Dining Out in Norfolk

DINING OUT in Norfolk

£4.95

magazine

Norfolk’s finest restaurants, chefs & recipes

Chef’s top tip

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Hake with potato rosti and gribiche INGREDIENTS

METHOD

(Serves 2) 200g hake (or any white fish of your choice) 1 handful of spinach 5 mussels 1 tbsp brown shrimp Parsley Tarragon Dill 2 potatoes 2 shallots, chopped 2 garlic cloves, chopped Zest of 1 lemon 1 tbsp white wine vinegar 2 tbsp extra virgin rapeseed oil 1 tsp Dijon mustard Maldon sea salt Cracked black pepper Soft butter 1 gherkin, diced Pinch of capers, chopped

GRIBICHE In a bowl add the vinegar, Dijon mustard and oil, a pinch of salt and pepper and stir to combine. Add the tarragon and parsley (use the stalks for extra flavour and crunch), gherkins and capers. Give a good stir and add a squeeze of lemon juice if you prefer.

Recipe by

POTATO ROSTI Grate the potato into lemon water (a pinch of vitamin C will help the potato from going brown) and in a bowl mix the chopped shallots with some salt and pepper. Add the soft butter, the chopped parsley and a little dill and mix well. Take the potato and squeeze out all the water. Add to the mix and bring everything together. Form a small ball and when your pan is medium hot and seasoned with rapeseed oil and a little butter flatten the rostie so it’s like a pancake. Let it cook for 4-5 minutes on each side - but don’t let it brown too quickly.

Meanwhile, oven bake or grill your fish - or pan-fry skin side down) if you want wellseasoned and crispy skin with light and delicate fish. Add the shallots, garlic, shrimp and mussels and cook with the fish. When done remove from the pan and let rest Remove the shallots, mussels and shrimps Add the spinach to the hot pan and let wilt.

TO PLATE Put the rosti in the middle of the plate, the spinach on top of that, and then spoon the mussel and shrimp mixture in little piles around the edge of the spinach.

Crown it with the hake (or fish of your choice) and spoon the gribiche around the dish.

Adam Cook, Head Chef

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KLmagazine Dining out in Norfolk

The Ship Hotel BRANCASTER

OUR RESTAURANT...

Whether you visit with your dog in summer or cuddle up in front of the roaring log fire over the winter, you’ll always be sure of a warm welcome at The Ship. We’ve got four fantastic spaces for dining: our main restaurant, the Library, the Map Room and a lovely garden - which means you can enjoy The Ship in all seasons and all year round.

There’s always something new to discover here - from the old golf clubs and historic photos of the local area to the famous model of the Black Diamond pirate ship on the gable end of the building.

OUR MENU...

We are a brasserie-style relaxed dining venue, featuring local and seasonal flavours with Italian and French influences. Our lunch menu includes popular favourites such as our 12-hour honey and mustard ham sandwich. Our fish is so fresh we even

“Our food isn’t the only thing worth talking about...” know the skipper’s name. We’ve got our own herb garden which features regularly in our menus and cocktails. And talking of drinks, don’t forget to browse our carefullyselected list of fine wines and our choice of over 30 gins.

OUR CHEF...

Adam Cook grew up in a small village in Oxfordshire, where his mother would serve braised rabbit that had been shot that morning and still had the shot inside.

Sunday lunch was a big thing in the 1970s and early 80s and Adam makes it just like she did back then. Standing around the table watching his father carve, waiting with bated breath for a little taster. His many visits to Italy and his eventual move there as a young man influenced his creative tastebuds and his love of cooking began there. He’s a committed and passionate cook, and he loves sharing that with our guests.

Seb Uczen

GENERAL MANAGER

Chosen by THE CHEF Ossobucco Alla Milanese with a saffron risotto and loads of parsley

Main Road, Brancaster PE31 8AP | Tel: 01485 210333 | Web: www.shiphotelnorfolk.co.uk Open: Breakfast 8-10am | Lunch 12noon-2.30pm | Dinner 6-9pm KLmagazine Dining out in Norfolk

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“A brilliant combination of beautiful meat and deep flavours...”

