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We’re Supporting Streetsmart

The Bickley is delighted to be supporting STREETSMART this festive season, offering you the chance to make a voluntary £1 contribution to your bill to help homeless and vulnerable people across the UK. StreetSmart was established in 1998 and has since raised over £8.2 million to help those in need. If you’d like to find out more about their activities please visit www.streetsmart.org.uk or ask a member of staff how to donate.

Check back here in January to find out how much money we’ve raised for them at the Bickley with your support. Thanks.

The post Supporting Streetsmart appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Chicken Massaman Curry

Gaeng Massaman (or Chicken Massaman) has become one of the most popular Thai curry dishes in the world. Originating from southern Thailand and Malaysia, the Massaman is of Muslin influence, featuring spices that are not frequently used in other Thai curries, such as cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace.

A mild and versatile curry, the Massaman goes really well with any type of meat, vegetables and seafood, making it the perfect winter warmer.

Serves 4-6

Ingredients:     

  • 3 tablespoons oil
  • 2 tablespoons Massaman curry paste
  • 900g diced chicken breast
  • 2 tins coconut cream
  • 4 large potatoes, peeled and cut into 2.5cm cubes
  • 4 small onions, peeled and quartered
  • 4 kaffir lime leaves
  • 450ml chicken stock
  • 3 tablespoons of fish sauce
  • 1 tablespoon palm sugar
  • 3 tablespoons chopped roasted salted peanuts (reserve some peanuts for garnish)
  • 2 large fresh red chilies, finely sliced
  • Freshly chopped coriander
  • 1 lime wedge

Instructions:

  1. Heat the oil in a large saucepan and fry the chicken breast until golden brown, remove the chicken and set aside.
  2. Reduce the heat and stir in the curry paste, cook the paste for 2 to 3 minutes then add the onions and cook until soft, then add the coconut cream and simmer for 5 minutes
  3. Return the chicken to the pan, simmer for 10 minutes, then add the potatoes.
  4. Add the remaining ingredients, except the chilies, and cook until the potatoes are tender.
  5. Add the chilies and toasted salted peanuts and serve with jasmine rice, lime wedge and fresh coriander

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Summer Fruit Pudding

After a few weeks of beautiful sunshine, English strawberries and raspberries are now coming into their own. These classic British soft fruits are the epitome of English summertime to me, conjuring up memories of long, endless summer holidays, fields of PYO and of course, the start of Wimbledon.

The recipe I have chosen is based on a classic Summer Pudding – first recorded in the 19th century – and is a staple on restaurant menus across the country. In my version I’ve also added an optional glug of Pimms, guaranteed to make it an extra special hit with your dinner guests!

Tools & Ingredients

  • 1 x 1 litre Pyrex or pudding bowl
  • 1 x large brioche loaf
  • 500g strawberries + extra for garnish
  • 400g raspberries + extra for garnish
  • 400g blueberries + extra for garnish
  • 100g caster sugar
  • 400ml extra thick double cream
  • 2 x passionfruit (optional)
  • 75ml Pimms (optional)

Lets get started…

  1. Line the bowl with a double layer of cling film ensuring they overlap and hang about 15cm over the edge (brushing a little oil on the inside of the bowl will help with this).
  2. Add half of the raspberries and blueberries to a saucepan along with the sugar and the Pimms (or 50ml of water) and heat gently for 10 minutes until the sugar dissolves.
  3. Slice the brioche loaf lengthways into 1cm slices, dip into the warm jam-like fruit mixture so the pieces soak up some of the juices, then line the inside of the bowl overlapping as you go around. The slices should stick out of the bowl by about 7cm
  4. Roughly cut up the strawberries and mix with the rest of the raspberries and blueberries adding in any leftover jammy fruit after the bowl has been fully lined.
  5. Press the fruit down into the bowl ensuring you fill it up to the top. Fold over the brioche and cover with the excess clingfilm. Place a plate on top and a weight on top to press down on the mixture. Leave in a fridge overnight.
  6. The next day the juices would have seeped out into the bread to make a lovely pinkish-red colour.
  7. Leave out at room temperature for an hour before serving then ease pudding out of the bowl by pulling gently on the cling film.
  8. It should be easy to cut into serving pieces – perfect with a glass of summer fizz in the sunshine.
  9. Serve with extra fruit and thick double cream – I add a little elderflower and fresh passionfruit for a nice sweet flavour.

