search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
FOOD & ENTERTAINMENT GREAT COMPANY


Rhubarb cured salmon with apple and spring herb coleslaw


Mick Kenworthy of the George and Dragon, Wentworth gives us the perfect tonic for a summer supper.


Note: You will need to cure the salmon in advance for 2 to 3 days. Serves 3-4 people


INGREDIENTS For the cured salmon: 500g piece of salmon (not the tail end) with the skin on, scales and pin bone removed


60g Maldon flaked sea salt 120g caster sugar


1 orange, finely grated zest and juice


1 lime, finely grated zest and juice 50ml white wine vinegar 500g forced rhubarb, grated For the coleslaw: 300ml crème fraiche


2 apples, cut into finely shredded batons (granny smiths recom- mended)


5 spring onions, finely sliced 1 bunch fresh chives, chopped 1 bunch fresh coriander, chopped 1 fennel root, shredded 1 bunch flat leaf parsley Pinch salt and pepper 3 garlic cloves


METHOD: • To make the salmon marinade, mix all the ingredients except for the salmon together in a bowl. • Cover the bottom of a deep baking tray with some of the cure mixture and place the salmon on top skin side down. Top with the remaining mixture. • Wrap the tray in cling film and place a couple more baking trays on top of the salmon to weigh it down.


• Leave the salmon in the fridge for 2-3 days, turning every day • After a couple of days remove the salmon and gently rinse under the cold tap to remove the cure mix.


• Dry gently with kitchen paper and put back in the fridge to rest for 2-3 hours.


• To make the coleslaw, mix all the ingredients together in a bowl


• To serve, simply thinly slice the salmon, add a spoonful of coleslaw and warm crusty bread to finish.


at THE WORTLEY ARMS New


NOW AVAILABLE


FINE DINING AND


GASTRO-PUB MEALS


Extensive choice of gluten-free, vegan and vegetarian dishes


Charity BBQ with Live Entertainment Sunday 26th August from 5.30pm


This year, in aid of Men United come and help us raise funds and awareness for Prostate Cancer UK


Live Music Nights Open mic night every Wednesday from 9pm Montagu Function Room


Perfect for weddings and special occasions for up to 80 people Private dining area for up to 12 people Pre and post-dinner lounge and bar area


summer menu


An evolving selection of locally-brewed cask ales


Food Served: Mon – Fri 12-2.30pm & 5-9pm Sat 12-9pm Sun 12-5pm www.wortley-arms.co.uk | enquiries@wortley-arms.co.uk TELEPHONE: 0114 288 8749


why not follow us on facebook and twitter...


aroundtownmagazine.co.uk 79


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92