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Clam Mariniere

April 2, 2014

We gave ourselves a tasting of a dish from our spring menu last weekend, heres a quick recipie.

 

Clam, chilli and leek marinere with Blandford Flyer and homemade garlic bread

 

  • A couple of handfulls of clams (tap on the edge of the sink and only keep if they close up quickly)

  • Two fat cloves of garlic, roughly chopped

  • One banana shallot, finely sliced

  • One leek, finely sliced 

  • An inch of ginger cut into strips

  • One red chilli, sliced

  • A handful of chopped flat leaf parsley

  • A glug or two of beer

  • A glug of double cream

 

Chuck your garlic, shallot, leek, chilli and ginger into hottish oil in a pan with a fitting lid. Sweat them off till soft on a medium heat, then turn up the heat till some colour is threatening and chuck in the clams. 

Give them a bit of a shake and then put in a genourous glug of beer, we chose Badger Ales Blandford Flyer which has a lovely gingery flavour, stick the lid on and shake every now and again till the clams are all open.

Spoon out your clams into your dish and put in a little cream and bring to the boil, check the seasoning and pour over the clams.

Serve with homemade garlic bread which you can dip into the lovely clammy liquor.

 

Hope you enjoy, we did.

 

 

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