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.