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Shrove Tuesday has been part of Britain’s religious calendar for over a thousand years and for at least 500 of those we’ve been eating pancakes on this day. Traditionally pancakes were made to use up leftover reserves of the more ‘naughty’ fatty food items in the house before the onset of abstinence over Lent. These days it’s just a good excuse for a flippin’ good time in the kitchen!

Sweet or savoury, we all love a good pancake, but not all of us can make them – so here’s Head Chef, Chris Spencer to tell you how.

And to make Pancake Day a little special this year, why not try his funky filling ideas below. A sweet, lemony version with whipped cream and bursting with fruit, or how about a savoury pancake filled with smoked salmon, avocado and ricotta cheese.

Sweet lemon curd pancake cake

Pancake mix

  • 160g plain flour – sifted
  • 3 x large eggs
  • 425ml milk
  • 50g melted butter

To build

  • Lemon curd
  • Strawberries, raspberries, blueberries
  • Juice of 3 lemons
  • 100g caster sugar
  • 50ml water
  • Whipped cream
  • Icing sugar

Method

Sift the flour into a bowl and make a well. Add the eggs and whisk together. Gradually whisk in the milk and then the melted butter to form a smooth batter.

Leave to rest in the fridge for 30 minutes.

Using your best non-stick frying pan heat until very hot then turn down to medium high. Add a little butter and oil to the pan and ladle in just enough batter to cover the surface. Move the pan around so that the surface is fully covered and cook for around 30 – 40 seconds. Lift the pancake slightly to ensure underside edges are golden and cooked and that the pancake will move and flip with a spatula or toss with a quick flick of the wrist if feeling confident. Cook on second side for 20 to 30 seconds more then place on a tray in a warm oven whilst you cook out more pancakes.

Make a lemon syrup by adding caster sugar, lemon juice and water to a pan and bring slowly to the boil. Simmer until you have a nice lemony syrup.

Stack warm pancakes with lemon curd and fruit in between layers then top with extra fruit. Drizzle the lemon syrup over the top, put on the whipped cream and dust with icing sugar.

Take to the table and cut like a very indulgent cake.

Smoked salmon savoury courgette pancakes

For a meal with a difference use the same basic pancake recipe but add in some grated courgette to the batter.

When made fill with smoked salmon, avocado and ricotta then serve with a dressed fresh salad.

The post Flippin’ good pancakes appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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At the end of 2017 we decided to stop offering plastic straws and plastic stirrers to customers in a bid to help reduce plastic pollution and fight environmental waste. We also committed to stop purchasing any new stock and have instead moved to biodegradable versions.

As a busy pub we get through hundreds of plastic straws and stirrers every year – they have become commonplace in so many drinks, popped into the glass often before a customer has even asked for them. But, the shocking fact is that whilst it may only take a few minutes for you to drink your drink and the straw to be discarded, the plastic can hang around in the environment for up to 200 years.

Plastic straws and stirrers are made from polypropylene or polystyrene – and they’re built to last. Particularly harmful to marine life, they contribute to the 8 million tonnes of plastic waste that currently leaks into our seas and oceans each year, killing more than one million seabirds and a hundred thousand marine mammals. Studies estimate that unless there is a significant shift in the amount of plastic that we all use and throw away then plastic refuse in our oceans is set to outweigh fish by 2050.

Those sort of figures just really hit home for us, and whilst we all love a drink, I’m sure we all agree that drink shouldn’t cost the earth. So that spurred us on to join the #laststraw campaign, removing plastic straws from our business to help reduce our plastic waste and the negative impact that plastic has on our coastlines, marine life and oceans. It’s a simple step and one that’s gathering momentum, with more and more pubs and restaurants getting behind the ‘no straws’ campaign every day. It may not save the world, but it does represent a really positive step that we can easily take to make a difference – and we’re asking our customers to help make that difference with us.

The post The Last Straw appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Winter Veg & Feta Strudel

Try this simple and deliciously festive veggie dish this winter. Great as a Christmas main if you’re looking for something to inspire your veggie guests, or makes an ideal family super when the leftover turkey gets too much!

Strudel

  • 4 x sheets filo pastry
  • 150g crumbled feta
  • 150g roughly chopped and roasted butternut squash
  • 100g roasted and roughly chopped beetroot
  • 100g spinach
  • 100g roughly chopped and roasted celeriac
  • 100g roasted and sliced mixed peppers
  • 1 tbsp each of chopped parsley, mint and chives
  • Melted clarified butter
  1. Lay out filo sheets overlapping each other staggered upwards and brush with butter.
  2. Lay all the ingredients evenly on the filo sheets, leaving 6cm from the bottom and top and 2cm from the sides.
  3. Roll up the strudel then rest in fridge for an hour before cutting into individual portions.
  4. Brush with butter then cook for 30 mins at 180°C until the pastry is golden brown.

