Tag Archive: foodie

  1. Lamb Rack, Lamb Fat Hasselback Potatoes, and Asparagus

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    In honour of British Asparagus Month, we’re sharing a recipe from Paul Foster’s wonderful new cookbook ‘How to Cook Meat Properly’.

    Paul has an amazing culinary history, working across the world, including at renowned restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Rack of Lamb

    • 1 four-bone rack of lamb
    • 5 sprigs thyme
    • 50g of butter
    • 2 cloves garlic

    For the Lamb Fat Hasselback Potatoes

    • 500g minced lamb fat
    • 2 small Maris Piper potatoes
    • Sea salt

    For the Asparagus

    • 10-12 spears of asparagus

    For the Lamb Sauce

    • 200g lamb trimmings
    • 2 tsp sunflower oil
    • 2 banana shallot, peeled and cut in ¼
    • 3 cloves garlic crushed
    • 10 sprigs thyme
    • 10 coriander seeds
    • 300g dry white wine
    • 300g reduced chicken stock
    • 450g reduced lamb stock

    To finish:

    • Extra Virgin Rapeseed Oil

    Method

    Rack of Lamb:

    1. Place the rack of lamb fat-side down in a hot frying pan. Heat until golden in colour.
    2. Add the butter and thyme to the pan. Lightly crush the garlic and add that as well. Keep a moderate heat to the pan so the butter is foaming.
    3. Use a spoon to baste the meat and the bones. Ensure the lamb stays fat-side down at all times.
    4. Place the pan into the oven at 170c and cook for around 10 minutes so the eye of the meat is pink. It should be 50°C in the centre.
    5. Remove and allow to rest for 8-10 minutes.

    Lamb Fat Hasselback Potatoes:

    1. Add 100g of water to the lamb fat and bring to the boil in a heavy-based pan.
    2. Cook until all of the water has evaporated, stirring regularly.
    3. Turn the heat down and render the fat until it is golden brown.
    4. Pass through a sieve.
    5. Pre-heat the oven to 190°C.
    6. Wash the potatoes and cut three-quarters of the way down with a sharp knife. Each slice should be 1-2 mm apart.
    7. Season the potatoes with salt and submerge in the lamb fat.
    8. Heat on the stove until the fat reaches 180°C then place the pan in the oven and cook for 30-40 minutes.
    9. The potato should be golden and crispy and fluffy in the centre.
    10. Drain on kitchen towel and season with sea salt.

    Asparagus:

    1. Cut the woody end off the asparagus and peel the skin around an inch from the top, all the way down.
    2. Wrap in a damp cloth until needed.
    3. Blanch the asparagus in boiling salted water for 2 minutes when the lamb is resting.
    4. Remove and season with sea salt.

    Lamb Sauce:

    1. Brown the lamb trimmings in the oil.
    2. Add the shallots and continue to brown.
    3. Add the white wine to deglaze and reduce by ¾.
    4. Add the rest of the ingredients.
    5. Bring to the boil and cover.
    6. Simmer gently whilst covered for 30 minutes.
    7. Adjust the consistency by reducing if needed and season to taste.
    8. When finished pass through a fine sieve and a muslin cloth.

    To serve:

    1. Carve the lamb into slices down the bone.
    2. Ensure the potato is hot by flashing through the oven for a couple of minutes.
    3. Arrange the components on the plate.
    4. Heat up the sauce and spoon over.
    5. Finish with a drizzle of extra virgin rapeseed oil.

  2. An Evening at Jude Kereama’s Kota Restaurant in Porthleven

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    Over the Easter weekend we were lucky enough to visit chef Jude Kereama’s flagship restaurant Kota in the heart of coastal Porthleven, Cornwall. It was a truly phenomenal culinary experience that went beyond its Michelin Bib Gourmand and 3 AA Rosettes.

