Author Archives: Kaz Samuel

Ronan Keating Rates City Centre Eatery ‘Chapel1877′

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Irish crooner Ronan Keating left one Cardiff restaurant manager especially happy when he tweeted how much he’d enjoyed his meal.

 

Former Boyzone star Keating who was in the capital ahead of his concert at The Motorpoint Arena last night, popped into new restaurant Chapel1877.

 

He spent 3 hours in a secluded area of the converted chapel with girlfriend Storm Uechtritz before later taking to twitter to share his praise. He told over 365,000- plus followers: “Lovely meal in The Chapel in Cardiff restaurant tonight. Great venue. Great food, great people.”

 

General Manager Gareth Mc-Duff told wales on Sunday: “We weren’t too surprised to hear he’d praised us because he was generally a nice person. He phoned about an hour before he came in to book and said he just wanted a nice quiet meal with his girlfriend. I looked after them and spoke to him quite a lot and he was a cool guy, really down to earth.

 

From original articial ”Wales on Sunday.”

 

 

Our very own Marketing Manager Lindsay Haines with the Artist Ronan Keating.

 

 

Gourmet Gorro Reviews Chapel Burger

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This Cardiff based Geordie, Ed Gilbert is looking for Cardiff’s Best Burger.

As you’ll see Ed & his wife Mrs G have not just reviewed our burger..

He enjoyed a full 3 course lunch, Including dishes such as our Old Glouster Scotch Egg and Roquefort, Chicory, Walnut & Pear salad.

Also indulged on our Merlyn Cremé Brulée and Flourless Orange & Almond cake for desserts.

We Welcome Mr & Mrs Gilbert back to Chapel 1877 on a Dinner visit where the couple can expierence our Evening magic and may even get there wish to dine with a Celebrity diner.

https://gourmetgorro.blogspot.co.uk/2013/01/the-chapel-cardiff-restaurant-review.html

 

Recipe: How To Make Merlyn Créme Brulée From Our Head Chef Kieran

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How To Make Merlyn Cremé Brulée..

 

5 Free Range Eggs

1 Vanilla Pod

375mls Jersey Double Cream

75mls Merlyn Welsh Cream Liqueur

75g Caster Sugar

 

Method

  • Split vanilla pod in half, Scrape out the seeds and add to your Cream in a medium sized Saucepan. (Add the emptied pods for extra Flavour)

Put on a low heat and slowly bring to the boil.

 

  • Meanwhile add your separated egg yolks to your sugar in a large round mixing bowl and whisk vigorously until combined and slightly pale in colour.

 

  • When cream has boiled, Take off the heat and slowly pour into the egg and sugar mix whisking all of the time until fully combined.

Leave to cool a little then stir in the Merlyn Liqueur.

 

  • Strain the mix through a fine sieve into a jug to remove the Vanilla Pod and divide into 5 ramekins.

Place the filled ramekins a medium deep baking tray and pour boiling water from the kettle into the tray ¾ the way up the sides of the ramekins.

 

  • Cook in a Pre- Heated oven @ 120*C for 30 Minutes, Until set with a little wobble.

Almost jelly like.

 

  • To serve the Merlyn Cremé Brulée, lightly dust the tops with caster and caramelised with in a Blow Torch or a Very Hot Grill.

 

  • When the Caramel top has set serve immediately with white chocolate cookies.

To sample Creme Brulee, visit the Chapel and order it from our menu.

Recipe: How To Make Our Chapel White Chocolate Cookies From Our Head Chef Kieran

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White Chocolate Cookies

450g Unsalted Butter
560g Plain Flour
205g Caster Suger
Pinch Of Salt
2 Egg Yolks
½ Lemon Zest
150g White Chocolate (Drops Or Finely Chopped)

Method
• In a Mixer using a paddle attachment, on a medium speed.
Cream the butter, Sugar & Salt together until pale and fluffy.

• Add the egg yolks, Lemon Zest & White Chocolate and mix until fully combined.

• Turn the mixer down to a slow speed, and then gradually add your flour until a dough mix is gently formed.

• Scrape the dough mix out on to a warm surface and roll into thick sausage shape rolls.
Leave to set in the refrigerator for around 15 minutes.

• When ready to bake, Cut the rolls into biscuit sized rounds and divide into grease roof lined baking trays about 5cm apart.

• Bake in a Pre- Heated oven @ 170*C for 15-20 Minutes, Depending on how crunchy or soft you like your cookies.

Our chocolate cookie recipe can be sampled by visiting The Chapel Restaurant in Cardiff City Centre.