Chef's Specials
Enjoy this delicious recipe from head chef Jimmy Ruffley
Gravlax of Salmon in Pernod
1/2 Side Salmon
2 tsp Sea Salt
2 tsp Cracked Black Pepper
2 tsp Pink Peppercorns
2 tsp Brown Sugar
1/2 Punnet Dill - chopped stalks and all!
1 measure pernod
Brush the pernod over the Salmon.. Mix the salt, peppers, dill and sugar.
Cover Salmon dry mix and press down.
Cover with cling film.. Place a weight on the fish
Allow to cure for 24 hours
Wash off
Cut and use as per smoked salmon
It is said that late every evening ... just before closing time ... an order comes in to the kitchen for a homemade
chocolate brownie..... it has been said that this is because of some dark sweet secret which is known by Mircea
the Restaurant Manager......... now all is about to be revealed!!! Who could that be for ???
Hot Chocolate Brownie...
200g good quality dark chocolate
200g unsalted butter
200g caster sugar
4 eggs
75g flour
pinch baking powder
100g hazelnut
whick the eggs and sugar until you can write the number 8
with the whisk, this is known as ribbon stage.
roast the hazelnuts in a preheated oven for 3 or 4
minutes and cool.
melt the butter and chocolate together and allow to cool
slightly.
crush the hazelnuts with a mortar and pestle.
mix the flour, baking powder and nuts together.
add the chocolate mix to the egg mixture.
fold in the flour mixture.
line a 2 " deep baking tray with greaseproof paper.
pour the mixture in and even it off.
bake in a preheated oven at 150 degrees for approx 40
mins.
remove from oven and cool slighly, cut into 6 even pieces
and serve with vanilla ice cream and a rum chocolate sauce
notes.
it is preferable if the cooked mixture is a little moist
in the centre, this is achieved by inserting a clean knife in the centre of the
sponge, the knife should come out slightly wet after 40 mins.
this can be prepared gluten free by substituting the
flour for trytimal flour and or any good quality lightly flavoured gluten free
flour
20
Feb
2012
February Supplier of the Month
February Supplier of the Month
Read More...