Eating Out: Restaurant 27, Portsmouth

A popular place to eat out in Portsmouth….


Restaurant 27’s
intention is to provide customers with a modern, unique dining experience which involves the use of the very best ingredients, exciting combinations, complemented by a modern style of service.

A full a la carte menu and seasonal specialities are available for dinner and Sunday Lunch along with an extensive wine list.

Visitor can have up to 7 courses of a seasonal tasting menu, at £35 on Wednesdays and Thursdays only. It’s a great opportunity for guests to try culinary delights with an added touch of creativity.


Restaurant 27
 is situated near Southsea seafront, just inside Burgoyne Road, off South Parade, opposite the Pyramids Centre in Portsmouth.

Reservations are accepted by telephone only on: 023 9287 6272

Recipe: Chicken Masala by Shimla Spice Restaurant, Shipley

Chicken Masala, recipe courtesy and © Shimla Spice Restaurant, Shipley

Chicken Masala (serves 4)  Shimla Spice

Ingredients

8lb                   chicken breast, diced
2                      large Spanish onion
4                      cloves of garlic
1                      chunk of ginger, ground
1 tbspn            ground coriander and cumin seeds, ground
8                      tomatoes, small chunks
1 tbspn            garam masala
1 tbspn            chilli powder
½ tbspn           salt
½ tbspn           turmeric powder
4                      green chillies
1 tsp                fenugreek leaves
8 tbspn            vegetable oil
fresh coriander, chopped

Method

  1. Heat the oil in a pan. Add the onions and fry until they start to turn brown. Add a little water.
  1. Add the tomatoes, ginger, and garlic, and cook for 8-10 minutes.
  1. Add coriander and cumin seeds, chilli powder, salt, turmeric powder, garam masala and fenugreek leaves. Add a little water while stirring and cook for 10 minutes.
  1. Add the chicken and chillies and cook on a low heat.
  1. Put the lid on the pan for about 10-15 minutes; keep stirring so the spices don’t stick to the pan.
  1. Finally add the coriander leaves and stir them into the chicken and spices.

Food Fayre: Portsmouth at Christmas

Gunwharf Quays Christmas Food Fayre -10th and 11th December 2011

Stock up your Christmas cupboard at the Gunwharf Quays Food Fayre.

From mulled wines to award winning liqueur and ginger wines, fine cheeses and local chutneys and jams, it’s your chance to sample and buy for Christmas in our festive Marquee complete with string quartet! Also watch out for special offers from our restaurants, bars and food-related retailers over the weekend. 10.00am – 5.00pm daily.

Gunwharf Quays has something for everyone – shop at over 95 designer outlets, eat at one of 30 cosmopolitan bars & restaurants, work it off at the health & fitness centre, catch a film at the 14 screen Vue cinema, bowl at the 26 lane Bowlplex, laugh with Highlights comedy club, dance the night away at Tiger Tiger, then stay at the Holiday Inn Express.

www.gunwharf-quays.com

More information from Portsmouth Visitor Information Service 02392 82672

Recipe: Staffordshire Lobby

Staffordshire Lobby
by Angell74 

Ingredients
Serves: 4

  • 1lb stewing or braising steak – fat removed and cut into small chunks
  • Handfull Pearl Barley
  • 1 Diced Onion
  • 4 Large Diced Potatoes
  • 1 Swede Diced
  • 4 Celery Sticks Chopped
  • 4 Carrots Chopped
  • 2 Beef Stock Cubes

Preparation method

Prep: 20 mins | Cook: 5 hours

1.  Put all the ingredients into the slow cooker and cover with boiling water.

2.  Stir to combine

3.  Leave to cook for approximately five hours.

4.  Season to taste and serve in large bowls with chunky bread.

Tip
Like so many other soup/stew type dishes it tastes even better the day after it is made. My Dad always seasoned his with vinegar.

Sheffield Recipe: Perfect Turkey Parcel by Tom Bartle

Sheffield Recipe: Perfect Turkey Parcel by Tom Bartle

One the outskirts of Sheffield’s in the picturesque village of Bradfield, there’s a gem of a restaurant.   Created in the former Bradfield Junior & Infant School, The Schoolrooms offers a butchery, café, deli and bistro – all of which are flagships of local produce; local farmers; local ales and local bakers….  Its an experience not to be missed.   As we’re fast approaching the festive season,  the Schoolrooms head chef Tom Bartle has compiled the recipe for the perfect Turkey Parcel.

