Valentines menu
February 12, 2012
We have a wonderful evening menu and a few tables left so please call us to make a reservation. £30 per person.
Valentines evening menu
To start
Home smoked oak salmon, with sesame salmon rillette, caper puree, confit capers and horseradish
Tomato soup with toasted pinenuts, pesto & parmesan shavings
Pigeon breast served with pomme puree, watercress, pomegrainte, hazelnut dressing
Main courses
Chicken, tomato and basil roulade, with a parsnip and vanilla puree, crushed chickpeas, red onion marmalade and red wine jus
Fillet of beef (Supplement of £5.00)
Seabass fillet with saladaise potatoes, saffron apple and white wine jus
To finish
Rose water panna cotta, rose petals and lange de chat
Valrona chocolate marquise bound with bisquite al a cullinere sponge, with honey and ginger wafers and orange ice cream
Treacle tart with clotted cream and honeycomb
Illi coffee served with homemade chocolate heart covered biscuits
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February recipe – leek & parmesan risotto
February 8, 2012
February is all about cauliflower, purple sprouting broccoli, rhubarb, leeks, clams, cockles, horseradish and seabass, the latter two of which we have used in our wonderful valentines menu.
But here’s a really easy recipe to try at home – a warming risotto.
Ingredients
2 medium leeks, sliced
thick slice of butter
3-4 tarragon stalks, leaves only
2 good spilling handfuls of arborio rice
175ml/6fl oz wineglass dry white wine
1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover Sunday roast chicken)
salt & pepper
2 heaped tablespoons finely grated parmesan cheese
Preparation method
Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes.
Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper.
The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp.
Beatles in Burpham?
January 21, 2012
The village wasnt officially on any of the bands tour schedules back in their heyday, but we are bringing a little Beatles nostalgia to West Sussex on 26th January and 24th February with a great night of live music. Foot tapping, wine drinking and much fun will be had.
“With a little help from my friends” we’ll have a wonderful packed evening at the George & Dragon Inn. Book a table – we would hate to have to turn you away but we do squeeze people in on music nights.
January recipe – Smoked roast loin of venison with beetroot tarte tatin
January 19, 2012
Pheasant, rabbit and game are in season at the moment, accompanied by wintry vegetables such as potatoes, leeks and onions, and flavours of beetroot, pears and late season apples. This rather wonderful dish was recommended by TV chef James Martin.
-
- 4 x 200g/7oz venison fillet, fully trimmed
salt and freshly ground black pepper
75g/2¾oz butter
4 tbsp olive oil
1 banana shallot, finely diced
1 sprig thyme, leaves picked
200ml/7fl oz red wine
300ml/10fl oz reduced beef stock
2 tsp redcurrant jelly
- 4 x 200g/7oz venison fillet, fully trimmed
- For the beetroot tarte tatin
-
- 150g/5½oz caster sugar
25g/1oz butter
10 pieces cooked whole baby beetroot, halved
500g/1lb 2oz ready-made all butter puff pastry, rolled to 5mm/¼in thick
200g/7oz crème fraîche
- 150g/5½oz caster sugar
- Season the venison with salt and freshly ground black pepper. Set the smoker alight, or light a barbecue. When the coals have turned grey, sprinkle them with wet wood chips to generate smoke.
- Heat a frying pan until hot, add 25g/1oz of the butter and two tablespoons of the oil and sear the venison on each side for 2-3 minutes until nearly cooked.
- Remove the pan from the heat and turn the venison over a couple of times, basting with the pan juices. Place the venison in the home smoker, cover and turn off the heat. Leave for five minutes. Alternatively, place in a smoke-filled barbecue, but not over the coals, for five minutes. Set aside to rest for 10 minutes.
- Meanwhile, heat a frying pan until hot, add another 25g/1oz butter and the remaining oil, shallot and thyme and cook gently for 2-3 minutes until just softened.
- Add the red wine and cook until reduced by half then add the beef stock and cook until reduced by half once more and slightly thickened.
- Finish with the last of the butter and the redcurrant jelly and check the seasoning.
- For the beetroot tarte tatin, preheat the oven to 200C/400F/Gas 6.
- Heat four small ovenproof blini pans until hot then divide the sugar and butter between them and cook until caramelised and slightly thickened.
- Divide the halves of beetroot among the blini pans, cut side down, and cook for 1-2 minutes.
- Cut out four circles of the pastry, each slightly larger than the circumference of the blini pans.
- Cover each pan with a pastry round, pushing the edge down around the beetroot. Transfer to the oven and bake for 15-20 minutes, until the pastry is golden-brown and cooked through.
- Remove from the oven and let cool slightly.
- To serve, carefully turn the tartes out onto the plate, carve the venison into thick slices and place in a pile on top. Finish with a drizzle of sauce and a spoonful of crème fraîche.
November Seasonal Ingredient – Wild Mushrooms
November 1, 2011
As Winter begins to chill the air and cover the ground with snow, its hard to tell that underneath lie these little treasures, absolutely delicious in a hundred different recipes. Here’s one for you:
Wild Mushroom Soup
Serves 4-6
Ingredients
75g/3oz Dried Wild Mushrooms, pre-soaked overnight
1.1L/40fl.oz. Vegetable Stock
2 tbsp Butter
1 large Onions, finely chopped
2 heaped teasp Cornflour
Salt and White Pepper
4-6 tbsp Sour Cream
Freshly chopped Parsley
Instructions
1. Drain the pre-soaked mushrooms reserving the soaking liquid and strain the liquid through a fine sieve or muslin.
2. Rinse the mushrooms well then cut strips. Set aside.
3. Heat the butter in a large saucepan, add the onion and sauté for 5 minutes until softened and golden brown.
4. Add the mushrooms, the reserved soaking liquid and stock to the onions, mixing well, bring to the boil then reduce heat and simmer very gently for 2 hours stirring from time to time
5. In a small bowl, mix the cornflour with a little water to form a slurry then add to the soup, stirring well. Season with salt and pepper and continue to simmer the soup until slightly thickened.
