COCKTAIL OF THE WEEK £6

This weeks cocktail:

Moonwalk

 

Take a giant leap with this beautifully crafted cocktail.

 

Method:

Add 25ml of Grand Marnier to a shaker with ice
Add 25ml Grapefruit Juice
Add a dash of Angostura Orange Bitters (carefully!!!)
Shake well for at least 30 seconds
Strain into a pre-chilled champagne flute
Finally add 50ml of Moet-Chandon NV
Serve with a Orange Twist

Sip and enjoy with marinated olives..........

Today's special available in either the bar or grill.

Ingredients
Two scallops Halved
1/2 mango diced
1/2 red onion diced
1 red chilli
1tsp chopped ginger
2 cloves garlic crushed
Pinch chopped coriander
Pinch chopped mint
Pinch chopped basil
Olive oil to combine salad
1/2 baby gem lettuce
1 fresh lemon

Method
Combine the chilli, garlic, onion, mango, and chopped herbs with a drizzle of olive oil, season, this is your dressing complete
Pan fry the scallops and season, just before removing from the pan add fresh lemon juice
Slice the baby gem and add to your service dish
Top with the scallops and drizzle over the dressing.

Come and join us

We have a great selection of drinks available in the bar today.

We're open all day, you won't find a better place to watch today's quarter final. 

Recipe: pulled pork and anchovy pressed terrine

Recipe: pulled pork and anchovy pressed terrine

Ingredients
2kg pork shoulder or pork belly
3 carrots diced
1 head celery chopped
5 shallots diced
2 lemons
1 star anise
2 cloves
Vegetable stock
Anchovies
Chives
Green peppers
Cucumber
Capers
Green tomatoes
Green tomato paste
Olive oil
Seasoning
Mixed micro herbs
Pea shoots
Pork rind

Method
In a large baking tray, add the pork, celery, 4 shallots, carrots, star anise, cloves, lemons, vegetable stock.

Cover and braise the pork until it falls apart and can be shredded.

Once cooked remove the pork from the braising liquid and let it stand for 20 minutes to allow it to cool.

Once cooled shred the pork and chop up the vegetables from the braising pan, mix and season, chop the anchovies and chives and add to the mix, place the pork into a mould and spoon over a small amount of the braising stock, cover with cling film and press with a weight until cold (overnight works best)

For the salsa finely diced the pepper, cucumber, capers, green tomato, add the green tomato paste and olive oil, season to taste.

For the pork crackling place the slices of pork rind between to trays and bake until crisp.

To serve spoon the salsa on to a serving dish, add a slice of the terrine, dress the micro herbs and place on top, finish with the crisp pork rind.

Day two of the new look menu, its being well recieved.

 

Starbucks offering 9am until late

Selection of coffees as well as a wireless printer ideal for that last minute presentation. 

Meet the team

Enjoys trying new drinks with Kraken Rum being my current favourite with Grandfort Merlot top on my red wines.

Outside of work it's all about the mountain biking and unwinding on the trails.

Meet the team

Edwin Matapure commis chef

Three things you didn't know about Edwin

Favourite food, steak Mr

Favourite drink, Remy Martin

Hobby, Basketball and football

Perfect Vesper martini

Vesper Martini

The guys on the bar have made this cocktail for a while now, this is the recipe they use, this one often pops up on the specials list.

Ingredients

35ml.  Tanqueray® London Dry Gin
10ml.  Smirnoff No. 21® Vodka
10ml.  Dry Vermouth
1twist(s)  Lemon

How to make

1.Fill a shaker with ice.
2.Add Tanqueray London Dry Gin, Smirnoff No. 21 Vodka and dry vermouth into the shaker.Using a jigger, measure 35ml Tanqueray London Dry Gin, 10ml Smirnoff No. 21 Vodka and 10ml dry vermouth into the shaker.
3.Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
4.Strain into a glass.
Use a cocktail strainer to strain the mixture into a martini glass.
5.Garnish with a twist of lemon peel.
With a sharp knife and chopping board, cut a strip of peel from the lemon and twist over the rim of the glass to garnish.

 

Equipment

1 x  Martini glass
1 x  Knife
1 x  Jigger
1 x  Ice
1 x  Cocktail Shaker

1 x  Strainer

Meet the team

This is the first of our meet the team posts.

Linsey Pallas, our shift leader has been with us now for 16 years, Linsey works throughout the day in the Seaburn Bar And Grill.

Three things you didn't know about Linsey
Favourite food, Italian
Favourite drink, White Zinfandel
Favourite cocktail, cosmopolitan

Beth Thompson has been with us now for just over a year, Beth became a full time member of the team in April and she works on the bar throughout the day.

