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The Royal Oak's own Blake Bricknell will be giving away secret recipes to his famous trade mark delicious meals. Watch this space for an insight into professional cooking at it's best!
HOW TO COOK THE MIGHTY CRAB CAKES
5 medium sized potatoes 150 grammes white crab meat 150 grammes of brown crab meat 70 grammes of fresh root ginger 1 finely chopped small red chilli 1 finely small green chilli 1 bunch of chopped fresh corriander 1 table spoon of fresh chopped thyme 6-8 chopped spring onions
Method: 1. Fry off chopped spring onions, chilli and ginger in dash off olive oil and leave to cool. 2. Boil potatoes in salted water until fully cooked and drain, return potatoes to the pan and hold over heat to dry any remaining moisture. 3. Mash potatoes adding only salt and black pepper to taste. Leave until cold 4. When all ingredients are cool add chillis, corriander and crab to the mash and mix thoroughly. 5. Form into small palm sized cakes and refridgerate. 6. Once cakes are chilled breadcrumb by rolling firstly in flour then eggwash(one egg mixed with a quarter of a pint of milk) 7. Flour and cover the crab cakes in eggwash, then sprinkle bread crumbs. 8. To serve deep fry until golden brown in 170 degree vegetable oil and mount atop some lightly dressed mixed leaves. Finally proceed to do a little dance because you have created something truely magnificent!
Sample Menu
All food is cooked traditionally using only the freshest local produce. Food is served everyday between 12 - 2.30pm and 6 - 9.00pm. Wednesday lunchtimes are complimented by a luncheon club, which normally entails a roast and a dessert. Roasts are available every Sunday lunchtime. Watch this space for up and coming theme nights... For bookings please call 01548 561481 ------------------- For music enquires please Email us here
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