WE HAVE GIVEN AWAY SOME GEMS, give us a few weeks when we change the menu and we will give you some more!

Email us if you want something in particular (we can only say no! joke)

CHEF IS SHARING ONE OF OUR SIGNATURE DISHES THIS MONTH

Here is one for the sweet toothed amongst you.

Baileys Cheesecake

Here is a simple version of our classic

Ingredients: Digestive biscuits, Butter, Double Cream, Mascarpone, Caster Sugar, Baileys (to taste)

You will need moulds for the cheesecake. We use angled circular moulds.

Firstly make your bases as these will set for your topping.

Using approx 1 1/2 biscuits per base blitz up your biscuits to crumb. Warm butter and mix bit by bit till crumbs darken slightly. Do not add too much and make it too wet.

TIP: Cling film your base then place the mould on top.

Press the crumb into the bottom of your mould about 1/2cm thick.

Topping: In a mixer place equal quantities of double cream and mascarpone together with caster sugar to sweeten all in a mixer and whip till the cream starts to thicken - gently add the baileys to taste - be generous but not all in one go and keep the mixer going. This should thicken now to the original consistency of the mascarpone. Turn in the sides which will be a little wetter and then mix once more.

Using either the back of a spoon or preferably a pallet night press the mix into the mould from the sides inwards ensuring you press out the air so when you remove the mould you get a nice shape.

Smooth the top with the pallet knife or a knife then top with grated cheese.

Cling film the top and place in the fridge for at least 2 hours.

When removing the mould press up from the bottom CAREFULLY and present on the plate.

CHEESECAKE DONE!!

 

BELLY PORK

Twice cooked Belly pork served on a black pudding and savoy cabbage mash with a white bean cassoulet this IS a complex dish believe it or not.

Ingredients

FOR THE SLOW ROAST Side of Belly pork (draft)(we use a whole belly draft which will feed approx 8) Potato (maris piper are the potatoes we use due to there versatility) 7 carrots (large and cubed to about a sugar cube size 1/2 cm cubed) 3 parsnips (cubed to same size as carrots) 2 onions (diced to roughly the same size) Chicken stock - use granules if necessary Salt and pepper to season Rosemary (we use fresh from our garden but you can buy dried which will be sufficient).

FOR THE CASSOULET Tinned tomatoes (these are one of the few things we believe do not diminish once tinned) Whole punnet of cherry tomatoes, preferably on the vine (do not throw away the vine) 1 Tin of harricot beans 2 tins of cananellini beans 1 tin of butter beans tomato puree A generous portion of fresh tomatoes (judge this by you budget) The Vegetables from the slow roast (strained of excess fat).

FOR THE MASH Black Pudding Savoy Cabbage Potatoes (maris piper, desiree or King Edward are widely available and good for mash) knob of butter drop of single cream seasoning.

Preparation:   Peel and cube your carrots and parsnips mix thoroughly and line the base of your roasting tray (the tray needs to be approx an inch taller than the belly pork). Peel the potatoes for the mash, quarter (all the same size so the cook the same) and submerge in water ready for boiling. Score the belly pork top and rub in seasoning including your rosemary (Salt will aid a crispier 'crackling' but not too much or it will be salty funnily enough), place on top of your chopped vegetables. You now need enough stock to pour in and cover the belly pork just below the top skin. This leaves the top exposed to the direct heat yet almost poaches the meat keeping it moist. You will need to top up the stock after about an hour but then leave to dry out. This can now be placed in the oven For the first half hour place on the hottest temp possible then turn down to approx 180 This takes about three hours - check that the top is hard by tapping with a spoon (it should sound almost hollow). Once cooked remove the belly pork and allow to cool separately Place the tomato vines in the vegetables and stock while this cools. Once cooled you can do several things: Portion the belly pork - when hot it is too delicate and difficult to handle Remove the excess fat from the base cassoulet mix (the vegetables from the belly pork roast) and the tomato vines - the fat from the belly pork will rise to the top of the remaining stock and set. Skim this from the top and use the mix to make your cassoulet. DO NOT COOK - Take the vegetable and stock and place in a large pot, add the tinned tomatoes and beans, chop half the cherry tomatoes and add all to pot - mix thoroughly add tomato puree and seasoning to taste. The paste will thicken the cassoulet so not too much. Last bit of preparation - chop your black pudding into small cubes and finely shred savoy cabbage READY FOR WHEN YOU WANT TO COOK UP A STORM place a large roasting tray over your hob and add your cassoulet - add a little stock as the cassoulet will reduce down during the cooking. Stir till all is at the boil and add the belly pork again leave the top exposed. Leave on the hob for around 15 minutes simmering. Add to the oven Place the potatoes on to boil - test using a knife, test that they are soft enough to mash and strain, place back in the pan and gently cook for a few minutes to cook off any excess water, it sounds silly but this will aid a creamier mash. Fry off the black pudding in a frying pan till crispy, and boil the shredded cabbage till softened. Mash preferably using a ricer if not its hard labour with a masher - try to get a nice creamy consistancy because the black pudding and cabbage add texture. Add the butter and add cream to mash till you get a nice consistency. Fold in the black pudding and cabbage. Remove your belly pork tray from the oven. In a deep bowl spoon in the cassoulet, place a generous portion of mash in the centre and top with the belly pork. Plate up and watch everyone enjoy!

 

GRAY PAYS AND BACON

INGREDIENTS: MAPLE PEAS, BACON, ONION and STOCK

A simple Black Country Dish that teks a while to prepare but wuth it in the long run. THE FIRST STEP IS TO LEAVE THE MAPLE PEAS TO SOAK IN WATER FOR 24 HOURS (THE WATER IS ONLY WARM WHEN YOU FIRST PUT EM IN). ADD BICARBONATE OF SODA TO THE WATER WHILST SOAKING AND A GOOD HANDFUL OF SALT. ONCE THEY HAVE SOAKED THE TRICK IS TO THOROUGHLY RINSE EM OUT - DOW SCRIMP AT THIS STAGE COS THE SALT AND THE BICARB WILL BE EVIDENT! SIMMER THE GRAY PAYS FOR AS LONG AS YOU CAN. SCIM THE TOP AT INTEVALS AND KEEP STIRRIN' AND TOPPING UP WITH WATER FOR THE FIRST 2 HOURS. THE PEAS WILL START TO SOFTEN, DO NOT ADD WATER AS THEY NEED TO THICKEN IN THE SAUCE NATURALLY NOW. IN A SEPERATE PAN SAUTEE OFF THE THINLY SLICED ONIONS AND THINLY STRIPPED BACON (BACON PIECES ARE FINE. ONCE THE ONIONS HAVE BECOME TRANSLUCENT AND THE BACON HAS BROWNED (THIS WILL ALSO BROWN THE ONIONS) ADD TO THE PEAS AND STIR THOROUGHLY. CONTINUE TO SIMMER FOR ABOUT AN HOUR AND COOL ENOUGH TO DEVOUR! IGNORE THE APPEARANCE AND SCOFF WITH SOME CRUSTY BREAD!