PERFECT PAELLA – that’s what we thought of this chicken and chorizo paella! This saffron coloured dish had a fabulous flavour with tender meat. Can’t beat it! This stall doesn’t offer much variety but why bother when what they do offer is sooo good.
Just8 scores Jences Paella 9/10.
A BUSY RESTAURANT is a good sign. The same rule applies to street-food stalls. The queue for the ‘Meats of the World’ stall is always the longest of the lunchtime rush. Manned by friendly young Englishmen with a sharp appreciation for Glaswegian patter, their food is exceptional.
For a burger filling, you can choose from Kangaroo, Buffalo, Venison or Wild Boar. The Venison is delicious, but the Wild Boar has an unforgettably smoky flavour. I added a slice of cheese, but it didn’t need it. Have it straight and enjoy the flavour more. The queues are justified. Go see what all the fuss is about.
Just8 gives Meats of the World 9/10.
RUMBAH sells traditional Afro Caribbean food. For me this is the most exciting food stall at the market, due to the fact it has such a wide variety of unusual dishes and something for each meal of the day. For breakfast, cornmeal porridge is on offer. For lunch and dinner you can have curried goat, which comes with a spicy hot rating, jerk chicken, coconut chicken or callaloo (spinach) ‘n’ salt fish, to name just a few. For a snack you could try fried plantain, sweet potato or homemade mutton pasties. And for a wee sweet snack you could be tempted by banana/pineapple cake or caribbean fruit rum cake. The cakes looked delicious. If you are not sure what to try then just ask as the friendly service is exceptional.
Just8 had the chicken coconut curry. This was a chicken breast with onions, tomato, peppers and herbs in a mild curry. There is so much on offer here I would really love to give some of the more adventurous options a go next time.
Just8 gives Rumbah 8/10. Loved the service, the look of the colourful, festive stall and the variety of food on offer.
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NEXT UP up is the ‘Authentic Indian Cuisine‘ stall, which serves up a variety of classic British Indian dishes. Each dish comes with its own chilli rating describing its spicy kick. There are eight different curries on offer, from Korma (one chilli) to Vindaloo (four chillies). If you like your curry sauces but don’t like the hassle of making them from scratch, you can visit this stall to buy a variety of homemade sauces.
I tried the Chicken Tikka Masala, which had a two-chilli rating. The Tikka Masala sauce had lots of spicy flavour and the chicken and vegetables had a lovely tender texture. Delicious! It more than earned its two chillis as it definitely had a wee kick to it.
At £6 a serving, Just8 gives the Chicken Tikka Masala 8/10.
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SO FIRST UP is the ‘Fish ‘n’ Rice’ stall. As you head from St. Enoch’s underground station this stall is the first one that you come to on your left-hand side. All the dishes served here have a distinct Mediterranean influence. There are large frying pans of ‘Home Made Calameres’, ‘Catalan Fish Casserole’, ‘Meat Ball a la Pyrennees’ and ‘Catalan Chicken’, to name but a few. With so much choice on offer I really struggled to make a decision. However, help was at hand as the stall server suggested that they could do ‘half and half’ for £6. This sounded like the perfect option – two options in one container. Despite the name of the stall I went for two meat options – Catalan Chicken and Meat Balls a la Pyrennees.
The Catalan Chicken had a melt-in-the-mouth texture. It was very tender and seemed like it had been slow cooked for hours… It had a delicious flavour with the stock flavouring not only the chicken but the onion and pepper too. I will definitely be back for more of this! Just8 gives Catalan Chicken 9/10.
These beef and pork meat balls had a very tender texture that was mouth-wateringly good. Having spoken to the stall owner I’m aware there is a secret ingredient but I will not divulge the secret. The sauce to go with them was indeed very tasty, and rounded off the dish nicely, flavouring the festive Brussells sprouts and carrots well. Just8 highly recommends this too and scores it 8.5/10.
A high standard indeed has been set by Fish ‘n’ Rice!
THE ARRIVAL OF THE FANTASTIC GLASGOW CHRISTMAS MARKET, for me, heralds the countdown to Christmas. It all started this year on Friday 14th November and will run through until Sunday 21st December. This year it has slightly moved venue and can be found along Argyll Street instead of St Enoch’s Square.
