Spiced Rum Barbecue Sauce Recipe

Thank goodness it’s BBQ weather! Time to whip up a special sauce to serve alongside those burgers. This recipe combines store cupboard staples with something a little bit different to wow your guests and can be made a few days in advance. 

Spiced Rum BBQ Sauce

Ingredients:

2lbs  very ripe tomatoes (the squidgier the better, if you ask the Greengrocers they’ll be happy to offer you the ones they’ve just taken off the shelves!)

1 white onion

2 cloves of garlic

1 stick of celery 

3 tablespoons Worcestershire sauce

4 tablespoons Aspall cyder vinegar

2 teaspoons Colmans English mustard

2 tablespoons soy sauce 

4 tablespoons Spiced Rum (we use Kraken because we have it at the bar, but there’s plenty of Spiced Rums to choose from)

100g dark brown sugar

1/4 teaspoon of crushed smoked Maldon seasalt

Cracked black pepper 

A splash of Tabasco (add more depending on how brave you are after everything has had time to simmer down as you don’t want to lose the other flavours)

Method:

Dice onions and celery and fry in a large bottomed pan

Add the minced garlic and fry until soft

Cut tomatoes into quaters and add to the pan 

Cook for 5mins until tomatoes are soft 

Add mustard, worcestershire sauce, vinegar, soy sauce, tabasco, sugar, salt and pepper 

cook for 15-20 mins 

Add all to a blender and blend until smooth 

Return to the pan, add the rum and let it simmer for approximately half an hour until much thicker in consistency. Cool and refrigerate until ready to use.

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As featured in July’s Norwich Resident Magazine. Click here for more info on The Norwich Resident.

Making the most of the Market…

Having had a few ups and downs with our food offer over the last two years we believe we have finally cracked it with the launch of our Market Tapas which is thankfully receiving very positive feedback. As far as possible we source what we can for our menu straight from our neighbours next door.

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Norwich Market in its current site predates Norman times. At the beginning of the last century (and perhaps poignantly for us as these are some of the photographs depicted by George Plunkett in our newly opened ‘George Plunkett Room’) changes to the the Market took place after WWI. The stalls were taken on by the Market’s Committee with the aim of encouraging displaced ex service men to rent them and earn a living. If you speak to many of the traders here today they will proudly tell you that they have had their stalls passed down through family from that generation, embodying all that is determined about the spirit of Norfolk.

I don’t think we ever quite appreciated the historical and cultural significance that this incredible place has for Norwich when we moved in to the pub three years ago. As we discover more and more of it’s past, we are overwhelmed with a feeling of pride to be part of its community.

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In more recent years, new blood has joined Norwich Market and welcome influences from far away cultures have joined the ranks. IMG_9506.JPGNot only can you eat fresh oysters whilst having your shoes re-soled, you can buy organic vegetables, every herb and spice you could dream of, Chinese treats, 10 different types of sausages and Indian saris!

 

IMG_9499Plans are also in place for a regeneration of the market so we’ll be keeping an eye on that.

Do come and have a shop the next time you are in town. You never know what you might find!

Further info on Norwich Market can be found by clicking here.

Our Market Tapas menu is currently available Tuesdays to Saturdays until 9.30pm. The current menu can be found on our website by clicking here.

Remembering Edith…

Edith Cavell: 4th December 1865 – 12th October 1915

With yesterdays Centenary services taking place throughout Europe, Norwich has been lucky enough to have the Cavell Van on display outside the Forum. This modest carriage, along with the small exhibition inside, helps us to remember one of the true heroes of the First World War  – Norfolk’s very own Edith Cavell.

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Born in Swardeston on 4th December 1865, Edith was working as matron at Saint-Gilles Hospital in Brussels when war broke out in 1914. Although many British nurses were repatriated, Cavell’s sense of duty meant that she chose to remain, even after the arrival of the German army to Brussels on 20 August 1914. She immediately began sheltering escaping soldiers, even though the Germans had made clear that anyone caught doing so would be sentenced to death. Aware that her continued compassion would ultimately cost her her life, Edith was able to bravely help more than 200 soldiers before finally being arrested on 5th August 1915. Sentenced to death two months later on 9th October, Edith stayed true to herself until the bitter end, telling her chaplain the night before her execution ‘Patriotism is not enough; I must have no hatred or bitterness towards anyone.’

