ULSTER REFORM CLUB

Established 1885

Dining


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Friday 24th May 2024

To Start

Thai Spiced Salmon Cake, In Panko Crumbs, Horseradish & Garlic Mayo, Chilli Jam

Pan Seared Lamb’s Liver, Served Pink, Roast Onion, Crispy Bacon,

Toasted Soda, Redcurrant & Black Pepper Jus

Pressed Ham Hock & Asparagus, Mozzarella & Avocado salad, Homemade Piccalilli

Homemade Vegetable Broth, Fresh Breads(v)




Main

Grilled Silver Hake, Asparagus, Roast Cauliflower, Baby Potatoes, Spiced Prawn Butter

Pan Roasted Medallions of Pork Fillet, Pak Choy, Roast Carrot, Grain Mustard Mash, Thyme Cream

Slow Cooked Daube of Beef, Braised Red Cabbage, Tenderstem Broccoli, Red Wine Braising Gravy


Side Orders

French Fried Onion Rings • Skinny Fries • Mixed Seasonal Vegetables • House Salad •


Vegetarian & Vegan options available – please ask a member of the team


And to finish…


Eton Mess

Apple Crumble, Homemade Custard

Chocolate Brownie, Vanilla Ice Cream


Cheese Board Cashel Blue, Brie, Smoked Applewood, Homemade Chutney


(V) Vegetarian (N) Contains Nuts

Please note: All our ingredients are not guaranteed allergen free.

If you have any allergies or food intolerances, please inform a member of our waiting staff who will be happy to assist.

CLUB WHITE

1. Pleno Viura Chardonnay, Navarra, Spain (12.5% Vol) £19.95
A dry, crisp, and balanced white, with a refreshing lemon and apple character.


CLUB ROSÉ

2. Pleno Garnacha Rosado, Navarra, Spain (12.5% Vol) £19.95
“This is a stunning wine with summer pudding nuances on the nose and palate and a sleek, savoury finish.” (Matthew Jukes) Dry but not bone dry.


CLUB RED

3. Pleno Tempranillo, Navarra, Spain (13.5% Vol) £19.95
Chosen as a Best Value Wine of the Month by Decanter Magazine.
This is a lovely soft, easy drinking Tempranillo with bright cherry and strawberry fruit. Medium to full bodied
.


CLUB CLARET

4. Chateau Vieux Barrail, Bordeaux, France (13.5% Vol) £25.95
Merlot, Cabernet Sauvignon and Cabernet Franc blend. This red shows luscious fruits with a touch of toasty oak, richness, and complexity. It isn’t often a Bordeaux with this range of flavours and complexity comes along at this great price. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild!!


WHITES

5. Wildflower Pinot Grigio, Recas, Romania (12% Vol) £19.95
Opulent aromas of grapefruit and peach follow through to the palate.
Light in body, abundant melon, apple, and a citrusy finish.

6. The Holy Snail Sauvignon Blanc, Loire, France (12%) £22.95
Old World Sauvignon that is a halfway house from a Sancerre to a Kiwi, fruit driven style
Captivatingly fresh, beautifully balanced, long, and full in the mouth. A firm favourite.

7. Cuatro Rayas Verdejo, Rueda, Spain (13% Vol) £22.95
“90/100. BEST BUY...aromas of grapefruit and chopped green herbs...flavors of
white peach, lemon-lime, dried hillside herbs & orange zest. It is bright on the palate
from first sip through the vivid finish.” (MIKE DESIMONE, Wine Enthusiast, 01.07.22.) Certified Vegan.

8. Delheim Estate Chenin Blanc, Stellenbosch, South Africa (13.5% Vol) £24.50
Award winning family-owned estate making wine since the 1930s. Sustainable agriculture.
Packed with aromas of white and yellow peaches, guava and pineapple. Crisp and zesty. Great stylistic alternative to Sauvignon. Green melon flavours round off the lingering finish. Gorgeous!