The Schoolroom Bradfield

Ingredients

2 litres of chicken stock

180g x 4 turkey breast

6 x rashers streaky bacon

200g pork mince

100g whole cranberries

10g fresh chopped sage

10g freshly chopped thyme

1 zested orange

Salt & pepper

Method

1. Butterfly the turkey breast along the length until an even thickness all the way along

2. Mix the pork, cranberries, sage, thyme and orange zest for seasoning

3. Fill the turkey breast with the stuffing and role into a sausage shape

4. Line out 2 sheets of cling film overlapped and line up the streaky bacon onto the cling film

5. Place your turkey sausage onto the bacon and roll the bacon over the turkey using the cling film

6. Wrap the resulting turkey parcel tightly in 5 layers of cling film and tie off at both ends

7. Bring the pan of chicken stock to approximately 80 degrees Celsius and cook the wrapped turkey parcel in the stock for approximately 15-20 minutes and then remove and allow to cool for 4 hours in a fridge

8. Remove the turkey parcel from the cling film and place in a hot frying pan with oil, until the bacon is browned all over

9. To finish place in a 180 degree Celsius oven and cook for 12 minutes

10.  Carve the turkey into thick slices and serve with all the traditional trimmings

Website http://www.theschoolrooms.co.uk/

Portsmouth Recipe: Bream with Quineoa and Lemon Butter Sauce

Bream with Quineoa and Lemon Butter Sauce, Red Wine and Elderflower Gel, Roaster Butternut Squash, Garlic Puree, Roasted baby Turnips and baby Leeks

By Nikolas Facey, Head Chef at Bistro Montparnasse, Winner of the Best Restaurant Portsmouth, 2010

RECIPE (SERVES 4)

Fillet of bream, quineoa and lemon butter sauce (red wine & elderflower gel, roasted butternut squash, garlic puree, roasted baby turnips and baby leeks)

This recipe can alternatively be done with Haddock, Red mullet or Sea bass if preferred.

BREAM
4 X fillets of bream 40Z PER PORTION
Ask your fishmonger to scale fillet and pin bone for you to achieve perfect results.

LEMON CONFIT
25g caster sugar
Zest and juice of one lemon
25g water
Zest and juice one lemon and place in saucepan with the sugar and water. Simmer gently for 30 minutes until the mixture has thickened and resembles a marmalade consistency. Mix in with the quineoa.

LEMON BUTTER SAUCE
1 lemon zest and juice
½ small onion finely chopped
50ml white wine
5g butter
25ml water
100g butter for finishing sauce

Finely chop the onion and sweat in the 5g  butter  without colour for 5 minutes. Add the white wine and reduce by half. Finally add the lemon zest, juice and water and slowly reduce for  fifteen minutes or until the onion and become almost pulp like.

Pass through a fine sieve with a small ladle or spoon ensuring  you  push thoroughly . In a separate pan add the passed lemon sauce and warm slowly as you whisk in the remaining butter a little at a time. You want the sharpness there but not the harshness of the lemon itself. Season and keep warm.

QUINEOA
50g chickpeas cooked
50g Quineoa
100g water
10g cardamom seeds
10g cumin seeds

Place the quineoa and the water into a pan and slowly bring to the boil, once gently boiling reduce heat and cook for ten minutes. Meanwhile toast  the cumin and coriander seeds lightly in a dry pan to release the flavour , do not burn! When the ten minutes has passed remove the pan from the heat and cover tightly with cling film and set aside to cool. When cool stir the quineoa with a fork to break up the grains. Add the toasted spices, chickpeas and the lemon confit. Season and keep warm.

The following are for restaurant presentation so if you really want to impress your guests you can add these garnishes;

GARLIC  PUREE
1 bulb garlic
1/4pint  semi skimmed milk
1.5g agar agar ( a vegetarian friendly setting agent made with seaweed and available from all quality health food shops and supermarkets)

Place the milk and garlic into a pan and simmer gently for 5 minutes. When the milk comes up to the boil remove from the heat and cover set aside to infuse till cold. When the milk is cold strain and add seasoning and the agar agar  whisk  briefly and set aside for exactly fifteen minutes. When the fifteen minutes has elapsed bring to the boil whisking continuously until the milk comes to the boil. Remove straight away and chill using an ice bath ( container of ice to reduce temperature ) keeping it in the saucepan. When fully set , using a blender add the set puree into a blender with a little milk to make a paste. Blend, pass and season.