    If you want to extend your stay, Kota even has some gorgeous accommodation that can be found here and we thoroughly recommend exploring Porthleven and surrounding areas including Marazion (home to St Michael’s Mount!)

    We did the 6-course Tasting Menu with paired wines and thoroughly reccomend. Here’s what we had…

    Cocktails and Oysters 

     

    We kicked things off with some refreshing cocktails, one Yuzu Sake and Cucumber Martini (House infused wakame vodka, yuzu macerated sake, lime, sugar and cucumber), and one Kota Fizz (House infused cucumber vodka, elderflower liqueur, Prosecco, cucumber twist).

    Now, when you’re eating in a harbour on the Cornish coast, you absolutely must have oysters (or we think so anyway!) We ordered two of each, one a Tempura with baby gem, wasabi tartare, and pickled cucumber and the other a Natural oyster with rice wine cucumber granita, ponzu lime dressing. We were advised by the staff to ‘chew’ the natural oyster rather than the traditional ‘down in one’ approach to oysters and boy was it a treat! The granita was such an intense burst of flavour it really brought the oyster and its flavours of the sea to life. And this was just the beginning…

     

    Amuse Bouche

     

    The Miso Butter with the Amuse Bouche was another show-stealer and we could have had a whole starter portion of the soup which was zingy and had a great depth of flavour.

     

     

     

    Scallop

     

    The first course was a Scallop with crispy onions, leeks and XO Sauce. I’m not sure I’ve had XO Sauce before and it was a real delight. Sweet and spicy, it lifted the scallop and was one of my favourite dishes of the night – such an inspired combination of flavours!

     

     

     

    Venison Tartare & Katsu Panko Fish Goujon

    We parted ways on this course and had one meat option and one pescatarian. The first was a venison tartare, hazelnuts, apple, celeriac, gochujang dressing and the pescatarian alternative was a Panko coated white fish goujon, katsu curry sauce, carrot & daikon pickle. The apple and celeriac cut through the naturally rich venison deliciously whilst the goujon was hands down the best fish goujon we’ve had!

     

     

    Monkfish

     

    The favourite dish of the menu was the Monkfish dish: Crispy Kataifi wrapped monkfish, hake, lemongrass, kafir lime leaf & coconut bisque, yuzu saffron mayo. The bisque was velvety, and to-die-for whilst the Kataifi wrapped monkfish was unlike anything we’ve seen before. Just as with the cocktail back at the beginning, yuzu was used in such an inventive way, elevating all the flavours.

     

     

    Beef

     

     

    Next was a Moorland dry aged sirloin, short rib, beets, and horseradish. Just look at the colours on that plate! We think it speaks for itself! Such incredible flavours…

     

     

     

    Honey & almond cake

     

    Ok, coming up is one of the most interesting (and delicious) things we’ve ever tasted. We’d not had it before but the goat’s cheese sorbet was fantastic. It wasn’t too sharp, the sorbet was soft, and it was the perfect accompaniment to a honey-based cake. The whole dish consisted of lemon, thyme & honey syrup, goats cheese sorbet, and a walnut crumb. As if this wasn’t the perfect ending to an amazing tasting menu, there was more…

     

     

     

    Baked Alaska

    This chocolate, hazelnut & cherry baked alaska was delightful. The mousse inside was so light and technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!

    Despite being very full, we still managed some delicious petit fours afterwards (see left).

     

    All in all…

    This is a meal we won’t be forgetting anytime soon. Jude’s team took such great care of us and we couldn’t recommend visiting Kota more. Check out the menu here and book now. There are lots of great options but if you can, go for the six course tasting menu. You won’t regret it!

  3. Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

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    Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us.