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The news of her death provoked outrage in Allied and neutral countries, including the USA. Indeed, the international public outcry that surrounded Edith’s execution was so great that it was thought to be instrumental in the USA’s later decision to enter the war. Overnight, Edith became the most prominent British female casualty of the First World War, not just because of her devotion to caring and nursing, but due to her heroic attitude towards death. It thus seemed only right that Edith’s remains were exhumed, and her body returned to Britain, something that became possible with Allied victory in 1919. It was in the carriage standing outside the forum today that Edith was transported from Dover to London, where a public funeral service was held at Westminster Abbey on the 15th May 1919, 3 years and 7 months after her death. Her coffin was then transported to Norwich and reinterred in Life’s Green outside of Norwich Cathedral. Yet although returned to her home county, Edith’s compassion is remembered throughout the world, with many statues, schools, streets, and even a Canadian mountain and a geographical feature on Venus honouring her name!

The carriage will be at the Forum until Saturday 17th October. See more info here

Come raise a toast to Edith with us after visiting with Wolf Brewery’s very own Edith Cavell ales with profits going towards the Cavell Nurses Trust.IMG_6824

Norwich Food and Drink Festival 2015…

We are absolutely delighted to be getting involved in this years Norwich Food and Drink Festival, a two day celebration of the finest food and drink the city has to offer. A large part of the reason we are so passionate about what we do at The Sir Garnet is our pride in our county and the incredible producers there are here. This festival gives another brilliant opportunity to showcase some of them.

On Saturday 12th we will be offering 5 for £20 on our seasonal dishes which currently include Breadsource bread, City Fish sardines, Pickerings chipolatas, Norfolk Preserves ketchup and an abundance of freshly harvested greens. We’ve also sourced a Colmans mustard exclusive to the Mustard Shop over the way in the Royal Arcade. Do come and challenge us on where to go to take any of the ingredients of our recipes home with you, as we can guarantee they won’t be much farther than the market next door! And we’ll also be offering £3 a pint on our local ales for washing your food down…

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On Sunday 13th we are delighted to welcome back one of our favourite independent restaurants ‘The Maddermarket Kitchen’ for a one-off Sunday roast pop-up special. Expect a choice of three local meats and one vegetarian dish and we’ll be providing the Bloody Marys. Book now to avoid disappointment by ringing 01603 460558.

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For more information on the Norwich Food and Drink Festival see www.norfolkfoodanddrink.com

For more information on The Maddermarket Kitchen see www.themaddermarketkitchen.com

And finally for a taster of what’s on offer here in September click here for our menu.

Hope to see you then if not before!

The City Of Ale is Coming….

The City of Ale festival has become part of every ale drinker in the county’s yearly calendar. Growing in strength and support every year, the dedicated team behind it have worked to ensure the recognition of the incredible talent behind a great array of local breweries.

As we hung out the bunting in celebration last week, attention turned to organising some extra special events for this year…

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On Thursday May 28th we are delighted to welcome back head brewer from Lacons Will to talk about the rise of Lacons and their range of beers with tastings and samples. He’ll also be discussing home brewing and the process from start to finish of creating your own beer. Surely a must for any budding future brewer in the making!

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On Friday 29th May the head Brewer from St Peters Brewery coming in to discuss the St Peters Brewery with a blind tasting, quiz and lots of St Peters beer and goodies to be won!

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We do hope you will be able to join us throughout the festival which runs from the 21st to the 31st May.

Please see our facebook events here for further info and to invite guests.

For more information on the City Of Ale click here

Fifty Pounds Gin…

This mysterious dark bottle has been causing quite a kerfuffle in the pub recently…  an exquisite gin with an intriguing history:

‘When William of Orange prohibited the importing of alcohol to England in the early Eighteenth Century, so began the production and consumption of (domestic) English gin by huge numbers of distillers, the majority being of dubious quality.

Its popularity was such, especially amongst the poor, that gin was distilled and sold in one fifth of all London homes. This excessive and uncontrolled consumption provoked a rapid degradation of society, a period given the name the Gin Craze.

Shortly after the Gin Act 1736 a family of independent London Distillers came up with an original gin recipe, known ironically amongst themselves as ‘Fifty Pounds’ in honour of the Gin Act levy, which was characterised by its particular smoothness and flavour.

The recipe remained hidden for generations, until the descendants of those pioneering master distillers rescued it from oblivion and re-discovered its extraordinary qualities.

Fifty Pounds Gin is produced in a small and legendary distillery located in the south-east of London, with a tradition of more than two centuries behind it. The method is carried out in a still manufactured by the legendary John Dore & Co Limited, in which a perfectly balanced, secret combination of herbs, spices, fruits and flowers, together with grain spirit (a neutral alcohol, previously distilled four times to achieve a greater purity) is distilled.’

