Displaying items by tag: Newmarket

Suffolk Foodie Pop Up Supper

Saturday Jan 11th from 7pm

One Great Price - One Great Menu

£20.00 per person

Vegetable Minestrone with Pesto Focaccia

----------*----------

Braised Brisket of Beef in Red Wine
with Horseradish Dumplings

or

Celeriac, Leek & Lentil Hot Pot

Potatoes and Winter Root vegetables

----------*----------

Home made Bramley Apple Crumble with Custard & Cream

----------*----------

Limited number of tables so please book via

01638 551511  email or use the form below

suffolk foodie are food fanatics - suffolkfoodie.co.uk for more info

 Following the success of the pop up at the weekend we are pleased to say that we have been invited back by Pat and Paula at The Chequers to cook another supper on January 11th.  The same format; £20 per head. One great price. One great menu!

Now you would have thought that between a blogger, a photographer and several helpers on the night that we would have managed a gallery of pictures for you to see. But we didn't manage any photographs and the pub looked great.  The best we could do is a slice of lemon meringue pie, so here it is. It went down very well with even a request to wrap some up to eat later!

 Online booking via The Chequers website

Suffolk Foodie Popup Supper

 Saturday Dec 14th from 7pm

 One Great Price - One Great Menu

 £20.00 per person

 Roasted Parsnip and Red Pepper Soup

with Cheddar Muffins

----------*----------

 Slow cooked leg of Gressingham duck with sausage & haricot bean cassoulet

 or

 Herb stuffed portabello mushrooms with butternut & haricot bean cassoulet

 mash & savoy cabbage

----------*----------

 Home made Lemon Meringue Pie with fresh cream

----------*----------

The Gazeley Chequers is near Newmarket, just a short drive from the A14. It is a 400 year old public house in Gazeley that is being refurbished by the owners Pat and Paula.  It is a real ale pub, but also serves lager, wines, spirits and soft drinks.

 There are a limited number of tables for the pop up supper so booking is essential. All ingredients will be sourced locally and everything is homemade! The booking form is available on The Chequers website

Cheryl creates a wonderful range of chocolates, scrumptious cakes and brownies at Artistry in Cocoa. Newmarket which we mentioned earlier.  And here is her recipe:

Chocolate Cake with Ganache topping and Chocolate Dipped Strawberries.

For the Chocolate Victoria sandwich:
4 eggs
Softened Butter or margarine or a mixture of both
Sugar (granulated)
Plain Flour
Cocoa powder
Baking powder
Milk or water

Weigh the eggs.

Weigh out the same weight of butter/margarine and place in your mixing bowl.
Weigh out the same weight of sugar and add to the mixing bowl.
Cream the butter and sugar until light and fluffy.
Weigh out the same weight of flour, then remove a tablespoon and replace this with cocoa powder. 

Sieve the flour, cocoa powder and a teaspoon of baking powder together.
Break the eggs into a cup or jug and beat into the creamed mixture one at a time, adding a little of the flour mixture to prevent curdling as necessary. 

Fold in the rest of the flour with a metal spoon. 

Add a tablespoon of water or milk and mix in gently.  Dip your spoon in the mix and hold it above the bowl. The mixture should drop off your spoon to a slow count of 3.  If it takes too long add another spoon of liquid.  If you have accidentally put in a little too much liquid add a small spoon of sieved flour/cocoa.
Bake in greased and lined or greased and floured tins at   190C/fan 170C/gas 5   until the cake springs back to the touch.
Remove from the oven, run a knife around the edge to loosen the cake from the tin if necessary and invert onto a wire rack to cool.   

For the chocolate ganache coating :

200g- 300g milk or dark chocolate and an equal amount of cream.

Break up the chocolate into small pieces, bring the cream to boiling point and pour over the chocolate. 

Allow to rest for about 5 minutes to soften the chocolate then whisk until the mixture is smooth and glossy.  If the ganache is very runny you may wish to leave it to cool further before you cover the cake with it.  This can be done by pouring or spreading. Do not cover your cake until the cake itself is cold.

Melt some extra chocolate gently until it is almost, but not entirely, liquid and stir well to melt out any lumps until the chocolate looks smooth. 

Dip your strawberries holding by the stalks and place directly on the cake.  Please note that the strawberries should be dry or the chocolate will not stick.  If you wish to dip your strawberries in advance then place them onto greaseproof paper so that you will be able to remove them once set.

If you wish to pipe on the cake with the ganache you can make it with a little less cream so it will be thicker and whip it before use.  You can fill the cake with a layer of ganache or you could use sliced strawberries and whipped cream and top with ganache.

Fancy taking your doggie out with you for a cup of tea or light lunch? Try The Animal Health Trust cafe in Newmarket which is open daily from 9.30am to 4.30pm. Their homemade soups, quiches, salads and cakes are all very good.  The courtyard is also delightful on a sunny day, with ride-on toys provided for the kids.