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Cocktail of the Moment Something truly special to wrap around your taste buds! The Zesty La Roux is a perfectly balanced combination of Lychee liqueur, Brugal rum, citrus zest and sugar syrup. Ingredients 35ml Brugal Rum 35ml Lychee Liqueur Dash Sugar Syrup Zest of half each: Lemon & Lime. Method Stir the rum and Lychee liqueur in a Boston, adding sugar syrup and muddled zest to taste. To serve, strain over crushed ice and sprinkle with any remaining citrus zest to garnish.


The festive season will soon be upon us and the time is ripe to be booking your Stravaigin Christmas meal! Join us to warm your cockles with some mulled wine before tucking into a scrumptious festive meal. Find the lunch and dinner menus over-leaf! Call us on 0141 3342665 or email us at stravaigin@btinternet.com to book your table before it’s too late!


CHRISTMAS LUNCH £26.95 Jerusalem artichoke veloute, shallot and thyme croutons Salmon ceviche, pickled ginger, fennel and coriander salad Vietnamese sticky pork, beetroot and spiced apple coleslaw Ramsey’s potted pork with green tomato chutney and sourdough bread ********** Slow cooked ox cheek, winter vegetables, horseradish pomme puree, red wine gravy Traditional turkey with roast winter vegetables, roast potatoes, chestnut and onion stuffing, chipolatas and cranberry sauce Seared bream fillet, confit Ratte potatoes, surf clam and mussel bisque Skirt steak, béarnaise sauce and skinny fries (£3 supplement) ********** Sea salted chocolate and ginger tart, fennel seed brittle, vanilla cream Crystallised ginger and raisin steamed pudding, vanilla custard Iced lemon and pine kernel mousse, hazelnut tuille, yoghurt and black pepper sorbet Isle of Mull Cheddar, bannocks, hazelnut and date chutney A selection of teas and coffee


CHRISTMAS DINNER £32.95 Parsnip and chestnut soup, turkey and cranberry fritters Spiced pumpkin croquette with walnut and feta stuffing Salmon ceviche, pickled ginger, fennel and coriander salad Ramsay’s potted pork with green tomato chutney and sourdough bread……. ********** Ramsay’s pork belly, potato and brussel sprout dauphinoise, apple compote, sage crisps and cider gravy Traditional turkey with roast winter vegetables, roast potatoes, chestnut and onion stuffing, chipolatas and cranberry sauce Seared hake fillet, lemongrass, galangal and rice noodle broth, papaya and coconut salad……. Winter vegetable Wellington, mushroom veloute and roasted parsnips……. Skirt steak, béarnaise sauce and skinny fries (£3 supplement) ********** Sea salted chocolate and ginger tart, fennel seed brittle, vanilla cream……. Crystallised ginger and raisin steamed pudding, vanilla custard Iced lemon and pine kernel mousse, hazelnut tuille, yoghurt and black pepper sorbet……. I J Mellis 3 cheeses, bannocks, hazelnut and date chutney A selection of teas and coffee


Thursday  6th  October  2011  was  ‘Resurrection  Day’.     After  more  than  200  years  the  Cleikum  Club  once  again   convened.     The  downstairs  restaurant  here  at  Stravaigin  was   transformed  by  swathes  of  tartan,  a  lectern  was  erected   and  the  club’s  members  arrived  to  discuss  the  topic   “What  is  Glasgow”.       In  keeping  with  the  aim  of  the  club,  Scottish   Enlightenment,  the  menu  was  an  amalgamation  of     distinctly  Scottish  Mlavours.  Guest  speakers  included  a   publican  with  a  passion  for  bees  and  an  artistic  explorer   of  the  city.  Thanks  to  Alliance  Wines,  who  provided   twenty-­four  complimentary  bottles  of  red  and  white,   conversation  Mlowed  freely  and  spirits  remained  high.     We  are  thoroughly  looking  forward  to  the  next  event   which  will  ponder  upon  the  topic  of  “What  is  Risk”.  After   fully  booking  the  launch  night  we  recommend  you  book   your  table  early!   The  date  is  yet  to  be  conMirmed  but  all  you  eager-­ beavers  can  put  your  name  down  early  by  calling  0141   334  2665  or  emailing  stravaigin@btinternet.co.uk  


