Dean Street Townhouse

This restaurant has to be one of my favourite restaurants of all time, especially for their breakfasts.

Having previously worked for the Soho House group, I know their policies when it comes to the food they produce, the menus, keeping in line with seasonality, and without fail the food is always great, no matter which restaurant from the group you go to.

But in my opinion Dean Street Townhouse is something really special. It has a very homely feel to it from the moment you step inside, with smiling staff. The decor is a combination between vintage with classic style.

The menu is packed with many delights, that it makes it hard to decide what you should eat. For me, breakfast is my favourite meal to have there, and this is why. Upon opening the menu, I usually have a good idea of what I want, which is usually the Eggs Benedict, but as you open the menu, there are loads of tasty delights to choose from.

Starting with the Bakery, there are fresh muffins and pastries, which are consistently tasty, or if pastries are not your thing, you can choose crumpets and preserves. Still if nothing appeals to you, let your eyes wonder further down the menu, there is everything from granola and yoghurt's, to poached pears with honey and Greek yogurt. Still nothing.... how about their beetroot hash with poached duck egg or the Full English? There are fresh juices and smoothies to go along with what ever you choose.

So if breakfast is your favourite meal of the day, or if you enjoy great British food, I would recommend Dean Street Townhouse. For me it is a must!!!

Blood Orange Creme Caramel Recipe

Blood Orange Creme Caramel Recipe

Blood Oranges are currently in season. These unusually coloured fruits get its colour from the same pigment found in some flowers. The flesh of the fruit develops is colour as it develops, with low temperatures during the night. Personally I think it is a pretty special fruit.

I remember eating creme caramel as a child, it seems like a pretty easy and basic dessert, but I think with the addition of the blood orange, it takes it from being simple to unique

Makes 6 portions

 

Ingredients:

750ml milk

3 blood oranges, zest
4 eggs
8 egg yolks
250g sugar

For the caramel:

175g sugar

100ml water

Method:

 

Simmer the milk with the orange zest. Remove from the stove and let it infuse for at least one hour.

Mix the eggs and egg yolks with the sugar.

Bring the milk to the boil and temper with the eggs. Pass through a fine sieve if needed

 

Prepare the 8oz tin foil cups with caramel and then pour the mix (150g). Cook in an oven of 120 degrees for about 20-25 minutes

To temper eggs with a hot liquid, is a process of slowly adding the hot or warm liquid to eggs, that have already been whisked, adding a little at a time and whisking so that the eggs do not cook or scramble.  

Maze Sushi

This is amazing, even for someone who cannot eat fish. (Nasty allergy)

As a chef I have always looked up to Gordon Ramsay, for his work ethic and passion for food. I've read all his books, from, Humble Pie to his team up with his Maze cookbook. The passion for food shines though in everything.

But what he has created now in Maze is something rather special, Maze Sushi. With the acclaimed Japanese Sushi Chef Gohei Kishi joining their already great team, success is inevitable.

Guests will be able to enjoy both Sushi and Sashimi, prepared in different ways, right at the counter, and lets not forget the selection of drinks that go as accompaniments to the dishes, both with the Sushi and the meals in the main restaurant.

If you are a Sushi and Sashimi fan then I highly recommend taking a look at Chef’s choice Sushi menu

Maze is one of my favourite restaurants, with incredible dishes. The a la carte menu is a 7 course menu, with the added option of taking the ‘unusual wine pairings’ or with the ‘prestige wine’ pairing.

Either way in my opinion, for the quality of food and service, I would recommend making a booking at Maze, or Maze Sushi.  

Jerusalem Artichoke Soup Recipe

Jerusalem Artichoke Soup Recipe

Christmas has come and gone, and we have all done our share of eating. If you are like me, and keeping in season with the fruits, vegetables, meat and seafood, it's almost just as well that the list of 'in season' ingredients doesn't seem that long.

This recipe for Jerusalem artichoke soup is one that fits in with both being seasonality and being really tasty.

Serves 6-8

Ingredients

1 leek, roughly chopped and washed

5 g thyme
50 g butter
500 g Jerusalem artichokes, peeled and cut in half
1.5 liter vegetable stock
Salt and freshly ground white pepper
60 ml milk

Method

Melt the butter in a pan and gently cook the leek and thyme until soft. Add the Jerusalem artichokes and the vegetable stock then lightly season with salt and pepper, bring to the boil and simmer for about 15-20 minutes until the artichokes are cooked.

