Tag Archives: breakfast

‘25 mile menu of magic’ – The Pig part one

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Lean, clean but absolute indulgence..

A Birthday treat this month, meaning a treat for readers too, with a three part blog on my recent stay at the New Forest gem, ‘The Pig’.  The success of the original Pig in the forest has paved the way for an expanding brand across the South of England, with Southampton, Bath, Devon and Studland following.  The concept of a restaurant with rooms is fantastic, but all the more appropriate when The Pig has the luxury of bringing garden to plate from the superbly stocked walled gardens full of fresh produce, allowing the menu to write itself almost hourly.

The gateway to the New Forest, Brockenhurst railway station is less than a mile down the road, placing the Pig conveniently regardless of your transport.  There is plenty of parking on site among the stunning grounds.  More on the grounds later this month!  The 30 bedroom country house is warm, welcoming and served excellently by staff circulating regularly.  There is a shabby-chic feel to the lounges but it suits the place very well.  The restaurant itself feels like a step into the greenhouse which adds to the charm of a garden to plate experience.

It seems appropriate to start with breakfast for part one.  A cracking selection of a ‘full pig-out’.  Pork sausage packing that perfect meaty punch, crispy streaky bacon with a sweet and smoky edge, leaner than lean back bacon, two free range eggs with sunset yellow yolks, black and white pudding to die for, field mushroom and the sweetest slow roasted tomato you can imagine.

I cannot describe how lean and clean these fresh ingredients are despite their obvious indulgence.

The continental offerings for breakfast are more than generous, with various fruits, cereals, muesli, cured meats, local cheeses and freshly baked sourdough.  Washed down with your choice of fruit juices and your favourite cup of coffee or tea, there is no better way to start your day ready for exploring the New Forest.  And seeing as The Pig have a ready made 7 mile walking route waiting at reception for you, there is every reason to treat yourself to your choice from a stunning breakfast menu.

Next week’s part two takes us out into the gardens, with an additional focus on some ‘piggy nibbles.’  Not to be missed.

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An exceptional cup of coffee can cut through the most miserable of weather

A home from home on a wet Saturday afternoon, Cusina serves up Barista perfection, alongside an array of light breakfasts, mouth watering homemade sandwiches, lunches and cakes

A home from home on a wet Saturday afternoon, Cusina serves up Barista perfection, alongside an array of light breakfasts, mouth watering homemade sandwiches, lunches and cakes

When I recall family holidays in Italy, many culinary delights spring to mind. Hand stretched pizzas, beautiful pasta dishes, vibrant and fresh salads and mouth watering desserts. But one lasting memory was the regular visit to the local coffee shop, as my palate developed from craving bittersweet hot chocolate to the famous cappuccino.

A true Italian cappuccino, with perfectly formed frothy milk, the aroma strong and heady, executed to perfection. That is what I have been searching for on the South Coast of England. The smell of fresh coffee in the mornings, it can wipe away the best efforts of British wet weather. There is nothing quite like it.

To date, Cusina, a small café and kitchen in Westbourne, Bournemouth, has delivered the very best cappuccino around. Truly deserving of a spot in my ‘best kept secrets’ archive.

The perfect array of homemade cakes, sandwiches and light lunches accompany a simply stunning level of ability for coffee making. So whether it will be a meaty, tangy salt beef sandwich, or an indulgent slice of caramel cake, you can rest assured that your exceptional hot drink has a perfect partner, morning or afternoon.

This is one I can assure you’ll return to.

Cusina
48 Poole Road
Westbourne
Bournemouth

01202 767513

Beetroot cured Salmon Gravlax

Beetroot cured salmon gravlax is an impressive homemade alternative to smoked salmon and combines beautifully with scrambled eggs on wholemeal toast

Beetroot cured salmon gravlax is an impressive homemade alternative to smoked salmon and combines beautifully with scrambled eggs on wholemeal toast

My first blog recipe is a new favourite of mine, inspired by my recent visit to ‘Charlotte’s Place,’ Ealing, and adapted from an 80s Swedish classic.

Gravlax, Scandinavian for ‘grave’ is a dill, salt and sugar cured salmon that historically found itself wrapped in bark, weighed down with bricks and buried six feet under. The beetroot, horseradish, lemon and peach schnapps are my modern twists to bring this classic to life with a colourful, spicy and fruity tang.

The quantities in this dish really are rough and it’s very much down to your personal taste. A trial and error exercise that you can keep your own secret version of locked away!

I choose to use this colourful cured salmon as an alternative to smoked salmon and the flavours combine nicely with creamy scrambled eggs on wholemeal toast.

Beetroot cured Salmon Gravlax

  • Servings: 4-6
  • Difficulty: easy
  • Print
Ingredients:

  • 1 medium sized salmon side fillet, skin on, pin-bones removed
  • 3-4 tbsps coarse rock salt
  • 1-2 tbsps demerara sugar
  • 1 fresh beetroot, peeled, finely grated
  • 2-3 tsps fresh horseradish, peeled, finely grated
  • 25 ml peach schnapps
  • 1 lemon
  • large bunch of dill, coarsely chopped

Method:

  1. Place the salmon fillet skin side down on a deep enough tray to hold the moisture extracted from the fish during the curing process.
  2. Evenly spoon over the coarse rock salt and demerara sugar until the salmon fillet is covered.
  3. Spread the beetroot and horseradish across the salmon fillet, ensuring the beetroot is covering all of the flesh to allow for maximum colour penetration.
  4. Drizzle over the peach schnapps and evenly scatter over the dill.
  5. Grate over the lemon, before pouring over the squeezed juice.
  6. Pat down all of the ingredients on top of the salmon to allow for an even distribution of flavour.
  7. Cover the salmon tightly with cling film, weigh down with bottled water or large fruit juice cartons and refrigerate for 48 hours.
  8. After 48 hours, remove the tray from the fridge and gently scrape away the remaining topping from the salmon.
  9. Separate the skin from the fillet by carefully running a sharp knife underneath the salmon, angled towards the skin.
  10. Slice thinly across the top of the salmon into long strips, ready to arrange on your dish of choice.
  11. The remaining salmon can be covered with cling film and kept in the fridge for 4-5 days.
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