The Blue Mallard

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New Years Eve at The Blue Mallard

New Year’s Eve

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Celebrate New Year’s Eve in Burscough with The Blue Mallard.

Opening hours: 5pm til 8pm (food) 5pm til 2am (bar)

Join us for New Year’s Eve in Burscough to bring the biggest (and last!) night of the year in with style. With delicious food and drinks being served throughout the day and evening it promises to be a night full of memories and fun surrounded by your friends and family.

Our amazing team of chefs cannot wait to serve you our great tasting food. With this being your last meal of the year we want to make sure you end the year with a bang.

View our New Year’s Menu here

We hope you all had an amazing year and that the next one will be even better. We look forward to seeing you in 2017.

To book your table call us on 01704 893 954 or book online here.

Wednesday offer in Burscough

Wednesday Wine and Dine offer

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Wednesday offer in Burscough

Take advantage of our fantastic offer EVERY Wednesday!

Wednesday Wine & Dine!

Enjoy a delicious 2 course menu and half a bottle of wine for just £19.95 per person. We have a great selection of dishes available.

Book now on 01704 893954 or book online here.

Wednesday offer in Burscough – The Blue Mallard

Bonfire Night at The Blue Mallard

Bonfire Night

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Bonfire Night in Burscough 

Relight your fire this year and make sure to “Remember, remember the 5th November”  with us. We invite you into the warmth of our restaurant for a lovely, hearty meal with your friends and family. Our talented team of chefs cook a huge selection of delicious meals with something for everyone even the fussiest of eaters, with some dishes packing a bigger bang than the fireworks!

View our menu here.

Join us to celebrate this iconic day in English history by booking a table with us. We are currently taking bookings for 5th November so either call us on 01704 893 954 or book online here.

Christmas opening hours at The Blue Mallard

Festive opening hours – The Blue Mallard

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Below you can find a full list of our 2016 Christmas opening hours:

 

Christmas Eve – 12pm – 2:30pm & 5pm til 9pm (last orders)

Christmas Day 12pm – 2pm (Fully Booked)

Boxing Day 12pm – 4pm

Tuesday 27 December – Closed

Wednesday 28th December – Normal Hours

Thursday 29th December – Normal Hours

Friday 30th December – Normal Hours

New Years Eve – 12pm – 2.30pm – 5pm – 8pm (Bar open 5pm till 2pm)

New Years Day – Closed

Monday 2nd January – Closed

Tuesday 3rd January – Closed

Open as normal from Wednesday 4th January.

 

Festive opening hours – The Blue Mallard

Clocks go back - The Blue Mallard

Clocks back

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Clock this! It’s that time of the year to put your clocks back!

The good news is that you’ll get an extra hour in bed on a Sunday morning. However the bad news is that the nights are drawing in ever-quicker.

We know how easy it is to forget so we thought we would give you a friendly reminder to put your clocks back 1 hour as daylight saving officially ends at 2am on the last Sunday in October (30th October).

The idea of moving the clocks forward during the summer and then back again was first proposed in parliament in 1907. Later, in the Second World War clocks were put forward an hour to boost production in factories and so that workers could get back home before the blackout.

Book your Autumn meal with your friends and family today, call us on 01704 893 954 or book online

Smoked Cod with Southport Shimp Soufflé Recipe

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Smoked Cod with Southport Shrimp Soufflé, Buttered Kale, Mrs Kirkham’s Lancashire Cheese and Leek Croquettes with Watercress sauce

A Lancashire delight made from The Blue Mallard’s own smoked cod, shrimps from James Peet, cream from Rowland’s Dairy and kale and potatoes from Causeway Farm, watercress from Duerden Brothers and leeks grown in Burscough.

Serves 4

Ingredients

4x 250g smoked cod fillets

1 pint milk

1 large bunch kale

Large knob of butter

For the Lancashire cheese and leek croquettes:

500g Maris Piper potatoes

100g Mrs Kirkham’s Lancashire cheese

1 leek, split, washed and finely chopped

Knob of butter

Pinch chopped chives

Salt and pepper

Flour for pane

2 eggs for eggwash

Breadcrumbs for pane

For the Southport shrimp soufflé:

50g butter

40g plain flour

22ml semi skimmed milk

4 medium free-range eggs, separated

80g Southport shrimps

Pinch parsley, chopped

For the watercress sauce:

40ml dry white wine

1 shallot, peeled and fine diced

1 bay leaf

300ml double cream

1 bunch watercress

Sea salt

Method:

For the croquettes

In a large pan of salted water, cook the potatoes until starting to crumble, then drain and mash with butter, salt and pepper. Gently soften the leeks in butter, but don’t colour. While the mash is still warm, crumble in the cheese, leeks and chives and season. Shape into 10cm long sausage shapes and chill.

When chilled, gently coat in flour, egg wash, then roll in breadcrumbs. Either cook in a deep fat fryer at 180°C for 4-5 minutes and finish in the oven at 180°C for 4-5 minutes, or shallow fry until the breadcrumbs are golden brown, then pop in the oven for 10-15 minutes.

For the watercress sauce

Add the wine, shallot and bay leaf to a heacy bottomed saucepan on a medium heat. Reduce by half. Add the cream and reduce by two-thirds. Remove the bay leaf, add the watercress and blend with a hand blender for 1 minute. Pass through a fine sieve, season with sea salt and set aside.

For the soufflé

Butter 4 larger ramekins and put in a roasting tin. In a heavy bottomed saucepan, melt the butter then whisk in the flour to a smooth paste. Slowly whisk in the milk and on a low heat, cook out until it thickens to a smooth sauce and doesn’t taste floury.