Process in a blender until smooth then strain through a fine meshed sieve. Reserve some of the stock when blending to adjust the consistency of the soup if necessary. Return to a clean pan with the double cream bring to the boil and season more if necessary.

Interesting fact about Jerusalem artichokes

Jerusalem artichokes have also been promoted as a healthy choice for diabetics. The artichoke has a underlying sweetness to it from the amount of fructose it has in it

 

 

Christmas Dinner Special

CHRISTMAS MENU SPECIAL 2011

This year I am doing a Christmas menu with a twist. Christmas is festive, traditional and a warming joyful experience, so this year I am preparing a bespoke traditional menu with a twist.

STARTERS
 

Pan Fried Scallops Served On A Pea & Mint Puree Drizzled With Lemon Oil And Topped With Fresh Pea Shoots

Beef Fillet Carpaccio & Fresh Strawberries, Rocket, Crushed Pepper, & Parmesan Shavings

 Potted Chicken Liver Parfait, Homemade Poppy And Caraway Crackers

Trio of Beetroot & Ricotta Ravioli with Basil Oil & Parmesan Crisp

Palate Cleanser

Raspberry Fizz Sorbet

Mains

Wild Duck, Pomme Fondant, Peach Melba & Almond Jus Gras, Cranberry Jam Pot

Loin of Venison in a Sloe Gin and Blackberry Glaze, Celeriac & Potato Rosti, Sautéed Brussels Sprouts with Roasted Garlic

Pumpkin, Smoked Garlic and Baby Spinach Cannelloni

Free Range Corn Fed Chicken Breast Stuffed With Roasted Chestnuts, Accompanied By Sweet Parsnip, Glazed Baby Carrots And Pan Fried Curly Kale, Bubble And Squeak With A Tarragon And Shallot Butter

Dessert

Mini Christmas Pudding Soaked In Brandy, Warm Crème Anglaise, Cherries

Chocolate Fondant, Espresso Ice Cream

Baked Lemon Cheese Cake Slice, Poached Clementine Segments, Fresh Cranberries

Traditional Cheese Board, Homemade Oat Meal Crackers, Fresh Seasonal Fruit

Finale

Organic Mince Pies

 

Chocolate mousse and crème brûlée cake

Chocolate mousse and crème brûlée cake

Ingredients

 

For the crème brûlée:

·         4 egg yolks

·         75g caster sugar

·         500ml double cream

·         1 vanilla pod, split

For the chocolate mousse:

·         250 g dark chocolate, 70% cocoa solids coarsely chopped

·         500ml whipping cream

For the chocolate sponge:

·         2 chocolate sponge cake, with a diameter of 20cm and a depth of 5mm. You can use any traditional chocolate sponge recipe.

For the ganache:

·         125g cream

·         125 g dark chocolate, 70% cocoa solids coarsely chopped

·         25g unsalted butter

Cranberry Chutney and Cranberry Jam Recipes

Cranberry Chutney and Cranberry Jam Recipes

Keeping in line with what's in Season, I thought I'd share these two recipes with you. One's for a Cranberry Chutney and the other is for a Cranberry Jam. 

Cranberry Chutney

Ingredients

250g red onions, peeled and finely chopped

40ml olive oil

250g white onions

5g mustard seeds

5g cayenne pepper

1kg cranberries

450g light brown sugar

2.5g salt

250g date paste

600ml malt vinegar

Method

Gently cook the onions in the olive oil with the mustard seeds and cayenne pepper until soft. Add the cranberries, sugar and salt and cook on a medium heat for about 15 minutes. Stir in the date paste and vinegar and continue to simmer until most of the liquid has evaporated.

 

Cranberry Jam

INGREDIENTS

1kg cranberry

1kg sugar

Method

Layer the cranberries and sugar in a bowl and leave in the fridge overnight.

Place into a heavy based pan and slowly bring to the boil.  Ensure to wash down the sides of the pan whilst cooking to prevent any sugar crystallizing.

Skim off any scum from the top and simmer until heavy syrup is achieved. (Test in the fridge)