FOOD & ENTERTAINMENT THE WORTLEY ARMS
Recipe time
summer lunch menu
FINE DINING AND GASTRO-PUB MEALS Extensive choice of gluten-free, vegan and vegetarian dishes
New
Garlic buffalo burrata tartines with beetroot, basil and asparagus
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks “gluten-free” summer finger food
NEW
OUTDOOR SEATING AREA
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
MONTHLY QUIZ NIGHT
Sunday 7th July and Sunday 11th August Come and test your wits and help raise funds and awareness for Prostate Cancer UK
Sunday 25th August - Bank Holiday BBQ and live entertainment Also in aid of Prostate Cancer UK
BANK HOLIDAY BBQ
Gin, the perfect tonic on a summers day
An evolving selection of
locally-brewed cask ales
FOOD SERVED:
MON - FRI 12-2.30PM & 5-9PM SAT 12-9.30PM SUN 12-5PM HALIFAX ROAD, WORTLEY, SHEFFIELD S35 7DB
www.wortley-arms.co.uk |
enquiries@wortley-arms.co.uk
TELEPHONE: 0114 288 8749 FOLLOW US ON
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aroundtownmagazine.co.uk
METHOD To make the garlic dressing Preheat your oven to 150°c then place the garlic unpeeled on a baking tray and roast for 15 minutes
Serves 4
INGREDIENTS 4 Mozzarella di Buffalo Campana PDO
1 pack cooked beetroot in vinegar, sliced 2 packs “gluten-free” part cook baguettes 1 Little gem lettuce, washed in salt water
Freshly ground black pepper
For the asparagus salad 16 asparagus spears, trimmed and the bottoms shaved Assorted vine cherry tomatoes Cucumber finely sliced Salt and freshly ground black pepper
For the garlic dressing 2 garlic cloves roasted in the oven 2 free range egg yolks
1 tsp freshly squeezed lemon juice 1 tsp white wine vinegar Salt freshly ground black pepper 150ml Sunflower oil
For the basil sauce 1 bunch basil washed Tablespoon unsalted peanuts or cashew nuts 150ml Sunflower oil
until soft then set aside to cool. Once cooled, squeeze the garlic into a bowl then add the lemon juice, vinegar and seasoning. Add the egg yolks and whisk for two to three minutes until well mixed. Whilst whisking the egg yolks, add the sunflower oil in drips and watch the egg thicken. Do not pour it in fast as it will split and become runny. Refrigerate when it reaches a like thick cream consistency.
To make the basil sauce Bring salty water to the boil in a saucepan, add the basil for about five seconds then place it in very cold water.
Next add the asparagus and cook for one minute before placing in the cold water. To finish the basil sauce, place
all the ingredients in a blender and pulse until smooth. Preserve for later.
Preheat the oven to 180°c, bake the baguettes for nine minutes then remove to cool slightly. Place the asparagus in four bowls, add tomato and cucumber, season and drizzle some of the basil sauce. Cut the baguettes in half, add the garlic sauce, beetroot and lettuce then the mozzarella and seasoning. Arrange them on four plates, add the remainder of the basil sauce and serve with the salad.
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