Chateau Musar & Pastrami Rub
Chateau Musar Wine Event Our wine event on Wednesday, September 4th, plays host to Ralph Hochar of the legendary Chateau Musar in the Bekaa valley, Lebanon. Without question the history of Chateau Musar is unique. Gaston Hochar returned from Bordeaux highly influenced by Chateau Langoa-Barton and decided to open his own vineyard back in 1930. It continued to produce first class wines in the western Bekaa Valley, Lebanon, in spite of the 15 year Civil War. Decanter awarded their very first ‘Man of the Year’ to Serge Hochar in 1984, so highly were his wines prized. All this week I’m revealing the food Carl Noller and his brigade have created to pair with these wonderful wines. First course: Pastrami cured salmon, sour cream and pickles You can buy a voucher to the event by clicking here, or you can call us on 01772 806543 for more information. Check our our fantastic recipe for a Pastrami rub below. -Paul Recipe Pastrami rub What you need 100g salt 75g sugar 4 tablespoons of coriander seeds 1 tablespoon of smoked paprika 3 tablespoons of brown sugar 3 tablespoons of black peppercorns 4 gloves of garlic What you do Mix the ingredients together in a blender and blitz until they form a fine powder. You can then rub this into the meat of your choice and leave it to marinate for about 24 hours. Try it with slow roasted beef, with steak or to cure salmon. You can also store it in an airtight jar and use as a general seasoning. Photo: Wikimedia, Creative...
Heathcotes Brasserie honoured as one of the best restaurants in Preston
Heathcotes Brasserie is pleased to announce that we have been honoured with the TripAdvisor Certificate of Excellence award for the 2nd year running. The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and only the top 10 per cent of restaurants listed on TripAdvisor receive this prestigious award. If you’ve recently dined with us, why not leave us your feedback on our Tripadvisor page. Thank you for all your support and fantastic feedback over the past year. Heathcotes...
Heathcote & Co Site Launched
Paul Heathcote’s new catering company Festivals – Stadia – Events. World class outside catering from the award-winning chef and restaurateur We are pleased to announce that the official site for Paul Heathcote MBE’s new catering company is now online. As we announce more exciting news, partners and events, the site will grow with evolving blogs, photographs and video content. Visit http://www.heathcoteandco.com now. You can currently read Paul’s blogs from Manchester International Festival as well as see photographs from the event, as well as contact us with any queries. All of you feedback is really valuable, so please feel free to use the contact page to get in touch. Visit the site – click...Recipe: Potted and Smoked Salmon
All this week I’m sharing wonderful salmon recipes. Today’s dish featured as part of Heathcote & Co’s Sunday Lunch canapés at the Manchester International Festival; it’s the dish we served to Macbeth himself, Kenneth Branagh: Potted and Smoked Salmon [divider] Recipe What you need 600g salmon, poached in fish stock and chilled in fridge 1 shallot, finely chopped and blanched Good sprig of dill, chopped 10 green peppercorns, roughly chopped 1 clove garlic crushed 125ml horseradish cream 2 leaves gelatine A good squeeze of lemon Salt & pepper Smoke salmon thinly sliced Salad leaves What you do Roll out a wide piece of smoked salmon on cling film on to your table top, in preparation to rolling the potted salmon on. Warm the horseradish cream and add the gelatine. When dissolved mix all the other ingredients together and add the gently flaked poached salmon. Place the poached salmon mixture on to the smoked salmon and roll up as a “sausage roll” using the cling film, twist the ends very tightly then chill for at least 24 hours. To serve Serve with rocket salad or baby gems and soured chive cream. Check back tomorrow for another great salmon recipe....Recipe: Pan-fried Salmon with Warm Potted Shrimps
All this week I’ll be sharing 5 great salmon recipes, including the fantastic potted salmon we served to Macbeth, but first a wonderful recipe for Pan-fried Salmon with Warm Potted Shrimps. [divider_dotted] Recipe For the Warm Potted Shrimps What you need (makes 6) 1 shallot, finely chopped 1 dessertspoon white wine vinegar 3 dessertspoons white wine 2 teaspoons chopped parsley 2 dessertspoons of cream 100g butter 150g brown shrimps Seasoning Cayenne pepper Lemon juice Approximately 200g of salmon per person What you do Lightly fry the shallot with 10g of the butter in a saucepan Add the vinegar and wine and reduce down until virtually all has evaporated. Add cream, bring to the boil and whisk in the cold butter.Season with salt, pepper, cayenne pepper and lemon juice. Add the brown shrimps and chopped parsley and keep warm. For the Salmon Remove all the scales from the salmon using the back of a spoon or blunt knife. Remove any bones using a pair of tweezers or pliers. To cook put in a hot pan skin side down, with a little oil, until golden and crisp – approximately 5 minutes. Flip over for a further 30 seconds and add a squeeze of lemon juice and re-season with sea salt. Serve on a bed of wilted spinach and spoon around the chive & Vermouth sauce. For the Spinach What you need 50g butter 1tblsp water 500g spinach picked and washed well Sea salt and freshly milled pepper 1 clove garlic peeled but kept whole What you do Put the butter and water in a pan; add the spinach and lightly season...10% Student Discount
Students can now enjoy The Olive Press Preston's authentic range of Italian pizzas, pasta and grills for 10% off their usual price. Just book in advance and bring a valid NUS card when you visit us. Terms & conditions apply. See link below for details.