    Paul has an amazing culinary history, working across the world, including at renowned restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Roasted Pheasant Crown

    • 1 pheasant, prepared to the crown
    • 150g salted butter
    • 2 cloves garlic, lightly crushed
    • 6 sprigs thyme
    • 100g smoked streaky bacon, cut into 2cm chunks

    For the Sprout and Bacon Salad

    • 200g sprouts, broken down into individual leaves
    • 200g chestnuts, steamed and peeled
    • 2 tsp Dijon mustard
    • 20g cider vinegar
    • 100g sunflower oil

    For the Cranberry Ketchup

    • 250g fresh cranberries
    • 150g light brown sugar
    • 75g balsamic vinegar

    Method

    Sprout and Bacon Salad:

    1. Discard the first few outer leaves of the sprouts and separate the next layer of leaves. Once you get to the inner of the sprout, where it becomes tight, finely shred and keep to add at the last minute.
    2. Bring a large pan of water to the boil and season with salt. Once the water is rapidly boiling, carefully drop in the sprout leaves and allow to cook for 1 minute.
    3. Drain from the water and plunge into ice water to stop the cooking.
    4. Once cooled, drain off and place onto a towel to dry.
    5. Cut the chestnuts into quarters and keep in a separate bowl.
    6. Mix the Dijon mustard together with the vinegar and oil to create a light vinaigrette dressing. Keep to one side

    Roasted Pheasant Crown:

    1. Pre-heat your oven to 160°C.
    2. Heat a thickbased frying pan and drizzle with oil, season the pheasant with salt and colour all over the breast.
    3. Add the butter, thyme and garlic and start to baste when it starts foaming.
    4. Sit the bird up in the pan and cook in the oven for 8-10 minutes or until the thick part of the breast reaches 55°C.
    5. Remove the bird from the pan and rest in a warm area for 10-15 minutes.
    6. Take the garlic and thyme out of the frying pan and return to a medium heat.
    7. Add the bacon and begin to fry to a deep, golden-brown colour.
    8. Once the bacon has fried and is becoming crispy, add the chestnuts and fry for 1 more minute.
    9. Add the sprouts (both the blanched leaves and the shredded inners) and cook for a further 1 minute.
    10. Remove from the heat and dress generously with the vinaigrette and season well.

    Cranberry Ketchup:

    1. Combine all ingredients in the pan and add a small splash of water.
    2. Cover with a lid or clingfilm and bring to the boil.
    3. Remove the lid and allow to cool down and start to slightly caramelise.
    4. Blitz to a smooth purée and season.
    5. Allow to chill before use.

    TO FINISH:

    1. Check the seasoning of the salad and spoon around a large bowl.
    2. Use a sharp knife to cut along each side of the breast bone of the pheasant.
    3. Carefully work your way down to remove the breast as one.
    4. Season with sea salt and place on top of the sprouts.
    5. Finish with a large spoon of the cranberry ketchup

     

  4. Lemongrass and Ginger Steamed Stonebass, Orange and Kaffir Butter Sauce, Pak Choi, Coriander and Bean Sprout Salad by Paul Welburn

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    Bursting with flavour, the fabulous Paul Welburn (Head Chef at 215 Kitchen & Drinks in Oxford) has concocted a wonderful seafood recipe showcasing our Stainless Steel Tri-Ply Steamer.

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 18cm Saucepan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Ingredients

    Serves 4 as a main

    For the Brine:

    • 500g cold water
    • 75g light soy sauce
    • 25ml mirin

    For the Stone Bass:

    • 4 x 150g stone bass fillets
    • 2 x sticks lemon grass – split in half
    • 80g ginger – sliced
    • Maldon sea salt
    • 2 tsp rapeseed oil
    •  2 tsp chopped chives – sprinkle over when serving

    For the Orange and Kaffir Butter Sauce:

    • 2 x shallots, finely sliced.
    • 150ml fresh orange juice
    • 4 tbsp of white wine
    • 3 x kaffir lime leaves
    • 40ml double cream
    • 200g of salted butter, cut into small cubes.

