MENU dorset issue 23 MENU23.dorset pdf issue 23.new | Page 28

Portland
Heights Hotel
Yeates Rd,
Isle of Portland DT5 2EN
01305 821361
www.heightshotel.com
Y
ou might come to the Portland Heights for
the view across Chesil Beach and Lyme
Bay, but it’s the Sunday Roast for £11.95
that will send you back out to the Jurassic Coast
with a spring in your step. Chef Richard Hinde
prepares a legendary carvery incorporating roast
topside of Wessex beef from Bridport, Dorset
ChefTips
Meat
"When you do turkey (ours come from Springfields in Poole),
steam it first for an hour and then finish it in the oven for about
20 minutes. It will come out perfectly moist.
We use topside beef. If you cook it to 54 degrees, that’s a really
lovely, rare, easy-to-slice melt-in-your-mouth beef. For seasoning,
try French mustard, Maldon salt, olive oil, cracked black pepper
and just roast it in a combi oven (with steam) for about two hours.
You get a perfect cracked black pepper top on it."
Roast Potatoes
"We used to parboil them first, but now we mix our Maris Piper
around in a couple of blocks of butter and then roast them at
200 degrees. No frying off, no parboiling but perfectly crispy."
Gravy
honey roasted gammon, and a joint of the day.
These are served with a selection of vegetables
from Graingers in Dorchester, such as braised
red cabbage and cauliflower cheese.
"We use a lot of lamb stock in gravies. Our standard gravy is
tomato, beef major stock base, and roast lamb juices with the
garlic, rosemary and honey flavour. I filter the juices into the
gravy to remove the fattiness."
28
The
Priory
Church Green,
Wareham BH20 4ND
01929 551666
www.theprioryhotel.co.uk
ChefTip
I
"Our roast potatoes are
t doesn’t get much more local than the
cooked in goose fat for
beautifully refined Priory at Wareham. All
flavour."
the meat comes from the surrounding Purbeck
area, but it takes the expert touch of Head Chef
Stephan Guinebault to deliver the Gallic flourish.
The three-course Sunday lunch (£34) offers a
difficult choice: sirloin of ‘Fossil Farm’ Aberdeen
Angus beef with Yorkshire pudding, horseradish
sauce and pan gravy made from scratch, or
roast leg of ‘Lenctenbury’ farm lamb with mint
sauce and rosemary jus, or the Jurassic Farm
rose veal ‘schnitzel’ with parsley creamed
potato, dressed leaves and a cherry tomato and
red onion salsa.
www.menu-dorset.co.uk