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Favourite Restaurant-Lymington

egansHaving spent a wonderful evening with friends at Egans restaurant over Easter I just had to bring it to everybody's attention. Lymington is a very well known south coast tourist venue overlooking one of the finest sailing areas in the world. Consequently, it attracts a huge number of visitors each year some of which have sailed into the harbour for the day or perhaps longer. On a Saturday the excellent street market is buzzing and it makes a trip that much more worth while. A few years ago I was introduced to a restaurant which has become my favourite for its very good value fine dining. Good value and fine dining are two phrases that do not always fit together but in the case of Egan's it certainly does. 
The restaurant is pleasantly decorated without being fussy or formal. The atmosphere is very relaxed, the staff are suitably attentive without being intrusive. 
You go to restaurants for the food of course and at Egan's it really is first class. On my last visit I started with smoked haddock crostini with garden leaves and quails eggs. For the main course I had a roast fillet of beef ( cooked to perfection) with baked field mushroom and stroganoff sauce. We all decided to give the desserts a miss which was all to do with over-indulgence and certainly not the quality of what was on offer. The trio of chocolate desserts was a big temptation. The lunch menu is priced at £14.95 for two courses and £ 17.95 for three. Bearing in mind the quality of the food the price made the experience well worth while. Egans also has a good selection of well priced wines and do not package up the whole deal with the uncomfortable mystique that some places do.
If you are anywhere near Lymington then Egans is a must. I can assure you will be impressed and you will be thankful you took the reccomendation.
If You have a favourite restaurant write in and tell us about it. 

The details for those of you that are interested are: Egan's Restaurant (01590 676165) 24 Gosport Street,Lymington.  




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Nelson Mandela's Favourite Food

nelson-mandelaI was reading this week that Nelson Mandela likes nothing better than sitting down to a plate of oxtail stew.It is called umsila wenkomo. I have recently been interested in the number of times top chefs are recommending cheap cuts of meat as having wonderful flavours, provided thy are cooked correctly. So, undeterred I bought some ox cheeks at Waitrose and braised them in a slow cooker for about 8 hours. They were delicious and I will do them again. However, I have not eaten oxtail so here is the recipe that I am going to try. If any of you beat me to it let me know what it was like. I have another recipe for the same type of dish which also looks good. I must try them both.

3kg oxtail

1 tsp paprika

1tbsp barbeque sauce

5 carrots sliced

4 potatoes quartered

250g green beans sliced

60g oxtail soup powder

  1. put oxtail in pan and and water to cover
  2. bring to boil , reduce heat and cook until water has evaporated and meat browns in its own fat
  3. Add paprika and sauce with water to cover the oxtail
  4. Cover and cook over low heat until tender ( about 2 hours). Keep covered with water 
  5. Add all other ingredients and cook until soft.

This seems to be great recipe for my trust old slow cooker and I would cook it in that for a lot longer than the two hours. I wonder if this is the source of his charisma !!!

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Save Gaby's Deli

tomatoesSome of you may be familiar with the famous Gaby's Deli in London. It is at risk of closure as you will see from the piece below submitted by a theatrical friend of mine. Click on the links and see for yourself and if you feel so inclined drop a note to the Marquis' agents to show that support.

Submitted by 04Roger

Dear lovers of Gaby's Deli,
A quick reminder of CABARET FALAFEL TODAY at 5.45pm
Featuring the gifted students of the Yehudi Menuhin School - Yehudi used to eat at the Deli and his signed picture is on the wall. See and hear the star soloists of the future including Gabriel Ng - only about 17 and preparing for the finals of the Menuhin Competition in Beijing this spring. Plus London's Louisa Staples who is tiny - just past a tot  but already duets with Tasmin Little. Cabaret Falafel is free but do buy a falafel or a salt beef sandwich to munch  you while enjoy the entertainment. Events will last around 20 minutes.

We've had some great media coverage in the last two weeks.


Huge thanks to those who signed the letter to the Telegraph. You can see it HERE.

The letter has led to an amazing article and restaurant review by Matthew Norman that took up most of the backpage of Saturday's telegraph. Your can read the article HERE. We couldn't have written it better ourselves.

We also got a mention in the metro review of Mishkins HERE.

And in today's Evening Standard says: "Charm is why cheery Gaby's Deli on St Martin's Lane has a campaign to save it - while Little Chef does not." Read it HERE.

Please keep writing to the Marquess and to his company. Even if you just write one line about what Gaby's means to you.
Contact details: The Marquess of Salisbury, Hatfield House, Hatfield, Hertfordshire, AL9 5NQ
Adam Wiles, Gascoyne Holdings Ltd, 22 Charing Cross Road, London, WC2H 0HR, Email: This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it.

We're looking forward to Opera Falafel Wednesday 8th February at 5.45pm
Don Giovanni’s Banquet at Gaby's with award winning baritone Andrew Shore, currently singing in ENO’s Der Rosenkavalier and young soprano Katie MacRae. Mouth-watering Mozart hits with a few new ingredients.

Thank you for your ongoing support,

Eleanor, Sara, Stephen, Matthew, Denis, Karen, Roma,
Save Gaby's Deli Campaign

The petition: http://www.gopetition.com/petitions/save-gaby-s-deli-charing-cross-road-london.html
The facebook:http://www.facebook.com/save.gabys.deli
The twitter: @savegabys

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Sausages in red wine - the best and easiest

stockvault-bottles-1213141I am going to combine two things in this piece. To tell you of one of the best Sauvingnon Blanc from New Zealand at a fraction of the price of the very expensive Cloudy Bay and then a receipe for sausages in red wine. They are separate pieces as I would not drink the Sauvingnon Blanc as an accompanyment to the sausages in red wine.

The wine is Dog Point Sauvingnon Blanc and can be obtained from Berry Bros and Rudd. It is currently £14.95 but often comes on offer and is worth searching for on the internet. Despite its less than inspiring name it is a lovely wine and should be tried.It has received favourable commnts when ever I serve it, which is not very often at this price !

The Best Ever Sausages in Red Wine

 

This is simple dish to prepare and it is always a hit in our house. It is best done in a slow cooker as it can be cooking while you are out and is a complete meal immediately you return ( even if you have been out for 8 hours!!) Incidentally TIP OF THE DAY. If you haven’t got a slow cooker – get one.

 

Ingredients

12 good quality sausages ( best done with venison)

10-12 shallots

5 garlic cloves with the paper covering removed but left in their skins

8 juniper berries – bruised to release the flavor

6 whole black peppercorns

Handful of dried wild mushrooms

1/3 bot of full bodied red wine

chicken stock

4 chopped large carrots

small new potatoes with skins left on

Redcurrant jelly

plain flour

bisto

 

Method

Brown the sausages in frying pan followed by the shallots and garlic. Remove and place in slow cooker.

Soften slightly the carrots in the same pan place in cooker along with the dried mushrooms, juniper berries and peppercorns

Sprinkle plain flour over the contents to coat everything.

Put the red wine into the frying pan to pick up all the juices and pour over the ingredients. Top up the liquid with chicken stock until just below the level of the contents.

Place as many small new potatoes on top as you wish and cook on slow. It will be ready in about 4 hours but can carry on quite happily until you are ready.

Thicken the liquid with bisto if required and add a little red current jelly to taste and to add just a little sweetness

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