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Ham, egg and chips
We cook all our own ham –
it’s a two-day process. The
hams take a good seven hours
to cook and then you’ve got
to let them cool down before
you skin them, and they need
to go in the oven again with
the honey and mustard glaze.
People don’t realise how
much time and effort it takes.
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Homemade Faggot
In England we’ve got the best
abattoirs, the tightest
regulations in the world, and
it’s the safest place to eat
meat, so all the bits that are
in this dish are lovely. It’s
liver, heart, the trimmings of
the beef and belly pork. It’s
one of our best sellers – it's
really made a comeback.
53
Pan Fried Ox Liver
That was the last part of the
animal that I really struggled
with because it was just too
strong on its own. One of
my butchers said: ‘Soak it in
milk,’ so that’s what I did –
we soak it in milk for three
days just to tone down the
flavour. Again, hot pan, little
bit of oil and butter, season
and quick flash. It really is a
flash because you don’t want
to overcook it.
Homemade Beef Burger
The mozzarella goes on top and we finish it in the
oven, so it’s melting over the edge. I know a lot of
places put Stilton on top, and we always used to do a
sirloin with Stilton on top, but it’s not quite so popular as it’s quite a strong cheese. We’ve got a
terrific breadmaker so the sun-dried tomato and
roasted garlic bap is homemade in house, which
makes it even more special.
www.menu-dorset.co.uk