Three things you didn't know about Edwin
Favourite food, steak Mr
Favourite drink, Remy Martin
Hobby, Basketball and football
Friday, 10 June 2016
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.
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
Thursday, 9 June 2016
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.
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.
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.
Saturday, 14 May 2016
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.
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