Archive for July, 2012

A tasty mushroom dish filled with more mushrooms!

Friday, July 27th, 2012

Yummy veggie mushroom dish

Got some friends coming over this weekend for a bit of grub? Have a little look at this recipe. It’s fast, fresh and easy to make. This = more time eating and drinking with your friends and less time in the kitchen. Perfect!

This tasty mushroom dish is a real summer inspired treat. It’s fresh, light and lovely. It can also be found on our current Bistro menu, so if you fancy trying it out before testing this recipe out at home, do pop in!

Our Head Chef Ben told us this recipe serves four, so get your mates round and get stuck in!

Ingredients

  • Four large flat capped field mushrooms
  • Two large handfuls of rocket (dress with olive oil)

For the mousse:

  • 200g wild New Forest mushrooms
  • 50g cream cheese
  • Splash of brandy
  • 100g fresh nettles
  • Half a large onion
  • Salt & pepper to taste

For the bisque:

  • Half a large onion
  • 1 carrot, chopped
  • 4 cloves of garlic, chopped
  • 1 tin chopped tomatoes
  • 3 sprigs of parsley
  • 1 bay leaf
  • 5 tablespoons plain flour
  • Salt & pepper to taste
  • Optional – splash of red wine

Method

For the mousse:

  • Start by sweating your onions, mushrooms and nettles in a pan for approx five minutes
  • Put these ingredients into a food processor with your cream cheese and a splash of brandy. Blitz it up and leave to cool
  • Add salt and pepper to taste

For the bisque:

  • Next, sweat down your onions, carrot and garlic until soft. Add flour and cook for three minutes
  • Add the tin of chopped tomatoes and if you’re adding a splash of red wine, do so now. Then add your parsley and bay leaf. Simmer for 20 minutes
  • Remove the bay leaf and blitz the mixture in the food processor until it’s smooth. Pass through a sieve

For the rest:

  • Once the bisque is ready, add chopped new potatoes and your broad beans. Leave to simmer in a pan
  • Cook your flat capped mushrooms in the oven, or in a pan, for a few minutes. Fill with the mousse and cook in the oven for a further eight minutes
  • To serve, put the bisque in the bottom of a bowl, pop your large mousse filled mushroom on top and garnish with dressed rocket

Job done. Now all that’s left to do is enjoy. X

 

Meeting Mark Diacono!

Wednesday, July 25th, 2012

The Urban Farm

 

We haven’t updated our blog with any Urban Farm info in a little while (we’re ever so sorry). Its just as it had been raining non-stop for what seems like forever, much of our fruit and veg took a fair amount of a battering due to over-flooding, so we didn’t have too much to write about!

However, the sun is now shining his little face off, so we thought we’d get back into the swing of it. Plus we wanted to fill you in about a recent meeting of ours with a wonderful chap, Mark Diacono.

Many of you probably already know, but for those who don’t, Mark Diacono is the ex-head gardener of River Cottage. The brainchild of Hugh Fearnley Whittingstall.

Mark also runs ‘Otter Farm’ a 17 acre farm down in Devon. Otter Farm is the UK’s only climate change farm. It’s home to lots of lovely stuff – dwarf kiwis, orchards of olives, peaches, almonds, chocolate vine, Szechuan pepper, apricots and Japanese wineberries – to name just a few. Mark also has a forest garden, a vineyard and a perennial garden.

We were lucky enough to be introduced to Mark through our friend Tim Sanders from Discover Dorset, have a little look here www.discoverdorset.co.uk/ at what Tim does (we’ve been on one of Tim’s Discover Dorset Tours and would highly recommend it!). After our introduction to Mark via Tim, we invited Mark to come and see what we’re all about! So he popped to see us for a day visit.

Mark seemed pretty excited about the Urban Farm, our little piece of land out in Sopley the New Forest, and the opportunities that it provides us with – we plant the seeds, they grow and flourish, we harvest the crop, bring it into our kitchen and plate it up for our customers. We get our customers enthused with our story and they go on to spread the word about the importance of ‘growing your own’.

After having a little look around Mark suggested we should extend our piece of land. We had a chat about a potential acre of vineyard to start growing our own grapes for wines –the staff got excited at the thought of this! We then got thinking about other things we could start to grow out there, such as planting an apple orchard to be able to produce our own cider, plus growing some other more high value crops. We also chatted to Mark about some of the stuff people don’t usually eat, such as the flowers from broad beans – we’re not going mad, it actually adds another dimension to eat certain flowers as part of your food.

Alas, our time with Mark came to end, but we felt there is so much more that we’d love to be able to learn from him and discuss with him, so we’re planning to invite him back for a BBQ at some point. We’ll pick some veg from the Urban Farm and enlist his help to cook it on the barbie.

If you want to find out more about Mark, you can have a little look at his website: www.otterfarm.co.uk and you can follow him on Twitter ‘@markdoc’ He’s a great guy, so we’d recommend you check out what he’s up to.

 

Hiccup – Alcoholimpic dessert cocktail!

Thursday, July 19th, 2012

We, like you, love doing a bit of celebrating. So to get into the swing of things and to celebrate the arrival of a really rather important sporting event that is nearly upon us, we thought you’d give something tasty to get stuck into.

Pop in to see us over the next week or so and you’ll be able to enjoy our ‘Urban’s Alcoholimpic Gem – accelerated, elevated, inebriated’ mini-cocktail dessert!

The mini cocktail consists of:

- ¼ of a bar of melted Cadbury’s caramel chocolate

Urban cocktail treat!

- 10ml Spiced Rum

- 7.5 Golden Falernum

- 7.5ml Amaretto

- 10ml gomme

- Dash of cream to taste

 

And it’s served with a pot of:

Heineken beer battered Curly Wurly and Cadbury’s boost bar! Finished with a Trebor fresh mint… the baton of sweet success ;)

All of this can be in your tum for six English pounds and fifty pence! Xx