6. To serve – transfer the soup to individual bowls, top each with 1 tablespoon of sour cream and sprinkle with parsley.
October Seasonal Ingredient – Pheasant
October 10, 2011
It’s that lovely season where pheasants are at their best, so here’s a succulent and simple recipe.
Serves 4
Ingredients
2 Young Hen Pheasants, washed and dried
50g/2oz.Butter
1 tbsp Oil
4 Streaky Bacon Rashers
Salt and Pepper
4 large sprigs Fresh Thyme
2 Bay Leaves
450ml/15 fl.oz. Robust Red Wine
2 tbsp Plain Flour
120ml/4 fl.oz. Single Cream
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and well season the pheasants with salt and pepper both inside and out.
2. Heat the oil and half the butter in a frying pan then add the pheasants and brown well on all sides. Transfer to an ovenproof dish.
3. Arrange the bacon rashers over the breasts of the birds then slowly pour the wine over the top.
4. Add the thyme and bay leaves to the dish then roast for about 1 hour or until they are cooked through, basting several times during the cooking period.
5. Once cooked, remove the pheasants from the dish, reserving the cooking liquor, and return them to the oven to keep warm whilst you make the wine sauce.
6. Melt the remaining butter in a saucepan, stir in the flour and cook for 1 minutes to form a smooth paste.
7. Gradually add the cooking liquor, mixing well then bring to the boil stirring. Reduce the heat and simmer for 2-3minutes.
8. Gradually stir in the cream and continue to cook gently for 1 minute. Serve hot with the roast pheasant.
October Seasonal Ingredient – Pumpkin
October 1, 2011
As October rolls around, there’s one seasonal ingredient that dominates our thinking, and that, of course, is Pumpkins. Instead of making faces, however,were making meals this year.
Pumpkin Sauté
Serves 4
Ingredients
2 tbsp Vegetable Oil
½ teasp Fenugreek Seeds
1 Onion, sliced
1 Garlic Clove, thinly sliced
2 dried Chillies, cut into small pieces
3 Curry Leaves
675g/1½lb Pumpkin, peeled and cubed
A pinch of Sugar
Salt
2 tbsp Water
Fresh Thyme leaves to garnish
Instructions
1. Heat the oil in a large saucepan add the fenugreek seeds and fry for about 30 seconds.
2. Add the onion, garlic, chili pieces and curry leaves and stir-fry for one minute.
3. Add the pumpkin, sugar, salt and water, mix well, cover and cook for about 25-35 minutes or until the pumpkin is very soft.
4. To serve – transfer to a heated serving dish and sprinkle with the fresh thyme leaves. Serve immediately.
World’s Biggest Charity Coffee Morning!
September 27, 2011
Arundel Castle is hosting the World’s Biggest Coffee Morning, in aid of Mamillan Cancer Support on Friday the 30th of September.
We couldn’t be more excited to attend this wonderful cause. The castle is donating 20% of all coffee and tea sales to charity, so drink a cuppa to fight cancer!
You don’t have to look very hard to see the devestating effect cancer can have on a person and their relatives. Macmillan aims to aid cancer research, but also aid the patients and their families, so we believe this event is at least worth a tea and a cake.
“We are proud to be supporting Macmillan Cancer Support on the 21st birthday of the World’s Biggest Coffee Morning, I hope that all of our visitors on 30 September will join us to help make it the biggest event yet.”
Derek Bell and Alan Henry talk at the G&D
September 19, 2011
The Burpham Motor Racing Club had their first guest speaker in today – FORMULA ONE legend Derek Bell, who spoke about his experiences on and off the track.
Derek won the Le Mans 24-hour race five times, raced in Formula One for Ferrari and McLaren and also had a starring role alongside Steve McQueen in the 1970s hit, Le Mans.
Alan Henry is a reporter for the Guardian, and Editor of Formula One Magazine.
As the first event of our racing club, we couldn’t have been happier with this racing legend and famous reporter, and neither could our members. Joining the Burpham Motor Racing Club is £15.oo, and future talks will include John Surtees and Nick Mason. For more details, please click here.
Check our gallery for some more pictures of the event.
September Seasonal Ingredient – Damsons
September 1, 2011
An autumn fruit, damsons are at their best in September. They can be substituted in many recipes using plums although when using in dessert recipes, a little more sugar should be used to compensate for their tartness.
Damson & Apple Tansy
Serves 4
Ingredients
2 Large Cox’s Apples, peeled, cored and thinly sliced
225g/8oz Damsons or Plums, stoned and quartered
25g/1oz Butter
50g/2oz Sugar
Pinch Ground Cloves
Pinch Ground Cinnamon
4 Eggs, separated
3 tbsp Soured Cream or Natural Yoghurt
Instructions
1. Place the apples, damsons, half the sugar and butter in a large frying pan. Cook over a gentle heat for 10-15 minutes or until the fruit is soft, stirring all the time. Stir in the cloves and cinnamon and remove from the heat.
2. In a large bowl, beat together the eggs and cream then stir in the fruit.
3. In another bowl, whisk the egg whites until stiff then very gently fold into the fruit. Transfer back to the frying pan, place over a low heat and cook until set.
4. Preheat the grill to hot. Sprinkle the fruit mixture with the remaining sugar, place under the grill and brown. Serve immediately
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