A BRIEF HISTORY OF THE CLEIKUM CLUB Sir Walter Scott’s novel ‘St Ronan’s Well’ tells of ‘The Cleikum Club’ which met in ‘The Cleikum Inn’ – an establishment which was understood to bear a sign-post depicting St Ronan catching the Devil with a ‘cleik’. An old Scots word, a ‘cleik’ is the metal pole from which a pot was hung to heat over the fire. Mistress Meg Dods (pictured below, right) is the fictional landlady of The Cleikum Inn which hosted the gatherings of the Cleikum Club. The aim of the club, which counted Sir Walter Scott (pictured below left) among its members, once it’s existence moved outside the fictional world of ‘St Ronan’s Well’, was to celebrate our Scottish national literature and encourage Scottish enlightenment. Mistress Dods grew to become a figure of legend with a fierce and selective reputation. After publishing ‘The Cook’s and Housewife’s Manual’ her name also became synonymous with good quality, iconic Scottish cuisine. Luckily Mistress Dods has agreed to return to project manage the resurrected Cleikum Club after a brief 200 year rest. Despite her general distaste for the behaviour she has observed in the 21st Century and her horror at finding her recipes, ideas and club hijacked by Stravaigin, she has graciously deigned to set up her own Twitter account to ensure that the correct information about her club is shared with the world at large. To learn more visit www.cleikumclub.com Or follow Meg on Twitter: @TheCleikumClub


DIA DE LOS MUERTOS WEDNESDAY 2 NOVEMBER ND

This year we will be celebrating Mexican Day of the Dead at Stravaigin. The festival, which spans the 1ST and 2nd of November, constitutes as a national holiday in Mexico and coincides with the the Catholic holiday of All Saints’ Day. Traditionally on these days Mexicans honor the dead at private altars, decorating them with sugar skulls, marigolds and the favourite food and drinks of the deceased. In celebration of these traditions Stravaigin will be transforming the downstairs restaurant on Wednesday the 2nd of November. The menu is a carefully planned array of four unusual yet traditional Mexican dishes and there will be a selection of Mexican beers to choose from included in the price. This is an event not to be missed! To book your table call 0141 334 2665 Or email stravaigin@btinternet.co.uk


JOIN STRAVAIGIN ON WEDNESDAY 2 NOVEMBER TO CELEBRATE MEXICAN DAY OF THE DEAD. ND

INDULGE IN AN AUTHENTIC MEXICAN FEAST OF: SALT LING AND TURTLE BEAN FRITTERS, TOMATILLO SALSA SOPA AZTECA WITH CORN TORTILLAS AND AVOCADO ROAST CHICKEN BREAST WITH MOLE NEGRO OAXAQUEÑO AND MEXICAN RUSTIC RICE CHURROS WITH SALTED CARAMEL, HOT CHOCOLATE SAUCE 4 courses, £29.95 per person incl. a bottle of Mexican Beer. Restaurant only. Book now to avoid disappointment on 0141 3342665 or email stravaigin@btinternet.com

OR GRAB A BOWL OF STRAVAIGIN’S OWN CHAMPION CHILLI WITH A BOTTLE OF MEXICAN BEER FOR ONLY £8 ( CAFÉ BAR ONLY)


Chilli  cook  off  


The Great Western Chilli Cook-Off is here! Ten locations, half a kilo of delicious chilli per person, and only one winner. But who will it be?! Pick up your score card for just £10 from Stravaign, Lupe Pintos or any of the other participators, follow the trail and rank each offering of chilli before returning your score card to Lupe Pintos. Finally, return to the home of YOUR favourite chilli. Each venue will announce the scores simultaneously and the winner will receive the accolade of ‘Best Chilli in the West’! All proceeds go to charity, and loads of delicious food goes in your belly! Everyone’s a winner!


