Landing on the doormat at SuffolkFoodie HQ last week were a couple of sample cartons of the new limited edition Apple, Mint & Lime juice drink from The Cracker Drinks Co. Forever sceptical about anything labelled as low calorie, with no added sugar and ready made in a carton, we got stuck in. We are happy to say that we were more than impressed. With deliciously sharp lime and true flavours of mint and apple, this is a brilliantly blended ready made virgin mojito, and a perfect base for a quick, easy peasy rum cocktail ... now you're talking!
A saucepan of meat bones boiled up to make a tasty stock and suddenly we have bone broth, the latest nutritional elixir to hit the high street. Well here is a recipe from my 1921 Edition of The Daily Mail Cookery Book or you may prefer the gruesome twosome Hemsley and Hemsley who tag their recipe under 'gut and psychology syndrome'.
The rich yellow moon rising last night proved a good omen for our visit to The Unruly Pig. The Driver’s Drinks menu pleased Inspector X as did her Unruly Damson Spritz. I opted for a large glass of the soft and very approachable Italian Barbera. The Unruly Pig has an interesting set menu, which changes often, but the piece de la resistance was on the regular menu that is changed monthly. I was leaning towards the Crispy Duck Egg with Parma Ham, Jerusalem Artichoke and Hazelnut starter when Brendan the congenial owner recommended a new addition: the Venison Tartare and Croquette with Beetroot, Apple and Blackberry. Beautifully seasoned venison tartare, with a delicate balance of tiny apple cubes, beetroot, blackberries, a lacy bread disc and a croquette of slow cooked venison haunch was the unrivalled star of the evening. Inspector X had the Ham Hock on Toast with Gorgonzola which although delicious was quite overshadowed by my venison. There is something to please even the pickiest diner on the Unruly Pig menu. Main courses chosen were Roasted Wood Pigeon Breasts with Pigeon and Black Pudding Pie (I could have eaten this little pie as a meal by itself) and Inspector X had Fillet of Hake with Saffron, Tomato and Haricot Bean Stew from the set menu. Brendan prides himself on his impressive appreciation of wines, including the Unruly Pig’s dessert wines, and we were not disappointed by his recommendations, a Chilean Sauvignon Blanc and a Cadillac (French) – although I still prefer my pronunciation. My Damson and Pistachio Bakewell Tart was delicious but would have been even better served warm. The ever sweet and generous Inspector X shared her Hazelnut Panna Cotta with Roasted Pears and Coffee Gel (set menu) which was the perfect end to a great evening’s dining. We were guests of The Unruly Pig but amazed by the value of the set menu (two courses £15, three courses £18) and the regular menu won't break the bank either. Hearing something of the drama of the fire in the restaurant we celebrated Brendan’s dedication in getting the restaurant up and running again so quickly. At first glance the décor is almost unassuming but as the evening goes on it clear everything has been thoughtfully put together – right down to the background music and glass jar filled with dog biscuits on the bar counter. Heartfelt thanks to Brendan and his team. If I lived closer to the Unruly Pig I would soon qualify for a diamond loyalty card.
- Fillet of Hake with Saffron, Tomato & Haricot Bean Stew, Wilted Gem Lettuce
- Roasted Wood Pigeon with Pigeon and Black Pudding Pie, Kale and Mushrooms
- Dog biscuits on the bar ... Pooches welcome
- Unruly Spritz ( homemade Damson cordial)
- Venison Tartare and Croquette with Beetroot, Apple and Blackberry
- Dinner by candlelight
- Set menu
- Damson and Pistachio Bakewell Tart
- Hazelnut Panna Cotta with Roasted Pear and Coffee Gel
Jamie Oliver sent us a useful guide to buying olive oil which we have shared on our facebook page. For special occasions we really like one we bought in Sicily; Lorenzo No 5 is expensive but Inspector X gives her daughters a bottle each for Christmas. Each bottle says 'I dedicate this bottled essence of olives to my son, Lorenzo, with all my love' Manfredi Barbera.
Mr Roots was there himself handing out his new range of crisps and fizzy drinks at Notting Hill Carnival. I can say I tasted both and they were really good, but he really wanted me to tell you about his new cd.
Do you fancy yourself as the Chief Taster for Loch Fyne Seafood and Grill? You get paid in fish! Details here...
It's a well known secret that Gilbert and George go to the same kebab house in London at least five times a week to eat supper. They have been there two out of the three times I have been recently with arty friends who I want to surprise and impress. Apparently they don't have a kitchen at home so they couldn't cook even if they wanted to. The question is, is it an Installation or not? Whatever it is, the kebabs are cooked on the traditional Mangal open-fire barbecue, the pide bread is freshly made and free, quail is on the menu, the meat is full of flavour and it will only cost you about £10 per head. This, and Gilbert and George, are the reasons I can no longer go to the kebab van on Station Hill after a night out in Bury.
Following the success of last year's The Great Gusto Plate Challenge all children who eat at The One Bull, The Cadogan or The Crown are invited to take part in this years #TheGreatGustoGarmentGame to design a new uniform for the Gusto team. There are two categories. 5’s & under. 6’s & over. The competition runs from 30th July – 4th September. One entry per visit and a prize of a £50 voucher for the winner of each category at each pub. Winning entries will be displayed at each pub. Favourite pictures will be tweeted using #TheGreatGustoGarmentGame throughout the competition. Here is one of the first entries from Amy aged 4.
Restaurants that serve just fish with nothing at all to satisfy meat eaters are few and far between, but we LOVE them. Bure River Cottage at Horning is one of these. Inspector X has been here several times but for me it was a first and after just eating the starter - hot baked crab with chili, ginger and coconut, I wanted to be best friends with the person who cooked it. The chef Abbie and her partner Nigel at front of house after putting the children to bed upstairs, are assisted by charming young staff bringing the menu blackboards and the orders to the table. We had the hot crab, a cold dressed crab with herb mayo and a smoked mackerel pate to start. Then monkfish with salsa rosso, turbot with brown shrimps and samphire, and whole lemon sole with butter and parsley, all served with a shared selection of fresh veg and simple new potatoes. Heavenly food! The desserts were good too; white chocolate cheesecake, chocolate pot and coffee pannacotta, all with ice cream and a glass of South African straw wine to share. Dedication to the sourcing, preparing and cooking of an interesting selection of local fresh fish is a joy to behold - and there was a full restaurant on a Tuesday night beholding it here.
- Monkfish with salsa
- Turbot with brown shrimps and samphire
- White chocolate cheesecake
- Chocolate pot with coconut ice cream
I'm thrilled to be on the panel of expert judges for the East Anglian Daily Times Suffolk Food and Drink Awards. Every year the judging gets harder with the quality and range of food and drink produced in Suffolk being ever more impressive. Keep an eye on #SAFA website for the categories. In the meantime if you fancy being a category sponsor let us know.