Aroundtown Magazine Winter 2022 edition
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FOOD & ENTERTAINMENT<br />
what’s on at<br />
Meat free<br />
meal ideas<br />
PEAKY BLINDERS NIGHT<br />
Saturday 12th February<br />
Join us for a themed dinner dance<br />
3 course meal, casino and live music<br />
£30 per person<br />
Stay overnight including breakfast<br />
£75 for two people<br />
VALENTINE’S DINNER<br />
Monday 14th February<br />
Welcome drink on arrival, 3 course romantic<br />
candlelit meal with a rose for the ladies.<br />
£30 per person<br />
Stay overnight including breakfast<br />
£75 for two people<br />
If you don’t already<br />
follow a vegetarian or<br />
plant-based diet, you<br />
may be looking for<br />
ways to cut back on<br />
your meat intake and<br />
add more veg into your<br />
diet for <strong>2022</strong>.<br />
Going meatless at least<br />
once a week is good for the<br />
environment - and your health.<br />
But meat-free doesn’t have<br />
to be boring. These quick<br />
and simple ideas are packed<br />
full of flavour to enhance the<br />
vegetables in them<br />
WEDDING FAYRE<br />
Sunday 6th March 11am-3pm<br />
Browse a selection of stalls from<br />
local wedding suppliers<br />
Free entry<br />
Goody bag on arrival<br />
MOTHER’S DAY<br />
Sunday 27th March<br />
Spoil your mum with a 3 course lunch served at 1pm<br />
£25 per adult and £12.50 per child<br />
0r Afternoon Tea served 3-5pm<br />
£15 per adult £10 per child<br />
Both include a free gift for mum<br />
Reservations essential<br />
Portobello Mushroom Burger<br />
with Stilton, Caramelised<br />
Onions and Wild Rocket<br />
<strong>Winter</strong> Warmer Spa Day<br />
• 25 mins treatment - Body scrub, manicure or pedicure<br />
• Use of leisure club and outdoor spa garden with hot tub<br />
• Glass of fizz, cream tea, towel and robe<br />
Valid until 31st of March Mon-Thurs 10am - 4.30pm<br />
Upgrades on treatments and full afternoon tea<br />
t: 01709 702 701<br />
e:sales@hellabyhallhotel.co.uk<br />
www.hellabyhallhotel.co.uk<br />
old hellaby lane, rotherham s66 8sn<br />
72 aroundtownmagazine.co.uk<br />
£45pp<br />
Serves 2 people<br />
Ingredients<br />
2 red onions, finely sliced<br />
Pinch of salt<br />
2 tbsp olive oil<br />
1 tsp caster sugar<br />
1 tsp balsamic vinegar<br />
2 large portobello mushrooms<br />
100g stilton cheese<br />
25g wild rocket<br />
2 brioche buns, toasted<br />
Dijon mustard, for spreading<br />
(optional)<br />
Method<br />
Preheat the grill to high setting.<br />
First start by preparing the<br />
caramelized red onions. In a pan<br />
heat up 2 tbsp olive oil and add the<br />
sliced red onions along with a good<br />
pinch of salt. Turn the heat down low<br />
and allow the onions to slowly cook<br />
down for ten minutes until soft.<br />
While the onions are cooking,<br />
place the two portobello<br />
mushrooms onto a foil lined<br />
baking tray. Remove the stem and<br />
then stuff the mushroom with the<br />
crumbled stilton cheese. Season<br />
with some cracked black pepper<br />
and then place them under the grill<br />
for five minutes until the mushroom<br />
is tender and the cheese is melted<br />
and bubbling.<br />
Going back to the onions,<br />
after they have softened add<br />
the balsamic vinegar and caster<br />
sugar and cook gently for another<br />
five minutes until sticky and<br />
caramelized. Remove from the heat.<br />
Now you can assemble your<br />
burgers. Start with the toasted<br />
brioche bun base, spread a thin<br />
layer of Dijon mustard on, if desired.<br />
Next top with the stilton filled<br />
portobello mushroom, season (if<br />
necessary) and then pile on some<br />
of the caramelized onions. Finally<br />
top with the wild rocket and the<br />
brioche burger lid.<br />
Serve with your favourite<br />
homemade chips or wedges<br />
and some more Dijon mustard if<br />
you’d like.
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