Embrace the autumn, with Snape Maltings' delicious autumn menu, and have a go at making their apple terrine - the perfect dessert for a post-walk lunch.
As the leaves turn golden and the air grows crisp, Snape Maltings are welcoming the season with a delicious new autumn menu at the River View Café & Bar. Inspired by the rich colours and comforting flavours of this time of year, the chefs have created a selection of dishes that showcase the very best of seasonal produce.
Among the menu highlights are a beautifully cooked whole roasted sole served with herb-roasted new potatoes, a hearty braised chicken and smoked bacon plate pie, and a rich dark chocolate and salted caramel tart. Each dish is created to reflect the warmth and comfort of this time of year.
Whether you're catching up with friends over lunch, or simply soaking in the view, the River View Café & Bar offers a warm and welcoming space to relax. Overlooking the reedbeds of the River Alde, the River View Café & Bar features an outdoor terrace and a thoughtfully curated menu that includes vegan and gluten-free options, as well as a full children’s menu. Open daily from 11.30am to 3.30pm, and until late on performance nights, perfect for pre-show dining or a leisurely afternoon treat.
Click here to take a look at the new autumn menu.
Apple Terrine
Ingredients:
8-10 large cooking apples, peeled, cored and sliced to 1mm thickness.
2 tbsp of brandy
50g soft brown sugar
50g butter
Method:
Line a loaf tin with greaseproof paper and butter well.
Melt the remainder of the butter, before adding the brandy.
Line the greased loaf tin with a layer of apple, brush with the butter mix and then a
sprinkle of sugar.
Repeat until all the apples are used. If there is any butter left, pour over.
Bake in a pre-heated oven at 170c for 90 minutes, or until a knife can be inserted
without any resistance.
While still hot, press the top of the terrine with something heavy (another loaf tin with a
few tins of beans in works well) and place in the fridge.
Once cold, carefully remove from the tin, and serve with ice cream.