Ratatouille sauce

  • 1 x large tin tomatoes
  • 1 x onion, diced
  • 2 x cloves garlic, peeled and crushed
  • 1 x red peppers, deseeded and roughly chopped
  • 30ml olive oil
  • Salt & pepper
  • 1 x tsp oregano
  1. Heat the oil in the pan and cook the onions for around 5 mins.
  2. Add the garlic and peppers and cook for a further 3 mins before adding the tinned tomatoes and oregano.
  3. Cook for a further 20 mins and then blend smooth.

Ratatouille vegetables

  • Finely diced aubergine, mixed peppers & courgette
  • Olive oil
  • Salt & pepper
  1. Finely dice equal quantities of the vegetables, toss in olive oil and roast for 10 – 15 minutes in the oven at 200°C

To serve:

  • Pour some of the sauce over 4 large plates then place the strudel, hot from the oven, onto the sauce. Scatter over the ratatouille vegetables and serve with sweet pea shoots or your favourite salad.

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Braised Beef Cheek

Cosy up with this classic winter warmer, featuring the most tender meat imaginable cooked low and slow for a rich, rich flavour. Delicious served with comfort hugging buttery mash and tenderstem broccoli or winter greens.

  • 4 x beef or ox cheeks
  • 3 ltr beef stock
  • Salt & pepper
  • 2 x Carrots
  • 3 x Onions
  • 3 x sticks of Celery
  • 2 leeks
  • Cornflour, if required

Roughly chop the vegetables and place in a deep baking tray or casserole dish.

Season the beef or ox cheeks and lay on top of the vegetables.

Pour over the beef stock to completely cover all the ingredients.

Cover with parchment paper and then cover tightly with foil or place on a well-fitting casserole dish lid –you don’t want to lose any of those delicious juices!

Cook at 120°C for 12 hours.

Remove the cheeks from the dish and set aside on a plate. Meanwhile, strain the cooking liquor.

In a saucepan reduce 300ml of red wine by half then add the cooking liquor, reduce by half then thicken with a little cornflour if required.

Serve with buttery mash, winter greens or tenderstem broccoli and a large glass of red wine!

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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British food fortnight begins at the end of September and as the nights draw in and the temperature drops there is nothing more traditional than a beautiful warming steak & ale pudding made with great British beef and your favourite dark ale. As will all things worthwhile a little time is required to create this pudding but what else will you be doing as the autumn rain drizzles down?

This will make enough for a couple of large puddings or 8 – 10 individual ones. It makes a great party piece and will bring back childhood memories for all you make it for.

Steak & Ale Pudding

  • 20ml x veg oil
  • 20g butter
  • 500g diced shin of beef
  • 200g finely sliced white onions
  • 2 x carrots, diced
  • 200 kilo chestnut mushrooms, quartered
  • 50g plain flour
  • 1 x tbsp tomato puree
  • 2 x celery sticks, diced
  • 500ml beef stock
  • 300ml dark real ale
  • 100ml red wine
  • 1 x tbsp Worcestershire sauce
  • salt
  • pepper
  • 2 x tbsp chopped parsley
  • 1 x tbsp picked thyme
  1. Heat the oil in a pan and brown the meat well. Add butter to the pan and cook the onions on a medium heat for 10 minutes, then add celery and carrots for a further 2 min, add the flour, cook out for a few minutes then add tomato purée, thyme and wine, reduce liquid by half then add stock, Worcestershire sauce and ale. Bring to the boil, cover and simmer for 2 hours or until meat is soft and breaks apart easily. Fry off mushrooms separately and add to pan with parsley (at this point you can also choose to add diced and fried kidney if you wish) If more thickening is required use a mixture of cornflour and water.
  2. If there is excess liquid ladle some out and keep for serving with the finished pudding.
  3. Chill the mixture as it will be easier to work with.

