What we think of Hotel du Vin

Layla's desserts at TDE

Next class 11th August

First week in our new kitchen

V ZUG

We love our new kitchen appliances supplied by V-ZUG. These are a few pics from our training day, getting to know the fabulous equipment...

KENSINGTON ARMS

With the lovely weather, it's all about finding the perfect venue to enjoy a glass of chilled wine or a nice pint whilst doing a bit of people watching. 

This week, it was The Kensington Arms in a quiet residential area in Redland. 

The seating area outside was bathed in the sunshine and looked so welcoming.

We were greeted by friendly and knowledgeable staff (and a very lifelike cardboard Queen). The decor is quirky and fun (I really like it!)

The wine list was straight forward with some very interesting wines. Food-wise, they have 3 menus: lunch, bar and dinner. The bar menu included classics such as Pint of prawns & aioli, Burger and Raised pork pie. Lunch menu is surprisingly extensive and includes dishes such as St. George mushrooms, leeks, egg and sourdough, Beer battered cod, chips & mushy peas and Pork rillettes, remoulade & toast. 

We went for dinner. It was quite difficult to make a choice out of the menu- great variety. I was really tempted by lobster on the menu and the chargrilled bavette, frites and bernaise is something I will definitely try next time! I was also very impressed by the seasonality of the dishes. 

Our starters were Devilled lambs' kidneys, which were perfectly cooked and the special of Octopus. For the mains, we tried the Roman gnocchi, courgettes, baked ricotta & chilli and the Cornish Hake, pancetta, peas & broad beans. The gnocchi dish was beautifully presented and simply scrumptious. The Hake looked beautiful (see picture below). The Kale I had with my Hake was incredibly flavoursome and buttery. The Churros & chocolate I chose for my dessert were light and perfectly crispy on the outside. The chocolate sauce that came with the Churros was delicious and not too sweet. 

I will definitely be going back.

Gourmet Picnic

Pork Pies

Pastry (hot water crust)

• 250 plain flour
• pinch of salt
• 100ml water
• 90g lard
• 1 egg, to glaze

Filling

• 200 minced pork
• large pinch of chopped thyme
• grated zest of an orange
• salt and pepper
• 1 apple

1. Preheat an oven to 200C
2. Mix the flour and salt together and make a well in the center
3. In a pan, bring the water and lard to the boil and pour into the well and bring together with a large spoon to create a smooth dough
4. Leave to cool for 15 minutes until cool enough to handle
5. In the meantime, combine the pork with the thyme, zest and season and slice the apple
6. Divide the dough into three balls
7. Divide each ball into to (70%  / 30% ratio)
8. Roll them out and place some of the pork filling into the center of the large circle
9. Place some apple slices on top
10. Raise the sides of the pastry
11. Roll out the smaller balls and use as a lid, pinch the two together 
12. Glaze with the egg
13. Bake for 35- 40 minutes
14. To check if the mixture is cooked, insert a skewer into the center, leave in for 10 seconds and it should be hot
15. Leave to cool on  a wire rack

Scotch eggs

• 4 eggs at room temperature
• 350g minced pork +150g minced chorizo chopped bunch of fresh chives
• 100g plain flour
• 2 eggs
• 100g fresh breadcrumbs
• 1 teaspoon sweet paprika

1. Pop the 4 eggs into a cold water, bring up to boil and take off the heat
2. Cover with a lid and leave to stand for 4 minutes, peel
3. Mix the meats and chives
4. Separate the meat mixture into 4, flatten in the palm of your hand
5. Wrap each egg in the mixture
6. Place the flour, beaten eggs and breadcrumbs into separate bowls
7. Add the sweet paprika into the bowl of breadcrumbs and combine well
8. Lightly coat the eggs in meat in the flour, then dip into the egg followed by the breadcrumbs
9. Pop them back into the eggs and then breadcrumbs again
10. Leave in the fridge for 30 minutes to set and then deep-fry on 160C for 10 minutes
11. Enjoy with some green leaves

Spinach and Pine nut Tartlets

• 250g plain flour
• 125g butter
• 35ml cold water
• 1 egg
• 5g salt
• 500g spinach
• 50g tasted pine nuts
• 50g grated parmesan
• 100ml milk
• 100ml double milk
• 2 egg yolks
• salt and pepper

1. Place flour and salt in a bowl, rub in the butter
2. Pour in the water and egg and bring together and wrap in greaseproof paper
3. rest in fridge for at least 30 minutes
4. Roll out the pastry and line pastry cases
5. Cover with greaseproof paper and chill until hard
6. Blind bake at 190C (line with baking parchment and fill with baking beans) for 15 minutes, or until the sides are set and the pastry feels sandy to the touch
7. Remove baking beans and paper, return to the oven for 5 minutes to set the bottom
8. To make the filling: wilt the spinach by frying with a tablespoon of water
9. Drain the spinach and squeeze out any excess liquid
10. Mix the milk, cream, yolks and seasoning and pour into the cooked tartlets, top with the spinach, sprinkle with the parmesan and pine nuts
11. Bake these on 150C for 10 minutes

Gluten Free Chocolate Brownies

• 300g chocolate
• 300g butter
• 400g sugar
• 150g gluten free plain flour
• 7 eggs
• 4 tbl cherry syrup
• 100g frozen cherries

1. Preheat the oven to 180 C
2. Melt the chocolate and the butter together in a bowl over a pan of simmering water, leave to cool for a couple of minutes
3. Mix the cherry syrup and eggs and beat until completely combined
4. Pour the chocolate mix into the eggs and fold in flour throw in the cherries Pour into a deep tray lined with a baking parchment and bake for 25 to 30 minutes until set

Jubilee Menu

This is the ultimate menu to celebrate the Queens Jubilee. The menu has a hint of past with fresh new flavours. 

Prawn Cocktail

• 500 g cooked large tiger prawns
• 20ml full fat milk
• 1 vanilla pod
• 150g creme fraiche
• sprig of dill
• 1/2 teaspoon hot smoked paprika
• lime
• salt and pepper

• Split the vanilla pod in half and scrape the seeds out and pop into a pan with the milk
• Heat the milk up, take off the heat and then leave to infuse for at least half an hour, remove the pod and leave to cool
• Zest 1/2 the lime
• Mix the vanilla milk, creme fraiche, chopped dill, paprika&zest (reserving a pinch of each for decoration), salt and pepper to taste and a squeeze of lime juice and stir into the prawns
• Serve in a bowl, decorated with the lime and paprika and a sprig of dill

Beef Wellington, 

Asparagus 

and Roasted New Potatoes

• 500g beef fillet
• Pate of your choice
• A couple of handfuls of brown mushrooms
• Large knob of butter
• Readymade puff pastry
• Egg wash (egg in a cup with a pinch of salt)
• A bunch of asparagus
• 500g new potatoes
• 75g pancetta cubes
• Chopped onion
• 1 sprig of thyme
• 250ml red wine
• 250ml beef stock

1. Preheat the oven for 200C
2. For the sauce- fry the onion and thyme until starting to colour
3. Throw the pancetta in and fry until it releases it’s oils and turns golden brown
4. Pour the wine over and reduce by 2 thirds
5. Pour in the stock and reduce until syrupy, season
6. For the mushrooms- chop really finely
7. Heat up the butter in a pan and throw the mushrooms in as soon as you see foam and season with salt
8. Fry until golden brown and leave in a bowl to cool
9. For the potatoes- parboil in a seasoned water, take out of water and pop into the preheated oven
10. To assemble the beef wellington- cut the pastry to fit the fillet, with enough overlap to wrap the beef
11. Place the beef on a chopping board and top with the mushroom mix
12. Slice the pate and place on top of the mushrooms
13. Move the beef on top of the puff pastry and wrap
14. Glaze with the egg wash
15. Place into the oven immediately and bake for 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices
16. Pan fry the asparagus in a little olive oil and serve alongside the beef

Vanilla, Lemon and Rum Panna Cotta, Wimbledon Cup Jelly

and Sable Biscuit

• 125ml full fat milk
• 125ml double cream
• Zest of 1 lemon, thick strips
• Vanilla pod
• 30g caste sugar
• 2 leaves of gelatine

• 100g butter
• 100g caster sugar
• 1 egg
• 150g plain flour, plus extra for dusting

• 50 ml Pimms
• 50ml Strawberry Juice (try blending canned strawberries and syrup)
• 1/2 teaspoon lemon juice
• 2 gelatine leaves

1. To make the panna cotta, heat the milk, sugar,  zest, vanilla pod with its seeds out until scalded, take off the heat and leave to infuse for at least 15 minutes 
2. Soak the gelatine in cold water 
3. Strain the mix and warm through with the cream
4. Stir in the gelatine
5. Pour into glasses and chill for at least three hours
6. For the biscuits, preheat the oven to 180C
7. Place the butter and sugar into a food processor and blend until smooth
8. Add the egg and pulse until combined, and then gradually add the flour until a dough forms.
9. Turn the dough out onto a floured surface
10. Knead into a ball 
11. Roll out with a rolling pin to a thickness of about 0.5cm 
12. Using a cookie cutter, cut out and place onto a baking tray lined with baking paper
13. Bake for 5-7 minutes, or until golden-brown
14. For the Jelly- place the juice into a pan and warm through, take off the heat
15. Soak the gelatine in cold water for 5 minutes and stir through the juice
16. Pour the lemon juice and Pimms into the pan, combine and pour over the Panna cotta and leave to set
17. Enjoy with the biscuits