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Cranberry and Turkey Scotch Egg Recipe

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Something Different…

If you’re trying to add a unique twist to your Christmas dinner why not try a cranberry and turkey scotch egg as a starter.

Cranberry and Turkey Scotch Egg

To cook the egg bring a large pan of water to the boil, add as many eggs as you need and cook for approximately 6 minutes. You want them nicely soft boiled. Take them out from the water and run them under a cold tap for about ten minutes.

When the eggs are cold carefully peel them.

To make the turkey coating get 300g of sausage meat and 300g of turkey mince from your butcher, we use Taylors Farm. In a bowl mix the sausage and turkey with whole cranberries, good pinch of chopped sage, one whole egg (not the cooked ones!), salt and pepper, and a small handful of breadcrumbs.

Take about 100g of the mix and flatten it out on a work surface, its helps if you dampen your hands a little while you’re handling it!  Carefully wrap each egg in the stuffing mix, making sure there are no holes.

Roll the coated eggs in a little flour, then beaten eggs, then dried breadcrumbs.  Deep-fry until golden brown then in an 180c oven for about 10 minutes.  To serve cut in half and plate up with dressed leaves and a nice chutney you’ve bought for Christmas.

Cranberry and Turkey Scotch Egg Recipe – The Blue Mallard

The Blue Mallard’s Bread and Butter ‘Christmas Pudding’

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Bread and Butter ‘Christmas Puddings’

We were looking for a different way to offer Christmas pudding on our Christmas menu and came up with an idea for bread and butter pudding made up with layers of Christmas pud!

It’s a little less heavy than Christmas pudding and will go great with your brandy sauce or vanilla custard.

Bread and Butter 'Christmas Pudding'

Ingredients

For the custard mix;

9 egg yolks

90g Sugar

400ml Milk

400ml Double cream

1 Vanilla pod (or ½ teaspoon vanilla essence)

For the pudding

About one loaf of sliced bread with the crusts cut off (you can adjust this amount depending on how much you would like to make!).  It works really well with brioche.

350g Christmas pudding

100g Demerara Sugar

100g Butter

How to do it…

Choose a suitable ovenproof dish, preferably with a lid. Pre-heat your oven to 160c. In a saucepan gently heat the milk, cream and vanilla to just before it boils. While it’s warming, in a heatproof bowl whisk the egg yolks and sugar together. Slowly pour in the warm milk and cream mix, whisking continuously. Put to one side.

Butter the bread slices and slice or crumble the Christmas pudding. In your ovenproof dish put a few ladles of the custard mix, then a layer of buttered bread, then a thin layer of Christmas pudding.  Ladle on more of the custard mix, then bread, then pudding. Continue until the dish is full or you’ve used all of the mix.

Sprinkle the top with the Demerara sugar, place in the oven with the lid on for around 30 minutes then take the lid off and return to the oven for another 10-15 minutes to crisp up the top!

Serve with brandy sauce, custard or ice cream!

Bread and Butter ‘Christmas Pudding’ – The Blue Mallard

Michelin Restaurants in the North West, Lancashire

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The Blue Mallard listed in the Michelin Guide for 2015

Michelin-Guide-2015

Since 1900, the Michelin Guide has listed the finest restaurants, handpicked by experts who anonymously rate and review each destination.

The guide is most widely known for awarding stars to the very best establishments in each country around the world, though they also feature upcoming restaurants and places that are deemed amongst the best in the country.

A rarity in the north west

The Blue Mallard, which is located in Burscough Wharf, has been listed in the new guide and is one of only a handful to be included among the Michelin restaurants in the North West and Lancashire to get such an honour.

Chris Crowell, the Head Chef at The Blue Mallard is delighted with the accolade and said,

We are really delighted to be listed in the Michelin Guide. Our whole team work very hard to make sure customers get the best possible experience and this is a great reinforcement of that approach.

Fresh, local and flavoursome

The inspectors commented in the guide, ‘Cooking is fresh, local and flavoursome, with a modern edge; the set menu offers great value’.

Customer reviews

The Blue Mallard regularly receive top reviews from customers through TripAdvisor and Facebook, including one from Angela, who said:

‘Fabulous, well done, well deserved, so proud…the best restaurant I’ve ever been to….Burscough’s gem!’

Whilst Mike commented,

‘Good to see the guide following what we have known locally for a couple of years! Well earned.’

Chris is now looking forward to opening a second restaurant in nearby Chorley, based on the same successful formula.

Friday Fish Special Night in Burscough

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We have been experimenting with new dishes for the past few weeks, partly inspired by some of the different experiences from the culinary team during the past few months.

The results have been interesting to say the least, though we have finely refined these into a selection of fine fish delicacies.

Lemon and Chilli Monkfish Marinade

Marinated-Monkfish

The Lemon and Chilli Monkfish Cheeks are served with a salad of fennel, orange, broad beans and bulgar wheat.

Oven Roast Cod Loin

Oven-Roast-Cod-Loin

This is our Oven Roast Cod Loin, served with Chorizo, Baby potatoes and a tomato fondue.

Fish Special Evening

This Friday 4th July 2014, we will be serving a variety of dishes including both of these, so why not make a special occasion of it and come and visit us!

