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Jameson’s
Carvery
For a chip off the old
block
There would be few people in Pattaya that
do not know that the landlord of Jameson’s Irish Pub is Kim
Fletcher. However, there is probably more than a few people
who do not know that Kim is a fully qualified chef, who
keeps more than just a fatherly eye over the fare on offer
at his pub. That ‘fatherly’ eye has progressed recently,
with son Geoffrey Fletcher now the chef in charge of the
weekend carvery. To see if the son could fit in the father’s
shoes, we made a visit to the weekend Jameson’s carvery last
weekend.
For those who are unsure of the location of this
venue, it is on Soi Sukrudee (also known as Soi AR), next to
the Nova Park apartments. Either come from Second Road,
turning right into Soi 4 at the Bangkok Bank and follow that
road for 500 meters, curving around to the right and
Jameson’s is immediately on your left. Otherwise come from
the road behind Big C until the T-junction at the end, where
you turn left, joining Soi 4. Jameson’s has its own plainly
marked multi-vehicle car park too.
Interior décor is the
usual dark wood affair, with several cozy sections, plus a
couple pool tables, plus many TV screens to cater for
competing sports at any time.
The carvery has remained at
B. 350, and the range of items on offer is certainly
enormous. It is best to take your time and enjoy the
starters as well as the roasts. In the starters there was a
plate of succulent peeled prawns, complete with different
sauces, though the 1,000 Island was probably the most
popular.
But it does not start and end with prawn
cocktails. There was a breaded chicken, mussels Mornay,
several salads with garden peas, potatoes, tomatoes, beans,
onion and capsicum, plus breads, butter and a host of
sauces. If you are not careful you can get stuck in the
starters and not make the roasts! And it is in the roasts
that the carvery has made its name.
The roasts are kept
in a separate section with overhead heating, and on our
night there was turkey, BBQ ham, lamb, roast beef, stuffed
chicken, stuffed pork, pork loin and Yorkshire puddings. In
a group of hot Bain Maries there were roast potatoes,
stuffing, carrot, broccoli, cauliflower in white sauce,
mashed potatoes and even soup. In addition there are several
sauces to go with the meats, such a cranberry for the turkey
and mint sauce for the roast lamb. Even mustard if that is
what you want.
I decided to begin with the soup (a beef
and vegetable number, similar to a goulash), while Madame
returned with a heaped plate with prawns and garden salad.
We both agreed that this was a great way to start the
evening.
After a suitable period, during which we watched
some sporting events on the TVs, we returned to the roasts.
The turkey with its cranberry sauce looked very tempting,
but for me it was the stuffed pork that won the day, (though
I did return and get some chicken later!). Added to that
were roast potatoes and some carrot and lashings of gravy
over the top.
Madame decided on the chicken and some
lamb, plus an assortment of hot vegetables, and went up
again! And managed some pumpkin pie!
We have always
enjoyed the Jameson’s carvery, and the Fletcher father and
son duo has developed the range even further than it was
before. I was particularly impressed with the stuffed pork,
not overly roasted, and retaining the natural juiciness of
the meat. And what has to be remembered is that this is an
‘all you can eat’ deal, and this quality, plus this
open-ended quantity represents wonderful value. It is just
like the home Sunday roasts we used to enjoy, but better
cooked and a bigger range. Mum certainly couldn’t have done
this for B. 350! We have no hesitation in recommending the
weekend carvery at Jameson’s Irish Pub.
Jameson’s Irish
Pub, 80/164 Moo 9, Soi Sukrudee (Soi AR), Central Pattaya.
Secure parking. Open seven days 8 a.m. until 1 a.m.
Telephone 038 381 873, email info@jamesons-pattaya.com,
www.jamesons-pattaya.com
Wiener
Schnitzel
A dish that you will find in about every
restaurant that has any pretensions to having ‘European’
cuisine. It is a traditional dish from Vienna (Wien), and
although the usual recipe calls for veal, this can be
substituted for meat more readily available, such as pork or
chicken (or even turkey). The traditional recipe also called
for the meat to be fried in lard, but today a
polyunsaturated cooking oil would be much superior.
Cooking
Method:
Pound the meat thin and flatten
out carefully. Lightly salt.
Prepare three plates: Put
flour on one, whisk the two eggs and place on the second and
cover the third with the breadcrumbs.
Now dip the meat in
flour first, then into the egg (covering both sides) and
then into the breadcrumbs.
In a frying pan, place the
oil, with enough to float the schnitzels. Fry quickly,
turning both sides. Do not overcook or they will become
tough and dry.
Serve with your choice of potatoes, though
a sliced pan-fried potato with onion and bacon goes very
well with this dish.
Ingredients
Serves 4
Veal/pork/chicken 4 x 120 gm
sliced thin
For the
breading:
Flour
Eggs
2
Breadcrumbs (commercially available)
Salt to
taste
Oil for frying
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