Preparation is the key to delicious dining
4:56pm Thu Sep 22, 2011
The current trend for cooking a meal in 30 minutes is not something that Newark restaurateur Adam Rushton subscribes to.
ADAM RUSHTON, left, and Steve Church, at the start of Monday’s Demo and Dine evening. 190911JT6-1
He and his chef, Steve Church, think that careful preparation and a long cooking time can pay dividends.

On Monday, as part of Rushton’s Demo and Dine season at the restaurant on Stodman Street, Steve showed how to make a starter of pork belly, and main course of lamb Henry.

Adam then spoke about wines from the Languedoc and Roussillon region of France to accompany the food.

The pork belly, served on a bed of pureed artichoke, was cooked for three hours.

Steve also demonstrated how to make perfectly flat strips of crackling.

The lamb Henry, another dish that took three hours in the oven, was served with vegetables and a red wine gravy.

Steve gave some useful tips on professional presentation, including tightly rolling the cooked meat in cling film and leaving it in a fridge overnight. This enables the meat to be sliced into neat portions the following day before being sealed in a pan and cooked a further ten minutes in the oven.

Adam presented a tasting of three wines — a white Picpoul de Pinet, and reds Cotes du Roussillon and a Chateau Sainte Eulalie. Diners then chose their favourite to drink with the delicious meal.

Everyone receives a recipe card and tasting notes so they can try to replicate the evening’s menu.

Adam said of the Demo and Dine programme, which began in June and ends in November, that it was a way of providing cutomers with an insight into the food served at Rushton’s and allowing them to learn more.

“It gives a flavour of what we do and how we do it. We show tips and the tricks to making life easier when cooking.”

He and Steve are in negotiations with a publisher to produce a book based on Demo and Dine.

The two have been in the catering business for 25 years and hope the book will reflect their experiences over that time.

The next Demo and Dine session is on October 3 and features chocolate. To book a place telephone 01636 605 5214.


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