Garden Now Open

Now that the weather has perked up since the long winter we have had we have opened up the garden for you to sit in have your lunch, or have a coffee and read a magazine.

Backgammon Nights

Jean Pierre is hosting a Backgammon Evening at the Beaujolais. Everyone is welcome just bring your own board. Winner gets a bottle of champagne. The first night starts on the 28th of April. See you there!

Wine of the Month

Name: Beaujolais Chateau Des Pethieres 12% Vol.
Light fruity red gammy grape.Ideal for lunch. Available at our wine shop at £7.50 per bottle

HAPPY EASTER

Happy Easter from everyone at The Beaujolais. We open back up on Tuesday.

Carey's Stuffed Cabbage

Serves 5

Ingredients

Savoy Cabbage.
250g minced pork
250g sausage meat
1 onion finely chopped
2 gloves garlic finely chopped
50g pine nuts – roasted and roughly chopped
2 tbsp tomato puree
2 tbsp herbs chopped (sage thyme coriander parsley oregano rosemary)
1 egg
70g breadcrumbs
Salt and Pepper.

Tomato Sauce
2 garlic cloves roughly chopped
2 tbsp cider vinegar
2 tbsp soft brown sugar
1 tbsp tomato puree
1 tbsp olive oil
300g tinned tomatoes.
75g strong chicken stock or ¼ chicken stock cube

Separate the cabbage leaves and put aside 10 large leaves (The rest can be used in another dish.). Blanch them in a pan of boiling water for 1 minute and then plunge into a bowl of iced water. Pat dry with a tea towel.Mix together all the stuffing ingredients. Divide into ten portions. Take a cabbage leaf and place a portion of stuffing into the centre of the leaf and fold up the sides and place fold sides down on to a plate.

Place into a steamer and steam for 25 minutes.While the cabbage steams make the tomato sauce. Place all the ingredients into a liquidiser and blend, then pour into a pan and gently heat until needed. If using a stock cube do not season it will be salty enough.

Ladle some sauce into the centre of a plate and place 2 parcels in the centre on gently resting on the other.

Borough Market

Borough Market is the King of all food markets having everything you would ever want to eat. Of course we bought too much, and ate to much. Now that we are back in Bath we are trying out some new recipes, with all the interesting ingredients we found.
It was also nice to touch base with some of our suppliers that exhibit there.
Borough Market is in London and happens on a Friday from 12pm onwards. Then from 8am on a Saturday. Get there early!!!

Crunch Lunch Menu Week Of April 1st

This Weeks Crunch Lunch

£10 for 2 Courses.

Leek and Fennel Soup.

Pear, Walnut and Parmesan Salad with a Lemon Dressing.

Smoked Salmon and Cream Cheese Roulade.

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Braised Beef and Tagliatelle with Tomatoes.

Pan Fried Trout on a Potato Cake.

Polenta and Aubergine Stack, Blue Cheese Sauce.

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Vanilla Cream and Apple in a Brandy Snap Basket.

Affogato: Espresso and Vanilla Ice Cream

Smoked Salmon and Cream Cheese Roulade.
Polenta and Aubergine Stack, Blue Cheese Sauce.
Pear, Walnut and Parmesan Salad with a Lemon Dressing.