The New Inn
SUMMER TIME RECIPE
Cornish Crab bisque with lemony croutons Prep: 25 minutes Cook: 35 minutes – 40 minutes Level: Easy Serves: 4
EVENTS at THE NEW INN
We have various events planned in conjunction with Oyster Bay as well as local events for our regulars in the pub, so look out for more information.
Music Nights - We have regular Music Nights every 6 weeks or so and looking to continue that throughout the year.
Ingredients • 2 tbsp olive or rapeseed oil, plus a little to serve • 1 onion, chopped • 1 fennel bulb, fronds picked and reserved, bulb chopped • 1 carrot, chopped • 2 bay leaf • 1 garlic clove, crushed • 1 tbsp tomato purée
• 200g crabmeat (half brown meat, half white meat) or 1 medium whole crab
• pinch of saffron • 3 tbsp brandy
• 1l good-quality fish stock (or make your own if using a whole crab - see tip, below)
• 100ml double cream • 1 lemon zest, plus a squeeze of juice • 2 slices white bread, crusts removed, cut into croutons
Method
• Heat 1 tbsp oil in a large saucepan, add the onion, fennel, carrot and bay leaves with a pinch of salt and cook for 10 mins until really tender. Add the garlic and cook for 1 min more, then stir in the tomato purée for another 1 min. Add the brown crabmeat, saffron, brandy and some pepper, stirring until the brandy has bubbled away. Add the stock and stir until smooth. Cover with a lid and simmer for 15-20 mins or until the vegetables are soft.
• Using a hand blender, blitz the soup until smooth. Pass the soup through a sieve back into a clean saucepan, making sure you push through as much liquid as possible. Add the cream and simmer for another 5 mins – the soup should be thick enough to coat the back of a spoon. Add a few drops of lemon juice, taste and season or add more lemon if necessary, then chill until ready to serve.
• Heat oven to 200C/180C fan/gas 6. Toss the croutons with the remaining oil, the lemon zest and some black pepper on a baking tray. Bake for 10 mins, tossing halfway through, until crisp and golden. Leave to cool, then store in a plastic container until ready to serve. The soup and croutons can be made up to 1 day ahead.
• To serve, reheat the soup and divide between shallow soup bowls. Spoon a mound of white crabmeat into the centre of each bowl, then drizzle with a little oil and add a few of the reserved fennel fronds. Float a few croutons on top and serve with a little extra black pepper, if you like.
Source:
www.bbcgoodfood.co.uk
We also have a Steak night on Wednesday where you can get two delicious steaks and a bottle of house red/white wine for only £25, which is great value! This has really taken off so bookings are advisable if you’re thinking of taking advantage.
We will be looking at planning events for next year soon so any suggestions would be welcome.
Come & join us for a great
night out!
For more information and to take a look at the menus, please visit
www.thenewinngoonhavern.co.uk.
Find us on: leisureAt your 27
Real Ales - I have already been asked about Real Ales so as well as stocking our regular local Skinners ales we will be looking at a variety of “Guests” for you all to enjoy. Plus, remember if you are a CAMRA member, you get 10% off!
Theme Nights - We have launched two theme nights already and are looking at others for our customers to enjoy.
We have a Pie and a Pint (or glass of wine) night on Monday for only £11.95 with a variety of pies depending on what the chef has rustled up at the time. We are looking at an experimental filling to tickle your taste buds for our hand-made pies. If you’ve got a preference, please let us know!
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