In this edition, we bring to you some Varkk News, a Valentine’s dinner recepie and of course a cocktail recepie, simple and delicious to accompany your meal. Love is in the air, hit the kitchen and the spirits cupboard and show your love in style!
You may wonder where did Valentine’s Day originate? The first Valentine’s Day was in the year 496! Having a particular Valentine’s Day is a very old tradition, thought to have originated from a Roman festival. The Romans had a festival called Lupercalia in the middle of February – officially the start of their springtime.
This time of year is always difficult for hospitality businesses, colder weather, lack of holiday makers and rain equates to low footfall, resulting in many businesses closing completely for several months.
At Varkk we decided to stay open throughout and show the love to our regular and new customers alike.
On the 31st of January we held a special event for Chinese Lunar New Years Eve a 5 course authentic Chinese dinner, this event was hugely popular and sold out quickly, ending the evening with fireworks!
And now on the 14th February we will host a 5 Course Valentine’s dinner with a taster of all of our street food and much more. There are just a few tables left now so book quickly via. our Facebook Page “Varkk Bar & Kitchen – La Fuente – Villamartin
The Team at Varkk Bar & Kitchen have been working hard to produce delicious “one off” menus and unique offerings, both events have been received well by the local expat community and are almost completely booked out. This is fantastic in the current climate at this time of year and we thank everyone who has been so supportive to Varkk on our Journey so far.
On Valentine’s Day Varkk will appear on Channel 4 on the new series of ” a new life in the sun” for the first time. We are holding a premier screening at Varkk Bar & Kitchen on this day 17th February at 5pm in our bar and encourage people to come and watch this with us. We are both excited and nervous to see how we were filmed for the show, I personally hope they filmed me from good angles!
We would love to see you at Varkk Bar & Kitchen, book a table for the Valentine’s meal, Brunch or Dinner on 965 32 11 99 or message us via. our Facebook page @ Varkk Bar & Kitchen – La Fuente – Villamartin
This week our Chef Jesús has prepared a recipe of Pork tenderloin, chestnut and shallots accompanied by a trio of sweet, spicy and salty mashes. Our mixologist has prepared a fruity strawberry daiquiri (without the ice) to pair with the meal.
For 2 people: Pork tenderloin 1- Shallots (8)- Garlic (1 clove)- Chestnuts(10)- black beer (330 ml)- Worcester sauce (1 small tablespoon)- Honey(1 tablespoon)- brown sugar 15 mg – nutmeg (a pinch) – thyme (a pinch) – salt – black pepper – olive oil. for the three types of purée, 2 potatoes, 1 sweet potato, tomato, butter, nutmeg, cinnamon, milk, white pepper, salt, valentina sauce.
We start by taking the sirloin out of the fridge half an hour before cooking it so that it warms up a bit. Cut into medallions 1-1.5 cm thick, and remove any excess fat. Season with salt and pepper and cook over high heat on a griddle or non-stick frying pan, marking well on both sides, using a little oil. Remove and set aside.
In the same pan, brown the onions, letting them crisp very slightly on the outside -without burning them-. Add the peeled chestnuts and sauté for a couple of minutes. Drizzle with beer, scraping bottom of pan to collect juices. When it starts to boil, lower the heat and add the honey, brown sugar, Worcestershire sauce and a pinch of nutmeg.
Cook for a few minutes, letting the sauce reduce and thicken a bit. Reincorporate the meat, mixing well with the sauce, cover and cook the whole for a few more minutes, until they are at their point to taste, about 8-10 minutes.
Serve with a little fresh thyme and an extra hit of pepper.
For the mash we will make 3 different types, one salty, one sweet and one spicy. for the salty put the potato already cooked and crushed with salt, white pepper, nutmeg, butter and milk. for the sweet one, mash the sweet potato with cinnamon, salt, nutmeg, butter and milk and for the spicy one add tomato sauce and valentina sauce to the mashed salted potato.
Serve and enjoy.
Ice free Strawberry Daiquiri
- 4 strawberries and 1 for garnish
- 60 ml white rum
- 15 ml simple syrup
- 15 ml lime juice ( about half a lime)
- Slice 4 fresh strawberries. Crush them in a cocktail shaker until the juice is realised.
- Add the rum, the syrup and the freshly squeezed lime juice
- Fill the shaker with ice and shake well
- Strain into a cocktail glass and garnish with a slice of strawberry
Serve and enjoy!