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* Prices are based on a two course meal
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Gourmet on the Go!

Gourmet on the Go!
When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!


February 28, 2013

An Evening of Fine Food, Wine, Whisky & Sabrage @ The County Hotel in Chelmsford

Filed under: Celebrations & Events — Tags: , , , , , , , , — gourmet-on-the-go @ 3:15 pm

An Evening of Food, Wine, Whisky & Sabrage @ The County Hotel in Chelmsford

Saturday 11th May ~ For the connoisseur and for those who simply enjoy good food and hospitality

The County Hotel in Chelmsford are hosting an evening of fine wines, whisky tasting , generous hospitality, a delicious 3 course meal and the opportunity to enjoy and take part in Sabrage; the art of opening a bottle of champagne with a sabre.

Sabrage @ The County Hotel in ChelmsfordThe enthusiastic and knowledgeable hosts for the evening include the whisky ambassador of Diageo, the founder of the Toastmasters Association and the fine wine manager of Coe Vintners.

You will be wined dined, entertained & informed.  A draw will be held on the evening for those wishing to take part in the sabrage.

The menu for the evening is as follows:


Spicy tomato fondue in a filo cup
Lightly curried chickpea fritter
Crostini, anchovy butter, smoked halibut

Dampierre Cuvee Des Ambassadeurs ler Cru NV

To Start:
Crab quinelle, scallops, pancetta, pea puree and pea shoots

‘V’ Goat’s cheese panna cotta, tapenade, rocket, confit cherry tomatoes

Chateau Tour de Calens Blanc, Graves 2009

Rack of lamb, crispy sweetbreads, buttered fennel,
potato galette

‘V’ Blue cheese, roasted pear and walnut filo tart,
wilted chard and broad bean puree

Chateau Viex Lartigue, Grand Cru St Emilion 2007

Minted raspberry brulee, strawberry granite, shortbread

Gewurztraminer VV Vendange Tardive, Zind Humbrecht 2010

A choice of Grand Cru Coffees or Leaf Teas

Glenkinchie 12 year old (delicate)
Talisker 10 year old (smoky)
The Singleton of Dufftown 12 year old (rich) Dalwhinnie 15 year old (fruity)

£59.95 Per Person

For booking and full details, visit The County Hotel website.


October 21, 2011

Asian Style Braised Pork Belly with Aubergine Recipe

Filed under: Food & Drink Recipes — Tags: , , , , , , , , , , — gourmet-on-the-go @ 2:44 pm

Asian Style Braised Pork Belly with Aubergine Recipe

Asian Style Braised Pork Belly with Aubergine Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is one of my favourite mid-week recipes, much loved by adults and children alike. The blend of the sweet, spicy and sour sauce is such a winner with the soft unctuous pork belly and juicy flavourful aubergine. What’s more, it’s pretty easy and fast prepare...
  • 500g skinless pork belly, cut into 2cm chunks
  • 1 large aubergine, cut into chunks
  • 2 tbsp ground nut or vegetable oil
  • 300ml chicken stock
  • 2 tbsp of fish sauce (Nam Pla)
  • 1 onion, peeled and chopped
  • 2 large cloves of garlic, peeled and chopped
  • 1 birdseye chilli, chopped
  • 1 inch knob of ginger, peeled and grated
  • 1 bunch of coriander, leaves and stalks separated, stalks finely chopped
  • 3 star anise
  • 1 cinnamon stick
  • 2 tbsp of dark brown or muscovado sugar
  • 1 tbsp water
  • Juice of half a lime
  1. Add 1 tbsp of oil to a large pan and heat over a medium flame. Brown off pork belly in two batches and set aside.
  2. Add another tbsp of oil to the pan and cook the aubergine until lightly golden, stirring now and then to prevent sticking. Set aside with the pork.
  3. Turn the heat right down and add the brown sugar and 1 tbsp of water to the pan, heat until it starts to bubble and caramelise.
  4. Add the pork and aubergine to the pan of sugar and throw in the star anise and cinnamon stick. Stir to cover in the sugar syrup.
  5. Keep the heat low and add the chopped onion, garlic, ginger and chilli. Stir and sweat for 5 to 7 minutes.
  6. Now add the stock, fish sauce and coriander stalks to the pan. Bring to a boil and then turn the heat right down, put a lid on the pan and simmer for 1 hour.
  7. After an hour, add the lime juice, stir and taste. Add more fish sauce to taste.
  8. Serve with steamed rice and garnish with coriander – delicious!

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