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Chefs Recipe: Lango-Mango Curry Yoghurt by The Samling
This dish incorporates fragrant spices and tropical fruits with home-grown produce and fantastic Scottish shellfish – perfect if you are planning a Burn’s Night Scottish themed feast this week!
Serves four people
Curry and lemon dressing
- 250g olive oil
- 90g lemon juice
- 60g white wine vinegar
- 16g sugar
- 12g salt
- 10g curry powder
- 5g tandoori powder
- 6g lemon zest
- 100g mixed garden salad leaves
- baby gem
- mustard cress
- pea shoots
Mix all ingredients together and whisk until emulsified
Check seasoning on salad leaves
Mango Sorbet for Lango Dish
- 500g mango puree
- 150g whipping cream
- 20g lime juice
Place all ingredients in blender and blend till smooth
Pass through a sieve
Place in sorbet machine and churn till set
- 2 x ripe mangos
Peel mangos and remove from stone
Place in blender and blend until smooth
- 50 g greek yoghurt
- 6g chopped coriander
Mix all ingredients together
- 50g chopped raw langoustine
- 5 gm curry and lemon dressing
- 5g chopped radish
- 2g chopped coriander
Just before serving mix all ingredients together
Store in fridge until needed
- 4 x langoustine
- 30g olive oil
- 5g curry powder
- pinch salt
- lime juice
Preheat a frying pan until smoking
Marinade the langoustine in oil and curry powder
Place langoustine in pan for 30 seconds
Remove the pan from the heat and squeeze some lime juice into the pan, roll the langoustine in the juices then remove from the pan.
Spoon some mango puree on the bottom of the plate
Dress the salad leaves with the curry and lemon dressing, scatter the leaves on the plate
Place little piles of tartar around the plate, place the roasted langoustine on the leaves
Finish the dish with a quenelle of the mango sorbet
Fine Dining at The Samling (1 Michelin star, 3 AA Rosettes)
The Samling, Ambleside Road, Windermere, Cumbria, LA23 1LR | 01539 431922 | www.thesamlinghotel.co.uk
At The Samling cooking is continually evolving. The inspiration for their dishes comes from the environment around it. Although you will enjoy the dishes without needing to understand their inspiration the team like to share their ideas and thoughts with you when you dine with them.
The development kitchen is where the meticulous dish research and creation takes place. The Samling’s team of chefs, headed by Nick Edgar, work with internationally renowned food experts to create dishes that will both excite and tantalize.
The kitchen garden run by Bjorn Abraham uses progressive growing techniques to create fresh daily produce that provides the core ingredients for our dish development.
The restaurant, which was awarded a Michelin Star in the 2017 guide, sources the best ingredients from around the world. The Samling seed exchange project is the cornerstone of their ingredient philosophy. They exchange seeds with the best restaurants in the world and grow them in the native Lake District environment.
Member Club Offer: members enjoy a complimentary glass of Champagne for lunch and complimentary menu upgrade for dinner from dinner menu to seven course tasting menu. Available for lunch and dinner all week. Click here for more information and booking details.