9. The Jumper Sauvignon Blanc, Marlborough, New Zealand (12.5% Vol) £24.95
Tiny boutique production of 10,000 cases per year! From Hunter`s Winery, established by Belfast man Ernie Hunter. “4.5 STARS. Immediately appealing..up front & flavoursome & very tasty.” (Wine Orbit)

10. Hörner Riesling, Pfalz, Germany (12% Vol) £25.95
“89/100” (Best of Riesling 2020, Meininger, May 2020) Classic notes of sherbet, lime, and honey. Dry but luscious. Bound to become a cult classic. Ideal with full flavoured dishes especially those with spice.

11. Domaine des Lauriers Picpoul de Pinet, Languedoc, France (13% Vol) £26.75
Fine notes of honey, citrus fruit, green lemon skin and asparagus which intensify in the mouth. Supported by a lively finish. A club favourite!

12. Saladini Pilastri Falerio, Marche, Italy (13% Vol) £26.95
Organic! Like a super charged Pinot Grigio. “Almost too good to be true: lively & full of fruit with more character than one has a right to expect at this price. Floral on the nose with apple and a faint herbal note the initial delicacy hides surprising body with healthy acidity..ideal with white meats or fish, and pasta.” (Michael Palij Master of Wine)

13. Zöhrer Sand 1 Grüner Veltliner, Niederösterreich, Austria (12% Vol) £30.50
From a family run estate founded in 1270! “90/100” (Falstaff) “GOLD MEDAL” (Niederösterreich)
A beautiful example of Gruner Veltliner with expressive with aromas of apple, peach, lime zest & white flowers. It is very well balanced, refreshing acidity & excellent length. Pair with fish, shellfish, or dishes with a hint of spice.

14. Alba Vega Albariño, Rias Baixas, Spain (13% Vol) £31.50
Peach, pear, almond and fresh herb flavours mingle in this round, sleek white. This 100% Albariño is perfect with fish and shellfish.


REDS

15. Wildflower Pinot Noir, Recas, Romania (12.5% Vol) £19.95Red fruits to the fore, with elements of cherry, redcurrant & cranberry and the right amount of refreshing acidity, to hold it all together.” (Business Post)

16. Nampe Cabernet Sauvignon, Mendoza, Argentina (13.5% Vol) £22.95
“Berry aromas are touched up by mild clove and cinnamon notes ...plump, fleshy palate offers savoury plum and berry flavors.” (Wine Enthusiast)

17. Porta 6, Lisboa, Portugal (13.5% Vol) £22.95
“OUTSTANDING. ...the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (IWS Competition) As seen on BBC’s Saturday Kitchen!

18. Principe de Viana Crianza, Navarra, Spain (14% Vol) £22.95
A blend of Cabernet Sauvignon, Tempranillo, and Merlot. “Smoke accented cherry, dark berry & spicecake aromas. Shows good lift & energy to the blackberry & cherry flavours. Finishes smooth & smoky, with repeating spiciness & just a hint of smooth, even tannins.” (Wine Enthusiast)

19. Domaine Les Yeuses Merlot, Languedoc, France (13% Vol) £22.95
“SILVER Medal” (Concours des Grands Vins du Languedoc Roussillon) Medium bodied, ripe red with damson and plum notes. In the style of quality St. Emilion/Pomerol Bordeaux.

20. Delheim Estate Shiraz Cabernet, Stellenbosch, South Africa (13.5% Vol) £23.50
70% Shiraz, 30% Cabernet Sauvignon. Aromas of juicy red & blackberries, warm spice & pepper notes. Velvety mouthfeel with a medium bodied structure showing red cherries, blackberries, and black pepper with a slight savoury undertone.

21. Lapaccio Primitivo, Salento, Italy (13.5% Vol) £25.50
The climatic conditions in Salento are well-suited to strapping offerings such as this.
Maraschino and black plums flood the perfume and the palate, showing great depth and focus
.

22. La Linda Malbec, Mendoza, Argentina (14% Vol) £25.95
“An unaged Malbec from Maipú that offers a nose of ripe plum and pitted fruit and just a hint of spice. Juicy in the mouth, delivering soft tannins and a fleshy feel.” (Vinous, Oct 2020)

23. Jean Gamay Noir, Burgundy, France (13.5% Vol) £26.95
“GOLD MEDAL WINNER” (Concours International du Gamay) Aromas of ripe blackberry,
liquorice, spice & minerality. Round palate with juicy flavours, great balance, and elegance.

