CRUNCH LUNCH MENU WEEK 5TH DECEMBER

This week crunch lunch menu

£10 for 2 courses

Celeriac Soup with Truffle Oil

Chicken and Tarragon Boudin with Home made Chutney

Smoked Mackerel Rillette with Tomato Fondue

Beetroot Tarte Tatin with a Horseradish Cream

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Pork Belly with Crushed Sweet Potato and Herb Jus

Haddock and Mixed Herb Risotto with a lemon dressing

Goats cheese Tartlet with Roquette and Toasted Walnut Salad

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

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Brandy Snap with Whipped Cream and Poached Black Cherries

Camembert with Cranberry Chutney

Beaujolais Favourites:

Beef Cheeks with Mashed Potato and Black Pudding 9.85

Wild Mushroom and Leek Crêpe Gratineé 7.50

Minute Steak with French Fries and Garlic Butter 9.95

Confit Pheasant Legs with Parsnip Mash and Chestnut Sauce

Beetroot Tarte Tatin with a Horseradish Cream

Pork Belly with Crushed Sweet Potato and Herb Jus

Saatchi

Who do you get to approve your advertising proposals? Back in1997 we were looking at advertising on the radio and Charles Saatchi was in for dinner, and read over the proposed radio Ad, and left his comment (see above).

One To Make You Smile

STROUD FARMERS MARKET

Today we visited Stroud's Farmers Market, this has become one of the largest in the West Country. It was a foodie delight. There were stalls just selling one product, we purchased the most delicious milk from Jess's Ladies Organic Cows, had forgotten milk could taste so good. We bought, quinces, Jerusalem Artichokes, Duck breasts, local apples and their juice. Have rushed back a tried the new products. Stewed the Quinces in red wine with cinnamon, five spice and muscovado sugar and ate them with cream from Jess's Ladies cows. The Jerusalem artichokes have been cooked off and served with crispy pancetta and topped with parmesan and breadcrumbs.It was nice to see vegetables still with mud on, and talk to growers with such passion and knowledge of their produce! Finally there are to most scrummy home made doughnuts, but I don't advise trying all six flavours by ones self!

WINE OF THE MONTH

Name: Beaujolais Nouveau Village 09 Emmanuel Mandrillon
Best Beaujolais Nouveau for the last ten years! Ideal Bistro wine, that you drink young and fresh with an aroma of plums, and light notes of végétales.
Wine Shop Price for single bottle £ 7.00

If you are wondering why JP is sat on a horse in a Napoleon costume it was for a comedy competition we had entered. I just wanted to put it up as the picture for this months, "Wine of the Month" because it makes me laugh every time i see it.
You can see more on what I am talking about here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week-outtakes.html
and here: http://beaujolaisbistro.blogspot.com/2009/03/comedy-week.html

CALVO DE NERO AND HARICOT BEAN SOUP

Recipe By Carey Auge

Serves 4

5 leaves of Calvo de nero- sliced 1cm. You can use swiss chard.
400g tin of Haricot beans
1 onion finely chpped
2 tbsp butter
4 rashers streaky bacon chopped
1 litre vegetable stock
4 slices of french stick bread- toasted
2 garlic cloves peeled
50g parmesan grated
extra virgin olive oil.


Melt the butter in a large pan, add the bacon and saute gently until softened and the bacon is lightly browned. Add the calvo de nero and cook for 3 minutes.Add the stock and beans. Season and simmer for 15 minutes. While this is cooking rub the toasted bread with the garlic cloves and place a slice in the bottom of each serving bowl, top with the parmesan. When the soup is ready ladle over the bread and add a swirl of extra virgin olive oil.Serve.

DAUPHINOISE POTATOES

Dauphinoise Potatoes

1 kg/2lb 4oz baking potatoes peeled and placed in a bowl of cold water to prevent them from browning

NB use floury potatoes such as Russet, King Edward, Maris Piper or Desiree

3-4 cloves garlic

500ml/17½fl oz double cream (you may need a bit extra)

salt and freshly ground black pepper

You will need a large gratin dish

1. Preheat the oven to 160C/320F/Gas 2.

2. Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.

3. Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.

4. Season the potatoes, to taste, with salt and freshly ground black pepper and mix well.

5. Pour the cream over the potatoes and mix well again.

6. Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).

7. Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it's splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.

8. Serve the dauphinoise as a side dish to roasted meat or poultry.