You can use the booking widget or give us a call on 01704 893 954.

Celebrate Wimbledon with our Special Dessert

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‘Strawberries and Cream Champagne Murray’

Strawberry & Cream Champagne Murray

Last year was a very special year for British tennis. After a wait of over 75 years, the whole nation was on the edge of their seats as finally Andy Murray did the impossible and won the Wimbledon Men’s title.

So fast forward a year and this means that for the first time since 1937, Andy Murray is our first British defending champion.

The Greatest Year in British Tennis

To celebrate the greatest year in British tennis, we decided that we would develop an extra special tribute in the form of unique dessert containing all the elements that make Wimbledon so exciting.

Our dish is a Vanilla cream Panna Cotta with Strawberry Soup, Strawberry and Champagne jelly.

The Blue Mallard Twist

As ever, we have added The Blue Mallard twist to it, with the addition of a tennis racquet made from spun sugar and tennis balls of Galia Melon.

If you are feeling like an extra celebration, it can be ‘served’ with a glass of champagne and a fresh strawberry.

Authentic Chinese Street Food and Restaurants

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Chris’ Chinese Culinary Expedition

During Chris’ recent trip to China, he experienced many different cultures and types of food. For a country with almost a quarter of the entire world’s population, I guess that makes sense.

Many of China’s cities have populations larger than most countries. That means there is a large demand for food at every level of society, ranging from high class restaurants, to their legendary street food.

Street Food 1

On almost every street corner, there is a new delicacy, snack or food to try. Some of these foods can appear unappealing initially.

As you would expect, the local livestock available varies significantly and as with many middles eastern cultures, they aren’t afraid to experiment with foods that in the western world, we no longer consider.

Yep, that includes insects, reptiles and all sorts of other things.

Street Food 6

They also tend to have a different attitude to food waste. In a country where resources are precious, they are much more inclined to use every part of a plant or animal in their food.

Often this can seem a little daunting, though obviously, this is from a western perspective. In reality, to a large extent, food is food.

Street Food 7

It is also interesting that due to the climate variations in China, they are able to grow a wide variety of fruits and vegetables.

Whereas in the UK climate, seasonal weather means that much of the years, we are importing ingredients from across the world – from Africa to the Americas, there is a steady local source of fresh ingredients in most places.

Chinese Food 2

Chinese Evening

The trip was an amazing inspiration from a food perspective, so as a result Chris has decided to put together an authentic Chinese menu, based around trying local delicacies and cuisines and interacting with the local street food sellers.

The evening is scheduled for 20th June 2014 and we hope you will join us and share in the experience. Places are still available at the time of publishing, so please contact the restaurant to find out availability.

The menu is 7 courses with 5 specially selected wines included.

You can also click here to see the menu and booking page.

Book now

Where to dine out in Lancashire – Eating out in the Northwest

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Eating out in Lancashire is a gastronomic dream

.Days out in Lancashire - Burscough Wharf

Did you know that there are more than 2,400 different restaurants in Lancashire for you to choose from to eat out! With all that choice, how do you decide where to dine out in Lancashire?

As you probably know, TripAdvisor ranks all 2,400 restaurants in order of how highly rated these are and we currently hold their certificate of excellence.

We have a large number of customers who dine out with us on a regular basis, though if you are looking for somewhere for a day out or somewhere to dine, why not come and join us. It is fantastic to welcome new visitors to the Blue Mallard and we always aim to give you the best possible dining experience.

We are located in Burscough Wharf near Ormskirk, Lancashire

Burscough Wharf re-opened its doors to the public in February 2011.

The wharf is centred around food and drink, arts and crafts, creative industry, fashion and the community. It is a unique development in the heart of Burscough town centre which has involved the refurbishment and redevelopment of over 12,000 square feet of former canalside buildings.

What else is at the Burscough Wharf?

Within the wharf there is an art gallery, tea rooms, an old fashioned sweet shop, a traditional bread house and even a dolls hospital! There are also boats and barges passing by the restaurant on a regular basis.

It is a great place to visit with the kids and plenty to do and see in the area, before you and after dine with us.

If you would like to find out more about our amazing wharf, please give us a call on 01704 893 954 to reserve a table for your friends and family.

Book Now

The Blue Mallard is voted one of the best restaurants in Lancashire

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Blue Mallard Tripadvisor Certificate of Excellence

We were delighted to discover that we have been voted one of the best restaurants in Lancashire and awarded the Certificate of Excellence for 2013 by Tripadvisor.

This is awarded to only a small proportion of the many hundreds of thousands of restaurants across the world, so we are very grateful to all the people who have left such positive reviews for us.

This is a fantastic accolade as it has been voted for by the people we value the most to let us know how we are doing to provide you with the best food, dining experience and events – YOU.

Thanks again to everyone who has helped us on the journey and we look forward to giving you outstanding dining experiences each and every time you visit.

We also cater for events and regularly used as a wedding venue in Lancashire.

We also have a brand new website where you can book in advance so feel free to try this out and come and see us!

The Blue Mallard pays a visit

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The real blue mallard

We had a visit from our namesake in the courtyard earlier today.