New Winter Menu

Last week has seen the release of our new Autumn/winter menu.

The new menu is set to bring you the warm comforts of good freshly cooked food with all those winter favourites.

Head Chef Mike Cushing says, “Our new menu is an exciting fusion of seasonal elements and old favourites revisited with a contemporary twist.”

Mike's favourites include Tandoori sea bass on Bombay potatoes with a spiced coriander, mango and yoghurt sauce and Pork T-Bone with potato and apple gratin, sage and red wine sauce.

Fancy giving one of Mike's favourites a go at home? Well here is the recipe for you. But remember if you eat here there is no washing up for you!

Pork T-Bone with Potato and Apple Gratin and a Light Sage and Red Wine Sauce (Serves 4)

Sauce

Ingredients
1 Shallot, cut into thin slices
140ml Water
2 Chicken wings (3 joint), (or a good quality chicken stock mixed with 140ml of water)
10ml Balsamic vinegar
5ml Extra virgin olive oil
Half a clove of fresh garlic, finely chopped
140ml Red wine
10g Redcurrant jelly
140ml Fresh beef stock
8g Fresh sage, remove leaves from stalk and finely chop
80g Unsalted butter
Small sprig of thyme, remove leaves from stalk
Salt and freshly ground black pepper

Method - Make the red wine sauce base first.
1) Warm the oil in a saucepan and brown the chicken wings thoroughly on all sides, this will take approximately 10 minutes. If using water and chicken stock, heat and continue as below.
2) Add the shallot and garlic and cook gently for 5 minutes
3) Add the balsamic vinegar and reduce by half
4) Add the red wine, thyme and redcurrant jelly and reduce by three quarters
5) Season the sauce with salt and pepper
6) Add the beef stock, bring to the boil and simmer for 5 minutes
7) Add the water and simmer for 10 minutes
8) Check the seasoning, pass through a fine sieve into a shallow container
9) Leave to cool
9) Once cooled remove any fat from the top

To finish – Create the final sauce using the rest of the ingredients
1) Melt the butter in a saucepan, add the onion and sage and cook until soft, but without colouring
2) Add the red wine sauce base and bring to a gentle simmer
3) Set aside and keep warm until ready to serve

Apple and Potato Gratin

Ingredients
500g Green apples, peeled, cored and cut into thin slices
1kg Maris Piper potatoes, peeled and cut into thin slices
280ml Double cream
12g Parmesan cheese, finely grated
3 Cloves of fresh garlic, crushed
Salt and freshly ground black pepper

Method
1) Line a large deep baking tray with greaseproof paper
2) Mix the Parmesan cheese, garlic and cream together and season with salt and pepper
3) Place the potatoes and apples separately into two large bowls
4) Add half the Parmesan cheese, garlic and cream mixture to each bowl and coat the apples and potatoes thoroughly
5) Layer the sliced potatoes and apples in alternate layers in the baking tray
6) Pour any excess Parmesan cheese, garlic and cream mixture over the potatoes and apples
7) Top with a sheet of greaseproof paper
8) Wrap the top tightly with tin foil
9) Place in a pre-heated oven at 150°c and cook for approximately 2 hours. The potatoes should give little resistance when pierced with a knife

Pork T-bone steak

Ingredients
4 Pork T-bone steaks
Freshly ground black pepper

Method
Season the pork T-bone with the pepper
Grill the pork T-bones until cooked through

To serve
1) Pre-warm 4 plates
2) Place one pork T-bone on each plate
3) Cut the gratin into four portions and place one on each plate
4) Pour the sauce over the pork T-bones
5) Enjoy!