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SPRING IS HERE,
and confirmation can be found in our kitchen with beautiful Cromer crabs, wild garlic, the first rhubarb and asparagus appearing this week, and bags and bags of chocolate ready for Easter.
The Assembly House continues to be the place for afternoon tea
With nearly 400 served on Mother’s Day alone – that’s an awful lot of scones!
Everybody loves to bake at Easter
which is a reminder that there are a couple of spaces left on Kate Barmby’s class on April 28th. Watch out for more exciting news of Kate’s summer classes at our cookery school coming soon.
Sometimes, depending on your frame of mind, the wine is more important than the food. However, we offer the best of both worlds at our Fine Wine Dinner on Thursday April 20th: let us take you on a journey into the unknown and introduce you to some fantastic Eastern European wines.
£55pp for five stunning courses and five glasses of wine: fine food, truly great wines and wonderful company.
Polish Martini on Arrival
Buckwheat Pancake, Spinach, Wild Mushrooms, Garlic
Malvasia, Vina Kozlovic, Istria, Croatia 2015
Blow Torched Mackerel, Beetroot and Vodka Sorbet, Horseradish Crème Fraîche
Beyaz Kalecik Karasi, Kayra Wines, Anatolia, Turkey 2015
Slow Cooked Pork Belly, Cheek Fritter, Smoked Celeriac, Apple, Paprika
Avaton PGI Epanomi, Ktima Gerovassiliou, Macedonia 2013
Rhum Baba, Poached Plums, Cinnamon Cream
Chocolate Mousse, Espresso Ice Cream, Rye and Walnut Crumb
Vin Santo, Gaia, Santorini, Greece 2005
We have seen record-breaking numbers at our Tuesday evening demonstrations.
May 2nd sees a topic close to our hearts – A Taste of Norfolk – when we will be hearing tales of local suppliers and their ingredients, and showing you what to cook with them. Smoked salmon, cheeses, great meat, beer, shellfish – Norfolk truly is the country’s larder!
Our next Ladies in Lavender lunch is on Thursday May 11th,
when we shall be welcoming Charlie Hodson who will tell tales of his Norfolk food heroes; and give us as taste of his recipe for Norfolk’s best sausage roll, officially the best in the country.
LEG OF LAMB BAKED IN HAY
This epitomises everything that is good about springtime eating. The aromas wafting from the oven of the baking hay, the delicate herby garlic undertones as you carve are truly sensational, yet it’s so simple to prepare that it should be on everyone’s table this Sunday!
Will serve 6 generously
1 leg of lamb, bone in, weighing approximately 3kg
olive oil
1 bunch fresh rosemary
12 garlic cloves
a large handful of fresh clean hay
- Pre-heat oven to Gas Mark 4/180°C
- Wash the hay in cold water, rinse and repeat twice. Drain. Shake well to lose any excess moisture, leaving the hay damp to the touch.
- Make a dozen or more small incisions with a small knife, inserting the slivers of garlic cloves in each cut. The more you like garlic, the more incisions you can make!
- Place the rosemary into the same incisions, pushing well into the lamb. Season the leg of lamb liberally with salt and freshly milled black pepper.
- Heat a large frying pan with a little olive oil. Brown the leg of lamb all over.
- Take two large sheets of foil. Cover with the hay. Place the lamb on top and wrap tightly. Place in a roasting tray and place in the preheated oven for 1 hour 45 minutes if you like your lamb slightly pink, add another 30 minutes if you want it well done.
- Remove from the oven and rest for 15 minutes before unwrapping and carving.
- Serve with a Madeira gravy or rosemary mint gravy for an unforgettable Sunday roast.
KITCHEN THOUGHTS BY KESTREL KITCHENS
Renovation Dream or Dream Budget?
What comes first, the budget or the dream? A question many of us ask when toying with the idea of a kitchen renovation.
While most of us have aspirations of a bigger, brighter or more organised home, we all have differing budgets. So, how do we approach the perfect, hassle-free revamp while achieve your dream handmade bespoke kitchen?
As is the case with most things, there are no right or wrong answers, but there are ways in which you can end up with your dream home, without spending more than you envisioned.
We at Kestrel firmly believe in fulfilling dreams. There is a reason why you want a new kitchen, bathroom, bedroom or home office, so why not start with that?
Make the dream fit the reality; don’t quash your vision before you’ve even realised it.
What needs changing?
While it is helpful to have a rough idea of budget, you should initiate your renovation by thinking about what needs changing.
Are you frustrated at the lack of storage space in your bedroom? Fed up of looking at the weathered units in your bathroom? Maybe you simply seek a more welcoming or modern handmade bespoke kitchen?
These, alongside the general ways in which you use the room(s) in question, are the first things you need to prioritise when building your vision.
Find inspiration
Speaking to one of our expert design consultants can really help inspire your dream renovation. Often, you’ll find yourself looking at things - whether it be in a magazine, or at a friend’s house - that you like and start thinking to yourself: I’d love something like that in my house.
Most of the time, you’ll have forgotten about this by the time you leave your computer or return home. But what if you could combine and replicate these things in order to help inspire your renovation?
What next?
Having sat down with a Kestrel Design Consultant you can start crafting your dream kitchen, bedroom, bathroom or home office on paper. We love detail, so be as particular as possible as this will help us craft your handmade bespoke furniture as you truly wish! It’s crucial that you feel as confident with our design as humanly possible.
If you want to discuss how we can help you achieve your dream renovation then cantact us on 01603 722026 or email edward@kestrelfurniure.com
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The Assembly House
Theatre Street
Norwich
NR2 1RQ
01603 626402
enquiries@richardhughescookeryschool.co.uk