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Sample Menus

Breakfasts

9 -11.30am

Full English Breakfast including local sourced bacon and sausages, fried free range egg, tea or coffee

Locally farmed bacon sandwich

Locally farmed sausage sandwich

Poached eggs on toast

Homemade muesli or granola with milk or natural yoghurt

Porridge

Toasted white or granary bread with jam or marmalade

Lunch menu

Noon till 2.30pm

Spiced sweet potato and rocket soup

Beetroot and cumin hummus with antipasti and bread

Creake Abbey ham hock terrine with Candi’s parsnip chutney and toast

Peppered mackerel and chive pate with pickled cucumber and toast

Chargrilled chicken and bacon ciabatta with garlic and herb mayonnaise and salad

Prawn and cucumber with Marie Rose sauce sandwich

Cheddar cheese and chilli jam sandwich

Creake Abbey ham and mustard mayonnaise sandwich

Chive and lovage pancake filled with mushroom, spinach and ricotta with three salads

Creake Abbey five salads

Grilled mackerel fillet with summer herb cous cous and puttanesca sauce

Creake Abbey beef burger with fried onions, streaky bacon, bbq relish, chips, salad and coleslaw

Creake Abbey fishcakes with celeriac remoulade, green salad and homemade tartare sauce

All day platters

Ploughman’s: A slice of ham and chuck of cheese with bread, pickles, chutney and salads

Mixed platter: A selection of three cheeses and three cooked/ cured meats

Cheese or meat platter: A selection of five cheeses or cooked/ cured meats

Mixed Norfolk platter: A selection of cheeses and meats, all produced in Norfolk

Served all day. All our platters come with olives, chutney and toasts and can be tailored to your tastes.

From our kitchen

 Our head chef Jay Moore  shares his recipe for gin, lime and juniper berry cured gravlax

½ side salmon, skin on and pin boned

2 limes

1 tsp juniper berries

50ml gin

2 tbsp chopped fresh dill

6 peppercorns

125g salt

250g caster sugar

Weigh the sugar and salt into a large bowl. Into this zest the limes and add the chopped dill.

Grind up the juniper berries and peppercorns in a pestle and mortar. Add to the mix with the gin.

Double layer enough cling film to wrap the salmon. Spread half the mix onto the cling film.

Lay the salmon on top then add the rest of the mixture onto the salmon flesh.

Wrap the salmon up tightly, put something weighted on top and place in the bottom of your fridge for two days to cure.

Remove from the fridge, wipe off and discard any excess mix.

Thinly slice to serve. Eat within four to five days after slicing.

Jay Moore

Chef

Our Head Chef Jay Moore

Our Head Chef Jay Moore

 

I’m a local chef who has grown up on the North Norfolk coast. After 16 years in the catering trade and working at various establishments I know how important it is to use good quality local produce and to keep it simple. Let the flavours speak for themselves.

Rhubarb and Orange Meringue

RhubarbIngredients

  •  700g rhubarb
  • 3 oranges, finely grated rind of two and the juice of three
  • I lemon, finely grated rind and juice
  • 300g caster sugar
  • 3 eggs
  • Water
  • 40g cornflour
  1.  Wash and trim the rhubarb before cutting into 3cm lengths. Put these into an oven proof dish.
  2.  Pour the orange and lemon juice into a measuring jug and top up to 600ml with cold water.
  3.  In a separate dish, mix the cornflour with 2 tablespoons of this liquid to make a smooth paste. Now tip this into a saucepan with the remaining liquid, citrus rind and 125g of the caster sugar. Bring gently to the boil, stirring frequently, until the mixture has thickened.
  4.  Now separate the eggs. Lightly whisk the egg yolks with a fork and add 2-3 tablespoons of the hot, thickened fruit juice. Continue to whisk until well mixed and then pour this back into the remaining fruit juice, whisking as you go.
  5.  Pour all of this mixture over the rhubarb and bake in the centre of the oven at 160°C/Fan 140°C/ Gas 3 for an hour.
  6.  Remove the rhubarb from the oven and turn the heat down to 150°C/Fan130°C/Gas 2.
  7.  To make the meringue, whisk the egg whites in a roomy, clean bowl until they form stiff peaks. Add the caster sugar gradually, whisking thoroughly with an electric whisk after each addition. Once all the caster sugar has been added, continue to whisk well for one minute until the meringue mix is glossy.
  8.  Finally, cover the rhubarb with the meringue mix and put the dish back into the oven for about an hour, when the meringue should be puffed up and golden.

 

Serve hot.