East, News, Reviews

SUGARSHACK at The Jackdaw & Star

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The Jackdaw & Star has a new chef and you don’t wanna miss her!

 

Andi Oliver (from BBC Neneh and Andi dish it up, The Kitchen Cabinet R4, Food Glorious Food ITV & The Birdcage on Columbia Road) just exudes happiness and you can definitely taste it in her food!

The menu is created with love; the vegetables come from a local allotment, the smoked meat magic happens courtesy of Tallulah (Sugar Shack’s smoker) and the portions are huge. There’s a lot of soul going down on the kitchen stereo too!

 

Here she tells us a little bit more about her beautiful menu…..

 

“We call it Guerilla cooking! SUGARSHACK is our brainchild and was born this summer at Hackney Wick. We rub lamb and pork shoulder with our unique blend of spices then smoke it for 8-10 hours in Tallulah the Sugarshack smoker who burns our specialized blend of apple, maple, alder and almond wood for a sweet nutty finish. We then pack it into a toasted sugarshack stack with gorgeous greens, succulent tomato, refreshing summer slaw and our roast garlic and avocado dressings.

It’s a club sandwich the like of which you’ve never had before and we are bringing Tallulah and the Sugarshack magic to Homerton! We are so thrilled to be embarking upon a brand new adventure alongside Rob Star and his team at The Jackdaw and Star, the menu is expanding to deliver exciting innovative food bursting with flavour and appealing to everyone!”

 

Chicken & Waffles

“This came into being because I got so fed up with lack lustre Jerk Chicken, so I’ve zapped up the traditional recipe with fresh orange & ginger & a red chilli flake finishing syrup that is truly divine & paired it with a charred corn waffle. Yum!”

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Jackdaw & Star Burger

“There’s a party in my mouth & everyone’s invited”

Andi took this quite literally when devising the Burger, 8 ounces of prime beef, Guinness braised oxtail, hand cut chips, crispy cayenne spiked onion rings & your very own pot of silken Guinness and oxtail gravy for dipping.

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Crispy Sesame Squid

“The new kid on the block, which I think we’re going to keep for a while…”

I seriously hope so as this was perfection! A huge portion of deep fried baby squid, dipped in sesame & sumac, sits on a soft butter & milk flatbread crowned with tamarind sauce & sake & chilli pickled coconut which cuts through the crispy coating.

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Rhubarb, Blood Orange & Pink Peppercorn fool

“A couple of weeks ago, the first rhubarb of the season burst through our doors & hot on its heels came one of my favourite things to play with…blood oranges, I married the two beauties with a sexy sloe gin syrup, et voilà the fool was born.”

 

Andi told me she wanted to create a real home environment, with the benefit of leaving the cooking to someone else – and that’s exactly how we felt!

The Jackdaw and Star, Homerton is situated near Clapton & Hackney and as such still has a real mixture of families and creative types – but they all have one thing in common – they won’t leave hungry!

For £3 you’ll get UNLIMITED trimmings with your roast dinner!!

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http://jackdawandstar.co.uk/food-and-drink/popup-menu/

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