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     Justin Sharp, talented chef at Pea Porridge was never going to do the expected when they launched their takeaway menu during lockdown. We first encountered his pea fritters
many years ago at a wine tasting, and we’ve been fans of their innovative and imaginative dishes ever since.
Last year the menu took on a Moorish and Mediterranean theme and so it wasn’t surprising that their takeaway offer is inspired by North Africa and Arabic influences. But what is so different is the meat that is used.... goat, yes goat, we kid you not (sorry).
The first ‘Get My Goat’ menu included goat in the starters (koftas) and the main (curry), dishes that I had loved in the restaurant, but it didn’t fit well with my vegetarian wife, so I missed out when the restaurant was forced to close.
But now a new menu, including a veggie option has come along. The Moorish four courses feast, £55 for two, starts with stone baked sourdough flatbreads baked in the restaurants ‘Grizzly’ charcoal oven (a wrought iron beast used like an indoor barbecue). The
bread comes cooked and just needs reheating for five minutes in an oven at home before you rub it with Za’atar flavoured Olive Oil and serve it with delicious Pea Hummus. It certainly does the job of an appetiser, preparing your taste buds to move on to the starter course, Middle Eastern Falafels (again just needing a few minutes reheating), served with Tahini sauce and Ezme, a lovely salad of tomatoes, peppers, parsley, pomegranate and sumac.
The main options were Berber Goat Tagine, a mildly-spiced Middle Eastern stew of succulent goat meat and okra, slow cooked in Ras el Hanout and other spices. Served with Turmeric Potatoes and yoghurt it was a fragrant delight with a good level of heat which complemented rather than overwhelmed the taste of the goat. For those not accustomed to this meat it tastes more like beef than lamb but has lambs’ texture and ‘fall-off-the-bone’ succulence. This Moorish dish is certainly very moreish - again, apologies.
The vegetarian option is Roast Shawarma Cauliflower, large pieces of cauliflower which have been rubbed with
Shawarma spices, a mix of clove, cinnamon and coriander seeds (with some ‘secret’ ingredients too), served with couscous, almonds, pomegranate and yoghurt. Both dishes were not only superb but the portions that you get will satisfy the biggest appetites, not something that you can always say with takeaways.
A break was needed before dessert, and the fact that you can either heat everything at the same time or stagger the courses for a more relaxed, laid back treat, was appreciated. Two good slices of (gluten free) Blood Orange and Almond cake, infused with syrup and Campari somewhat like a rum baba, topped with Katafi; shredded filo pastry sweetened with orange blossom and orange blossom crème fraiche were a splendid way to finish a great meal!
We loved our ‘Get My Goat’ takeaway, no butts about it (apologies again). Great tastes, great value, and a perfect meal that would be nigh-on impossible to replicate at home.
n Pea Porridge, 28-29 Cannon Street, Bury St Edmunds IP33 1JR. Tel: 01284 700200.
Eating Out
Get My Goat, Pea Porridge, Bury
Martin Higginson samples a takeaway with a difference at Bury’s star restaurant

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