Head Chef Paul Takes You Off The Beaten Track
with On the Pig's Back Saturday Night Takeaway
Lots of excellent Heat at Home, Click & Collect, and Takeaway Meals around the city and county at the moment. But there are some that fail to excite when you read the menu. “Same old, same old”. You think and move on to another virtual menu.
The menu at On the Pig’s Back, changes weekly and is well worth taking a look at. Prawns, Chicken Salad, Hake and Pork Chop, may not at first seem all that exciting but go a little deeper, as Head Chef Paul did, and you’ll see those prawns come with the most gorgeous Creamed Corn, not an everyday menu item around here! The Hake is enhanced by a beautiful Corn Succotash, another item I rarely, if ever, see on local menus.
We had the privilege of trying the full menu last Saturday night and both quality and quantity were massive. You do have to do your own bit in the kitchen of course but the instructions are clear and precise and easy to follow.
|BBQ Prawns with Creamed Corn and Kale. Takes about six minutes to prepare at home.|
Another 6 minutes required here! Nice and spicy and that dressing really enhanced it, would have been a different dish without it.
|Herb Crusted Pan-fried Hake, Corn Succotash, Baked Sweet Potato Wedges and Caper Brown Butter.|
This takes about twice as long as the starters. Delicious crust on the hake and that Succotash was really superb, contributing much to the dish.
|Mississippi Mud Pie, garnished with crushed meringue and served cold.|
|Baked Raspberry Cheesecake, served cold. Extra berries not included! So much fruit flavour came through here. Really indulgent!|