FOOD & ENTERTAINMENT
CONSORT HOTEL WHAT’S ON
Friday 17th May
Decade of Disco - 70s Night
Includes curry buffet £9.95 per person
Sunday 16th June
Father’s Day - 3 Course Meal
Complimentary pint for all dads £14.95 per person
Saturday 13th July
Rod Stewart Tribute Night Get your handbags and gladrags on 3 Course Meal
Live entertainment and disco £19.95 per person
Saturday 8th June
Cheesy Pop Night - with our resident DJ Includes chilli & rice buffet £9.95 per person
includes chicken and chips £9.95 per person
Friday 28th June Soul and Motown Disco
Friday 26th July
Movie Madness Disco Songs from your favourite films Optional fancy dress Includes pie and peas £9.95 per person
Bookings over 10 - organiser goes FREE Call 01709 530022
Consort Hotel, Brampton Road, Thurcroft, Rotherham S66 9JA
www.consorthotel.co.uk
@ConsortHotel
George & Dragon
Wentworth’s traditional family pub
Mon to Sat 12pm-9pm Sun 12pm-6pm
Fod seved Sun 12pm-6pm
New Summe Menu Starters include:
• Squid rings in a chilli, lemon and garlic butter
• Chicken, liver and Italian chilli sausage
• Halloumi cheese grilled with golden syrup
Mains include:
• Homemade steak and Old Peculiar ale pie
• Sword fish steak with creamy garlic mash
• Crispy pork belly strips roasted with a golden syrup glaze
• Sandwiches • Light bites • Daily specials • Sunday lunch menu • 12” Stonebaked pizzas
Gin Nights
Friday 24th May & Friday 21st June
Enjoy six courses accompanied by a perfectly matched gin Limited places
Bookings only tickets £35
85 Main Street, Wentworth, Rotherham S62 7TN Tel.
01226 742 440 View our full menus online:
www.georgeanddragonwentworth.com
Dog Friendly
72
aroundtownmagazine.co.uk
Recipe time
Stir-fried minced pork with Thai Basil (Phat Kaphrao moo)
Rotherham CAMRA’s
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks a traditional, gluten free Thai dish
Pub of the Season Winter 2018
Serves 4
INGREDIENTS For the paste:
4 Red chillies, chopped 2 garlic cloves, chopped 5 black peppercorns 1 tbsp galangal, chopped To finish the dish: 1 tbsp sunflower oil
METHOD First use a pestle and mortar
to gradually pound the paste ingredients together until smooth Heat a wok before adding the sunflower oil and minced pork Stir- fry the ingredients briskly over a very high heat
Add the paste and cook for
200g (6oz) minced pork 1 tsp fish sauce (nam plaa ) 2 tbsp “Gluten free” oyster sauce 2 tbsp “Gluten free” soy sauce 1 large bunch Thai basil (horapha) or Holy basil leaves picked 4 fried eggs
Lime juice to taste ½ tsp Sugar
approximately one minute Next add the fish and oyster sauces
Finally stir in the basil leaves
season with the sugar and lime to your taste.
Serve with an accompani-
ment of jasmine rice, fried egg and vegetables.
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