With gourmet delights from all over the world from Catalonia to the Caribbean, Just8 is going to sample and review as many stalls as possible between now and Christmas. So, with so much choice on offer, if you want to know which are the must-try stalls, like the Just8 Faceboook page to see this and any future posts.
USHA’S opened in June this year and I have been wanting to try this place ever since. One word – fab-u-lous! We visited it on a bustling Friday night. This place feels like the place to be – a busy ambience and a delicious variety of food.
It serves a variety of vegetarian Indian food including vegetarian Indian tapas and even Indian-style pizzas. I love the tapas idea, as you get to choose not just one curry but a few options and then share them with your other dining companions. The Paneer Jaipuri is to be recommended, chunks of Paneer cheese in a roasted tomato, mushroom and onion sauce. This tasted like real Indian food with less, if any, cream. No Chicken Tikka Chasni’s here. The table beside us each ordered a Lassi (a traditional yoghurt-based drink) and had a ‘I’m very pleased I ordered this’ look on their faces. I’ll be back to sample this and their other delights very soon.
We were left feeling full but not too stuffed. I’m not veggie and didn’t miss the meat one iota.
Just8 gives Usha’s 9/10. An fantastic alternative to Mother India’s Cafe. Delicious food, bustling atmosphere.
THESE THREE INGREDIENTS are a powerful combination. Inspiration for this goes to Antonio Carluccio, who I first heard talking about this triad of flavours. I cannot find this recipe in his ‘Simple Cooking’ cookbook, however, he talked about this blend when promoting this book at a book launch in Glasgow.
I believe you can add lots of different vegetables to these three ingredients. In this recipe I chose to add mushrooms, onions and coriander but really anything you have left over will do the job. This is sooo easy and must be pretty healthy too and there is no cream etc used.
- Pasta – enough for 2 people
- Butter – 15 grams
- Olive Oil – 2 tbsp
- Juice of one lemon
- Mushrooms – handful
- Onion – Half roughly chopped
- Fresh Coriander – handful
1. Place pasta in a saucepan and boil for 12 minutes (or even better – check cooking time on the packet).
2. Fry onions and mushroom in the butter for 3 minutes.
3. Once pasta is cooked, add it to the onions and mushrooms. Then add the juice of one lemon to the mixture.
4. Add the coriander to the mixture. It looks pretty and adds another flavour to the mix.
5. Et voila! Sooo simple.
THE NEWLY OPENED Mad Platter cafe/bar, near the St George’s Cross end of Great Western Road, is a truly unique experience. Themed on Alice in Wonderland, there is a definite air of The Mad Hatter’s tea party in this quirky new venture.
There are offerings of Eggs Benedict, French toast and a full Mad Platter breakfast for brunch. For lunch – sandwiches, baked potatoes and mad platters – vege, meat or fish. The mushroom soup deserves special mention – there must be a secret ingredient. The colourful owner dresses the part and looks like she is straight out of a Lewis Carroll book. Very reasonably priced – definitely give it a go!
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Just8 gives The Mad Platter 8/10
CHIRPIN’ CHICKEN STROGANOFF is a great dish for a quick dinner. It is really easy and is pretty speedy for an after-work dinner. I love the smoked paprika, lemon and creme fraiche flavour combination. Normally stroganoff would use beef instead of chicken, however, this Just8 take on it is a lighter, healthier option.
- 2 portions of rice
- 1 medium sized onion finely sliced
- 150g of mushrooms
- 500g of diced chicken
- 1 tsp smoked paprika
- 200ml creme fraiche
- Squeeze of lemon
- Handful of parsley
1. Boil rice for 12 mins (or however long your rice tells you to cook it for).
2. Whilst the rice boils, get started on the chicken stroganoff. Add olive oil to a wide frying pan and add the chopped onion and mushrooms. Cook for about 5 minutes until the mushrooms start looking like they are reducing in size.
3. Add the chicken and fry for 6 or 7 minutes stirring every-so-often. Make sure the meat is cooked all the way through.
4. Add the smoked paprika and stir it in for a minute.
5. Add the creme fraiche to the pan and gently simmer for 30 seconds.
6. Add a squeeze of lemon.
7. Serve the chicken stroganoff on a bed of rice with a sprinkling of parsley.
Mmmm – nice with a wee glass of white wine.