Orchard Park Question Time.

There has been huge interest in the forthcoming Question Time event being held at Orchard Park on Thursday 26^th Jan at 7pm, and now that details of the menu have been published, there is going to be a lot more!!

Orchard Park’s own chef Shaun and guest chef Callum Keir of Holbrook House have been busy planning a delicious tasting menu for guests to enjoy throughout the evening as they battle with the question “Is local better”!

First there will a chance to try some olives by Olives Et Al, a local cheddar from Godminster organic, and a blue cheese from Longmans Dairy all set to get the taste buds buzzing!  Winter root vegetable soup follows as the questioning debate gets under way.

During the interval Callum will give a short cooking demonstration using Lagan Farm’s own Red Poll beef; he will be preparing Fillet of Red Poll Beef with Lentil Du Puy and this delicious dish will then be served to guests.

After the second session of questions the evening will end with a delicious selection of exotic fruits supplied by Asda and served with BV Dairy clotted cream as guests chat with members of the panel.

Local brewer Alastair Large of Keystone Brewery will be offering samples of his locally produced ales and Jamie Mackenzie-Charrington from Wine Merchants Hicks & Don will show how French wines can complement both local and international dishes!

The evening promises to be a perfect blend of the local and not so local, come along and join the debate, tickets are £12 each or 2 for £20 to include the complete tasting menu and a soft drink.

Tickets are available from Orchard Park, Turnbulls Deli and Shaftesbury TIC.

For more details please contact Jilly at Orchard Park on 01747 835544

Fillet of Red Poll Beef with Lentil Du Puy

– Serves 4 people

Ingredients

4 x 6-8oz Fillets of Beef
3-4 spoonfuls of Oil
150g of Lentil Du Puy
2 Sprigs of Fresh Thyme
2 Bay Leaves
1 Carrot
½ Celeriac
1 Leek
2 Celery Sticks
30g of Pancetta or Smoked Bacon
2-3 Cloves of Garlic
Salt & Pepper
Knob of Butter
Optional – Gratin, Fondant or Roast Potatoes, Red Wine Sauce

Method

• Cook the Lentils in boiling water with 1 Garlic Clove, 1 Sprig of Thyme, and 1 Bay Leaf until soft, which should take approximately 10-15 minutes, then strain.
• Cut the Carrot, Celeriac, Celery & Leek into Cubes, and the Pancetta into Lardons.
• Season the Beef Fillets with Salt, heat a heavy based non stick frying pan until hot, brown each side of the Beef for 3-5 minutes, add a little Butter and rest.
• Heat a Saucepan and sauté the Pancetta, then the Lentils. Add a little Garlic and picked Thyme. Season well and cook until lightly browned.
• Spoon the Lentils into the centre of a plate and place the Fillets on top of the Lentils.  Serve with either Gratin, Fondant or Roast Potatoes and Red Wine Sauce as an optional extra.