24. Saladini Pilastri Rosso Piceno, Marche, Italy (13% Vol) £27.95
ORGANIC! “88/100... 70% Sangiovese and 30% Montepulciano..good length & lovely
balance, with pretty floral notes that linger. Saladini Pilastri is an excellent source for tasty, value-priced wines.” (Robert Parker’s Wine Advocate)

25. Domaine des Anges Côtes du Ventoux, Rhône, France (14.5% Vol) £28.50
Owned by Gabriel McGuinness of Limerick. Rich raspberry flavours with touches of liquorice and chocolate on the nose. Subtle woodland fruits on the palate, followed by silky tannins leading to a full, rich finish. Organic.

26. Torre de Oña Finca San Martin Crianza, Rioja, Spain (14% Vol) £29.95
“91/100. Spice-accented cherry, black raspberry, vanilla & mocha aromas show fine clarity. expansive on the palate..sappy red & dark berry, floral pastille & cola flavors sharpened by a peppery nuance, which is given shape by smooth, even tannins.” (Josh Raynolds, Vinous)

27. Hunter’s Pinot Noir, Marlborough, New Zealand (13.5% Vol) £31.95
93/100. Varietal, ripe, fleshy, juicy, & quietly complex. Aromas & flavours of red berries, red apple, wild forest flowers & smoky wood. The core of fruit accentuates the flavours. Balanced, youthful, & well made.” (Cameron Douglas, Master Sommelier!)


FINE WINES - WHITE

28. Cecilia Beretta Brognoligo Soave, Veneto, Italy (13.5% Vol) £29.95
“3 rosettes!” (Vinetia 2017) Not only is this Soave a ‘Classico’ (from the best part of Soave)
but is a single vineyard wine. From the wonderful Garganega grape. Floral, golden apple
& apricot notes with a hint of almond. Elegant & textured. A must try!

29. Joel Delaunay ‘La Voûte’ Sauvignon Blanc, Loire, France (14% Vol) £32.95
“91/100. With skin fermentation and lees aging, this ripe wine enhances the natural
freshness of the grape with rich spice and baked-apple flavors. Densely textured it is just
ready to drink.” (Roger Voss, Wine Enthusiast) From the award-winning Thierry Delaunay. Ageing on fine lees with “bâtonnage” for 6 months adds extra complexity. Rivals many a fine Sancerre.

30. Loron La Crochette Macon-Village, Burgundy, France (13% Vol) £35.95
“GOLD MEDAL” (Concours International de Lyon) “This rounded, smooth wine has
attractive ripe fruitiness. A tangy edge adds extra interest.” (Wine Enthusiast) White Burgundy at an exceptional price.

31. Pommier Chablis, Burgundy, France (12.5% Vol) £54.95
“89/100. OUTSTANDING...aromatically like the Petit Chablis but it’s even fresher... excellent density & power to the mouth coating flavors that terminate in an equally refreshing, clean, dry & more mineral-driven finale that is just a bit firmer...very good & worth checking out.” (Burghound, Oct 10, 2021) Certified Organic.


FINE WINES - RED

32. Château Labattut, St Georges- St Emilion, Bordeaux, France (14% Vol) £34.95
“GOLD MEDAL” (Concours des Grands Vins de France) From one of the leading satellite areas of Saint Emilion. Merlot dominated. Aged in French oak. Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.

33. Château du Fleurie, Beaujolais, France (13.5% Vol) £36.95
“91/100. Bursting with aromas of sweet cherries, raspberries, and roses. Medium to full-bodied, layered, and lively, with fine tannins, good concentration at the core and bright acids, it’s keenly priced and worth seeking out.” (Parker’s Wine Advocate)

34. Creu Celta, Priorat, Spain (15.5% Vol) £43.95
From the McAlindon family of Direct Wine Shipments, Belfast. The 2019 vintage was a hot vintage, so it’s concentrated, has lots of pepper, spice, and dark fruit flavours plus a lush velvety finish. Made from 89% Grenache; 9% Carinena & 2% Syrah it was a previous GOLD MEDAL WINNER at the U.K. Sommelier Wine Awards in 2020.

