VALLEY FEATURE. FOOD AND DRINK


OCCASION Send us details and a picture of your special event and we'll publish it in The Valley magazine


YOUR SPECIAL


Imrich's recipe for special crumble


Ingredients for blood orange sorbet Juice of four blood oranges 150g sugar Warm juice and sugar together gentlly,


until sugar dissolves. Do not boil. Set in freezer for 3-4 hours or freeze according to your ice cream maker. RHUBARB, APPLE AND GINGER FILLING


Half kilo rhubarb - peeled and diced 3 Granny Smith's apples, peeled and diced 1 tsp grated ginger


Cook above until slightly soft, but still has


a bit of texture. Add 200g sugar, taste and add more if


needed. CRUMBLE


lOOg hazelnuts lOOg flour lOOg butter lOOg sugar pinch of salt Method


Put the flour and hazelnuts together in


a bowl and rub in the butter to resemble breadcrumbs. Mix in the sugar and salt. Tip mixture onto a tray, lined with grease­ proof paper, or a baking mat and cook for


15-20 minutes to resemble a large biscuit. To serve: Divide the rhubarb and apple mixture into


individual dishes, crumble some of the bis­ cuit on the top of each dish then bake in the oven for 10 minutes until warmed through.


Place a spoonful of sorbet on top of crumble and serve at once.


WE are offering our readers the fantastic opportunity ^ to dine at Eaves Hall Country Hotel, West Bradford The winner will receive a two-course meal for two peo­ ple, excluding beverages, at the discretion of the hotel.


Question: How many chefs are their in Imi's brigade? Answer:..................................................... Title:.......................... First Name:.................................................... Surname..... :............................................... Address:...................................................... Post Code:.................................. e-mail:........................................................ Date of birth........................................... Daytime tel;..................


Mobile no:.................................... Do you buy the paper: Every week □ Occasionally Q Hardly ever □


Please send your entry to: Meet the Chef, Clitheroe Advertiser and Times, 3 King Street, Clitheroe, BB7 2EW, by Tuesday, April 12th, 2011.


East Lancashire Newspapers Ltd is a member of the Johnston Press Group pic. Johnston Press itself, or via its agents, will use your information to contact you by mail, email, phone or SMS to let you know about our, or our business partners', products, services and special offers. By supplying your email address and phone numbers, you agree that we may contact you by these methods for marketing. If you do not wish to receive information from us please tick this box □, or from our business partners please tick this box □. For quality and training purposes, we may monitor ^ communications.


S S r t t e v S i r s * •• to inspire poets nationwide and the


Italian wine with soul S


PRING is in the air, the snowdrops slowly disappearing, th crocus in full bloom, the daffodils about


cherry biossom, a sight to behold in Northern Italy. What has all this got to do with this


month's wine? Well I was looking for a link with spring and Italy, why, because this month's wine is Italian. So there you have


It wine with soul, all the way from the heel of Italy. I have written, over the years, aboout the


We're looking for you to share your pictures and events with our readers in


a new monthly feature, "Ribble Valiev Lives".


- '


Every month, we'll be bringing you lo­ cal events, social evenings and family


celebrations, complete with photos cap­ turing your special events. So whether it's a special birthday dr a , a night out to remember, send the pic­


ture and accompanying details to: katie.hamnion(l@eastlancsnews.co.u|i


feValley page 6


vast production of red wine from Puglia, weli we are back there again in this undiscovered part of Italy, away from the popular tourist


. spots, it produces aimost17% of Italian wine


^ This month's wine goes under the name Conviviale and the label gives other informa­ tion on what we want to know, Primitivo IS the grape variety, very similar to the Californian Zinfandel, the lable also states


It s 13.5% alcohol by volume. ^ When is he going to get to the best bit?