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Try Fifty Pounds gin here now for £4.20, believe us it’s worth every penny.

For more information on Fifty Pounds gin click here. 

Only in this way is the unique & complex personality of Fifty Pounds achieved.

The Spirits of Adnams…. by Georgia Gerson

Two weeks ago the team at the Sir Garnet went on a research trip to the Adnams Copper House distillery in Southwold. Here is Georgia’s account of the experience:

‘Walking up to the Copper House distillery, one is confronted through the windows a vast piece of machinery that looks like something straight out of Willy Wonka’s chocolate factory. Our very able tour guide Mandy had worked for thirty years in a distillery in Zimbabwe before joining Adnams, and her knowledge of and passion for spirits was evident from the start. She told us the distilling machine, which comprised of tall copper towers entangled with lengths of silver pipes and ship-like portholes, had been a £700,000 investment when the distillery was conceived four years previously.

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Inside, the large space was filled with the noise and rich smells of the distilling process. In front of us the copper towers seemed to reach up to the sky, with liquid bubbling away cauldron-like inside each of the little circular windows. Behind us the large windows allowed us to look out over the Southwold rooftops to the lighthouse and the beautiful seafront beyond. If nothing else, the Copper House distillery is an aesthetically masterful blending of machinery and environment.

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Over the clanging sound of whirring engines and washing liquids, Mandy explained the distilling process. The base alcohol which goes in to producing the Adnams spirits comes from the same brewery fermentation process which creates their beer – just one of the many ways they maximise efficiency – and all the barley used comes locally sourced from East Anglia. When it finishes life in the brewery, it enters the distillery at a very low abv, less than 7% in fact. Then starts the boiling process in one of the huge stills which works to separate the alcohol molecules from the liquid to increase the volume. Due to this process, it takes a very large volume of base alcohol from the brewery to make small quantities of distilled alcohol for the spirits. The still splits the alcohols due to the weight of the molecules, and first extracted is vodka at 96%, from which all their white spirits are made. The heavier alcohols and oils go on to produce their whisky.
From the distilling room she lead us to the laboratory, where the pungent smell of distilling malts made way to the rich aromas of various spices. It is here the head distiller John McCarthy, who – astonishingly – had no experience of making spirits before the Copper House project, tests the flavours which are to make their award winning spirits. In 2013, their Copper House Gin was named best gin in the world at the International Wine and Spirit Competition, and in 2014 their Longshore Premium Vodka won the same title in its category. From here Mandy lead us to the cellars, to show us where Adnams keeps their barrels of maturing whiskey. The cellar alcoves are filled with wonderfully crafted new bespoke barrels, each emblazoned with the Adnams logo, and each costing a small fortune and utterly magnificent. Depending on the flavour desired for the different whiskys, the oak used to make the barrels is specifically sourced from different corners of the globe.

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After visiting the Adnams distillery it seems obvious why, despite the fact the project has only been running for four years, they have enjoyed such great acclaim for their spirits. Perhaps we had been sceptical about the genuineness of the project when we arrived, but it is safe to say we all left as bonafide Adnams enthusiasts. No corners have been cut and no expense spared in the distilling process, and every stage is laboured over with great care and a clear love for producing a hand-crafted, high-quality product. ‘

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To learn more about visiting Adnams brewery and distillery click here.

We will be stocking the Adnams Longshore vodka as of next week.

Craft Beer Rising…

We like beer, funnily enough, and we were delighted to be invited to the ‘Craft Beer Rising’ festival last month at The Truman Brewery in London for a spot of “researching”‘. Largely inhabited by microbreweries up and down the country, we were lucky enough to try some of the best craft beers the UK has to offer.

Following a slight hitch with the Greater Anglia rail services (ahem)… we were soon charging our way round the various stalls with our glasses in tow.

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The enthusiasm of some of the breweries being represented was utterly infectious and it was great to see some familiar faces with the likes of Camden Hells, Redwell and Brewdog all gathering deserved attention.

On the train home, we contemplated a couple of our favourite new finds:

FIREBRAND BREWING CO:
This Cornwall brewery is still relatively small and slightly mysterious – by that we mean, their website is under construction which, sadly in this day and age, translates as ‘mysterious’. But their beer is truly exceptional. Specifically, the ‘Double Rye PA’ is a singular and unforgettable flavour. Sweet, rich, malty and dark red, it goes down an absolute treat. It was served through a ‘Randalizer’ which is, simply put, a vessel which contains a dense quantity of hops. On the way through the Randalizer, the beer picks up extracted oils from the hops giving and creates an extra boost of flavour when it finally arrive in the glass.

