1861

Our Luncheon Menu

Lesley Ball — Wed, 16 Jan 2013 12:20:31 +0000

Sample Luncheon Menu

Cauliflower Soup, Stilton Mousse

Potted Pork, Cider Jelly

Wild Garlic Risotto

*****

Ballotine of Chicken, Sage Cream

Roast Lambs Liver, Rosemary Jus

Fillet of Sea Bream, Parsley Sauce

Goats Cheese and Tomato Tart

*****

Caerffili Cheese, Pickled Rhubarb, Poppy Seed Crackers

Rhubarb Syllabub

Caramelized Bananas, Honey Ice cream

£ 20.50 for 2 courses per person

£ 25.00 for 3 courses per person

Fantastic Fish Pie

Lesley Ball — Tue, 23 Oct 2012 10:48:05 +0000

Who can resist a comforting, tasty fish pie? This may look complicated as it has a lot of ingredients but once you have these assembled, it is a very easy dishto make.

Ingredients

300g smoked haddock
300g fresh haddock
300g organic salmon
750ml milk
1 chopped onion
1 chopped carrot
1 chopped stick celery
a bay leaf
a few peppercorns
a few parsley stalks
50g butter
75g plain flour
1 tbsp each chopped parsley and chives
salt and pepper
Creamed Mash Potato

Method

Remove skin from the fish off its skin and put the skins into a saucepan. Cut the raw fish into 2cm cubes, and set aside.

Add the milk to the saucepan, along with the chopped onion, carrot, celery, bay leaf, peppercorns and & parsley stalks. Bring gently to a simmer then set aside to infuse for at least one hour.

Strain the milk into a jug. Melt 50g butter in a pan, add 75g plain flour and stir well. Cook for a couple of minutes then add the infused milk gradually. Cook gently for 5 minutes, then remove from the heat, season and add the chopped parsley and chives, along with the fish.

Spoon into your pie dish the fish mixture, then top with spoonfuls of creamy mashed potato, raking the top into wavy lines with a fork.

Dot with a little butter, and bake at 200°c/Gas Mark 6 for 25 minutes or until brown. Serve with buttered peas.

Tasty Shortbread

Lesley Ball — Tue, 23 Oct 2012 10:20:17 +0000

This is a lovely treat to accompany a cup of tea in the afternoon, or, serve it with the Rhubarb and Stem Ginger Syllabub

Shortbread

250grams unsalted butter

125 grams icing sugar

25 grams corn flour

350 grams plain flour

1 x pinch salt

Method

Cream the butter and sugar together, until light and fluffy. Add the corn flour, plain flour and salt, knead together until the mixture becomes smooth.

Place a sheet of grease proof paper onto your work surface, empty the mixture into the middle and place a second sheet of grease proof paper on top, roll to your desired thickness, 3 to 4 millimetres for thin crisp shortbreads, or 8 to 10 millimetres for a thicker, softer shortbread. Cut into fingers (the size is up to you!)

Place your fingers onto to a non stick baking tray, and bake in a pre heated oven 140 degrees Celsius, or gas mark 3 for approximately 20 minutes to 1 hours depending upon the thickness of your fingers, your fingers should be golden brown when cooked. Remove from oven and allow to cool.

Rhubarb and Stem Ginger Syllabub

Lesley Ball — Mon, 22 Oct 2012 16:21:16 +0000

This is a delicious way to use the first of the new season rhubarb.

Ingredients

225 grams rhubarb cut into 1 inch pieces

50 grams caster sugar

270 ml white wine

1tbls brandy

1tbs icing sugar

600ml double cream

4 pieces stem ginger in syrup (finely sliced)

Stem ginger syrup to taste

Method

Place the rhubarb and caster sugar in a saucepan, heat gently until the rhubarb becomes tender. Add the ginger syrup to taste and allow to cool. Mix the white wine and the brandy, sieve in the icing sugar, and stir until dissolved.

In a mixing bowl whip the cream until the cream thickens but before it develops peaks, add the stem ginger to the cream and then gradually whip in the brandy and wine mixture. Whip gently until the mixture becomes light and fluffy.

Spoon a little of the rhubarb into 4 wine glasses, and top with a little layer of syllabub, continue layering the rhubarb and syllabub until used up.

Decorate with shortbread fingers, and serve.

If preparing for a dinner party or several guests the mixture can be prepared and refrigerated for an hour before serving. However, you cannot store the finished syllabub in the wine glasses as the layers will bleed into each other.

