Brad Barnes on Moroccan magic, charity quiz, waffling on and love at first bite
I am a big fan of The Wicked Witch at Ryhall (a rare 10 in my eating out review last year) - and there’s always something intriguing on the menu.
So I am sure the Moroccan night being put on there on February 25th by chef Dameon Clarke will be something rather special.
It’s two courses for £21.95 and three courses £26.95.
charity Quiz and meal
The quirky Black Horse at Grimsthorpe will be holding a charity quiz night in aid of the Three Counties Dog Rescue to raise money for the kennels in Bourne after a fire hit the complex last month.
Mine host Andrew says the quiz will focus on animal questions and there will be a two-course meal for £13.95 (main and sweet).
Still waffling oN
Congratulation to Tamu, the crepes,waffles and coffee restaurant in Broadway, Peterborough city centre, which celebrates its first birthday next week.
There’s a little celebratory gathering of invited guests planned. I’ll be popping along for a slice of birthday cake and have been promised some exciting news on their future....
Marcus Lamb’s Love at First Bite
Marcus Lamb, Chef- Owner of the Crown Inn Elton shares his long secret recipe for Love at First Bite. If you want impress the one you love with your prowess in the kitchen this Valentine’s day. This is a must for you. A doddle to do and a dream on the palette.
4 good rashers of smoked streaky bacon
4-5 potatoes peeled and boiled ready for mashing
Dash of cream
4 knobs of butter
Good handful of cooked curly kale - or savoy cabbage if you prefer
Black pudding sufficient for 12 medium slices - go for a thin roll of black pudding as you want the individual slices to be about the same size as the scallops
12 scallops cleaned and ready to cook
Generous splash of chicken stock
Salt and Pepper
Put your bacon into a hot oven for a short time- just long enough for it to crisp up, then take it out and put it to one side. Next mash the potatoes adding the cream and a couple of knobs of butter, then season with salt and pepper. Then chop and add your cooked curly kale. Your mash is done, so pop it to one side and keep it warm in the pan. Next pan fry your black pudding. A minute on each side over a medium heat should do them, as you want to leave the middle nice and soft. Then set them to one side and in a different pan heat a couple of knobs of clarified butter. Just enough to cook the scallops. Season your scallops with some salt and pepper and when the clarified butter is good and hot add and cook them for about 40 seconds on each side. Just enough to make them turn golden. Then you’re nearly there – just the sauce to go! For the sauce, take your cooked scallops out of the pan, get rid of any excess oil and putting it back on the heat add around 50mls of sherry. Once the sherry reduces add a generous splash of chicken stock. Wait till the sauce has reduced some more, whisk in 2-3 knobs of butter and you’re done!
To serve, put your mash in the centre of each plate, garnish with your crispy bacon then arrange the black pudding slices around it. Place a scallop on top of each slice of black pudding, then pour on the sauce. Enjoy with a heartwarming valentine, and a glass of something fruity!