    For the Pak Choi:

    • 2 x pak choi – split lengthways.
    • 1 tsp rapeseed oil
    • Maldon sea salt

    For the Salad of Bean Sprouts and Coriander & Dressing

    • 100g bean sprouts
    • 1 x bunch coriander or micro coriander cress
    • 2 tsp rapeseed oil
    • 2 tsp sesame oil
    • 2 tsp mirin
    • Juice of ½ lime
    • 2 tsp toasted sesame seeds

    Method

    Stone Bass:

    1. Mix the brine ingredients together.
    2. Place the bass portions in and leave for 20 minutes
    3. Remove, wash off in cold water and dry with kitchen paper.
    4. Place the portions onto squares of parchment paper until cooking.
    5. Place the pro ware steamer on top of the pan half filled with water.
    6. Bring it to the boil and turn down to a simmer
    7. Place the ginger and lemongrass onto the base of the steamer top, place the stone bass portions with the parchment on top and close the lid , cook on a medium heat for 6 minutes (steamer should not be rapid boiling )
    8. Once cooked remove from the steamer.
    9. Allow the fish to rest for 2 minutes.

    Orange and Kaffir Butter Sauce:

    1. Place the shallots, orange juice , white wine and lime leaves in a pan and reduce until almost dry
    2. Add the cream and bring to the boil.
    3. Remove the pan and add the butter whist whisking until the sauce thickens and your left with a smooth sauce
    4. Pass the sauce through a fine sieve and keep until required.

    Pak Choi:

    1. In a hot frying pan (or bbq)
    2. Place the oiled pak choi cut side down and cook on a medium heat on one side only
    3. Cook until the pak choi is golden but retains a crunch
    4. Season with salt and serve

    Bean Sprout and Coriander Salad:

    1. Whisk the dressing ingredients together
    2. Mix the bean sprouts and the coriander and just before serving toss in the dressing and serve

    To Serve:

    1. Peel back and Remove the skin from the bass
    2. Sprinkle over the chopped chives
    3. Place onto a serving plate
    4. Add the pak choi
    5. Spoon over the butter sauce over and around
    6. Lastly place the dressed salad of bean sprouts and coriander

    Wow… what a wonderful recipe! Thanks to this amazing Great British Chef!

  5. Sea Bass with Piquillo Sauce and Celeriac

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    For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply 24cm Sauté Pan

    Copper Tri-Ply 24cm Non-Stick Frying Pan

    Prep time: 30 minutes

    Cook time: 40 minutes

    Ingredients

    Serves 4 as a main

    • 300g celeriac, chopped into 4cm cubes
    • Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
    • 125ml olive oil
    • 2 large shallots, peeled and diced
    • 1.5 garlic cloves, peeled and chopped
    • 2 fresh bay leaves
    • 1 x 390g tin or jar of piquillo peppers, drained
    • 1 tbsp caster sugar
    • 50ml manzanilla sherry
    • 12 fresh sage leaves
    • 4 fillets of wild sea bass (approx. 180-200g each)

    Method

    1. Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
    2. Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
    3. Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
    4. Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
    5. Remove from the heat and allow to cool a little.
    6. Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
    7. Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
    8. While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
    9. Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
    10. Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.

    Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.

    Recipe courtesy of Barrafina.

  6. Gazpacho Andaluz

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    We’d say there isn’t much better than a refreshing bowl of gazpacho on a hot summer’s day. We’re taking you to Spain with this gorgeous recipe.

    Originally made as a way of using up old bread by combining it with garlic, olive oil, vinegar and salt, gazpacho only became associated with tomatoes when they arrived in the 16th century!

    Our Top Tip is to let the ingredients infuse for a few hours before blending.