‘k® , that


IS the Italian answer to France's Vin de Pavs or country wine to us simple folk, vintage ?


c °i"® Geografica Tipica or IGT, which


I hear you saying. You know what we do ’ by now, look at It, smell it, taste it It's a beautiful deep, red colour, the black fruit comes through in great abundance on the


,, nose, cherry, cranberry are quoted on the back label, you will see on the glass it's not short of alcohol. The first taste is of dryness ■


certainly the tannin comes through, then a ' long, smooth warming finish. In my opinion


It IS a wine to be enjoyed with food. You all know by now where you can


purchase it from, - D. Byrne and Son, and at ;>pecla(;


Discount only atD.Dyrnc&Cifwii|d


.-U- ^ ijs l> t'


i:,\vi V Hall , ,iOSIW> fu l l ! t


W i i


Enjoy wine with Vic Morris


£5.29' less 50p off with the voucher, it provides you with a good bottle of wine at a fair price.


So back to the start, longer days, clocks shortly go­


ing forward and long spring and summer days to look orward to. It s a time of new beginnings so enjoy life and enjoy your wine.


READER OFFER


Hotel, by the magnificence of the building and surrounding gardens, and this was head chef Imrich Lukacs's first impres­ sion when he arrived there two


O


NE cannot fail to be impressed when arriving at Eaves Hall Country


years ago. Imrich, known as Imi to his


friends and colleagues, is of Hungarian descent, born near Bratislava on the Slovakian border


31 years ago. In Imi's career his main influence


was working with the talented chef, Michael Slater, who has an impres­ sive resume. Imi worked alongside him at the Pines Hotel and at Farington Lodge, Leyland. He found him to be a great inspiration, an- excellent chef with a wealth of ex­ perience and the ability to inspire. He learned quickly and developed his own style, wanting him to take


the next step. Two years ago he moved to Eaves


Hall Country Hotel as sous chef, under the watchful eye of head chef Robert Weeks, a very talented chef who Imi enjoyed working with. He quickly demonstrated a flair


vith


and passion which didn't go unno­ ticed by Carole Mellin, the general manager.When Robert left eight months into Imi's career with Eaves Hall he was the natural choice for the next head chef. Since then, he has never looked back, taking-the restaurant forward and developing his menus. His style of cooking is modern English food influenced by French


A ' V . -


THE mag­ nificent Eaves Hall Country Hotel (below) and head chef Imrich Lukacs.


mp mo


By Marcia Morris


] r


MEET THE CHEF


ve setting, ve menu ,


HEAD CHEF IMRICH LUKACS AT EAVES HALL COUNTRY HOTEL


cuisine and this is reflected in his menus.


■ Imi's aim is to inspire and develop


his brigade of young, talented chefs. The menus changes daily and


there are certain dates in a month wheen a five-course taster menu is available to really showcase what


Imi and his team can do. He has a brigade of four chefs in


the kitchen who he lies to encourage and challenge by alloowing them to


create new dishes. With Imi's support, his staff are


guided to perfect their dishes so they are included on the menu. He finds training young chefs very


rewarding. He is passionate about using local


produce and sources all his ingre­ dients from local producers where possible, including dairy products from Jimmy Frankland and meats from Anderton's in Longridge. In his spare time, Imi and his girl­


friend Ware enjoy eating out when possible, and have tried several restaurants in Clitheroe and the


Ribble Valley. He also enjoys outdoor sports


such as carp fishing and relaxing walks in and around the local coun­


tryside with his dog. For holidays Imi and Klare like to


visit his parents in Hungary and also enjoy sunshine holidays in the Carib­


bean or Europe. When he was youngser in Hun­


gary he played semi professional football but an ankle injusy when he was 17 made his reasses his childhood dream. Always being sur­ rounded by food and his mum Ann being a chef in Hungary, cooking seemed a natural route for him. His ambition is to further develop


his skills and gain inspiration from quality local produce while keeping all his menus in season and to lead his team in achieving a fantastic reputation for food.


WEDNESDAY LUNCH CLUB Every Wednesday 12-2piTi


2 courses just £10.50 Choose from our Chef's delicious metiu


also available for functions for any occasion


Eaves Hall Country Hotel, Eaves Hall Lane, Clitheroe BB7 3JG Tel: 01200 425271 ® www.eaveshallhotel.co.uk


g i i iS


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