Tuesday, October 27, 2020

A Home Win With Greenes. Click & Collect. And Score

A Home Win With Greenes.

Click & Collect. And Score!

Greenes certainly make it easy for you with their current Click and Collect meals service. The ordering software (TablePath) is faultless, you make your choices, pay and nominate a collection time. It worked very well for us last Saturday, as it did on previous occasions.

Of course, you do have to finish off at home. But don't worry! Finishing instructions are supplied in your box. And if you want more help you can find online instructions on their Instagram and Facebook accounts.

It is easy and well worthwhile. We’ll run though our choices and the basic info.

We started with Greenes Seafood Chowder. Put the chowder in a pot and heat until piping hot. Be careful not to over mix as you will break up the lovely fish chunks. Arrange in bowls and serve with a wedge of lemon and parsley if you wish.

The Main Event was Braised Feather Blade of Angus Beef, Parsnip Puree, Honey & Rosemary Glazed Parsnip, Red Wine Jus. Preheat oven to 190 celsius, place the tray with the beef and the sauce in the oven for 10 to 12 minutes. After 6 minutes, add the honey glazed parsnips to the oven. Heat the parsnip purée in a saucepan on a low heat mixing with a spatula till piping hot. Put the purée in the centre of the plate, then the beef on top and pour the sauce over the beef and the glazed parsnips on the side.

Those lovely chunks of red and white fish were outstanding in the creamy chowder but there was nothing redundant here, even the petit pois played a key role in the deliciousness.

Time then for a sip of wine while the beef was prepared. Chef Bryan McCarthy is a long-time master of feather blade - going back to his days in Springfort Hall - and this was exquisite, the pairing of the parsnip with the tender beef a McCarthy masterstroke.

Other main courses available on the night were Ragu of Skeaghanore Duck, Seared Monkfish Fillet and also Ratatouille Ragu. Greenes Click & Collect is available from Wednesday evening to Sunday afternoon. The menu changes over the days and you may check it out here.

The basic price is forty euro for two courses for two people. You may add dessert and wine too and even a meal for a third person.

Speaking of dessert, they had  a choice of three: Summer Berry Panna Cotta; Chocolate, salted caramel tart, with sweet cream; and Exotic Fruit Cheesecake. All very simple to finish off. Summer may be gone but that Panna Cotta (above) is something else, the tarty compote, the sweet crush of the honeycomb and the velvety Panna Cotta itself that transport the lot to your eager taste buds! Wow.

No comments: