“Prego is all about using world class locally sourced produce to create great flavours....” Head Chef and co-owner – Stephen Robbins shares two mouthwatering recipes with us
Seafood in potacchio
800g mussels 8 raw langoustines 16 tiger prawns peeled and butter flied 200g cherry tomatoes, halved 4 cloves garlic, chopped 1tbsp parsley chopped ½ tbsp rosemary, chopped 1 tbsp fennel fronds, chopped
Serves 4
Bitter chocolate tart
250g dark chocolate 65%-75% 250g hazelnuts 300g caster sugar 70g softened butter 200g double cream whipped 4 eggs 1 espresso cup of strong coffee 30ml Rum Cocoa powder
Pinch chilli flakes Glass white wine 2tbsp olive oil
Make a hazelnut brittle (praline). Brush a baking sheet with vegetable oil. Put the sugar in a heavy bottomed saucepan over a low heat and gently melt the sugar, without stirring, until the sugar has dissolved. As soon as the sugar has liquefied and turned a caramel colour, add the hazelnuts and stir in. Pour the mixture onto the oiled baking sheet and leave to cool and harden, then crush with a rolling pin or in a food processor. Mix the softened butter with the crushed praline then press the mixture
into a 24cm spring form tin lined with parchment. Place in an oven set at 180C for 5 minutes. Remove and set aside. Meanwhile melt the chocolate in a bain marie. Whip the eggs with an
electric mixer until pale and fluffy, then reduce the speed and whisk in the chocolate, coffee & rum, then fold in the whipped cream. Pour the mixture into the tin, smooth over and leave for 2 hours at least in the fridge. Sprinkle with cocoa powder.
1 course £12.50 2 courses £16.50 3 courses £19.50
Christmas Menu starter
Minestrone soup V Christmas 2011
Festive menu is available from 28th November to Saturday 24th December.
Large Parties welcome Cocktail Lounge available for pre and post festive drinks.
Christmas Menu available Mon-Sat Lunch 12-2.30 Mon-Sat Dinner 18.30-21.30
Special Christmas Party Accommodation Rates, Why not make a night of it?
Take advantage of our special deals, enjoy your meal and spend the night with us.
Single Room £35.00 inc. breakfast
Double Room £50.00 inc. breakfast
Chicken liver parfait with red onion marmalade & toast Home cured salmon gravlax with a honey & mustard dressing
Salad of Belgian endive, rocket & pear with gorgonzola V main
Traditional Roast turkey thyme & apple stuffing, creamed sprouts & roast potatoes
Slow roasted pork belly with beetroot & spinach
Braised lamb shank, spring onion mashed potatoes & green beans
Seabass with roasted Jerusalem artichokes, spinach & meat juices
Wild mushroom tortelloni with sage butter & dressed salad V
dessert
Homemade Christmas pudding with brandy sauce Chocolate & chestnut cake with créme fraiche
Panettone bread & butter pudding with vanilla ice cream Clementine sorbet with Grand Marnier
Please note that some of our dishes may contain traces of nuts; please speak to a member of staff if you have any concerns or specific dietary requirements
7 Church Street, Monmouth NP25 3BX | 01600 712600 |
www.pregomonmouth.co.uk Monmouthshire Beacon 35 Serves 6
Clean the mussels: remove the beards and scrub well, discard any that are open or damaged In a large frying pan heat the oil and fry the garlic, chilli and herbs briefly. Add the langoustines and prawns and cook until the prawns have turned pink. Add the mussels and the white wine
and cover the pan with a lid, once the mussels have opened (any that have not opened discard them from the pan) remove from the heat and season. Pour into soup bowls and serve with lots of crusty bread to mop up any juices.
Great food and accommodation in the heart of Monmouth
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