It is common knowledge that the Stravaigin chefs work to one strict rule: Think Global, Eat Local. Keeping this firmly in mind we are continuing in our quest to take your taste buds on holiday. Having hosted the very successful Creole, Polska and Jamaica nights our travelling toes are now truly tingling! Over the next few months we will be bringing you a selection of globally themed food nights beginning with a Turkish night on the 7th of November! Give us a bell on 0141 334 2665 or email stravaigin@btinternet.com to book yourself a table!


BADEMLI TAVUK Chicken Soup with Almonds

BAZLAME Wheat Flour Bread

ALINAZIK KEBAB Lamb Kebab

CACIK Turkish Tzatziki

IZGARA SARDALYA Grilled Sardines

NOHUTLU PILEV Rick with Chickpeas


REGULAR TREATS AT

…!


THE CHIP PROUDLY PRESENTS AN EVENING WITH STUART PYM, SENIOR WINEMAKER FROM AUSTRALIA’S RENOWNED STELLA BELLA VINEYARDS. OCTOBER 18TH 2011 7:00PM ACCOMPANYING A STUNNING 5 COURSE DINNER WILL BE A CAREFULLY SELECTED FLIGHT OF 5 TRULY UNIQUE STELLA BELLA WINES, INCLUDING THE GOLD MEDAL WINNING SAUVIGNON BLANC AND THE FLAGSHIP PINK MUSCAT. DINNER MENU MARINATED OBAN LANDED SQUID, MONKFISH TEMPURA, BACON, HERB AND CROUTON SALAD ≈ PEAT SMOKED FINNAN HADDIE CEVICHE, CELERIAC REMOULADE AND A HADDIE SCOTCH QUAIL’S EGG ≈ ROAST RACK OF INVERURIE LAMB, SHOULDER AND PINE NIT FARCIE, MINT AND PARSLEY SAUCE

≈ BRAISED SHOULDER OF BEEF, SHALLOT ESSENCE, CAIRNSMORE POTATO DUMPLING, TEMPRANILLO REDUCTION ≈ HEATHER HONEY PANNACOTTA, STRAWBERRY MOUSSE AND VANILLA SHORTBREAD ≈ A SELECTION OF TEAS OR FRESHLY GROUND COFFEE £55 PER PERSON CALL 0141 3345007 TO RESERVE


There  is  such  a  thing  as  a  free  lunch!   Eyes  open  and  pens  at  the  ready!   Be  on  the  look  out  for  the  comment  cards  sca9ered  throughout   Stravaigin    for  your  chance  to  win  a  free  lunch  for  two!   The  wee  red  and  yellow   cards,  featuring  this   dis@nc@ve  print  of  our   beloved  Tuk  Tuk,  can  be   found  on  tables  and  in  bill   folders  throughout  the   building.  If  you  can’t  see  one   just  ask  your  server  who’ll  be   delighted  to  give  you  as  many   as  you  like  (this  is  a  deal   which  works  both  ways,  the   staff  get  kudos  for  all   comment  cards  received!).   Each  month  we’ll  invite  one   lucky  winner  and  a   companion  to  have  lunch,  all   free  of  charge.     Be  honest!  Your  comments   really  do  shape  the  way   Stravaigin  runs  –    if  you  love   something,  we’ll  do  more  of   it!  Hate  something?  It’ll  be   changed  before  you  can  say   ‘Double  burger  with  cheese,   bacon,  fresh  chillis,  pickle  and   peppercorn  sauce’.  (Yum).    


Look out for more exciting new additions to the menu at

Stravaigin   28  Gibson  Street,  Kelvinbridge,  Glasgow,  G12  8NX   0141  334  2665   stravaigin@b@nternet.com   www.stravaigin.co.uk   www.facebook.com/stravaigin  


Stravaigin Newsletter October/November 2011