New flavours you will love !

Autumn is well and truly here and regular diners will have noticed our menu gradually moving towards warming winter flavours that showcase our harvest. As the natural changes wrought by the shift in seasons,we have exciting new technology in our kitchen. With new technology comes new technique, which means we can bring you new tastes to try. I spent a little time with our head chef Andy, who introduced me to some of the creations from the kitchen. One of my favourites is the Ham Hock and Black Pudding terrine.

Ham Hock and Black Pudding Terrine with Pickled Carrots, Mustard Mayonnaise, Salsa Verde and little pops of pork crunch. 
©kam

 

As well as the obvious harmony between soft,melting ham hock and earthy, rich black pudding what made this dish stand out for me were the accompaniments.

Pickled carrots, pops of pork crunch a swoop of mustard mayonnaise…….it’s the accompaniments that make this dish sing.

 

 

 

Chefs often talk about balance in a dish, and this has been beautifully realized here. Each element is good on its own, but together they make the whole dish sing. The contrast between the sharp but sweet, zingy pickled carrots and the rich meats is nothing less than a joy. Combine this with pops of pork crunch and the freshness of the lemon, carpers and anchovies of the  Salsa Verde and you have a truly memorable marriage of flavours.

 

Ham Hock and Black Pudding terrine, wrapped in sauteed leeks, accompanied by home pickled carrots, pork crunch, mustard mayonnaise and Salsa Verde.
©kam

You can sample this beautiful dish as a starter on our À la carte menu or as part of our lunch menu. A perfect start to seasonal eating.

 

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Luscious Lamb

Monday was a fun day. Now I know that’s an unusual thing to read but it’s true. I had chance to spent the morning with Andy, finding out about the some of dishes on the Hundred House menu this season.

I have to admit I was surprised at how complex each dish is. Perhaps this sounds like an foolish thing to say, but because Hundred House has such relaxed,simple style, it’s easy to think the food just happens. This is a clever ruse to make which makes us diners feel even more at home. Andy explained how each dish has several elements,each element has several processes and every part of what goes on to the plate works with the other. It is this that takes a dish from something lovely, to something outstanding.

One of the highlights of the menu celebrates lamb by marrying  a lightly seared lamb cutlet with often overlooked lamb breast and kidney. This trio of flavour and texture is sharpened by the onion cream and brought together by the subtle tarragon jus. It is one of the nicest things I have eaten.

Andy talked me through each stage, starting with the preparation of the lamb breast. Cooking this cut low and slow means the natural flavours of the meat melt right through, needing little more enhancement than the classic flavours of garlic and parsley.

Breast of lamb is trimmed of excess fat, and rubbed with a garlic panade.
©kam

 

The meat is rolled, tied and cooked sous-vide for ten-twelve hours.
©kam

Lamb cutlets are seared with garlic and rosemary, and seasoned, and the lambs kidneys are sauteéd in butter.

Lamb cutlets are seared with garlic and rosemary.
©kam

Our garden vegetables are used to provide contrast in texture and augment the lamb flavours. These accompaniments vary according to the produce available. The confit chantenay carrots (made by cooking the carrots sous-vide with butter, carrot juice and thyme) are so silky sweet they could star in their own dish.

Ready for assembly; grilled spring onions, confit chantenay carrots, leek wrapped potato cake and burnt onion cream.
©kam

The dish is assembled with accompaniments that enhance the sweet flavour of the lamb. Burnt onion cream is created by blending caramelised shallots with reduced lamb stock.It sounds so simple, but the deeply savoury taste contrasts with the lamb to  create complex layers of flavour.

Lamb breast, sauteéd kidney potato cake and burnt onion cream
©kam

The final stages of preparation. I’ve counted at least twelve stages before Andy reaches the point of cooking the cutlets.
©kam

 

 

 

 

 

Roast Shropshire Cutlet, Braised breast of lamb,sauteéd kidney burnt onion cream and a tarragon caper jus.
©kam

The best way to find out how this masterpiece tastes is to visit the Hundred House but I can give you a sneak preview. It would be easy to just say it’s delicious, but there is much more than that. Earthy, piquant kidney makes the delicate lamb taste even lighter, then the a mouthful of rich slow cooked breast reminds me of unctuous casseroles and winter evenings. A dip into the burnt onion cream and a slick of the tarragon jus give contrast  and keep me going back for more. I can’t think of a better way to brighten a chilly evening !

 

 

 

 

 

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