Menu of the Month – Rick Stein Sandbanks

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Tom East gets a taste of Rick Stein’s greatest hits with Head Chef Pete Murt at the celebrity chef’s restaurant on the Dorset coast…

As well as being a famous TV chef, Rick Stein is synonymous with Padstow, the small Cornish fishing town, which, thanks to his help, has become a foodie destination. Rick has four eateries in Padstow alone, but you don’t need to go to Cornwall to sample his food as he has opened restaurants in Winchester, Marlborough and, good news for us, Sandbanks. In this fine dining establishment on the Dorset coast, you can enjoy sea views while savouring dishes like turbot hollandaise from his very first book, all the way up to Anthony Zhao’s red braised pork from Stein’s latest Long Weekends series. Head Chef Pete Murt tells us how they choose the dishes that are made with the finest ingredients from around the south coast.

Anthony Zhao’s Red Braised Pork
“Rick was in Shanghai recently for one of his TV shows and he did Anthony Zhao’s red braised pork.” says Pete. “We saw it on the programme, asked him for the recipe and he sent it to us straight away. It’s not in any of his books yet, but it’s on the menu.”

Black Cuttlefish Risotto
“The Venice to Istanbul book features Rick’s Croatian cuttlefish risotto, one of the favourite dishes on the menu at the moment. Black risotto has been around for a long time, and Rick actually made one for the solar eclipse in 1999 when they called it risotto nero. There’s not much difference between cuttlefish and squid – cuttlefish is a bit softer, but you freeze them both down to make them more tender, a bit like how you would treat octopus.”

Cornish Crab Wakame
“I’m from Padstow, and I’d say the best crab you can get is from Cornwall. Certain areas have the best ingredients – lobster from Cornwall or Scotland is the best, for example. The flavour of the crab is slightly sweeter, and I’d say that there’s a lot more meat in the shell. It’s the same with Cornish mackerel – I’d say it’s superior to most other places.”

Indonesian Seafood Curry
“It’s made with a Balinese spice paste with flavours of lemongrass and coconut milk, and the fish is bass, cod and prawns. It’s served with a coconut salad and rice. We bring the curry to the boil, take it off the heat and put the fish in – the residual heat will cook the fish. If you boil the fish in any sauce, it will go tough – you’re better off braising it.”

Fruits de Mer
“We use brown crab, lobsters, winkles, whelks, razor clams, clams, mussels, scallops, langoustines and oysters. You don’t do anything to the shellfish apart from cook it and serve it cold, so you get the natural flavours. The hot shellfish is very similar – we do all the same things apart from lobster, and that’s served hot with a dressing of chilli, garlic, olive oil, lemon juice and parsley. You do the little shells like the cockles and mussels and clams together, but then you have to do the oysters and scallops. You’re only flashing it so it’s just cooked – you don’t want to overcook it. That’s one of my favourites.”

Hake with Samphire and Beurre Blanc
“Samphire is lovely – a sort of sea herb. At the moment we’re getting it from Cornwall, but we are looking to source it from around here. One of the chefs in the kitchen knows where to get some, but I’m not sure where as he won’t tell us!”

Pete Murt, Rick Stein Sandbanks

Pete Murt is Head Chef at Rick Stein Sandbanks.

 

Rick Stein
10-14 Banks, Sandbanks, Poole, Dorset, BH13 7QB
Tel: 01202 283000
www.rickstein.com

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