35. Pasqua Amarone della Valpolicella, Veneto, Italy (15% Vol) £57.50
Made from, Corvina 60%, Rondinella 25%, Oseleta 10% and Corvinone 5%.
This is a rich and powerful Amarone, on the nose reveals notes of cherries, forest fruits, hints of dark chocolate and cedar. In the mouth it is intense and full bodied, with great concentration of fruit and spice. Fresh and balanced it has a polished texture thanks to velvety tannins that support the juicy, dense, and rich palate.

36. Domaine de Cristia Châteauneuf du Pape, Rhône, France (15% Vol) £74.95
“88-90/100” (Joe Czersinski, Parker, 5th May 2022) Organic 85% Grenache 15% Syrah.
Sweet & floral on the nose, strawberry infused, with cherry compote, lots of violet & rose too. Silky & soft palate, very generous and as bright as a button.


CHAMPAGNE & SPARKLING

37. Conde de Caralt Cava N.V., Penedes, Spain (12% Vol) £25.00
“BEST BUY. 87/100. A citrusy mouthfeel isn’t overly bubbly, while pithy lime and tangerine flavors finish mild, with tangy acidity and a cleansing quality.” (Wine Enthusiast) Made in the same way as Champagne (second fermentation in bottle).

38. Castelblanc Rosado Cava Brut N.V., Penedes, Spain (12% Vol) £25.00
“Pale salmon colour, caramelised strawberry nose with a dry, savoury palate. Lively and fresh.” (International Wine Challenge) A blend of Grenache and the Trepat variety. Aged for up to 18 months prior to release. Made in the same way as Champagne. A joy!

39. Romeo & Juliet Prosecco Spumante N.V., Veneto Italy (11% Vol) £29.95
The romantically inspiring city of Verona is where this producer Pasqua was founded in 1925. It also provides the backdrop for Shakespeare’s Romeo & Juliet. This Prosecco is an homage to that love story. Lightly aromatic, easy-drinking with a soft mousse and an off-dry feel. Gentle flavours of lemon, clementine and white apple are lifted by soft acidity.

40. Louis Nouvelot Brut N.V., Champagne, France (12% Vol) £59.95
From the family owned and award-winning Baron Albert Champagne House.
“An almost perfect wine” (French Television Program `Un dîner presque parfait`)
“Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins)

41. Louis Nouvelot Brut N.V., Champagne, France 37.5cl (12% Vol) £37.95
From the family owned and award-winning Baron Albert Champagne House.
“An almost perfect wine” (French Television Program `Un dîner presque parfait`)
“Combining two-thirds of red grapes (56% of Pinot Meunier) and one-third whites...offers fresh mixed fruit scents (exotic fruits, citrus) with similar characters on the palate, young and lively.” (Le Guide Hachette des Vins)


DESSERT WINE

42. Coto de Hayas Moscatel, Campo de Borja, Spain 50cl (14% Vol) £29.95
A blend of selected Muscat grapes. Intense notes (citrus, honey) with some hints of white blossoms. Aged in new French oak. A beautiful, fortified wine with medium sweetness.

43. La Fleur d’Or, Sauternes, Bordeaux, France 37.5cl (13.5% Vol) £29.95
“94/100. This is explosively rich, with almond cream, heather and honeysuckle aromas giving way to mouthwatering lime chiffon, papaya, and dried persimmon notes. Long and expansive, with intense citrus pâte de fruit on the finish.” (Wine Spectator)


PORT

44. Graham’s Fine Tawny, Douro, Portugal (19% Vol) £29.95

45. Graham’s LBV 2017, Douro, Portugal (20% Vol) £36.50


HALF BOTTLES - WHITE

46. Pasqua Soave, Veneto, Italy (12%) £12.50
A lovely, delicate wine with aromas of lemon and citrus fruits. Very fresh with a typical almond flavour on the finish.

