Cooking at Filini's
A few weeks ago I was lucky enough to be one of several bloggers invited to join Chef Mattias Wenngren at Radisson Blu's restaurant, Filini's, for an interactive cooking session.
Not only did Mattias cook us some wonderful dishes (more of that later), he also talked us through making some of the signature dishes of the restaurant as well as a few special creations of his own.
Some of the dishes were instant hits, we oohed and aahed over perfectly cooked chilli squid, whilst others such as the savoury strawberry risotto were met with mixed reviews.
What I loved about the night was how calm the kitchen was. My previous experiences of catering had involved a lot of stress and noise - in the first instance I was the world's worst waitress so probably had it coming, the second catered for events and was always hectic. Chef moved with ease, talking us through every stage, inviting us to ask questions and, best of all, encouraging us to taste absolutely everything.
Chef's Top Tips
I cheekily asked chef if he'd share some of his favourite places for restaurant quality produce and I'm delighted to say he obliged.
For charcuterie and cheese chef recommended this blog's favourite Wally's Deli. Next, head to Cardiff Market for all your meat and veg requirements (chef seems rather partial to "Dragon Sausages"). For fish, you could do worse than buying from Ashton's in the market or Fish at 85 in Pontcanna.
Chef's ultimate tip? Hot Diggidy Dog sauce made in Barry! He says it's well worth a try and with 5p from every bottle going to charity I'm inclined to agree.
A Simple Salad
Of all the things chef made over the course of the evening, it was this salad that really wowed the bloggers and I just had to share the recipe.
Zucchini carpaccio with toasted almonds, Parmigiano Reggiano & olive oil
Ingredients:
125 gr. Zucchini
35 gr. Sliced blanched almond
30 gr. Grated parmesan cheese
1 tsp. Lemon Juice
1 tbs. Extra virgin
Sea salt and pepper from the mill
Preparation:
1) Wash the zucchini and julienne it on the mandolin.
2) Add lemon juice, olive oil a little salt and pepper
3) Heat up and add toasted almonds and parmesan just before
service that the almonds are still warm. Drizzle with olive oil.
Perfect on it's own as a light lunch, this would work beautifully as a side dish to roast beef or chicken.
Not only did Mattias cook us some wonderful dishes (more of that later), he also talked us through making some of the signature dishes of the restaurant as well as a few special creations of his own.
Some of the dishes were instant hits, we oohed and aahed over perfectly cooked chilli squid, whilst others such as the savoury strawberry risotto were met with mixed reviews.
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| Chef supervises the risotto making (Photo: Freshwater PR) |
Chef's Top Tips
I cheekily asked chef if he'd share some of his favourite places for restaurant quality produce and I'm delighted to say he obliged.
For charcuterie and cheese chef recommended this blog's favourite Wally's Deli. Next, head to Cardiff Market for all your meat and veg requirements (chef seems rather partial to "Dragon Sausages"). For fish, you could do worse than buying from Ashton's in the market or Fish at 85 in Pontcanna.
Chef's ultimate tip? Hot Diggidy Dog sauce made in Barry! He says it's well worth a try and with 5p from every bottle going to charity I'm inclined to agree.
A Simple Salad
Of all the things chef made over the course of the evening, it was this salad that really wowed the bloggers and I just had to share the recipe.
Zucchini carpaccio with toasted almonds, Parmigiano Reggiano & olive oil
Ingredients:
125 gr. Zucchini
35 gr. Sliced blanched almond
30 gr. Grated parmesan cheese
1 tsp. Lemon Juice
1 tbs. Extra virgin
Sea salt and pepper from the mill
Preparation:
1) Wash the zucchini and julienne it on the mandolin.
2) Add lemon juice, olive oil a little salt and pepper
3) Heat up and add toasted almonds and parmesan just before
service that the almonds are still warm. Drizzle with olive oil.
Perfect on it's own as a light lunch, this would work beautifully as a side dish to roast beef or chicken.
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