Restaurant Reviews

Restaurant Reviews and Food Musings

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and musings on food with you.

Monday, March 29, 2021

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!

Monday, March 08, 2021

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!

Friday, March 05, 2021

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

Wednesday, March 03, 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.