The Rythre Arms - Steakhouse » Recipes

Rythre Buffalo Wings!

Admin — Tue, 02 Mar 2010 21:28:41 +0000

These are what you’d expect from the Rythre kitchens. Sticky, sweet, spicy, smoky and wingy! And believe it or not, they are biq!

Kalupa's review from Sugarvine

Admin — Mon, 14 Dec 2009 20:30:42 +0000

The Rythre Arms is the best steakhouse I’ve ever eaten in. Having lived in London for the past 4 years I still haven’t found anywhere that comes close, even traveling the USA nothing compares. The staff are all friendly, the host is welcoming and always comes over for a chat. It’s a friendly place that I always look forward to returning to. I really can’t speak highly enough of the place, I would recommend the Carpetbagger to anyone. And the onion rings are to die for!!!

Flash Fried Prawns

Admin — Tue, 18 Aug 2009 16:48:25 +0000

This is a really simple recipe and a dish we created purely by mistake. Two pans close together and the sage went in the wrong pan. Not wanting to throw the prawns away we sent the dish to the table. The customer, who as it happens always ordered Chilli prawns to start sent his compliments back to the kitchen with an empty bowl saying the sage transformed the dish.

Serves 2 (as a starter or 1 as a main)

Ingredients:

10oz. or 300g of 21-25 grade (this refers to size, it tells you how many prawns you will get to 1lb, same principle with most seafood) Peeled and De-veined king prawns
half a medium sized onion sliced
1 red chilli de-seeded and chopped roughly
1 chopped clove of garlic
Approx. six sage leaves chopped finely.

Method:

You need two heavy bottomed frying pans or wok’s on a fierce heat. Get the pans really hot and add a little nut oil.
Add all the ingredients at the same time to the first pan. Cook for approximately 1 minute turning constantly or until the ferocity of the cooking has halved
Next pour the contents into the second pan for a further 2 minutes or until the prawns are nice and pink and cooked through.
Season and serve immediately.

Beef Wellington – Rythre Arms Style

Admin — Mon, 20 Jul 2009 16:47:27 +0000

This dish is often found on our menu and is a definite favourite with the regulars. We would prepare in advance the Wellingtons and leave them in the fridge as a raw product until service. We then cook to order and prepare the sauce at that time.

Some of the methods would not be acceptable in a Haut Cuisine kitchen but this is a busy rural restaurant intent on serving quality cooked meals to order, these efficient cooking techniques can be easily copied at home.

Serves 2-3

Ingredients:

570g Seasoned fillet Steak (in one piece and approximately the same thickness)
400g Puff pastry (frozen is fine, it’s a hell of a lot easier!)
200g Un-smoked streaky bacon
100g Pate (we make our own, see recipe… your shop favourite will be fine though)
2 medium sized shallots
4 medium sized brown mushrooms
1 teaspoon of tomato puree
500ml of homemade gravy or demi-glace. (granules don’t quite do it, you can buy fresh gravy and demi-glace from the supermarket if necessary)
1 glass Madeira wine

Method

Season the fillet, cover with cling film and leave out of the fridge to come up to room temperature for about an hour.
Pre-heat the oven to Gas mark 5 or 375/190 degrees.
Heat up a heavy bottomed pan big enough to take the fillet. Add a little oil and carefully brown all the sides of the fillet till it’s sealed all over.
Roll out the pastry on a cool floured surface to approximately 30cm by 30cm. Evenly lay the bacon across the middle of the pastry. Then, using a pallet knife spread the pate over the bacon. It may be worth softening the pate with a fork first.
Place the sealed fillet in the middle of the bacon and pate and start wrapping the bacon along its length. The pastry should then be lifted at each end and then rolled around the middle to form a log shape. Trim away any excess pastry but make sure all edges are overlapping. Turn the whole thing onto a backing tray with the sealed pastry on the bottom. Wash with egg and place in the oven for approximately 25 minutes or until the pastry is golden brown.
While it’s in the oven you will need to make the sauce. This is really simple, just lightly chop the shallots and mushrooms and sauté on a medium heat for a couple of minutes or until light brown. Add the tomato puree and the red wine and leave to simmer for 3-4 minutes. Finally add the gravy or demi-glace to the pan and return to simmer for further 3-4 minutes.
Once out of the oven leave to rest for 5 minutes before carving.
Serve with roasted vegetables with the sauce on the side.

This is a rich dish that will be best suited to a rich wine, old world, why not try a Barolo or a Cote Du Rhone. New world maybe a Chilean Cabernet or a SA Pinotage.