub grub style food, which in many aspects was on offer, however for me the 'clean', tastey nature of this grub was what caught my attention and taste buds this most.

Simple dishes like seafood chowder, stuffed potato skins, beef burger and steak baguette are all too often ruined by lack of love, over cooking and drab side garnishes but here at Duchally Estate each dish tasted like the first of the day from Chef. Basic ingredients such as bread were light and fluffy with and outer crisp crust and even our shared side of onion rings were deep fried but not greasy! From homemade, thick cut chips to significantly sized side salads, "fresh" and "flavoursome" are the words I'd use to describe.

The catch? Well, the menu is a tad overpriced than most, but when you consider the surroundings and quality I'd more than recommend passing on your usual haunt this week and spending the extra on a truly special meal here. Take a look at what's on offer here for yourself:  http://www.duchally.co.uk/restaurant/ 

Enjoy!! X

Product Review: Ainsley Harriott's Moroccan Tagine Dinner Kit

Hi folks- as you may have guessed, more often than not, I'm a 'from scratch' kinda girl. I make my own sauces, utilise herbs and natural ingredients for flavour and don't much trust what these corporate companies put in a jar or sachet so I was reluctant to try these dinner kits... however on some weekday nights a short cut is a must!

I won't go into the instructions of what I did or what to do (the back of the pack does a really good, easy to read, job of that) but what I would say is I'm mega impressed by what I produced and loved the flavours in this dish, as well as the level of heat without being too spicy.

Simple to follow, very tasty and filling is what this dinner kit was all about, with numbered packets and a step by step guide - it was ready under half an hour!

There are three kits in this range... A Lebanese Kofta and Spanish Paella sit alongside. I will be buying minced lamb later in the week to try the Kofta Kit so will report back then! (From a non- lamb lover it will be hit or miss).

I would thoroughly recommend these kits to anyone who is short of time or even fancies something different for dinner one night - the flavours are fabulous! Let me know what you think...

Happy Monday x

Note: these kits were purchased by me and I was not sponsored to review Ainsley Harriott's Moroccan Tagine  Dinner Kit.

Jazz Up Brunch with Worcester Sauce Mushrooms

This one does not need a lot of explaining nor a lot of raving about - they speak for themselves once tasted.

If you're bored of your traditional morning fry up or fancy adding a bit of zing to your Sunday brunch then look no further than your mushrooms! Whether you are using little button mushrooms or BIG Portobellos they are magnificent sponges for sooking up flavour!

Simply fry in a little salted butter, in a scorching hot pan, for 30 seconds or so and then lash on Worcestershire Sauce all over. This should bubble and hiss immediately due to the heat of the pan. Another 30 seconds -1 minute in frying time and you should be left with no residue and a dark caramel brown colour to your 'shrooms.

The above advice is based on cooking button or chopped mushrooms... for big flat mushrooms I would recommend pricking the base a few times with a cocktail stick or fork, and letting the sauce soak in through the black, open top for at least 5 minutes before cooking. Then grill. Same great taste only on a bigger scale!

One last point to note, is if you are frying your mushrooms then consider doing it in the same pan as your bacon was cooked- this just gives added flavour (particularly smoked bacon) and texture from the remains in the pan latching on to these beautiful wee beasts.

Enjoy! x