Exclusive offer with The Royal Academy of Arts and Bentley's Grill Room
The Royal Academy of Arts and Bentley's Grill Room are offering an exclusive dinner and ticket package for the Sargent and the Sea exhibition, which will be showing at the Royal Academy from 10th July to 26th September 2010. This offer is available for early dinner on Friday evenings (the exhibition is open until 10pm every Friday), reservations to be made between 5.30pm and 7pm in the Grill Room. Bentley's are offering a three-course menu with a ticket to the Sargent and the Sea exhibition included for only £29.50, excluding service. Please call 0207 734 4756 to make a reservation. For full details on this exhibition and others, pelase visit www.royalacademy.org.uk.
Wimbledon & the World Cup @ Bentley's
This Summer we will be showing all those important matches in our beautiful Jameson room, serving light snacks and drinks. A list of events and showing will be displayed here shortly. Watch this space!
UK Oyster Championships 2010
Bentley's Oyster Bar and Grill are delighted to be hosting the Tabasco UK Oyster Championships on 1st September 2010 on Bentley's Terrace. Entrants now being accepted.
St. Patrick's Day - 17th March 2011
Watch this space for full details of our traditional St Patrick's Day Celebrations for 2011.
"Corrigan's City Farm"
Join us for the new series of "Corrigan's City Farm" on RTE Television. It is a chance to sample some of Richard most passionate moments in the kitchen and with local producers.
The Michelin starred chef has always had a reputation for choosing the best quality produce Ireland can offer. But now he wants to take it further and make sure whatever he uses is sustainable too.
He’s just spent the last few months travelling around the country for his new RTÉ One series in his pure plant oil jeep and he’s been making a big splash.
“You can put plant oil in your chipper, in your salad and in your car,” says Richard. “It’s a wonderfully environmental idea and the great buzzword is – no carbon footprint. Plus it’s three quarters less than the price of diesel and there’s no excise duty.”
On the new series of the RTE Cork produced Corrigan Knows Food, Richard discovers how those vivid yellow flowers produce oil for cars and animal feed so there’s absolutely no waste. And best of all, if you run out of cooking oil, you can siphon it out of your car!
Why not try a Signature Recipe at Home?
Daube of Pork
Serves 6-8 people
Ingredients
Pork
1 kg Shoulder of pork, cut in to large chunky pieces. (Roughly the size of a lady’s fist)
Sunflower oil
3 carrots
2 large onions
4 sticks of celery
1 leek
Marinade
200ml red wine vinegar
375 ml red wine
Good quality brown meat stock
200ml olive oil
Black pepper corns
A few sprigs of thyme
Two cloves of garlic
Fennel seeds- pinch
Cumin seeds- pinch
Salt
One bay leaf
Apricots
100ml white wine
200ml orange juice
12 apricots
2 teaspoons of castor sugar
Finishing touches
3 eating apples
25 grams butter
2 teaspoons of castor sugar
Day before
Pork
Heat a thin layer of sunflower oil in the bottom of a frying pan along with any extra fat that’s been trimmed from the pork.
Season the pork with salt and pepper. Brown the pork on all sides.
Vegetables
Cut the vegetables into pieces the same size as pork and put the vegetables and browned pork in a large bowl along with all the marinade ingredients. Mix thoroughly with your hands. Cover and allow marinade in a fridge over night
Apricots
In small saucepan pan add orange juice, white wine, sugar and apricots.
Bring to the boil for 2 minutes, rest in the mixture over night.
On the day
Take pieces of pork out of marinade bowl place in a casserole dish; pass the rest of the mixture through a colander catching the liquid in a jug.
Put the uncooked, marinated vegetables into the casserole dish.
Reduce the marinade liquid by half in a sauce pan on the hob.
Return the reduced marinade liquid to the casserole dish.
Cover the casserole dish with tinfoil and put the lid on.
Place the casserole in a heated oven for 3 hours at 180°C.
1 hour before serving
Fruit
Peel, quarter and core 3 apples. Heat a thin layer of oil and 25g butter to the frying pan, when melted add the apples and 2 teaspoons of castor sugar.
Cook the apples until caramelised and golden, remove from the heat and add the apricot mixture to the pan, heat through.
Just before serving
Pork
When you remove the casserole from the oven there will be a layer of fat on the top, skim the fat off. Remove the pieces of stewed pork allow rest for 10 minutes on a plate while you finish off the sauce.
Pass the vegetables and stewing liquid through a sieve into jug. Discard what in the sieve ensure that you press all the juices out of the vegetables.
Put your casserole dish on the hob to reduce down the stewing liquid.
When the liquid has reduced by a quarter, add the apple and apricots to it and bring to the boil.
To serve
Return the meat to casserole pan with the reduced liquid and fruit. Serve with mashed potatoes.