47. Loron La Crochette Macon Villages, Burgundy, France (13% Vol) £18.95
100% Chardonnay grown in a limestone-clay soil. Buttery, crisp Chardonnay with an attractive, lemon acidity.

48. Hugel Classic Riesling, Alsace, France (13% Vol) £23.50
The bouquet is fresh and lively, crisp, and clean, pleasantly aromatic, and fruity, green apple, ginger, lemongrass, white peach, fresh moss, and blackcurrant. This is an authentic, expressive dry Riesling.


HALF BOTTLES – RED

49. Porta 6 Tinto, Lisboa, Portugal (13.5% Vol) £12.95
“GOLD MEDAL WINNER” (Los Angeles Intl. Wine Competition)
“OUTSTANDING. ...the aroma shows intense, ripe summer pudding fruits with a spicy accent. Refreshing, modern style with linen-textured tannins & bright acidity, the fruit & oak are well-integrated. Long finish.” (International Wine & Spirit Competition) As seen on BBC’s Saturday Kitchen! James Martin’s favourite!

50. Masi Renzo Chianti, Tuscany, Italy (13% Vol) £13.95
Excellent balance. Medium to full bodied red with intense red and black cherry tones.
From the award winning and highly respected Paolo Masi.

51. Domaine de la Vieilles Eglise Julienas, Beaujolais, France (13.5% Vol) £21.95
Lesser-known Beaujolais Cru but well worth seeking out. Made from the Gamay grape grown on granite soil. Medium bodied, soft fleshy red with up front raspberry fruit. A beautiful deep ruby colour with hints of violet. Well-balanced wine.

52. La Rioja Alta Viña Alberdi Reserva, Rioja, Spain (14.5% Vol) £23.95
“93/100” (James Suckling) Aged for 24 months in American oak. New oak for the first year; 4-year-old oak for the 2nd. Racked 4 times by candlelight. Intense red fruit aromas (strawberry, raspberry, red currant, cherry) leading to elegant notes of vanilla, toffee, coffee cream, cinnamon, brioche & hazelnut. Fantastic balance. Soft, rounded tannins. A beauty.


50CL - RED

53. Rioja Vega Crianza, Rioja, Spain (14% Vol) £16.95
“Lovely Rioja, very contemporary in style but hailing from an ancient estate near Haro and made using Tempranillo and Mazuelo. Aged in oak, but not overly so, it is bright and smooth with flavours of vanilla, spices, and cherries. Excellent with game such as pheasant or partridge.” (The Independent)

Ewing’s Seafoods

Belfast-based fishmongers, Ewing’s Seafoods supply fresh local fish and seafood to Northern Ireland’s top restaurants and hotels. Northern Ireland has some of the finest fish and seafood in the world, and no one provides better quality than Ewing’s, whose smoked fish is rated one of the best in Ireland.

Get Fresh

Get Fresh is a Food Service Distribution Company established October 2007 and is made up of industry specialists who between them have over 50 years of experience in the sector. The company offers a ‘complete foodservice solution’. Our products include: Fresh fruit and vegetables with an emphasis on local seasonal, superior products and regional products from around the world when local is not available; a full selection of prepared fruit and vegetables supplied by Willowbrook Farms and Wilsons Country Potatoes. Dairy products are sourced from our local milk supplier Farmview Dairies, local cheese such as Kearney Blue and bread from Irwins Bakery & Yellow Door Bakery.

Hannan Meats

Award winning meat at wholesale prices. Some of Northern Ireland’s top chefs shop right here, at The Meat Merchant in Moira. And it’s not just top restaurant chefs…here at The Meat Merchant, anyone who enjoys butcher quality local meat, at wholesale prices is welcome.

Crossgar Pallas

Crossgar Pallas is one of the leading foodservice suppliers on the island of Ireland, providing the foodservice market with a “one stop shop”. The product range includes poultry, meat, chilled, frozen, grocery and non-food items, offering our customers access to over 10,000 products built around a core of locally produced products. We are unique in the foodservice market as we own and control the sourcing of our poultry, meat and sauce products.