    Equipment

    A bowl for mixing

    Hand/Stick Blender

    Walnut Chopping Board

    Ingredients

    • 1 kg ripe tomatoes cut into large chunks
    • 200g cucumber, peeled and cut into large chunks
    • 1 medium onion cut into large chunks
    • 2 cloves of garlic, halved
    • 2 piquillo peppers
    • 100g bread (we used fresh Sourdough)
    • 2 tablespoons sherry vinegar
    • 200ml extra virgin olive oil
    • pinch of ground cumin
    • sea salt, to taste
    • 200g ice cubes

    To Serve:

    • Pieces of Sourdough, fried in olive oil
    • finely chopped cucumber
    • finely chopped red pepper

    Method

    1. Put the tomatoes, cucumber, onion, garlic and peppers into a bowl or container. Add the chopped bread, vinegar and half the extra virgin olive oil. Put in the fridge to infuse for 2 hours.
    2. Add the remaining ingredients, apart from the remaining olive oil, and begin to blend with a hand blender (use a slow setting). Add the rest of the oil a little at a time until you have a creamy, soup consistency. Pass through a sieve.
    3. Serve with the fried bread, cucumber and red pepper scattered on top.

     

    Recipe courtesy of Brindisa.

  7. Vanilla rice pudding, pistachio honeycomb & glazed summer fruits by Josh Angus

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    Looking for a summery pud for your next date night dinner, sunday lunch, or dinner party? Look no further! Michelin Starred Hide Restaurant‘s Head Chef Josh Angus has created a super light and completely delicious dessert for you.

    Equipment

    Copper Tri-Ply 18cm Saucepan (with lid)

    Copper Tri-Ply 12cm Mini Frying Pan (to serve)

    Ingredients (Serves 5)

    (For the Rice Pudding)

    • 1 vanilla pod
    • 35g sugar (to taste)
    • 150g pudding rice
    • 900g milk
    • 165 double cream
    • 4 figs halved
    • 2 peaches quartered
    • Red wine
    • 75g sugar
    • 75g water

    (For the Honeycomb)

    • butter, for the tin
    • 200g caster sugar
    • 5 tbsp golden syrup
    • 2 tsp bicarbonate of soda
    • 50g chopped pistachios
    • 20g chopped pistachios for serving

    Method

    Make the Honeycomb first so it can rest…

    1. Butter a 20cm square tin. Stir the caster sugar and golden syrup together in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
    2. Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long) add your pistachios at this point, then as quickly as you can, turn off the heat, tip in the bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately – be careful, the mixture will be very hot.
    3. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr-1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

    For the Rice Pudding…

    1. Place the milk in a medium saucepan and add the rice and sugar. Split the vanilla pod lengthways with a sharp knife, scrape out the seeds and add both the pod and the seeds to the pan. Bring to the boil, then reduce to a simmer and cook gently with a lid on, stirring frequently, for 25-30 minutes or until the rice has absorbed most of the milk & cooked through. Remove the vanilla pod but save for presentation and stir in the cream. The rice  should be glossy now & fall off a spoon; leave to cool.
    2. Cut the figs in half & ripe peaches in to quarters, bring to boil the sugar & water in a frying pan to make stock syrup, once the sugar has dissolved add the peaches on a medium heat & cook for 1 minute either side just to soften the peach & glaze them up with stock syrup remove from pan.
    3. Add the figs & do the same but this time add two splashes of red wine & reduce to a syrup consistency. The figs & peaches should be slightly soft but hold their shape & not messy!
    4. To serve have the cooled  rice pudding on the bottom with the glazed fruit on top, sprinkle with chunks of honeycomb & chopped pistachios. Then drizzle with the red wine syrup.

     

    What a treat! We can’t thank Josh enough for this summer sensation. Check out his other recipes for us here.

