Hari2Go…Friday 29th January

So for the next Hari2Go I had been playing around with some ideas on what to serve as there is a range of dishes I like to think of as some of my favourites.

The price for this dinner will be £25 per person (£50 for two) Booking opens on Friday 15th January at 5pm and will close at 9am Tuesday 19th January.

The Menu will be as follows:

Sorry – now Sold Out

Homemade Terrine of Chicken & Pork,

Spiced Chutney & Cornichons. Beer Bread Rolls

                (V) Stuffed Roasted Portobello Mushroom with Beetroot Butterbean Hummus

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Beef & Ale Cobbler with Buttered Greens

                (V) Butternut Squash &  Root Vegetable Cobbler with Buttered Greens

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Orange Marmalade Cake with Clotted Cream

Menu subject to market purchases and ingredient availability 

I do love to make terrines as there is both a skill and a semblance of an unknown outcome or jeopardy on how it might turn out. So this menu will kick off with a homemade pork & chicken one that will come accompanied with a spiced homemade chutney and some cornichons, a classic combination. We will also include some freshly baked Beer Bread Rolls as well.

For the main I flitted between doing lamb shanks or a beef short rib but plumped for something inspirational from a mates new business that opened just before Christmas 2020. Chefs Stephen Morey & Paul Ripley have just launched a takeaway operation at Wadebridge in Cornwall at the “Camel Trail Cycle Hire Shop” that they have called “Behind the Bike Sheds” – an excellent name with so many schoolboy memories and potential “double entendre” I cannot wait to pay them a visit.

They are also doing takeaways dinners. They have had an upcoming offer of a Beef & Ale Cobbler using Davidstow Cheddar in the Cobbler scones so I thought what could be more apt than to recreate it myself for our next Hari2Go.

Using flank steak and Winterdale Shaw Cheddar from the top of Wrotham Hill in the savoury scones that top the stew it will make real winter warming dish. Some simple buttered greens will complete the dish.

Finally to complete this meal we will serve an Orange Marmalade cake with some clotted cream. A bit of decadence to complete what is a real comfort food menu for a winters night. We also plan to offer some vegetarian alternatives for the first two courses, namely a Stuffed Roasted Portobello Mushroom served with Beetroot Butterbean Hummus as the vegetarian starter. For the main course we will offer a root vegetable and Butternut squash version of the Cobbler.

This will all be offered only in disposable takeaway containers on this occasion and the chosen tipple to go with the dinner will be another Cellarhead Beer (my current favourites) this time their Single Hop Pale – Maris Otter and Vienna give the light malt base to this pale ale perfectly showcases the individual hop and it’s unique characteristics. It is also a bottle conditioned ale so will need careful pouring to ensure no sediment.

Remember to book your meals by 9am on Tuesday January  19th we will then send you an online secure payment link for you to confirm your dinners. Once payments are made we will then sort out pick up time slots and directions on how to find us (for those not familiar 😉 )

Booking Form

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