Ladies Do Lunch

By popular demand Ladies Do Lunch are back, see below for upcoming dates.

Arrive from 12 noon and the event itself will start shortly after 12.30 with a cookery demonstration by talented Head Chef, Mark Allen and a delicious 2-course lunch for just £16.95.

Booking is essential so please call us on 01206 263245. For more information please see below...

 
 
MarkAllenAngel2HR.jpg

Upcoming Ladies Do Lunch dates...

Thursday 24 August 2017 - Al Fresco Dining

Thursday 26 October 2017 - Game

Thursday 14 December 2017 - Christmas Party

 

 

Recipe from Thursday 22ND JUNE

Vanilla panna cotta with strawberry textures - Serves 4

 

Ingredients

  • 3 Gelatine leaves

  • 250ml Milk

  • 250ml Double Cream

  • 1 Vanilla Pod split lengthways, seeds scraped out

  • 25grams Caster Sugar

  • 1 Punnet of Strawberries

  • 100grams caster sugar

  • 2grams Agar agar

  • 250ml Strawberry puree

  • 250ml stock syrup

 

Method

For the Panna Cotta:

Soak the gelatine leaves in cold water until soft. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

Squeeze the water out of the gelatine leaves, and then add to the pan and take of the heat. Stir until the gelatine has dissolved. Divide the mixture into four ramekins and leave to cool. Place in a fridge for at least one hour, until set.

For the Strawberry Textures:

First combine your fresh strawberries (reserving two for later) with 100g of caster sugar in a bowl. Seal the bowl tightly with cling film and cook slowly over a Baine Marie for a minimum of 3 hours. Once the strawberry consommé is made weigh 200g of the liquid and combine with the 2g of Agar Agar. Bring the liquid to a rapid boil and simmer for two minutes before setting in a fridge.

With the two reserved strawberries slice them thin and soak in the cold stock syrup for two minutes. Put some greaseproof paper onto a tray and lay out the strawberries. Place the strawberries into your oven at 60’c for a minimum of 4 hours or until crispy.

For the strawberry sorbet boil the strawberry puree and stock syrup together to emulsify. Once boiled cool to room temperature and place into a Tupperware in the freezer. You will need to whisk this every 30 mins or so to allow the sorbet to crystalize correctly and set.

When ready to assemble you plate you will also need some traditional crumble topping, basil leaves and meringues.