Finnebrogue

Finnebrogue supplies the Club with estate venison and rare breed pork. Finnebrogue is based on a commitment to Animals, People and Crafting Artisan Food that makes a difference. This isn't business speak — it's where we put our time, money and energy. We craft Artisan food on behalf of retailers like M&S and chefs like Heston Blumenthal and Paul Rankin.

Choux Pastries

​150ml Water

150ml Milk

110gr Butter

Pinch of Caster Sugar

Pinch of Salt

150gr Sieved Plain Flour

5 Eggs

METHOD

Preheat oven to 160c and place a small tray of water on the bottom

Put the water, milk, butter, sugar & salt in a saucepan

Bring to the boil then reduce the heat by half

Add the flour, stirring vigorously for a few minutes bringing the mixture together

Transfer to a mixing bowl & using the paddle attachment on your mixer and mix on a low speed

Whisk the eggs in a separate bowl and add them slowly to the paste, making sure the mix is well amalgamated

Put the mix in a piping bag & pipe the relevant size required onto a buttered non stick tray

Brush the top of each one with a little of beaten egg

Baked the pastry until golden & light

Transfer to a wire rack to cool

Baked Lemon & Sultana Cheesecake

​275gm Caster Sugar

50gm Butter

50gm Self Raising Flour

1/2 Level Teaspoon Baking Powder

5 Large Eggs

450grm Cream Cheese

40gm Plain Flour

Grated ring of 1 lemon

2 Teaspoon Fresh Lemon Juice

150ml Creme Friache

75gm Sultanas

METHOD

Pre Heat the Oven to 160c Gas Mark 3,

Oil an 8inch Loose bottomed cake tin / cheesecake tin with non stick baking paper

Beat 50gm of the sugar & the butter together until light & creamy, then stir in the self raising flour, baking powder & 1 Egg

Mix lightly together until blended well, Spoon the mix into the prepared tin & spread over the base & set aside

Separate the 4 eggs and reserve

Blend the cheese in a food processor until soft, gradually add the egg yolks & sugar and blend until smooth, pour into a bowl & stir in the remaining flour, lemon Juice & rind

Mix Lightly before adding the creme fraiche & sultanas, stirring well

In a separate bowl whisk the egg whites until stiff, fold lightly into the cheese mixture & pour into the tin on top of the sponge mix

Tap lightly to remove any air bubbles.

Bake in the oven for about 1 hour or until golden & firm. (cover over if browning too quick)

Cool for 2 - 3 hours

Sticky Toffee Sauce

​250gr Butter

160gr Soft Brown Sugar

80gr Caster Sugar

400ml Double Cream

METHOD

1. Melt the butter in a heavy based pot

2. Add the sugars and stir well to dissolve

3. Add the cream and bring to a vigorous simmer, then bubble for 5 minutes

Pour sauce over the top of the pudding

Sticky Toffee Pudding - Makes 12 Large Portions

150gr Butter (Extra for greasing tin)

360gr Dates, Finely Chopped

150gr Caster Sugar

150gr Brown Sugar

4 Medium Eggs, Lightly Beaten

360gr Self Raising Flour

2 Teaspoon Bicarbonate Soda

2 Teaspoon Baking Powder

500ml of Hot Water

METHOD

1. Preheat Oven to 180

2. Grease dish & set to the side

3. Put the dates in a bowl and cover with 500ml oh hot water

4. Sprinkle in the bicarbonate & set aside for 10 minutes

5. Beat the butter & sugar together until light & fluffy

6. Gradually whisk in the eggs, beating well between each addition

7. Sieve over the flour & baking powder and fold in, then mix in the date mixture with the water

The mixture will be very wet, but this is normal

8. Pour into the greased dish and bake for approx 30 minutes until the sponge is just coming away from the sides of the dish

Spiced Parsnip Soup (V)

2 tablespoon oil

3 cups finely diced parsnips

1 cup diced onion

8 cups vegetable stock

2 cups double cream

1/2 cup white wine

1 tablespoon curry powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

METHOD

1. Heat the oil in a heavy based pan

2. Heat the onion and all spices in the oil for 5-7minutes

3. Add the parsnips and mix well with the spices

4. Add white wine and still

5. Add the stock and cook until the parsnips are soft and transparent

6. Move the liquid to a food processor or use a hand blender the blitz into a soup consistency

7. Add the cream, bring to a gentle simmer

8. Add salt & pepper to taste

Mushroom & Brandy Soup (V)

