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Tuesday, 3 January 2012

The Riverhouse for fine dinning!

        This New Years Day instead of cooking, we decided to go out for dinner. The nine of us, my sisters and their families, all met at The Riverhouse in Upwey.

        We had a lovely meal cooked by Bobby D'agastino. Everything was cooked to perfection! His wife and daughter served us, it was a true family affair.

        We knew that we would have a good meal there as we have eaten there several times before. It is set in the lovely village of Upwey, just up from the wishing well. If you are looking for somewhere quiet to eat where the food is delicious and the service is professional, then I recommend The Riverhouse.

Monday, 12 September 2011

It's a mans world after all!

For decades people have fought for equal rights and opportunities and yet we still hear that 'it's a mans world.' I have been working as a chef for fourteen years but I had to claw my way to the top.

Women have always been known to do the cooking at home, feeding their husbands and children, but women cooking for the public is a different matter, unless it's a bake sale!

I wake up every morning knowing that even after all these years I still have to fight for my job. If I let my guard down, men will take over. Working in the catering trade has always been a dog eat dog world but now I'm getting told that it's a mans world.

What are we expected to do about it? I, for one am not wasting all the hard work it took to get where I am now and one day, who knows, maybe people will say 'it's a womans world.'

Thursday, 18 August 2011

Toffee and pecan ice cream with white chocolate pieces

I made this at work the other day and it's delicious. Try it, I hope you like it.

Ingredients:
300ml whole milk
1 vanilla pod
4 large egg yolks
100g castor sugar
300ml double cream
Toffee and pecan cookie dough with white chocolate pieces

Method:
Heat the milk with the vanilla pod until almost boiling, then remove pan from the heat and put to one side to cool. Whisk the egg yolks and sugar together until thick and pale but not too frothy. Remove the vanilla pod from the milk and put back on the heat until almost boiling. Pour the milk on to the egg mix and stir continuously. Return the custard to a clean pan and heat gently. Continue stirring until the custard coats the back of the spoon. Leave the custard to cool. It will cool quicker in a clean bowl. Lightly whip the cream until thick and floppy. Fold the cream into the chilled custard. Stir in as much as the cookie dough as you want. Spoon the mix into the ice cream machine and churn until ready. If you don't have an ice cream machine then you can pour the mix into a tub and freeze but stir every hour until frozen to prevent ice crystals.

Thursday, 4 August 2011

Dorset food and drink.

I have just received this years Dorset food and drink booklet. It was really nice to see my name as one of the contributors.

I really enjoyed doing the reviews. You never know where you are going to end up! I hope I get the opportunity to do them again next year.

Not bad for my first piece of work published (apart from my poems)! I just hope it is the first of many. Fingers crossed.....

lindsaymerton.blogspot.com: Mojo Steak

lindsaymerton.blogspot.com: Mojo Steak: "Serves 4 Ingredients: 1 Orange, zest and juice, 1 Lime, zest and juice, 2 Cloves of garlic, chopped, 1 Dessert spoon of ghost chilli s..."

Mojo Steak

Serves 4

Ingredients:
1 Orange, zest and juice,
1 Lime, zest and juice,
2 Cloves of garlic, chopped,
1 Dessert spoon of ghost chilli sauce,
1 Pint of olive oil,
2 Jalapeno chillies, finely diced,
4 Sirloin steak,
 Salt and pepper for seasoning.

Method:
Mix all the ingredients together to make the Mojo marinade. Season the steaks and place in a tray. Pour the marinade over the steaks and place in the fridge for 24 hours.

Pan fry the steaks until cooked the way you like them. (Place of little of the marinade in the pan whilst you are cooking them for extra flavor). Serve with hand cut chips and rocket leaves.  

If you like really hot, add an extra jalapeno chilli or more of the ghost chilli sauce.

I hope you enjoy this as much as my customers did. It goes lovely with a glass of full bodied red wine.

Thursday, 7 July 2011

Food Reviews

I have recently dined at the George Albert hotel which is situated next to the Clay Pigeon shooting grounds. It was a fantastic meal. The food was all cooked to perfection and the waiting staff were friendly and efficient.

They have a Table d'hote menu which you can have two courses at £15 and three courses at £19.50 or you can choose from the a la carte menu which ranges between £4.50 - £8.50 for starters and between £13.95 and £22.95 for main courses. The desserts are set at £5.95 and there is a daily specials menu from £7.95. If that is not enough, they do an all day carvery on sundays from 12.00 until 8pm.

They have a function room that can cater for 350 people which is perfect for weddings. They also have a licence to conduct civil ceremonies. If you would like to get married here, they have 39 bedrooms including a bridal suite.

I would really recommend the George Albert hotel to anybody. The experience is great!