Recipes & Tasting Notes
We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced food alongside great cocktails. Our team have curated a selection of great food & drinks recipes for you to try at home. Hopefully these give you a taste of what we’re all about.
Fans of television cookery programmes will have noticed the current trend for “back to basics”. Simple dishes from years gone by have been re-imagined and executed with flair and panache. The Monteiths kitchen team has been following this trend with interest and our new menu launch was the perfect opportunity to showcase our house made corned beef.
Anyone put off by the idea of corned beef, rest assured. This is a fantastic dish that bears no similarity to the tinned beef that you may remember from childhood. Our corned beef is a tasty blend of brisket and pork belly, aged for 8 days to maximise flavour.
Despite the long preparation time, this dish is easy to make and tastes amazing.
1.5 litres of water
5 juniper berries
10 black peppercorns
2 bay leaves
Bring the mixture to the boil and allow to cool before pouring over the meat detailed below. Leave the mix to marinade in the fridge for 7 days before removing and discarding the brine.
1kg beef brisket
500g pork back fat or extra pork belly
250g pork belly
Poach the marinated meats with the following ingredients.
1.5 litres water
150ml white wine
2 celery sticks
2 cloves of garlic
10 black peppercorns
10 pink peppercorns
10 coriander seeds
Bring to the boil and then gently simmer for 4 to 5 hours, the brisket should be soft but not mushy. Mince all the meats either through a mincer or a food processor (being careful not to over work it as the consistency will become too mushy). Mix with 150 to 200g of the braising liquid, then add the following
15g chopped parsley
5g chopped tarragon
120g grain mustard ( we use pommery mustard, possibly the best mustard in the world)
10g chopped cornichons
Press into a terrine or container or other suitable mould and leave to set over night.
We serve it with pickled mushrooms, horseradish mayonnaise and Melba toast but it’s great as a sneaky snack with warm crusty bread.Back to Recipe list