HEAD CHEF DREW JARVIS
RECIPE CARD - OCTOBER


Salmon tartar with ground nut dressing on a pickled cucumber

& chive cream cheese base.

This recipe is very simple to create and perfect for a dinner party starter and the great thing is this can be prepared in advance, then just built when guests have arrived. With party season fast approaching this recipe will make for a show stopping start to your Christmas lunch.

Serves 4

Ingredients

275g smoked salmon

1/2 peeled cucumber

125ml white wine vinegar

25g caster sugar

pinch of black pepper

100g cream cheese

small bunch of chives

Crusty bread to serve with

GROUND NUT DRESSING

150ml white wine vinegar

50ml ground nut oil

pinch of pepper

pinch of salt

sprig of thyme

1 garlic clove

Method

1) Start by bringing your vinegar and sugar to a rolling heat, then take off the heat after about 5 minutes. This is your pickling liquor.

2)Thinly slice your cucumbers (6 slices per portion), place these slices in your pickling liquor for about 10 minutes with no heat from the cooker. Once they have been soaked, take out and drain.

3) Chop the salmon into small pieces and mix through with a good dash of the dressing (dressing method below).

4) Lay out the cucumber slices on a plate in a curve, then place the salmon mix in the centre of the curve.

5) to garnish lay your chive over the salmon, sprinkle some black pepper around the plate and a nice drizzle of the dressing around the edge and serve with a crusty piece of bread.

GROUND NUT OIL DRESSING METHOD

This dressing is so simple to make it doesn't need to be broken down into steps! Start by chopping and crushing the garlic, as fine as you can get it then add all ingredients to a glass bowl. With a small whisk, lightly whisk the mix to combine all the flavours. This dressing will last around a week minimum. Decant to a empty oil bottle or leave in the boil and store until needed. Give the dressing a good hour to rest to infuse the flavours perfectly.

Brambles joins the Twitter generation - bramblesbh18

With the world of social media becoming ever more popular in the world of information exchange it was only a matter of time before Broadstone’s favourite restaurant joined the tweeting generation.

Owner Andy Coleman explains “Twitter allows us at Brambles to connect with customers on a much more sociable level. With the vast selection of culinary based television programmes available at present, the industry is becoming very open. This was always our aim at Brambles and one of the reasons the kitchen design was given an opening to the dining area. Seeing all the chefs actually creating your dishes gives an entertainment factor and I believe twitter will increase this excitement further. Being able to read what the chefs are preparing, what new creations they are working on for the next menu and special event ideas will mean that customers can have a real sense of involvement in what we do at the venue.”

Andy goes on to explain "With the restaurant industry becoming a more and more competitive market the need to explain your brand/venue more clearly is essential to attracting custom. Twitter gives us a platform which is easily update-able and fun for users to interact with."

We look forward to you following us on Twitter! Also search for us on facebook and Linkedin.