Chef’s top tip

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Slow cooked lamb fillet

with wild garlic and green olive tartare sauce, caramelised cauliflower, and a tapioca crisp INGREDIENTS

METHOD

(Serves 4) 2 lamb neck fillets 2 cauliflower heads 250g wild garlic 250g chives 400g green olives in brine 50g baby capers 50g tapioca pearls 200ml water 2 medium onions 2 sprigs rosemary 2 sprigs thyme 100g butter 1 pint milk Mayonnaise Oil for deep frying Salt

1 For the tapioca crisp, blitz 200g of rinsed green olives with 200ml of water in a food processor, and push through a sieve. Reserve the liquid and discard the pulp. Use 200g of the water to cook 50g of tapioca pearls until completely cooked and thickened. Put to one side and allow to cool, covered in cling film so the skin doesn’t form. Spread the olive tapioca mix on a non-stick mat and leave in a 70oC oven to dehydrate until crispy. Set aside for deep frying when you serve the dish.

2 Cut the fillets in half and place in a roasting tin on a bed of chopped onion, rosemary and thyme. Cover tightly with tinfoil and roast in 160oC oven for 2-2½ hours. Cool overnight.

3 Heating oil to 65oC and blend with the finely chopped chives and wild garlic until very smooth. Strain through a fine sieve and stir into good quality mayonnaise.

Combine with chopped 200g olives and 50g of capers. Season and set aside.

4 Break the cauliflower into golfball size florets and set six aside. Cut them in half and

Recipe by

fry in a pan over a medium heat, finish in 50g of foaming butter and season to taste. To make the puree, finely chop the remaining cauliflower. Place a thick-bottomed pan over a medium heat, add 50g of butter and cook until the cauliflower is beginning to soften and then cover with milk. Cook until completely soft and puree until completely smooth.

5 Reheat the lamb on a flat tray at 180oC for about 12 minutes with tin foil around each piece. Break up the tapioca crisps and fry in 180oC oil. Reheat the puree, and place the cauliflower florets in the oven to reheat for 2 minutes when the lamb is nearly cooked.

Assemble the dish as pictured.

Lewis King, Owner and Head Chef

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KLmagazine Dining out in Norfolk

The Old Bank SNETTISHAM

OUR RESTAURANT...

The Old Bank is an intimate, 24-cover, fine dining restaurant, offering seasonal modern British cuisine. We base our menus around locally available ingredients and prepare them with flair and imagination. We open for lunch and dinner and offer an a la carte and a tasting menu. We take pride in our personal and attentive service and the distinctive style of our cooking. We make everything in house, whenever possible, and that includes our wonderful slow-prove sourdough bread, our cultured butter and our hand-painted filled chocolate bonbons.

OUR MENU...

We offer a small, seasonal menu which changes weekly, sometimes daily depending on the availability of the best local produce.

“Sophisticated comfort food, in a relaxed, stylish setting...”

This approach means that our dishes are always fresh, interesting and a lot of attention is given to every position on the menu. We particularly enjoy serving our tasting menu, as it gives our customers the opportunity to experience a selection of our favourite dishes. It has been extremely well-received and continues to grow in popularity.

OUR CHEF...

Lewis King leads the kitchen – he grew up in Dersingham and went to college in Cambridge. He went on to train and work under some brilliant chefs, in some amazing restaurants all around Britain. His style is all about simplicity and making sure each element of a dish adds value and is bursting with flavour. Lewis champions local, seasonal produce and sources all ingredients responsibly, often from our own organic allotment.

Lewis and Aga King OWNERS

Chosen by THE CHEF Spiced Loin of Sandringham Venison with roasted Jerusalem artichokes, red cabbage conserve, barley and venison shoulder ragu

10 Lynn Road, Snettisham PE31 7LP | Tel: 01485 544080 | Web: www.theoldbankbistro.co.uk Open: Wednesday 6-9pm | Thursday-Saturday 12noon-1.30pm and 6-9pm | Sunday 12noon-3pm KLmagazine Dining out in Norfolk

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To read more of Dining Out in Norfolk order your copy via the KL magazine website: www.klmagazine.co.uk

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