Essentially Local May-June 2019
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Beetroot, Walnut<br />
and Herb Dip<br />
with Pitta Crisps<br />
A TOUCH OF LUXURY AT<br />
POTTERSPURY HOUSE<br />
It’s almost 2 years since Richard and Marlene<br />
Armstrong began the process of transforming<br />
their old unused barn into the Potterspury House<br />
Restaurant. This delightful addition complements<br />
their already successful spa business.<br />
They have managed to retain the intrinsic character<br />
of the building with a few clever contemporary<br />
features added. The oak beams frame the room<br />
while the large windows let the natural light flow<br />
across the rustic tables. The surroundings are as<br />
lovely as the quality and style of food. Their ultimate<br />
goal is to ensure that every guest and diner leaves<br />
with happy memories.<br />
Breakfast is available to B&B guests while morning<br />
coffee, lunch and afternoon tea are open to all,<br />
not just the spa users. Evening meals are offered<br />
on Thursdays, Fridays and Saturdays. The menu is<br />
designed between the chefs and Marlene to offer a<br />
modern and accessible choice of dishes. Lunches<br />
range from starters to filled baguettes, burgers and<br />
jacket potatoes while for dinner the choices are<br />
more decadent. Marlene even presents her own<br />
family recipe for the delicious Jerk chicken. There<br />
are options for meat, fish and vegetarian diners and<br />
themed evenings.<br />
If you’d like to try this for yourself, book today.<br />
01908 804805<br />
potterpsuryhouse.co.uk<br />
Serves 4<br />
Prep time 15 mins<br />
Cooking time 40 mins<br />
250g cooked golden or purple beetroot<br />
1-2 cloves crushed garlic<br />
1 small bunch coriander & parsley<br />
50g shelled walnuts<br />
3 tsp extra virgin oil<br />
2 tsp red wine vinegar<br />
Freshly ground salt & pepper<br />
Pitta Crisps<br />
1 pack white or brown pitta bread<br />
Olive oil for brushing<br />
Freshly ground salt & pepper<br />
Method<br />
1. Preheat the oven to 180°C /gas 6.<br />
2. Roughly chop the beetroot and herbs. Place in a<br />
food processor with the walnuts and garlic, process<br />
into a course paste.<br />
3. Add oil and vinegar, season to taste – adding a<br />
little more vinegar if the beetroot are particularly<br />
sweet. Set aside for the flavours to mingle while you<br />
make the pitta crisps.<br />
4. Pitta crisps - slice each bread into 2-3 strips<br />
diagonally, gently prise each strip in half. Arrange<br />
on baking sheets, brush with the oil and season.<br />
5. Bake in the oven for 10-15 minutes until the pitta<br />
strips are dry and crispy. Crisps keep for at least a<br />
week in an airtight tin.<br />
ORDER A VEGETABLE BOX<br />
Moorgate Farm Vegetable Box<br />
Delivery Scheme - <strong>Local</strong> fresh,<br />
quality vegetables delivered from<br />
field to your door in 24 hours<br />
Moorgate Farm,<br />
Potterspury NN12 7QG<br />
01908 543008<br />
moorgatefarm@btinternet.com<br />
To advertise please call 01908 380777<br />
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