For The Pastry

  • 500g plain flour
  • 250g suet
  • Around 50ml of water
  • ½ tsp salt
  • 1 tbsp thyme
  1. Mix flour, suet salt and thyme together in a bowl then add a little water at a time until it combines to a pastry and kneed lightly for a few minutes. Refrigerate for 30 minutes before rolling out. Roll out into a large enough disc to fill an oven proof bowl. Also roll out a disc that will cover the top when the bowl has been filled
  2. Butter the inside of your bowl then carefully place in the pastry pressing gently to the sides so there are no air pockets – the pastry should come over the edge of the bowl. Fill the bowl 2cm from the top with the pie filling then brush a little water around the top of the pastry before placing the other disc on top, trim off any excess pastry then seal the two pieces together – press and crimp around the edges.
  3. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat and secure both covers tightly with string.
  4. Place the bowl onto an upturned saucer in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.
  5. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes.
  6. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate.
  7. Serve with extra gravy and some greens or broccoli with carrots.

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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Indulge yourself on a summer evening – or even a cheeky brunch, with this beautifully decadent banana waffle recipe. Rich and delicious, you can feel slightly less guilty as it does contain 2 of your 5 a day!

  • 2 x Belgian waffles – easy to buy from any supermarket
  • 1 x ripe banana
  • 150g fresh strawberries
  • 200ml x whipped cream sweetened with a spoonful of icing or caste sugar
  • A scoop of your favourite ice cream – we’ve used clotted cream but salted caramel would be just as nice
  • Chocolate sauce or melted dark chocolate
  • Dulce de leche sauce – this Latin American sauce is unbelievably good and can be found in quality supermarkets – if you cannot find it condensed milk caramel sauce is almost as good
  1. Warm your waffles under the grill or in the toaster – never microwave as you want a nice warm, crispy outer shell.
  2. Build up all the other ingredients on top of the warm waffles. Start with the whipped cream mix followed by slices of banana and ice cream scoop before drizzling with the chocolate and caramel sauce. Finish with a garnish of sliced strawberries and a dusting of icing sugar just before you serve.
  3. Enjoy with a cup of tea or coffee at the end of your meal, or push the boat out with a glass of bubbly.

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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It’s two recipes for the price of one this month, as Exec Head Chef, Chris Spencer celebrates the great British butty for British Sandwich Week (14th to 20th May) and gets the coals on for National BBQ week (29th May to 4 June).

So, why not try your hand at Chris’s delicious roast vegetable flatbread or his take on a classic club sandwich, one of the favourites on our menu.

Roast Vegetable Flatbread

The English BBQ has come a long way over the last few years with people becoming much more adventurous than simply throwing on a standard burger or sausage. Here’s a great recipe for a tasty, healthy BBQ dish than can be used as a main meal or side dish as an alternative to salad.

Flatbreads are so easy to make and can be used for dips and sandwiches. Once they are mastered you can add your own flavours and create your own simple toppings – everyone will love them.

Flatbread

  • 250g self-raising flour
  • 1 x teaspoon baking powder
  • 3 x sundried tomatoes, finely chopped
  • 3 x tablespoons of olive oil
  • 175g natural yogurt
  • ½ teaspoon salt

Combine all ingredients and knead for 5 minutes. Leave to rest for half an hour then form into 4 balls and roll out to quite thin flatbreads. Cook on a grill over a hot BBQ for about a minute each side.

Roasted vegetables

Use a selection of your favourite vegetables or whatever is in season. I used the following –

  • 1 x red pepper
  • 1 x courgette
  • 1 x aubergine
  • Cherry tomatoes on the vine
  • 1 x red onion
  • 4 x spring onions
  • 2 x cooked beetroot
  • ½ cucumber – peeled and seeded, cut into batons

Toss all in good olive oil with salt, pepper and some fresh chopped rosemary. Grill over a hot BBQ and place on the flatbread. Break over some feta cheese, chopped parsley and mint.

Classic Club Sandwich

Our version of the classic Club Sandwich – goes perfectly with a handful of fries and a best on your favourite ale!

3 x slices toasted bread – whichever is your favourite

Top layer

  • lemon mayonnaise
  • sliced tomato
  • salad leaves
  • 3 x thin slices red onion
  • ½ a ripe avocado

Bottom Layer

  • lemon mayonnaise
  • 2 x rashers of cooked smoked streaky bacon
  • cooked chicken – you can use any chicken but the best is a mix of dark and white meat from a roasted chicken
    a great way to use up leftovers from a Sunday roast.
  • 2 thin slices of mature cheddar

Heat the chicken and bacon and melt the cheddar over the top before building the sandwich for the best results.

The post At The Chef’s Table appeared first on The Bickley Pub & Steakhouse, Chislehurst BR7 5NP - 020 8468 7613.

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