  8. Grilled Octopus, rosemary new potatoes & chickpea feta salad recipe by Josh Angus

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    One of our favourite pieces, our Stainless Steel Tri-Ply 35cm Roasting Pan was put to the test by Hide‘s Head Chef Josh Angus recently and look what a culinary masterpiece he concocted! If you thought cooking octopus at home might be inaccessible, then think again with Josh’s recipe…

    Equipment

    Large Walnut Chopping Board

    Stainless Steel Tri-Ply 35cm Roasting Pan

    Copper Tri-Ply 10cm Mini Casserole Pans

    Ingredients

    Serves 4

    • 1 x Spanish frozen octopus 3-4kg (defrosted)
    • 1 carrot (roughly chopped)
    • 1 leek (roughly chopped)
    • 1 bulb garlic (roughly chopped)
    • 1 tin chickpeas
    • 200g feta
    • 150g cherry tomatoes quartered
    • 150g edamme beans or broad beans popped & blanched if needed
    • 1 cucumber sliced at angle
    • Green or black olives (optional)
    • 4 tbsp Red wine vinegar
    • ½ Lemon juice
    • 5 tbsp good olive oil
    • Salt to taste
    • 500g new potatoes
    • 5 cloves garlic finely chopped
    • 15g Rosemary chopped
    • Salt to taste

    Method

    1. Turn the oven on 170c full fan, once the octopus is fully defrosted. Give the octopus a rinse under the sink. Then cut the octopus in half having 4 tentacles either side, place in the cast iron dish with the roughly chopped vegetables & a splash of white wine. (optional)
    2. Cover with greaseproof & foil, then put in the oven & cook for 2 to 3 hours until the octopus is completely cooked through & not chewy! A knife should easily go through the octopus.
    3. The meantime chop the new potatoes in half or quarters if large, mix in a bowl with olive oil, salt, chopped rosemary & chopped garlic.
    4. Roast potatoes in the oven for 35mins same temperature as octopus until really crispy & cooked through. Mix time to time in the oven so they become really crispy.
    5. For the salad wash the chickpeas under cold running water & mix with chopped feta, tomatoes, broad beans & cucumber. Dress the salad with olive oil, vinegar, lemon juice & salt to taste.
    6. Once the octopus is cooked & rested for 20 minutes, take each tentacle & detach them from the head individually, then grill them in hot pan with splash of olive oil to get crispy on the outside, 2 minutes on each side will be enough.
    7. Serve immediately with the hot crispy potatoes & cold Greek salad. Also could serve with aioli or romesco sauce as a dip.

    We can’t get enough of this recipe, perfect for a summer dinner party with friends who love seafood. Thanks Josh!

  9. Fried Chicken and Kimchi Bao by Brad Carter

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    Head Chef Brad Carter of Carters of Moseley has used our brand new Stainless Steel Multi Steamer to whip up these Korean inspired Fried Chicken and Kimchi Baos with a kick!

    Here’s how you can make them yourself…

    Equipment

    Copper Tri-Ply 20cm Saucepan

    Copper Tri-Ply Non-Stick 24cm Frying Pan

    Stainless Steel Multi Steamer

    Ingredients

    (For the Kimchi)

    • 2kg chinese leaf
    • 200g sea salt
    • water to cover
    • 150g gochugaru korean chilli powder
    • 300g leek, finely chopped
    • 3 tbsp minced garlic
    • 2 tbsp finely grated ginger
    • 200g mooli, shredded
    • 1 tbsp fish sauce
    • 1-2 tbsp salt
    • 1 tbsp granulated sugar

    Ingredients

    (For the Bao Dough)

    • 1kg Bao flour
    • 550g water
    • 10g dry yeast
    • 50g sugar
    • 10g salt
    • oil for brushing
    • 18-20 dim sum papers or cut out circles of baking parchment

    Ingredients

    (For the Chicken)

    • 500g Cotswold white chicken thighs, boneless, skinless, cut into bao sized pieces
    • 200g plain flour
    • 75g cornflour
    • 25g rice flour
    • 15g korean red chilli flakes
    • salt to season
    • rapeseed oil for frying

    Ingredients

    (For the Mayonnaise)

    • 200ml kewpie mayonnaise
    • 1 tbsp gochujang paste

    To garnish

    • 2 tsp toasted sesame seeds
    • 4 spring onions, sliced ultra thin

    Method (Kimchi)

