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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 [email protected], 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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