September - November Menu Finalised

We have now finalised our September to November menu. All the chefs got together last week and cooked off each dish on the menu to decide the best way to ensure our customers get the best possible product.

There is plenty of variety to choose from the Starter section, such as Root Vegetable Soup, a nice pureed soup topped with parsnip and beetroot crisps. There is our very own Forest Fruit Tower, our forever popular Three-cheese Potato Cakes making a return, as well as our homemade Chicken Liver Pate with onion chutney. If its seafood you like then why not start with the Seafood Tart with lemon and chive cream.

From the mains, you could tuck into our hand-rolled Cod & Pancetta Fishcakes with white wine veloute. But if seafood is not your bag then there are many options that will tick your box. Our signature Chicken Roulade with tomato & herb sauce will be without doubt our top seller this Autumn. Or if you're a bit more winter than summer in your appetite - there is our slow-cooked Beef Bourguignon with herb mash. Also available from the mains section, there is a Gorgonzola & Mushroom Penne with sun-dried tomato crush or a Brie, Cherry Tomato & Red Onion Tart with vibrant rocket pesto.

The final treats on offering for you are bound to get everyone's sweet tooth going! Classic Chocolate Brownie with Ice cream, or Vanilla seed Cheesecake with wild fruit compote will compete with each other for top seller. But if you prefer a warmer dessert then why not try our Apple and Berry Crumble with Crème Anglaise, equally as light but just as naughty!

For a full look at our menu please click here....

Or to book then please follow this link to our website....

If you have any food related questions please feel free to contact me on spencero@bistrolive.com where I would be more than happy to assist you.

Hope to see you soon

Spencer
Development Head Chef

Triple Chocolate Brownie Recipe!

One of the most popular desserts on our Summer Menu is the Homemade triple chocolate brownie, so we thought we would share the recipe with you all!

This brownie is perfect for many occasions, whether for a dinner party dessert, afternoon tea or even for the kids. It is perfect also because it can be made in advance. It is beautiful served warm but still very nice at room temperature. It will keep well for a good few days if stored correctly.

Triple Chocolate Brownie

Serves 10/12
Preparation time 15 mins
Cooking time 25 mins
Skill level easy

Ingredients
•    350gr sugar
•    250gr chopped butter
•    125gr cocoa powder
•    125gr plain flour
•    200gr white choc (buttons or chopped)
•    5 eggs
•    250gr dark cooking chocolate, broken into pieces

Method - 10 steps to heaven!
1.    Place a mixing bowl over a pan of simmering water - add the butter and dark chocolate. Stir continuously until all is melted.
2.    Crack the eggs into a separate mixing bowl and whisk in the sugar until the mixture is as smooth as possible
3.    Mix the cocoa powder and flour together and sieve into the egg mixture. Fold in using a spatula until smooth
4.    Add the melted chocolate and butter mix until smooth and velvety.
5.    Add the white chocolate and then the mix is ready to use
6.    Line a 10"x10" approx baking tray with greaseproof paper
7.    Bake at 180C for 25 mins.
8.    Be brave! Get the brownie out the oven - the residual heat within the brownie will finish it off and keep it soft and gooey inside
9.    Allow to cool. Cut into squares and warm through the oven for a few mins only.
10.    Serve with a good quality chocolate sauce and vanilla seed ice cream. Enjoy