Newsletter & Upcoming Events
Hi Sandbar
Friends,
You may have
realised by now that Nick has a certain affection for chillis! During our stint working in Mexico we got to
experience some great flavours that we had not encountered before, the smokeness of chipotle, the fruitness of
habernero, so we have bottled some fabulous and flaversome sauces which are now being sold at the local markets
and also at the restaurant. Come and say hi when you see us.
Coming up very
soon at Sandbar, we cant wait for the next installment of "THE DUCK & PINOT FOOD TRAIL" in conjunction with our
good friends at The Point and our local Duckman at Bangalow we are bringing a six course duck extravaganza to
you. Starting at The Point and finishing at Sandbar, $95 p/p includes six delicious courses and wine tastings to
match, also transport between the venue, so book now, grab some friends and secure a table you dont want to miss
this one.
Friday 25th
June- bookings essential 6686 6602
Cooking
Demonstration Sunday 27th June. French
Provence - Nick is sharing his secret to the most amazing Bouillabaisse, this dish is
the classic provencial seafood stew made with an assortment of fish and shellfish, tomatoes, garlic,
saffron, herbs, wine and olive. Bookings essential 6686 6602 - this is the last cooking class until
August.
We love to use
local produce here at Sandbar and are proud members of Northern Rivers Food a local organisation dedicated to
helping us all buy local and to promote food tourism in this area. If you are interested in this also
memberships are now available - please call me for details Debra 6686 6602
Recipe:
LENTIL CASSEROLE
This is a great quick one pot
meal that is beautiful as it is or easily embellished with the addition of speck, chorizo, ham hock, hearty
sausages or all of the above. It is a great accompliment to lamb rumps or rack of lamb. It can be made
luxurious served with a bit of foie gras and a splash of sherry vinegar. Add a flourish of pesto or salsa
verde on the plate to lift the flavour. If you have left overs, puree the lentils together with everything
else garnish with a dollop of sour cream and eat it as a rich nourishing winter soup. I like to use the
french Puy lentil because of the magnificent flavour they have and the ability to retain their shape. A
couple of spoons of this stew fortified with a rich and glossy meat jus makes up one of the best winter sauces
available.
210g or 1 cup Puy
lentils, washed (no need to soak)
BRUNOISE:
1/2 Onion, peeled and
diced
1 Carrot, peeled and
diced
1 Celery, peeled and
diced
1 Leek, washed and
sliced
1 Parsnip, peeled and
diced
5g
Butter
15ml 1 tbs olive
oil
10g 1 tbs
salt
12g 4 Garlic cloves,
crushed
700ml
Stock
1 Bouquet
garni
Heat up casserole dish over
medium heat add oil and butter, when butter is foaming add brunoisse, stir , season and sweat for 5 minutes.
Add lentils, bouquet and stock, bring to the boil, turn to lowest possible level, cover and cook for 40
minutes. Stir gently every so often and check for seasoning. Let it sit covered for 10 minues before
serving.
I
hope you enjoy this classic winter dish, let me know if you have any questions and pass it on to your
friends.
Lunch Special $16
Wednesday to
Saturday
Sunday Lunch
live latin and flamenco music with Roberto from 12.30
www.sandbarrestaurant.com.au
http://www.youtube.com/watch?v=8XKH3x0ByhU
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