Successful Summer Menu Launch

For the past few weeks at The Old Red Lion, Litchborough we have been discussing new dishes for the summer menu.
 It's lovely to be involved in the planning, and exciting to think something you have designed will be eaten and enjoyed by others.
So after weeks of planning it all came together on Tuesday night with a handful of invited customers. We finally launched our summer menu and asked our guests for constructive feedback.
The evening started very calmly as you see from the photo below.
This is Toby demonstrating his skills on the hob.

Toby, Chef At The Old red Lion

As the evening got underway it was very busy in the kitchen.
We did a lot of Mushroom Pate starter served with our own homemade seeded loaf and red onion chutney.
Quite a lot of feedback on this one from not enough bread to too much pate. Nothing major which was great.

Mushroom Pate, Homemade Seeded Loaf And Red Onion Chutney

Meatball starter with warm cheesy dip was also very popular. No negative comments at all on this one, a firm favourite it seemed.

Meatballs And Warm Cheesy Dip

A very popular choice was our crab burger, mini fries and sweet chilli dipping sauce.
My favourite item on the menu I must confess. Very proud of the concept that we achieved here. The crab burger is homemade (secret recipe!) and works very well with my homemade lemon and poppy seed rolls. I think this one will do well in future!

Homemade Crab Burger in Lemon And Poppy Seed Bun with Mini Fries And Sweet Chilli Dip

On to our main courses and Toby worked very hard on the presentation of his fillet of beef filled with a slightly spiced parsnip filling, served with horseradish mash and bean bundles. Beautiful fillet produced by Radmore Farm!

Stuffed Beef Fillet With Horseradish Mash And Bean Bundles

Next came the confit duck wrapped in parma ham and served with our "straw" potatoes and carrot and bean bundles.

Confit Duck Wrapped In parma Ham Served With Mini Fries, Carrot & Bean Bundles

Belly Pork seems to be very much in fashion at the moment in many restaurants so we have included in our menu this tasty slow cooked belly pork filled with a spicy paste and served on chorizo mash and topped with julienne vegetables.

Slow Cooked Belly Pork served on Choritzo Mash and Topped With Julienne Vegetables

It was a hard night and we served about 40 staff ,family, friends and loyal customers with 2 courses each, AND we lived to tell the tale!!!

The new menu is now in full swing and if you fancy trying any of these dishes why not pop along to The Old Red Lion, Litchborough and we'll be happy to cook for you.

MEATBALLS WITH CHUNKY TOMATO SAUCE AND SPAGHETTI

MINCED BEEF , a most versatile and economic meat and the housewives favourite i would say. I remember when my children were small, and we were strapped for cash, i used to make as many different meals with mince as i could during a week.
But just because it's economic doesn't mean it cant be extremely delicious!
I first made this recipe for meatballs years ago but it is so tasty i have tended to put it on the specials board of every establishment i have worked at over the years and it is always enjoyed immensly.

FOR THE MEATBALLS
250g Minced Beef
6 Slices Bread (processed to make breadcrumbs)
1 Onion (finely chopped)
Clove Garlic (crushed)
2 Tbsp Mixed Herbs
Salt & Pepper
1 Large Free Range Egg (Beaten)
FOR THE SAUCE
2 14oz Tins Chopped Tomatoes
1 Onion
2 Courgettes
1 Red Pepper
4 Tbsp Tomato Puree
1/2 Vegetable Stock
Clove Garlic (Crushed)
Glass Red Wine (Optional)
Double Cream (Amount to suit taste)

Put all ingredients for the meatballs into a mixing bowl and work together with your hands until all ingredients are evenly mixed in.
Divide the mixture and roll into individual balls. I cant say how many balls you'll make as it will depend on what size you make them!

Heat a small amount of oil in a frying pan and add your meatballs. Seal the outside of the balls, then put in an ovenproof dish.

Make your sauce.
Chop the onion, courgettes and red pepper and fry off for a few minutes in an oiled pan with the garlic. Add the tomatoes, puree and stock (red wine also if desired), bring to the boil then simmer for 5 minutes. Pour over the meatballs, cover with foil and cook in the oven at 180C (160C Fan), 350F, Gas Mark 4 for approx 30-40 mins.
Cook spaghetti and portion on plate. Remove your meatballs from the sauce and place on spaghetti. Stir some double cream into your sauce for that lovely creamy taste and pour over the meatballs.

Meatballs And Spaghetti

Serve immediately!