STYLE | Food
Caul i f lower cheese
Chef at The Hambrough in Ventnor, Ashley Randle, serves Sunday roast with a heavenly three mustard caul i f lower cheese. Using two caul i f lowers, blanch the cut florets for eight minutes in boi l ing water then refresh in iced water. For the béchamel sauce, melt 50g butter, add 50g flour, and gradually add 600ml milk until the mixture becomes a smooth paste. Add 200g parmesan and 50g Gal lybagger cheese, 1 teaspoon each of Dijon, wholegrain and English mustard, and final ly four egg yolks. Combine and bake.
Gravy
Gastronomy in Cowes is al l about bringing friends and fami ly together to enjoy great food and drink and Chef Charl ie Ford’s legendary roasts are perfect for this. Many customers claim he makes the ‘best roast they’ve ever had’. Charl ie’s top tip for making a kick-ass gravy is to take your time. The best gravy is on the stove for hours and hours. He prepares a veal bone stock with carrots, celery, onions and 2kg veal bones from the local Cowes butcher, reduced for around 12 hours then strained. Adding two bottles of red wine he reduces it for another two hours. Roasts can be enjoyed with a lovely Malbec wine from the excel lent drinks selection, and a vegetarian nut roast is always avai lable, served with the same tasty trimmings.
01983 200666 Serving Sunday lunch between 12-3pm from 29th September until Easter.
The Hambrough’s set menu is just £19.95 for three courses and includes a Sunday sharing platter with local roasted rib of beef and chicken. The restaurant enjoys spectacular Ventnor harbour views, and wel l-behaved dogs are al lowed in the bar area.
01983 856333 Serving Sunday lunch from 12.30-2.30pm, with booking advised
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styleofwight.co.uk
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