PENTLAND PLANTS BLOG
The latest news, events and tips from our team
Wednesday 18th July, 2pm - 3pm
Come and enjoy an inspiring demonstration and learn how to plant, landscape and care for a miniature garden! Gill has been creating these gardens for the past 30 years and we were blown away by how wonderful they look. We are delighted to offer this exciting new demo where Gill will be sharing her contagious enthusiasm with our customers at Pentland! Ideal for gardening enthusiasts of all ages, those with a tiny garden, or even a balcony. It is also a perfect hobby for the elderly and people with limited mobility.
Come and be inspired to create your own miniature masterpiece!
Free. No booking required.
This week’s limelight recipe is David’s excellent salmon pakora salad. We've all sampled it and can highly recomend it! It's on the menu in Cafe Panola this Saturday, 7th July.
Ingredients:
1 1/2 cups flour
2 tsp garlic puree
1 tsp turmeric
1 tsp coriander powder
1 tsp cumin
1/2 tsp chilli
2 table spoon lemon juice
1 1/2 lb salmon cut into 4 inch slices
Oil for frying
Method:
Mix all the ingredients together to form a thick pancake like batter, add the salmon to the batter and marinate for 1 hour.
Heath the oil and fry the pakoras for 2/3 mins each side. Drain on a paper towel.
Serve on a bed of fresh seasonal salad with lemon and a sweet chilli dip. Enjoy!
Guess what's on the menu throughout the summer holidays in Cafe Panola? Childrens homemade afternoon teas!
Available Monday - Friday from 12 - 4pm (until 17th August). No need to book.
Here's whats included: Freshly made sandwiches, cucumber & carrot sticks with a cream cheese dip, a mini sausage roll, fairy cake, jelly, chocolate cake and juice!
Only £5.95 per person
This week's limelight recipe is a dish that is always really popular in the cafe.. Tracey's homemade fish cakes with lemon and tartare sauce served with a fresh side salad.
fish cake ingredients
1 1/2 lb potato
12oz mixed fish (salmon, haddock, cod etc)
1 free range egg
2 tablesppon chopped parsley
salt/pepper
1/2 lemon
water
flour
egg wash (2-eggs/ 1/2 pint milk)
bread crumbs
Method
Poach fish in water, lemon juice and seasoning.
when cooked remove from liquid and cool.
Boil potatoes till soft, drain then dry potatoes over a low heat.
Break the fish mixture up. removing any bones or skin.
Mash potatoes, add parsley, salt + pepper, egg and fish. Mix together gently.
Using some flour on your hands, scoop out some of the mixture (about the size of a peach) and shape to form fishcakes then leave to go cold.
Meanwhile get a dish of flour, some egg wash ( 2 eggs/ 1/2pint milk) in a bowl and a dish of bread crumbs.
first put your fishcake in the flour then into the egg wash, making sure that it is fully covered then into the breadcrumbs coating the fishcake.
Shallow fry in vegetable oil for 3/4 mins each side till crisp and golden and cooked.
Serve with lemon & tartare sauce and a nice freshly prepared side salad.
Would you like to be part if the Cafe Panola team? Looking for part time work on a Sturday? Please read on...
we are looking for an experienced Barista to make speciality coffees, hot chocolates and teas. The job also includes taking orders, serving customers and using the tills.
if you also have experience in working as a kitchen assistant/ commis chef that would give you more hours And extra shifts!
We require somebody every and Saturday 11-5 and possibly some other days to cover holidays etc
start date ASAP
Please get in touch with Carolyn to apply.
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