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ILKLEY BREWERY:
An award winning brewery from Yorkshire, they know how to impress. Their Siberia Rhubard Saison – yes, it is as good as it sounds – is co created by noted critic, author and all around expert of everything beer, Melissa Cole. It’s a toasted malty flavour with fruity, yeasty and floral notes. Everything about it is utterly charming and coming in at a good 5.9% abv, it’s a warming tipple too. One of the most refreshing drops we’ve tasted in a while and well worth tracking down if we don’t get it in before!

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The February Food Festival…

When the Baron of Beef hung up his chef’s whites there was great sadness for all at The Sir Garnet. Time to take stock of the past year and a half, and look towards the future.
The first issue which we needed to address was that the kitchen and some of the rooms above were still incomplete in terms of the refurbishment we had fought so hard to finish by the time we opened in July 2012. The time had come to crack on again..

However, before we start banging about again we thought it would be the perfect time of year to have a little bit of fun and invite back some of our friends to take over the kitchen in a series of pop-ups. The Garnet February Food Festival was born.

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Those who made it to the first day where HARBERCUE had taken over the kitchen will no doubt have relished the buzz and chaos (as well as the food!) as much as we did. Bookings were overwhelming and the cheeky team of chef’s didn’t get out of the kitchen until way after midnight. Harbercue offer a delicious array of smoked barbecued goods and home-made sauces and sides. Their last day is on Saturday before they return to their current base camp at the Ten Bells.

Click here for the menu

The Unthank Supper Club also returned to us for Thursdays and Fridays after a year away. Delicious smells started arriving down the staircase from the oven almost the minute they arrived. As well as a divine all day bar menu featuring items such as; Spicy pork sanger with sweet chilli sauce and lettuce, veggie pie, sticky short ribs and mackerel salads… they have put together a Valentine feast which made it’s debut this week and will continue next week so do book in if you are in town. Yusuf’s chorizo sausage rolls are also, without a doubt, a bar snack that takes some beating!

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On Wednesdays the Purple Plum team have taken to the kitchen with a range of Thai curries and on Sundays the Lazy Sunday brunch girls have provided an array of English, Spanish and Vegetarian brunches…

The February Food Festival is now half way through and we have had so much fun that it’s definitely something we’ll make a yearly event of from now on.

Our kitchen will be closed from the last week of February for two weeks while we take on the renovation work. Watch this space for the re-launch of our menus as we are all terribly excited here at the moment in the midst of tastings and if you are a local food producer please do get in touch.

We would like to thank The Baron of Beef for all of the memories and all of us wish him the very best for the future.

 

Lil’ ole Stokey Brown…

‘Have you got any Nukey Brown?’

No, unfortunately we don’t but it’s a question we are asked fairly frequently these days. For the uninitiated, Newcastle ‘Nukey’ Brown is  a traditional brown ale and a proud staple of many a local pub. Although it is by all accounts a fine tipple, it has dipped in popularity over the years. Not that it’s alone. Brown Ales in general have all but fallen to the wayside in favour of easy drinking, zestier pale ales with mass appeal. At least, this was the case until quite recently.

Brown Ale is making a comeback along with its close cousin, the equally brilliant Mild Ale. More and more breweries and micro breweries are producing new Brown Ales, making them a common sight in real ale pubs once again.  Just in case you aren’t familiar with the style, here’s a basic description from www.beeradvocate.com:

‘Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Colour can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness.’

Sound good? Well not wanting to fall behind on the world’s rekindled love of Brown Ale, we’ve begun to stock something very special…

‘Stokey Brown’ comes from (have you guessed yet?) Stoke Newington’s ‘Pressure Drop’ brewery. It’s a very young and humble operation but one that produces some very interesting beer.

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Stokey Brown is one of their best – a perfect balance of sweet malted flavour and hoppy bitterness. We stock it by the bottle and while it may be more expensive than some alternatives, if you’re a fan of artisan products with something slightly different to offer then you’re going to love this. And coming in at 5.1%, it’s got that kick that gives a beer such as this an extra level of flavour that cannot go unmissed.

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Next time you pop by craving rich yet dangerously drinkable Brown Ale, then why not give the Stokey Brown a try? It’s not Nukey Brown but, I can assure you, you will not be disappointed.

Read more about Pressure Drop brewery here.

 

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