The Posers Inn (Pub & Kitchen)

Has anyone else noticed that since the term "Gastro-pub" bit the dust, the trendy new label de nos jours - straitened times, and we're all in this together - is "Pub & Kitchen"?

In two separate reports today in Big Hospitality's email digest, the homely new name features heavily.

The New Moon Pub Company (clever name as the principals' surnames are Newman & Mooney) is planning further openings in the North-West after the runaway success of The Lord Binning Pub & Kitchen at Kelsall, near Chester. 
(Big Hospitality, 6th January 2012).

What's more, they've both got solid track records with some of the most successful brands in the industry.

In another story on the expansion of a new pub company, this one called Distinctive Inns, the centrepiece of the operation is a venue called The Riverside Pub & Kitchen, at Newark, near Nottingham. (Big Hospitality, 6th January 2012) .

Not quite so sure about this "joint venture" with Punch!

Toffee Pineapple in Rum Syrup

My first attempt at this dish was two thick slice of pineapples - trimmed, and one cored - sautéed in butter, and then flamed with a dash of dark rum.

When I made it for Hannah, to give a touch more "body" to the sauce, I  added about a dessertspoon of golden syrup - after the fire had died down!

The slight crunch was intriguing - particularly with the Whisky & Ginger ice cream from the "Amazing Freezer Shop" in Old Swan (50p for 500ml; pineapple, 20p clearout at Asda; own label dark rum under a tenner from Morrisons)!

PubCo Shenanigans (Continued)

 After my previous post on the subject (Still Room Whispers, 25th November 2011), I didn't think things could get any more laughable: Think again, Anthony!

Although Ed Davey, the government minister responsible, admitted to the Business, Innovation and Skills Committee that the tied model "did not appear to be working", he and his bosses - David Cameron, Nick Clegg and Vince Cable - have taken the decision not to introduce a Statutory Code of Practice for the pub industry. Needless to say, there has been an uproar from tenants and lessees groups: Morning Advertiser, 5th January 2012

Eurosceptic Beer

Tim Martin, the founder of Wetherspoons, seldom misses a trick! Enter "Veto Ale".
Morning Advertiser, 3rd January 2012

Potato & Mushroom Dauphinoise

I made this to accompany simple baked salmon and steamed oriental vegetables.

For the Dauphinoise (and blue cheese sauce):
Two medium potatoes and one handful of sliced mushrooms per person. To soften the spuds you can either par-boil them or follow my cheat's tip and slice them first and then nuke for about 3-4 minutes in a closed casserole dish. They do not require any additional water as they steam in their own moisture.

Grease an ovenable dish and put in one layer of potatoes, followed by a layer of mushrooms, finishing with another of potatoes.

A friend - one of the most inspired chef-restaurateurs I have ever come across - had given me a tub of blue cheese and mushroom sauce, made with dolcelatte; it was getting close to the end of its natural life.

If I'd cooked this from scratch I would have made a basic white sauce - milk and cornflour, probably - and crumbled in some blue cheese; as the sauce I'd been given was quite strong I diluted 3 dessertspoons of it with an equal amount of double cream and poured this over the potatoes and mushrooms, making sure it seeped into the gaps. This was then baked in a hot oven for about 45 minutes.

When I first met Hannah she had a lifelong aversion to fish and carrots - she's still allergic to shellfish - but is now happy to eat salmon (and battered fish from the chippy).

The salmon was wrapped with one rasher of bacon each, secured with a cocktail stick, and baked in a hot oven for about 20 minutes.

 

Hannah also knew there was some shredded carrot in the vegetable bed but did not insist I pick the bits out before serving hers. I marinated a stir-fry mix from the supermarket  in 1 dessertspoon of olive oil, the same of sesame oil; 1 dessertspoon of soy sauce, 1 tsp of ginger puree and 1 tsp of balsamic vinegar. After about half-an-hour I drained the veg and steamed for about 10 minutes (washing my steamer reservoir out afterwards).

Braised Beef Casserole

I had some button mushrooms in the fridge which had seen better days; I also had some (pickling) onions - picked up at a reduced price on the first day of trading at the new Morrisons - plus some cauliflower, broccoli and some carrots given to me by Hannah's ma. Real stew (or casserole) fare...... What did suprise me, when I popped the 200 yards to the supermarket, was that silverside was a £1 cheaper per kilo than skirt. I cut the meat into 2cm-thick slices, sealed the steaks in a hot pan, deglazed with some lightly salted water, and into a closed casserole on a bed of mushrooms. Cook in a medium oven (Mark 5) for about an hour, add the peeled onions and top with sliced potatoes.

After a further hour, check that everything is cooked; drain the cooking liquor into a saucepan, season with gravy granules and thicken with cornflour. Return the gravy to the dish and serve. Yum!

Garlic Mushroom & Carrot Salad

I bought the mushrooms thinking that October was going to be stews and casserole weather......

The recipe itself was devised after being served something very similar recently by my old friend (and chef extraordinaire) Pete Horsley.

2 handfuls of button mushrooms, wiped clean, in a marinade of 1 dstsp of olive oil, 1 dstsp of sesame oil, 1 tsp crushed garlic, 1 tsp soy sauce, 1 tsp balsamic vinegar and a pinch of S+P.

Marinate in the fridge for a couple of hours and add 2 heaped dstsp of grated carrot about 15  minutes before service. Enough for 2 people.