Christmas menu at Sea Containers

Our quarterly girls dinner has taken us to many different restaurants and our Christmas adventure took us to The Sea Containers on the South Bank overlooking the Thames.

As we were originally a group of six, we had to opt for the sharing Christmas menu. This was delicious but most of us had to take home doggy bags as it was far too much food and we didn’t even have the mince pies that were supposed to finish the meal off. We were far too stuffed!

We started off the evening with sharing platters of warm shaved smoked salmon with shallots, capers and borage cress and then the absolutely delicious venison carpaccio with beetroot, pine nuts and cress.  To go with this, we had an absolute delight, which I probably wouldn’t have ordinarily ordered but was so delicious, Stilton and braised cabbage flatbread with walnuts. So tasty!

Stilton & braised cabbage flatbread

Warm shaved smoked salmon with shallots, capers and borage cress

Venison carpaccio with beetroot, pine nuts and cress
The mains combined a traditional Turkey dinner with stuffing along with roast potatoes, confit root vegetables and the surprisingly tasty crispy brussel sprouts. We were also served some beautiful lemon sole with brown shrimp butter and winter cep gnocchi with a Parmesan veloute and trundle. I’m not a gnocchi fan but this converted me. Very tasty, light and not stodgy at all. We had two plates of each dish between five of us and not enough table space for it!

Turkey, Dover sole, gnocchi and vegetables
Desserts were also pretty amazing with a beautiful winter crumble served inside an apple and chocolate fondants, which oozed their chocolatey goodness. Cheese were also served but taken home as there was no space left to eat anything!

Winter crumble filled apples

Chocolate fondant
To finish the meal, I opted for a mint tea just as a digestive for a full belly.

Overall a lovely meal, even if there was far too much of it and if I were to return, I’d try to ask for a seat further inside away from the door which opens to the cold air from outside. 

Looking forward to the next quarterly location for our dinner catch up!

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Kebabs at Le Bab

I know what you’re thinking… kebab?  This is no takeaway kebab at 2am after dancing away and downing a few drinks with an order of cheesy chips though.

Based in Kingly Court near Soho and Carnaby Street, this place prides itself on kebab style meals and wine selection. Kingly court is a gem and I’m always keen to see what is available there.

After a little deliberation, we picked Le Bab for a quick and easy lunch. I opted for the ‘Grilled thigh of chicken shish’ which came with squash hummus, garlic toum and pickled heritage carrots. However, I don’t think I paid enough attention as upon looking at the photo I took, I think I ended up with lamb as this matches the description with parsnip crisps!  Surely I can tell the difference though and maybe carrots and crisps were substituted?  My Mum accompanied me again and ordered the falafel one with beetroot and pickled kale.

With a cider and pink lemonade to drink, we devoured our lunch, which although was messy, surely hit the spot. We did however find it difficult to spot who the waiters were, as they seemed to have no uniform and one was wearing the exact same outfit as me! (White jumper and jeans). 

I might return again but I’d like to try other places in Kingly Court first but it was good for a quick bite once you picked out who was a waiter.

Venison in a blackberry sauce with celeriac recipe

I absolutely adore venison and it’s another meat that can be bought at Lidl. A wonderful flavour paired with a blackberry sauce served with a woody celeriac smash and broccoli.  The longest element is probably the celeriac but it’s worth it!

Ingredients 

  • 2 medium venison steaks
  • 1 celeriac, peeled (by knife rather than peeler)
  • 75g of blackberries
  • 1 broccoli head cut into florets
  • 1 tbsp of balsami vinegar
  • 150ml beef stock
  • 1 crushed garlic clove
  • 1/4 finely chopped onions
  • Salt and pepper to taste
  • Olive oil

 Recipe

  1. Slice the bottom of the celeriac to make sure it’s stable to cut and then cut into slices.  Cut these slices into cubes.
  2. Heat a large pan with some olive oil and cook the cubes with some salt and pepper.  Feel free to drizzle more olive oil and mix.  Keep mixing occasionally for around 20 mins until some are browned and feels soft.
  3. Meanwhile, add broccoli to a glass dish with some water, salt and pepper and cover with cling film.  Poke a hole in the top and microwave for 4 mins to steam.
  4. Put some oil in a frying pan and turn to a high heat. Coat the venison steaks in salt and pepper and cook for 5 mins on one side and 3-5 on the other (depending on the thickness).
  5. Once the celeriac is sufficiently softer, take a potato masher and roughly mash and keep on a low heat.
  6. Take the venison steaks out of the pan and leave to rest.
  7. Keep the frying pan on the high heat and add the balsamic, garlic, stock and onion and keep stirring.
  8. Add the blackberries to the sauce until soft. These might turn a bit pink and look slightly like raspberries!
  9. Cut the steaks and serve with the blackberry sauce, broccoli and celeriac smash…and enjoy!!

The end result is tasty and a perfect autumnal meal!