Gammon and Parsley Sauce

 

My thanks to the good people of Clark's Meat and Poultry for the most excellent gammon.

I boiled it, and served it with parsley sauce.

A very fine joint of meat!

Poussin

 

My thanks to the good people of Clark's Meat and Poultry for the most excellent poussins.

I stuffed them with garlic, parlsey and butter. Then roasted them with a couple of garlic heads.

Served with garlics and rosemary potatoes.

Top notch eating!

Mermaid Inn Recruiting 2 Chefs de Partie

 

After 6 years our Head Chef, Ben Fisher, is off to pastures new and sadly will not be joining us when we re-open on May...

Posted by The Mermaid Inn Rye on Friday, 5 March 2021

Chicken Cassoulet

 

Here is a simple one pot dish that you can cook in the oven without any hassle, and it has the added advantage of tasting great!

Ingredients

- chicken thighs

- black pudding, cubed

- bacon, chopped

- tinned flageolet beans

- garlic, lots of it chopped

- bay leaves

- chicken stock

- salt/pepper

Method

- put all ingredients into an ovenproof casserole dish and put the lid on

- cook in a preheated over at 180 for about 50-60 minutes

Enjoy!

My thanks to the good people of Clark's Meat and Poultry who supplied the chicken, black pudding and bacon.