Windermere’ newest bar and restaurant, ‘The Pig”, is pleasing punters with a very unusual dish! The new venue, which is opened in the heart of the village in March, has been heaving with both locals and visitors enjoying the trendy setting and unique menu, which comprises 70% of pork dishes. In addition to the pork, owner and local businessman, Ian Dutton, has been experimenting with some other original tastes, with ‘Bobotie’ proving a particular hit. The national dish of South Africa, Bobotie is a spicy lamb based dish with a savoury custard.
“We have been very surprised by the popularity of the bobotie and are pleased our customers are enjoying a new taste.” said Ian, who, together with son Harry, chefs at the restaurant each day. “we’ve also been delighted by the overall response to The Pig, which has had a phenomenal three months. We do have some very original dishes on our menu and it’s not for everyone, but our customers seem to be enjoying experimenting with unique food such as goat burger and gourmet American hot dog. The feedback that we’re getting is that it’s great to discover a venue in the Lakes serving audacious food.”
The Pig also features a range of vegetarian dishes, fish and seafood, such as mussels and crayfish. It also serves’ skinny champagne’ (champagne with fewer calories), the only venus in the South Lakes (apart from the Village Inn, Dutton’s other venus) to offer this.
Create your own bobotie at home (recipe:Ian Dutton):
2kg minced lamb (shoulder)
2 large Spanish white onions
8oz nibbed almonds or chopped nuts
4 tablespoons mild curry powder
3 large hand fulls of sultanas
3 large tablespoons of good quality apricot jam
3 large tablespoons tomato paste
1 pint of good meat stock
1 pint of double cream
2 tablespoons of brandy
4 whole eggs
A little grated nutmeg
Salt and pepper to taste
-Melt butter in a large pan and add grated onions when hot, then add lamb mince and star till cooked.
-Add the rest of the ingredients (apart from nuts) and cook until reduced.
-Toast nuts in a pan or oven (on a tray or frying pan), then add to your reduced mix.
-This forms your basic Bobotie mis which can then be added to pasta etc but for this one you make a custard to top.
-Place your Bobotie mix into bowls and top with the custard.
-Bake in a bain-marie until custard is set.