Three things you didn't know about Beth
Favourite food, chicken
Favourite drink , Vodka and fresh orange
Favourite cocktail, Strawberry daiquiri

Sunderland Airshow, Starts Friday 22nd July 2016

Food served from 12pm,Friday, Saturday, Sunday.
Bookings not essential, pop in for more details.

Recipe: Wild nettle soup

Nettles can be found from spring to early summer, they are a great source of calcium, magnesium, zinc, iron, cobalt, copper, potassium, trace minerals, chlorophyll, the B-complex vitamins, and more.

Not only do they benifit your health they are also good fun to harvest and cook with. Ensure you follow two simple rules when harvesting, only pick the tender tops of the nettles and more importantly ensure you wear gloves, the nettles will carry the sting until cooked, remember this when you go to chop them for the following recipe.

Ingredients
1 200g packet of smoked Pancetta
1 white onion diced
4 leaves wild garlic
4 handfuls nettles (remove all stems)
600ml vegetable stock
4 small potatoes diced
2 TBSP double cream

Method
In a little oil pan fry the Pancetta
Add the onion and fry until tender
Add the potato and garlic and cook slowly
Chop the nettles and add to the pan, add the stock also
Bring to the boil and simmer for 8 minutes
Blend with a stick blender, Sieve the soup
Add the cream and serve.

Recipe: stocks

Stocks for Cooking

Chicken stock
Four chicken carcasses
Two carrots
One onion chopped
Two sticks celery chopped
200ml white wine
Four peppercorns
Two cloves garlic crushed
1 Bay leaf
Small bunch of Thyme
Five litres cold water
Vegetable oil

In a large pan, gently brown all the ingredients before adding the wine and water
bring to the boil before lowering the heat to a gentle rolling boil and allow to reduce by half, Skim every 15 minutes. Pass through a fine sieve, allow to cool and store for five days


Fish stock
White fish bones, do not use oily fish
Two sticks of celery
One chopped white onion
One leek chopped
One chopped fennel
One star anise
Three black peppercorns
500 ml white wine
Two litres cold water

Place all the ingredients except the wine into a large pan and bring to the boil
Turn down the heat once boiling and simmer for one hour
Pass through a fine sieve and pour into a clean pan
Add the wine and reduce by half
Allow to cool and store.

Vegetable stock
Two carrots chopped
Two sticks celery chopped
Two cloves garlic crushed
Two onions chopped
Two leeks chopped
100g parsley
30g Thyme
30g Rosemary
400ml white wine
Oil for Sauteing
Two litres cold water

Heat a puddle of oil in a pan and saute all of the ingredients except the wine until they are nicely coloured
Then add the wine, bring to the boil and simmer for a few minutes before adding the water
Bring to the boil and reduce by half, pass through a fine sieve and store.


Note:- All stocks can be frozen until they are required, the best way to freeze them is in ice cube trays.
These trays provide excellent portion control and dont take up to much room in the freezer. Remember to rotate stocks as they only have a one month life before they will need to be used or removed.

Special: Eight hour braised Beef, Pan seared Flat iron, Horseradish mash, Shallot rings, Buttered vegetables

 

This dish is an old favourite of chefs, Its being served this evening in the grill.

Don't worry if you cant make it this tonight as it will appear again soon on the special boards.

 

 

 

 

Cocktails

This evening Sharon will be making cocktails behind the bar, please pop in and challenge her to make your speciality.

Sharon's cocktail of the day is                          served until 11pm in the Bar this evening.

Mr & Mrs Roberts

The team in the kitchen would like to wish you all the very best on your wedding day. Enjoy the rest of your evening celebrating with family and friends.

Congratulations

 

 

May I wish a very Happy Birthday to Mrs Hopps,

My team are preparing for your event, we look forward to welcoming you to the

Seaburn bar and grill.

Have a great day, Best wishes, Chef.

 

 

 

Afternoon Tea

Afternoon tea is being served today, last orders 5pm, come and join us @Seaburn bar & Grill.

Afternoon tea being served today, last orders 5pm.

Recipe: Raspberry Creme Brulee

Ingredients

3 free-range egg yolks

50g/2oz caster sugar

1 vanilla pod, split and seeds scraped

300ml/10½fl oz. double cream

150g/5oz raspberries

2 tbsp. Demerara sugar

Method

For the crème brulee, whisk together the egg yolks, caster sugar and vanilla seeds in a bowl until pale and fluffy.

Place the cream into a saucepan and heat until nearly at boiling point. Remove from the heat and whisk into the egg and sugar mixture until smooth. Pass the mixture through a fine sieve.

