Your homeof Bar and Restaurant I Elouise Lashley
Adian’s new season lamb with spring vegetable couscous salad and spiced curry oil
f you haven’t met me yet, let me introduce myself and tell you a little about my background. My name is Elouise and I’m the new Manager at The Old Storehouse. I’ve been in the hospitality industry for approximately 17 years now, and hold a degree in International Hospitality and Business Management. I’ve
worked in many different places and in many different roles ranging from, cruise ships to private member’s clubs, but my main goal has always been to provide excellant service, to listen and try my hardest to ensure an enjoyable time is had by all. I am bringing this wealth of experience to Amble and hope to ensure The Old Storehouse is a first class establishment.
Welcome Back We are looking forward to welcoming you all back and have several events planned to celebrate this! The first is on the 8th March and second on the 29th March, the latter of which will have a delicious buffet prepared by our chef and team, as well as a great night of entertainment. We can’t wait to share new styles of food and dining, with our new themed nights, including a Spanish and Mexican menu with set food and drinks. The bar is now also serving a range of mouth-watering cocktails and nibbles, so why not come over and give them a try. We’ll be changing them on a regular basis so don’t miss out! The kitchen have been busy preparing a
few extra treats in the form of a great new 2 or 3 course menu (available Wednesday to Saturday 12pm – 6pm), homemade pastries, muffins and breads. If that wasn’t enough our spring inspired bar and restaurant menu will be revealed during March and April, so watch out for some amazing new dishes created by our talented Head Chef, Adian and his wonderful team. We would love to hear any feedback you
have on both The Old Storehouse and The Links Bar, so please do get in touch. Ask to see myself or one of the management team for a chat or to discuss your ideas! Our aim is to provide a 5-star dining experience for all our guests and owners.
Elouise Lashley
Ingredients:
Lamb (loin or rump) 6-8oz 100g Couscous 2 stems Asparagus 50g Sprouting broccoli 2 Radishes
Method:
Place couscous into a bowl and pour on hot vegetable stock, cover bowl with cling film and set aside for 15mins. Blanche asparagus and broccoli Dice apricots, slice radish, chop coriander and mint
Combine couscous, chopped herbs and sultanas in a bowl, season with salt and pepper. Add olive oil. Mix all spices together in a saucepan. Add olive oil
Gently heat spices, then set aside to settle
40g Sultanas 2tbsp Olive oil 10g Coriander 10g Mint 40g Dried Apricots 200ml Vegetable stock
Curry Oil:
25g Curry powder 25g Turmeric Powder 25g Ground Cinnamon 25g Chilli powder 100ml olive oil
Once settled, pass off the oil and discard remaining spice paste
Pan fry lamb loin on both sides for 5minutes, roast in oven for 6minutes 180degrees, and allow to rest for two mins (for medium rare, leave in oven longer if prefer less pink)
Assemble couscous salad and blanched vegetables onto plate, slice lamb and arrange. Drizzle with spiced curry oil
Bon Appetite! 54
www.parkleisure.co.uk
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