Remove from the heat and whisk in the egg yolks, parsley and shrimp. Season with salt.

In a large bowl, whisk the egg whites to a soft peak – when the whisk is pulled out the top flops down – and fold in the shrimps mix, keeping as much air in the mix as possible.

Spoon evenly into the ramekins.

Fill the roasting tray with boiling water to halfway up the outside of the ramekins and back in a preheated oven at 200°C for 20 minutes. Don’t open the oven too early or the souflles will sink.

For the cod

Poached in a mix of lightly seasoned half milj and half water on a low heat for 6-8 minutes. Remove the cod with a slotted spoon and drain on kitchen paper.

Cook the kale in a large pan of salted water on a rolling boil for 1 minute. Drain, season and add a good-sized knob of butter.

To serve

Sit the cod on a bed of kale, with croquettes and soufflé on the side and a generous amount of watercress sauce.

Ormskirk Motorfest

Ormskirk Motorfest | The Blue Mallard

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Ormskirk Motorfest

If you have an interest in cars then be sure to attend the North’s biggest FREE motor event on Monday 28th August.

From thundering Stock cars to the sweetest sounding Vintage and Classic Automobiles and Motorcycles…see and hear a Formula 1 car start up and run!
A spectacular feast of sounds, smells and automotive design and technology over the last 100 years. The show starts at 11am with a closed road parade from 2:30pm until 4:30pm so whilst you are still in the local area don’t worry about what you are going to have to eat, simply visit our restaurant and we will do all the cooking for you. Book your table here

Award winning restaurant in Burscough

Award Winning Restaurant in Burscough – Certificate of Excellence 2016 Winner

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The Blue Mallard is more than delighted to announce that we are yet again an award winning restaurant in Burscough after receiving the Certificate of Excellence for the fifth year in a row.

This is only awarded to a small majority of the many hundreds of thousands of restaurants across the world, so we are very grateful to all the people who have given us such wonderful reviews on our Tripadvisor page.

This certificate is an amazing accolade to have as it has been voted for by the people we value the most – YOU! We always take on your feedback, whether its for our themed events, the service or the food.

Thank you again for everyone who has helped us on this fantastic journey and we cannot wait to continue to grow our company and give you all an exceptionally good dining experience every time you visit us.

 

Award Winning Restaurant in Burscough – The Blue Mallard

Melting Chocolate Fondant with White Chocolate and Honeycomb Parfait Recipe

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A mixture of sumptuous tastes and textures come together in a sublime sweet made with milk and cream sourced from Rowland’s Dairy and Chocolate Magic’s Chocolate, both based in Mawdesley.

Serves 6

Ingredients

For the melting chocolate:

210g dark chocolate. 54% or above

180g caster sugar

6 medium eggs

90g plain flour, sieved

180g unsalted butter, cut into 1cm dice

For the honeycomb:

400g caster sugar

100ml runny honey

2 tbsp liquid glucose

1 1/2 tsp bicarbonate of soda

(Divide in two between the parfait and garnish)

For the white chocolate and honeycomb parfait:

50ml cold water

4 egg yolks

80g caster sugar

120g grated white chocolate

Smashed up honeycomb

400ml double cream

Method

Preheat the oven at 180°C

For the honeycomb

Put the sugar, honey and glucose in a heavy based saucepan with 100ml of water. Place the pan on the heat and, using a sugar thermometer, bring to the boil and boil at 160°C. Grease a larger baking try with oil while the sugar is boiling. When the pan reaches the required temperature, remove from the heat, quickly add the bicarb and whisk speedily. Working quickly, pour the mixture on to the tray – it will start to bubble dramatically straight away – and leave to cool.

For the white chocolate and honeycomb parfait

In a large heatproof bowl (preferably stainless steel) over a pan of simmering water, whisk together the egg yolks, sugar and water for about 4-5 minutes until the mixture is light in colour, thick and fluffy.

Remove the bowl from the pan and stir in the grated chocolate, then set aside to cool slightly. Whilst this is cooling, whisk the cream to soft peaks.

When the chocolate mix has cooled, fold the cream into it and add the smashed up honeycomb.

Put into the freezer and stir occasionally. You can either set in a mould to slice or serve with an ice cream scoop.

For the melting chocolate fondant

Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring regularly to prevent splitting.

In a large bowl, whisk together the egg yolks and sugar for about 4-5 minutes until pale and fluffy in texture (cold sabayon)

When the chocolate and butter have melted, remove from the heat and allow to cool slight for 5 minutes.

Slowly add the chocolate to the egg and sugar mix, then fold in the sieved flour. Make sure all ingredients are combined without any lumps.

Take 6 medium sized ramekins and spoon in the mixture to just below the rim. Bake in the preheated oven for 10-12 minutes until the top cracks slightly.

Serve immediately with the parfait and extra honeycomb for garnish.

Burscough Wharf

Take a look around Burscough Wharf before you dine with us!

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Burscough Wharf

Situated on the A59 between both Liverpool and Preston lays Burscough. Burscough is a beautiful large village within west Lancashire that lays claims to being a wonderful part of history for the local area.

The wharf then started to come together as a community and many different styles of companies set up on the wharf as a unique setting for many shops and restaurants including us, The Blue Mallard!

After you have looked around the wonderful neighbouring stores why not stop by for a refreshing drink, a delicious meal and a nice relax. Simply reserve your table here