Place a layer of raspberries into the base of four 125ml/4½fl oz ramekins and pour in the crème brulee mixture. Place the ramekins into a deep-sided baking tray and place into the oven, then pour enough boiling water into the tin to come halfway-up the sides of the ramekins. Bake for 30 minutes, or until the crème brulee are set. Remove from the oven and set aside to cool before placing into the fridge to chill.

When chilled, sprinkle the tops of each crème brulee with the Demerara sugar. Place under a very hot grill or use a mini blowtorch to melt the sugar until caramelised and golden-brown. Set aside to cool completely before serving.

Recipe: Chocolate, Pecan Pie

Ingredients

Pastry
4oz Chocolate
2 oz Butter
4 Eggs
8oz Golden Syrup
6 oz Pecan Nuts
Vanilla Essence

Method

Line 9 inch tart tin with tin foil
Roll and line with pastry, and bake blind for ten minutes at gas mark 6

Melt the chocolate and butter in a double pan gently
Whisk together eggs, syrup and vanilla essence, then mix well with the melted chocolate
Stir in thr shelled pecan nuts and poor into the cooled pastry case
Bake in the oven for 30 minutes or until the tart has puffed slightly in the centreand is just set, serve warm

Recipe: Chorizo hash, Avocado puree, Fried Hens Egg

Ingredients

Potatoes
Chorizo
Avocado
Mayonnaise
Smoked paprika
Vintage cherry tomato
Micro herbs, to include basil
Bread crumbs
Egg
Milk
Flour
Olive oil
Seasoning

Method

Boil the potatoes in salt water until cooked
Bake the chorizo in the oven, once cooked drain off the oil and keep for later
Once the potatoes are cooked, mash them, season, chop the chorizo and add along with the micro basil
Form the potato cakes in required shape and bread crumb them
Take some mayonnaise and add the chorizo oil along with a spoon of the smoked paprika, place to one side
Peel and de-stone the avocado, season and add a little olive oil, blitz until smooth
Fry the potato cakes and finish in the oven until hot
Fry the egg, once cooked cut out so it is the same size as the the top of the chorizo hash
To serve swipe the avocado on to the plate along with the paprika mayonnaise
Cut the tomato, season and add to the dish
Place on the chorizo hash and top with the egg
Finish with dressed and seasoned micro leaves

Recipe: Home made fish stock

This week i have recieved a message requesting a recipe for fish stock, This is a basic recipe but works well.

Fish stock
White fish bones, do not use oily fish
Two sticks of celery
One chopped white onion
One leek chopped
One chopped fennel
One star anise
Three black peppercorns
500 ml white wine
Two litres cold water

Place all the ingredients except the wine into a large pan and bring to the boil
Turn down the heat once boiling and simmer for one hour
Pass through a fine sieve and pour into a clean pan
Add the wine and reduce by half
Allow to cool and store

Recipe: Rich chocolate mousse

Ingredients

500g Callebaut chocolate
10 Free range egg yolks
10 Free range egg whites
250g Organic butter
200g sugar

Method

Heat a pan of water and place a bowl on top.

Place the butter and chocolate in the bowl and gently melt, remove from the heat once melted.

Whisk the egg yolks and sugar together until pale, fold the mix into the chocolate mix, take your time with this , little at a time is best.

In an electric mixer, whisk the egg whites until a stiff peak is achieved, fold the egg whites into the warm chocolate mix then chill for 4 hours in the fridge before serving.

Earl Grey Pannacotta

Goats cheese, Beetroot, Orange and Jersey royal salad, citrus dressing

Recipe: Northsea Lemon Sole, Samphire butter.

Ingredients
50g unsalted butter
A good double pinch of dill (or other soft herb such as parsley or chervil) – finely chopped
One shallot – peeled and finely diced
Two lemon sole – skinned and trimmed
Olive oil for sealing the fish
The juice of one lemon
150ml white wine
100g samphire
Flour for dusting

 

Method

Make the herb butter at least an hour or so in advance by softening the butter, mixing in the chopped herbs, wrapping in cling film and chilling.

Pre-heat the oven to 200°C (gas mark 6).

Pre-heat a large oven-proof frying pan. Dust the fish with a little flour, add a little olive oil to the pan and seal both sides of the fish for around twenty seconds.

Add the shallot, lemon juice and white wine to the pan and place in the oven for ten minutes.

When cooked, remove the fish from the pan and keep warm. Heat the juices in the pan and drop in the butter cut into cubes, constantly shaking the pan until all the butter has melted and the sauce is shiny. Drop in the samphire to warm through, remove and place onto warmed serving plates with the fish on top and the sauce poured over and around.

In the restaurant we serve this dish with mashed potato and it would also go well with a wild leaf and herb salad.