Recipe: Whole Baked Apple Crumble

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On a cold autumn day nothing beats a lovely roast dinner finished off with a everyone’s favourite; the classic apple crumble.  Our Head Chef Ben knows a thing or two about puds and has kindly shared his recipe for this posh version of a whole baked apple encased in crumble mix.  It’s much easier than you think and looks very impressive  –  making it perfect for entertaining or, dare we say it , a lighter alternative to a traditional  Christmas pudding. Serve it with homemade vanilla custard or ice-cream (or both!)

 

Whole Baked Apple – serves 10

 

Ingredients

10     Cooking Apples  ( small-medium)

1pint    Apple Juice

1pint    White wine

2lb      Sugar

2          Cinnamon Stick

1          Star Anise

6          Pink Pepper Corns

5          Cloves

 

Crumble Mix

2oz      Caster Sugar

4oz      Butter

6oz      Flour

1oz      Oats

1tbl     Ground Almonds

 

Rhubarb Compote

Rhubarb and Caster Sugar (10% of sugar to weigh of rhubarb)

 

 

Method

Create poaching liquor by adding all ingredients (less apples) to a large pan and simmer.

Peel and core apples and place in the simmering liquid for 5 minutes and then turn and poach for another 5 minutes.

Once cooled fill the centre of the apple with the rhubarb compote and pane the apple in the crumble mix

Bake off in the oven at 180c until golden brown.(approx. 20-25 minutes) and garnish with a mint leaf stem.

Serve with custard or vanilla ice-cream.

Win a meal for two worth £50 in our Facebook postcard competition – round 3!

Have you seen our lovely postcard? 
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Inspired by our original Art Deco tile of the ‘lady in the sea’ (which you can find upstairs on our terrace) we are giving these away to our customers and we’d love to see how far they can reach. So we’re offering you the chance to win a meal for two worth £50…and your friend a £25 Amazon* voucher !

It’s easy to get involved, all you need is a Facebook account and a friend in a faraway location!

  •      Post your Branksome Beach postcard to a faraway friend
  •      Ask them to upload a photo of the postcard in their faraway location to our Facebook page and tag you.
  •      We will then randomly pick a winner from all of our entries each season (summer/winter)
  •      Please note that this season’s draw date is  – 19 May 2017. Entries received before the last draw date (15th November 2016) will not be eligible for this round.


Terms and Conditions

1. The Branksome Beach postcard competition and prize draw is open to all residents of the UK, Isle of Man and Channel Islands excluding employees of Banquets. Entrants must be aged 18 or over. “Faraway friend” does not need to be resident of UK. 

2. No purchase is necessary. Only one entry per person allowed. Entries made by third parties will not be permitted.

3. All entries must be received by 19 May 2017. 

4. Prize winner/s will be notified within 5 days of the closing date. Winners will be announced on Facebook

5. By entering the competition, the winner consents to take part in any publicity accompanying or resulting from this promotion, and for his/her name and county to be used for publicity purposes in printed and/or online formats.

6. Winner will receive a meal for two worth £50, “Faraway friend” (FF) will receive an online voucher for £25 from Amazon . In the the instance that the FF resides in a country where Amazon is not available we will source a suitable alternative. The prize must be accepted as offered, is not transferable, refundable and there is no cash alternative.

7. The prize must not be re-sold

8.. The prize cannot be transferred or exchanged.

9. The prize must be claimed within 12 months

10. English law applies.

Furleigh Estates Wine Event – Friday 2nd December

furleigh estates wineWe are delighted to be welcoming Dorset vineyard, Furleigh Estate to Branksome Beach next month along with their premium sparkling and still wines. Customers dining with us for lunch on Friday 2nd December (12pm-3pm) will be offered complimentary samples and given the opportunity to order direct with Furleigh and collect from us in time for Christmas.

Furleigh Estate still and sparkling wines are made in Dorset from Dorset grapes, and have won many international gold medals and trophies.

To book your lunch please call the Branksome Beach Team on 01202 767235

Could you be our new Assistant Manager?

If you have high standards,  are passionate about great customer service and would like to work overlooking Britain’s best beach then we want to hear from you. We are looking for an Assistant Restaurant Manager to join our busy team. Please email your C.V. and covering letter to enquiries@branksomebeach.co.uk or contact Kate or Sean at the restaurant on 01202 767235

Seafood galore this summer

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This summer it’s all about seafood – fresh, local and served in the best way possible… Each week we’ll be offering a seafood special from the following menu, call ahead to find out what’s on today! 