RED WINE ELDERFLOWER JELLY
50ml good red wine
Sugar to taste
50ml elderflower cordial
1g agar agar

Place the sugar, elderflower and red wine into a pan and  reduce by half.  Cool quickly using an ice bath. Add the agar agar and leave for 15minutes, then blend & pass through a sieve.

BUTTERNUT SQUASH
1 medium butternut squash
25g unsalted butter
Salt and pepper

Cut pound sized discs from the thinner end of the squash ( three per portion ).  Using a small cutter cut smaller discs from within each slice.  Lay on a roasting tray with the butter and salt and pepper  and roast in the oven( gas mark 4/180`c) for 20 minutes.

BABY LEEKS AND TURNIPS
2 baby leeks
3 baby turnips

Cut the root off the leeks and each outer layer. Cut each leek into four 1 cm batons.  Place a pan of water on the heat and bring to the boil adding a pinch of salt. Place the baby turnips into the water and cook for five minutes. Just before the turnips are cooked add the baby leeks. Remove from the water and refresh into ice cold water .Take the turnips and scrape the outer purple skin off and cut into quarters.

TO ASSEMBLE

Season the bream.  Pan fry skin side down in oil for 2 minutes in a hot pan. Turn over and cook for a further  minute until the fish is just ever so slightly cooked and springs back a little when you  push it with your finger. Rest fish for a couple of minutes.

Present the fish on a mound of the quineoa & lemon confit mix & drizzle the warm lemon butter sauce on the plate. Arrange any other garnishes for impact.

Pour yourself a large glass of Chablis & relax!

HEAD CHEF’S HISTORY

Nikolas Facey attended Southdowns College, Purbrook from when he left school at the age of sixteen. During his time there he achieved his nvq 3 in food and hospitality. His previous employment has seen him work in many established restaurants, Fat Olives in Emsworth ( 2 Rosette and in the Michelin guide), the Hambrough Hotel on the Isle of Wight ( 3 rosettes and 1 Michelin star), Ox pasture hall in North Yorkshire  ( 2 rosettes and listed in Michelin guide and also had a work placement at the famous Gidleigh park with Michael Caines. He is recently married with two stepchildren.

Recipe From Bradford -Masala Fish

Masala fish – by International Food Academy (serves 4)

Ingredients

500g fish free from skin and bones (cod and haddock work well)

1 tspn salt

½ tspn turmeric

3 tbspn vegetable oil

2 medium onions sliced

1 large red pepper (de-seeded and sliced)

5  cloves garlic

1 tbspn ginger (peeled and roughly chopped)

1 lime (juice of)

½ tspn cayenne pepper

½ tspn (freshly ground) coriander

½ tspn (freshly ground) cumin

3 cloves

¼ cinnamon stick

3 cardamon pods

2 kaffir lime leaves (if you can get them)

150g chopped tomatoes (tinned are fine)

Salt to taste

Chopped coriander leaves to sprinkle

Lime wedges to garnish

Chefs observing a great Masala Fish dish

Directions
1 Cut the fish into 80g squares and sprinkle with the salt and turmeric on both sides and rest for 30 minutes.

2 Blend the, ginger, garlic, and cayenne pepper with the lime juice in a food processor to a paste and reserve.

3 Grind the coriander seeds and cumin seeds or you can use pre-ground spices.

4 Heat the oil over a medium heat and pan fry the onions and red peppers until they have softened and are just starting to colour.

5  Stir in the spices (cayenne, ground coriander, cumin, cloves, cinnamon stick, kaffir lime leaves and cardamom pods) for 2 minutes, still over a medium heat.

6 Add the chopped tomatoes, then stir to the boil.

7 Reduce the heat to simmer for 10 minutes

8 Meanwhile, rinse the salt out of the fish in a bowl with plenty of cold water

9  Spoon the sauce into a casserole dish and lay the fish on the sauce skin side down.

10 Cover and bake in a medium oven for 10 – 15 minutes

11 Check that the fish is cooked and taste to adjust the seasoning.

12 Sprinkle with the chopped coriander and serve with lime wedges.