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A New Dawn

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        

Method


 
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