Fruits de Mer
Crevettes, oysters, mussels, dressed crab & clams with shallot vinegar
and homemade tartar sauce

Moules Frites
Mussels cooked in a white wine cream sauce, with fries

Lobster Frites
Half a lobster cooked in garlic butter ad served with a garden salad and fries

Frito Misto
A selection of fresh local fish and shellfish, lightly fried and served an an aioli

Whole Local Crab
Served with fries and citrus mayo

We look forward to seeing you soon
The Branksome Beach Team 
01202 767235

Gourmet scotch eggs with a twist!

Our Head Chef Ben knows a thing or two about fish, so when he created the fish Scotch egg we knew we were on to a winner.  A soft boiled free range egg, encased in flaked poached fish and rolled in crispy breadcrumbs, served with a bespoke condiment.  Each month we change the variety so you can try smoked haddock with curried mayonnaise, smoked salmon with a rye crumb and red pepper dip or whatever creation he conjures up!

Our gourmet Scotch eggs are available on the All Day Dining menu for £7.50
Scotch-egg_webSmoked salmon with a rye crumb and homemade tartare sauce

 


scotch-egg-haddock_webSmoked Haddock with a curried mayonnaise and toasted almonds 

 

Please note that all prices are correct at time of publishing, please check with restaurant before booking as they may have changed  

Proud to serve Dorset’s own Furleigh Estate Wine

FURLEIGH ESTATE NEW STATIONERY LOGO

We are proud to be supporting local suppliers and are delighted to be serving wines from award-winning winemakers Furleigh Estate in Bridport, Dorset. A recent tasting impressed our buyer so much that we have added three of their fabulous wines to our new menu.

WHITE

Furleigh Estate, Bacchus

By the glass £7.50 carafe £21.50 bottle £31.50
An elegant dry white wine. The palate is crisp, zingy and
fresh with notes of juicy pear Williams, honeydew melon and a touch of pineapple and lychee.
A firm favourite of ours.

Furleigh Estate, Bacchus Fume

By the bottle £31.50
Superbly aromatic dry white wine with abundant fruit.
The nose is intensely fruit-driven with zesty grapefruit and lime plus exotic mandarin and passionfruit.
Complements fish and shellfish perfectly

ROSE
Furleigh Estate, Sea Pink 2014, Dorset, England

By the glass £7.00 carafe £20.00 bottle £29.00
A pretty, off-dry rosé wine bursting with summer fruit. The flavour is succulent and juicy with just a hint of
sweetness to compliment the fruit.

Bachussea pinkBachus Fume

All prices are correct at the time of publishing. Please check with the restaurant as prices may change.  

Evening openings start Thursday 24th March

bbeach view

 

Open until 10pm Thursday to Saturday 
starts 24th March 

Opening Hours
10am-5pm Monday to Wednesday
10am-10pm Thursday to Saturday
9.30am-10pm Saturday
9.30am-5pm Sunday

We love this time of year, when Spring is in the air, sunshine beams through the restaurant windows and we can watch the sun setting across Poole harbour.  We also look forward to welcoming you for evening drinks and dinner when our late openings start.

Cheesecake of the week – send us your flavours!

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Branksome Beach Cheesecake of the week

We’re famous for our version of this classic dessert  –  a rich creamy soft cheese, mixed with natural ingredients and topped with a delicious shortbread biscuit. Now each week we’ll be concocting a NEW flavour!

What flavours would you like to see us make? Are you a classic lemon or do you have penchant for the more exotic?

Send us your suggestions on Facebook or email bbeach@banquets.co.uk and inspire us!

Best Head Chef Role in Britain?

Head chef BenOur Head Chef Ben is always smiling and we think we know why… he’s got the best chef’s job in Britain! He works in a kitchen that looks out across the Dorset coast, he’s got a great team and what’s more he gets to create dishes from fantastic seasonal local produce.

Ben grew up in Surrey and trained at Farnborough Technical College, and has been at Branksome Beach on and off for eight years. He worked his way up from chef de partie to sous chef before working in various positions at local eateries Reef Encounter and our sister establishment Sandbanks Beach Cafe.  A stint travelling and cheffing in Australia across a whole host of coastal restaurants has given him a flair for seafood, which perfectly suits his position as Head Chef at Branksome.

“We offer a varied menu at Branksome Beach because we like to appeal to everyone’s appetites, so you’ll find classic British seaside fare such as fish and chips, along side equally traditional French Bouillabaisse.  With such great local produce at my fingertips it’s not difficult to be inspired to create new dishes each season.  The surprise hit this summer has definitely been ‘Monkfish Scampi’ which our customers can’t seem to get enough of and the lobster specials have been flying out.  Personally I love cooking fish whole on the bone, dressed with a flavoursome accompaniment so you will always find a couple of these on the menu.”

Whilst we agree that Ben cooks to perfection, we think he’s talented in many ways.  So we definitely encourage you to leave room for one of our scrumptious desserts or if you’re feeling naughty, an alcoholic ice-lolly!