Words by Tom Hannon
Celebrating ten years at the heart of the city; Chef Patron Tom Hannon, of multi-award-winning gastro pub The Rising Sun, delivers a selection of his flavour-led, indulgent dishes.
Chorizo Brioche
A rich, indulgent bread, very versatile; a decadent treat to break bread before a meal or delicious as a loaf to pull apart and enjoy with a hearty stew or casserole.
Makes eight to ten rolls or one medium loaf.
For the dough
300g strong bread flour
150g butter at room temperature
25g caster sugar
10g fresh yeast
3 medium eggs
6g salt
For the onion compôte:
For the egg wash:
Method
Herb Gnocchi
Serves 4.
Ingredients
300g dry mash potato (approximately six medium potatoes)
90g Italian ’00’ pasta flour, sifted
60g parmesan, finely grated
1 whole egg yolk beaten
10g salt
10g chives
10g parsley
To serve:
Beetroot
Six baby leeks
Method
Chocolate and Stout Cake
Serves 12.
Ingredients
250ml stout
250g butter
200g caster sugar
100g dark sugar
150ml yogurt
175g plain flour
2 1/2 tsp bicarbonate of soda
2 eggs
35g cocoa
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