King of the Week

Steak Diane

A 10 oz rump steak, sautéed in butter, flambéed with brandy and served in a mashrooms, mustrad and red wine with cream sause.

Steak Diane is an American dish of a pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It was popular in the middle of the 20th century, but was considered dated by 1980.

Steak Diane does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York as part of the fad for tableside-flambéed dishes. The name 'Diane', the Roman goddess of the hunt, has been used for various game-related foods, but the "Venison Steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes, so it is unclear if there is a connection.

By the 1940s, Steak Diane was a common item on the menus of restaurants popular with Café society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony. It is often attributed to Chef Beniamino Schiavon 'Nino of the Drake'.

The Plough Halloumi Burger

Sunday Roast

Make Life Sweet

Baklava - Bulgarian Dessert 

Home - Made of Course:)

Repeat, Please! 

Home - Made of Course:)

Step 1

Step 2

Step 3 

Step 4

... is Now Life is Sweet :)

Step 5

... Just Repeat!

The Plough Burger

Home - made buns, Excuse me:)

"The Plough GC" briosh home made burger buns (not suitable for dieting!) 

Makes 8 buns

1 cup warm water
3 tablespoons warm milk
2 teaspoons dry yeast
2 1/2 tablespoons sugar
3 1/3 good cups strong white flour
2 eggs
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Black and white sesame seeds 

DIRECTIONS:
1. In a measuring cup, mix one cup of warm water, the milk, yeast and sugar. Let it stand about five minutes, until foamy. Then beat one egg.

2. In a large mixing bowl, whisk the flour with salt. Add the butter and rub the dry mixture with your fingers, braking it until the butter is absorbed.  Stir in the yeast mixture and beaten egg until a dough starts to form. Scrape the dough onto smooth well-floured surface and knead, until smooth and elastic, 8 to 10 minutes. The dough Hs to be soft. It may feel sticky at the beggining, but resist to add more flour. Because, the more flour you add, the tougher they will be at the end.

3. Shape the dough into a smoth ball and return it to bowl. Cover with plastic wrap to keep it warm, and let it rise in a warm place until doubled, (depending on how warm the room is, this can take 1 to 2 hours).

4. Line a baking tray with parchment paper. Divide the dough into 8 equal parts. With your hands carefully roll each into a ball. Put the balls two to three inches apart on the baking sheet. Cover loosely with a weth cloth or piece of cling foil lightly and let them rise in a warm place for 1 to 2 hours.

5.Preheat the oven up to 200 degrees C'. Beat the remaining egg with 1 tablespoon water and brush some on top of buns. Sprinkle with sesame seeds (We use black and white sesame seeds). Bake until the buns are golden brown, about 15-20minutes. Be careful with the time, because they can burn in just few seconds if you are not paying attention. 
Transfer to a metal rack to cool. 
Don't forget to use a good quallity burger and home made coleslaw, otherwise you will be wasting perfectly eggy, rich, beautiful soft buns! 

Bon apetit!

My Diet Will be Start Mañana:) 

...Maybe :)

Summer Garden

Welcome to our summer garden and a bar.

View one

View two

Bar

...Ups! 

This is my garden:)

Test Dish off the Week

Sach with pork and veggies

Step one

Step two

Step three

... Happy end!

King of the Week

Chicken Gyros (Goo-ros)

Diced chicken fillet, coated in a Gyros herb mix, and pan fried.

Served in a crispy tortila nest, with salad and chips. 

(also available with pork in lieu of chicken, upon request)

The Plough at Great Chesterford

Welcome to the blog site for The Plough at Great Chesterford. Located nine miles south of Cambridge, with a junction from the M11 only a mile away and with its own direct rail connection to London, Great Chesterford is perfectly located at the gateway to East Anglia.

The Plough has gone through many phases in its life as a public house. Originally being built as a row of terraced cottages, The Plough was one of the last pubs in the UK to serve beer directly from the barrel as opposed to through a pump (well into the 1990s). In the early part of the 2000s, The garden at The Plough had a wonderful children's play area, which brought families to the pub in the summer from miles around.

Having come through a period during which its popularity fell to an all-time low, The Plough is now re-emerging as a typical village pub, where the community meets to socialise, enjoy good food, drink and company, as well as being entertained from time to time.