Steam Pot Thursdays

This year it’s going to get steamy, with the launch of Steam Pot night every Thursday throughout Crab Carnival. Starting on the 31st March, roll up your sleeves and have your crackers, hammers and bibs at the ready as you’re in for a flavour-packed treat. Prepare to get messy as these delicious crustaceans get tipped straight onto the table, with all hands in – as legs and shells are sent a flying! It’s so much fun you’ll get a little sideways!

 

Find out more about Crab Carnival 2016 here..

 

 

Sean’s Sirloin and Duck Fat Chips

Try Chef Sean Connolly’s steak & duck fat chips at home for a simple & delicious take on a classic dish

  • 4 portions Sirloin Steak On The Bone
  • Extra virgin olive oil
  • Salt and freshly ground black pepper for seasoning
  • For Perfect oven roasted chips
  • 2kg agria potatoes
  • 300g Sean Connolly Duck Fat
  • Table salt
For the steak
Take the steak out of the fridge and allow the steak to reach to room temperature. Season it very lightly with salt and heavily with pepper
Place griddle pan on a high heat. Once the griddle has reached the required temperature brush the steak with oil and place the steak in the pan
Cook for two minutes on both sides for a rare steak; three minutes for medium; and four minutes for well-done, increasing the timings depending on how you like your steak cooked. Remember: the thinner the steak, the less cooking time required.
Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender
Serve the steak with duck fat chips

For the duck fat chips

To make the perfect chip you need to start with the right potatoes. Agria potatoes work well but they do differ from brand to brand and with the time of the year, so try to buy some potatoes that are specifically labelled as a ‘chipping’ potato
Scrub the potatoes well to remove any dirt. Cut the potatoes into chips about 1.5cm thick. Rinse under cold water and drain.
Put the chips into a pot, cover with cold water and season with table salt. You should use 12g of salt per litre of water.
Bring to the boil and then simmer gently until the potatoes are almost cooked; check by removing a chip and bending it to break, it should not resist.
Very gently drain the chips and spread them out on a tray to allow them to steam off, and then leave to cool.
Once cooled, place in the fridge overnight so the chips can dry out. This will make them nice and fluffy in the centre and crunchy on the outside when cooked.
The following day: Heat the oven to 180°C. Place the duck fat in an oven tray and heat in the oven for 5 minutes.
Very carefully place the chips into the heated duck fat and place in the oven. Cook for 15 minutes then carefully turn the chips over and cook for another 15 minutes or until the chips are golden brown.
Carefully remove from the oven, drain, season with sea salt and serve. Save the duck fat as it can be used again.

Introducing the Demi-Brioche

The perfect burger bun is a divisive topic at the best of times, but we think we’ve found it. Our mate Keith at fuel bakery has dived head first into his flour bags and kneaded up a storm to come up with what may be the ideal vehicle for the juicy innards of even the best of the burger world.

Just on the right side of dense, and less sweet and rich than the traditional brioche, Keith’s demi-brioche is a mix of turkish and brioche, striking a happy medium between the two whilst retaining a light crumb.

Come in and see how it handles our dry aged beef burger or the new suckling pig burger! We think you”ll be impressed.

Crab Steam Pots – a deep past

Seafood boils are a Louisiana tradition, and the mere mention of a steam pot immediately carries you away to the deep south. Shrimp, crab and crawfish have been popular heroes of the boil over the years, predominantly due to their abundance in the swamps and marshes of the area. The ease of obtaining this amazing array of shellfish meant that it quickly became a favourite amongst the early residents of the area.

Long before Europeans arrived, local tribes would try their hand at fishing by putting reeds baited with deer meat into the creeks and ponds to entice their prey. Over time, settlement along the bayous increased, particularly with the arrival of the Arcadians to the area. Bringing what is now referred to as Cajun influence with them, and their previous fishing experience meant that consuming seafood as a tradition continued, and the popular methods of enjoying crustaceans we know and love today were born.

Join us during Crab Carnival as we roll our sleeves up and get messy in celebration of the steam pot and all things crab. Every Thursday night during the carnival is Steam Pot night, so come in and get your bibs ready for a saucy meal you really get stuck into. It’s such cracking fun you’ll get a little sideways!