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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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