Goats Cheese and Pickled Beetroot Salad

Lesley Ball — Mon, 22 Oct 2012 16:10:29 +0000

This is great as a starter and it looks pretty too! For the best flavour, leave the beetroot to pickle for at least 4 weeks before you use it.

Ingredients

250g Goats cheese log

12 baby beetroot cooked and peeled

250mils white wine vinegar

250g caster sugar

1 tsp pickling spices- peppercorns, coriander seeds, dried chilli, mustard seeds, bay leaf, sprig of thyme

100g salad leaves

Drop of olive oil

Method

Boil the vinegar, stir in the caster sugar and the pickling spices, pour over the cooked beetroot and leave to cool overnight. The beetroot can be eaten straight away but will improve by storing in a cool dark place for 1 month.

To serve slice the Goats cheese into 12 even slices . Place 3 slices on each plate and accompany each slice with a pickled beetroot. Toss the salad leaves in a little olive oil and the vinegar from the beetroot, season and divide between 4 plates.

Seasonal Dishes

Lesley Ball — Sun, 29 Jul 2012 13:50:25 +0000

Cauliflower Soup, Stilton Mousse

Potted Pork, Cider Jelly

Wild Garlic Risotto

***

Breast of Lamb, Stuffed with Apricots

Ballotine of duck, citrus sauce

Fillet of Sea Bream, Parsley Cream Sauce

***

Rhubarb Syllabub

Hot passionfruit souffle white chocolate ice cream

Caerffili Cheese, Pickled Rhubarb, Poppy Seed Crackers

Sunday Luncheon

Admin — Tue, 08 May 2012 15:06:11 +0000

Sample Sunday Luncheon Menu:

New Season Autumn Asparagus Soup

Salad of Cheese Beignets, Tomato Relish

Courgette Tempura, Sweet Chilli Dipping Sauce

*****

Roast Topside of Beef, Yorkshire Pudding, Red Wine Gravy

Honey Roast Gammon, Grain Mustard Cream

Fillet of grey Mullet, Bouillabaise Sauce

Beetroot and Lavender Risotto

*****

Caws Cenarth Caerffili

Plum Fritters, Honey Ice Cream

Pears Poached in Red Wine, Chocolate Ice Cream

£ 22.00 for 2 courses per person

£ 25.00 for 3 courses per person

A La Carte Menu

Admin — Tue, 08 May 2012 15:05:49 +0000

Sample Menu:

Game Terrine, Melba Toast £ 9.00

Dill Cured Mackeral, Grain Mustard Dressing £ 9.50

Pan fried Ethically Produced Foie Gras, Passionfruit Sauce £ 13.50

Salad of Salsify Fritters, Stilton Cheese and Crab Apple Jelly £ 9.00

Duo of Smoked and Confit Goose, Sweet and Sour Cherries £ 13.50

*****

Trio of Lamb, ( Roast Noisette, Glazed Breast, Boudin) £ 24.00

Pork Belly, Braised in Apple Juice £ 20.00

Fricassee of Pheasant, Grain Mustard Cream £ 20.00

Braised Stuffed Pigs Trotter, Madeira and Truffle Sauce £ 23.00

Seabass Fillet, Champagne Cream £23.00

( with Sevruga Caviar £ 5.00 supplement)

Fillet of Brill, Poached In Red Wine £ 21.00

Fricassee of Velvet Shank Mushrooms £ 18.50

*****

Hot Banoffee Soufflé, Hot Chocolate Sauce £ 8.50

A Selection of Ice Creams and Sorbets £ 7.00

Iced Date Parfait, Toffee Ice Cream £ 7.50

Pear Tart Tatin, Quince Sorbet £ 8.00

Trio of Chocolate £ 8.50

Platter of Desserts, a Selection of mini desserts for 2 or more to share £ 8.25 per person

Champagne Rhubarb Crème Brulee £ 8.00

A Selection Of British Cheeses £ 9.00

Buck Rarebit, ( Welsh Rarebit served with a poached egg) £ 8.00

Tasting Menu

Admin — Tue, 08 May 2012 15:04:54 +0000

Tasting Menu

Our tasting menu comprises of 7 surprise courses, created daily with the best ingredients available to Simon. (To be taken by the entire table, 1 to 12 guests!)

£ 49.50 per person

Restaurant 1861

Admin — Thu, 19 Apr 2012 20:10:19 +0000