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.