1 Tablespoon of Oil

3 Cups sliced mushrooms

1 Cup diced onions

6 Cups of vegetable stock

1/2 cup brandy

Teaspoon chopped thyme

Teaspoon chopped rosemary

Teaspoon truffle oil

2 cups of double cream

METHOD

1. Heat a heavy based pan with the oil

2. Add in the onions & mushrooms until soft

3. Add in the brandy - until it slightly reduces

4. Add in all the other ingredients & stock and bring to a gentle simmer

5. Move the liquid to a food processer or hand blend until smooth

6. Return to the heat & add the cream, bringing to the boil, simmer and add salt & pepper to taste

Cod with Borlotti Beans & Vanilla

​Ingredients:

4 Boneless Cod Steaks

2 Vanilla Pods

3 Garlic Cloves

6 Sprigs Thyme

500g Baby Onions

150g Smoked Bacon

1tsp Caster Sugar

100g Butter

100 ml Chicken Stock

1kg Fresh Borlotti Beans

1 Onion Peeled

1 Carrot Peeled

Method:

1. Shell the beans, cover with cold water in a large pan and bring to boil. Drain and cover again with fresh cold water.

2. Cut the Carrot and onion in half lengthways, add to the beans along with bacon, garlic and Thyme. Bring to the boil and simmer for 2 hours. When beans are cooked, season with salt and allow to cool.

3. Peel the baby onions, leaving root intact to stop onion falling apart, put in a pan with 25g of butter, a pinch of salt and the sugar. Cook until slightly caramelised, drain away butter, add 100ml chicken stock. Cover and cook for 15 minutes, set aside and keep warm.

4. Remove the vegetables, thyme and bacon from the beans; drain the beans keeping the liquid. Return the beans to the pan add 250ml of reserved cooking liquid, scrape in seeds from the Vanilla pods and reduce on a low heat until almost dry. Add 50g butter, stir gently with a wooden spoon to emulsify and add baby onions.

5. Season the Cod and place, skin down, in a hot, non-stick pan with a little olive oil. Continue to cook on a fairly high heat until skin is crispy (about 2 minutes), turn over and cook for a further 2-3 minutes, add the rest of the butter and baste for another minute.

6. Divide beans between 4 large bowls, place the cod on top skin side up and garnish with pea shoots, cress, rocket etc.

Escalope of Lambs Liver, Sherry and smoked Paprika

Ingredients:

4 x 150g slices lambs liver

1 large onion

25g butter

Splash of oil

4 tablespoons sherry

Splash of red wine vinegar

½ teaspoon smoked paprika

Method:

Peel the onion and slice as thinly as possible.

Heat the butter and fry the onions for 2-3 minutes.

Add a splash of oil and turn up the heat. Add the liver, and leave for 3 minutes without moving to caramelise.

Turn and fry for another 2 minutes.

Add the sherry, vinegar and paprika and stir for 30 seconds.

Chocolate Orange Brownie with Butterscotch Sauce

Brownie Ingredients:

225g Dark Chocolate225g Butter
1 Large Orange
3 Large Eggs
300g Caster Sugar
1tsp Vanilla Extract
100g Plain Flour
1tsp Baking Powder

1. Line a 22 x 30cm tray with parchment, preheat oven to 170 C

2. Melt 225g Dark Chocolate with butter and the zest of one orange. Cool slightly.

3. Whisk the juice from half of the orange with the eggs and caster sugar until pale & fluffy. Slowly whisk in chocolate mix, add 1tsp vanilla extract

4. Sieve together flour and baking powder, fold into egg mixture, pour into tray and bake for approx. 30mins. Leave to cool in tray

Butterscotch Sauce Ingredients:

90g Unsalted Butter

200 Muscovado Sugar

2tbsp Golden Syrup

90ml Double Cream

1. Gently heat, without boiling, butter, sugar and golden syrup

2. When smooth add double cream, cook for a few minutes taking care not to boil