This week's specials
14th - 16th February
Beef bourguignon with baby roast potatoes
£16.95
This is such a classic dish and one that my mother would make for us quite regularly when we were younger. She went to cordon bleu culinary school when she was starting out as a chef, and it was one of the dishes she was taught there. She would start it in the morning, so you’d leave for school and she would already have it going. It’s such a great food memory for me and I can remember the smell you got as you were leaving the house. You knew there was going to be a delicious dinner when you got home!
She only ever used the ‘bourguignon pot’ for it and I do think it made it taste the way it did after years and years of constant use with the same dish. It was an old Le Creuset pot that didn’t have a handle on the lid, so you had to jiggle it about to get it off. It’s such a nostalgic dish for me.
There are baby pearl onions, bacon, mushrooms and a red burgundy. It must be made with burgundy! It’s a slow braised-beef dish – it’s a classic and it’s an ode to my Mum. She’s a great cook and was a fantastic chef back in the day. I’ll serve it with baby roast potatoes, and I’ll toss those in a bit of butter, some rosemary and thyme. It’s perfect for the cold weather we have at the moment.
East Neuk Kiln House smoked salmon bagel with dill cream cheese, capers and frisée with a lemon vinaigrette
£14.50
This is another classic – smoked salmon with cream cheese. I’m also adding some capers and then the frisée, which is this bitter salad leaf. The yellow parts in the middle of the frisée have a much better flavour than the green ones so when you prep it, you really need to separate them. It works really well, though.
The lemon vinaigrette is similar to the one I made for the last ‘chef’s table’ dinner we hosted when we had the home-grown beetroot and whipped crowdie as a starter. It tastes almost like lemon curd, and you need to use a very high-quality lemon oil. We’re using East Neuk Kiln House smoked salmon for this as it’s absolutely delicious and it’s done just 19 miles away from The Rhynd.
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