    1. Firstly start with the kimchi.
    2. Cut the chinese leaf into quarters keeping the root attached, then rub in the salt.
    3. Put the leaves into a container & pour over cold water just to cover, leave the cabbage at room temperature for 2-3 hours.
    4. Drain the water away from the cabbage & ring the leaves out to remove as much of the water as possible.
    5. Taste the leaves to see how salty they are, this will deter how much salt you add to the rest of the recipe.
    6. Mix the remaining kimchi ingredients together in a bowl & add either 1 tablespoons of salt or the full 2 tablespoons depending on how salty the leaves were tasting, then mix everything into a paste, add to the chinese leaves, rubbing the paste all over the leaves & into the layers.
    7. Add the leaves to a large kilner jar or vaccum pack bag (if you have the luxury!) and lay the quarters into the jar or bag, upright & add the excess paste, seal the jar or bag & leave to ferment at 28c-30c for around 10 days.

    Method (Bao)

    1. Fast forward 10 days & now it’s time to make the bao.
    2. Mix all of the dry ingredients for the Bao dough together & add the water.
    3. Knead for around 3 minutes, add it to a lightly oiled bowl, cover and let it prove for 2 hours at room temperature.
    4. After 2 hours, roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide, you will probably have more buns than you need but don’t worry- you can freeze them if you do!
    5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
    6. Use a dumpling rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
    7. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
    8. Lay out the dim sum papers or baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr, or until doubled in size.
    9. Heat a large ProWare Stainless Steel Multi Steamer over a medium-high heat. Steam the buns, in batches, for 8 mins until puffed up.
    10. Set the buns aside to reheat later & the excess buns can be cooled & frozen.

    Method (Chicken)

    1. For the chicken, heat 2cm of oil in a deep sided frying pan to around 180c.
    2. Season the chicken all over with the salt.
    3. Mix together the flours & chilli flakes with a whisk then dredge the chicken pieces into the flour mix, fry the chicken in batches turning occasionally for around 5-6 minutes, remove the chicken with tongs & drain on kitchen paper.
    4. Whisk together the kewpie mayonnaise & the gochujang in a mixing bowl & transfer to a squeezy bottle.
    5. To assemble the bao buns, steam the buns for 1-2 minutes in the bamboo basket & remove.
    6. Add the chicken to the bun & dress with an equal amount of kimchi alongside it, squeeze a healthy amount of mayonnaise over the chicken & sprinkle with the sesame seeds & the spring onions then shove it it in your big, drooling mouth.

    Why not try it at home? Thanks so much for Brad for this amazing recipe. What are you waiting for? Head over to our online shop to purchase your Steamer now!

  10. Coffee & Pistachio Soufflé by Josh Angus

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    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide Ground in the heart of London, Josh Angus has worked everywhere from Raymond Blanc’s renowned Le Manoir to Hong Kong with Shane Osborn. He was even the private chef for the American Ambassador! We’re so grateful to Josh for showing us how to make our very own Pixar-style Ratatouille!

    Equipment

    Copper Tri-Ply 10cm Mini Casserole

    Ingredients (coffee infusion)

    Nescafe granules 30g

    Whole milk: 625g

    Caster sugar: 45g

    Method (coffee infusion)

    1. Bring the milk and sugar to boil.
    2. Add the coffee, infuse for 30mins.
    3. Blitz in the blender and pass through the chinois.

    Ingredients (Coffee soufflé crème patissiere)

    500g Infused coffee milk

    4g Agar-agar

    12g Caster sugar (1)

    70g Plain flour

    50g Caster sugar (2)

    50g Soft butter

    70g Egg yolks

    Method (Coffee soufflé crème patissiere)

    1. Mix the agar and the cater sugar (1) together.
    2. Make a crumble with plain flour, soft butter and sugar (2)
    3. Bring the infused coffee milk to boil, add the agar/caster sugar.
    4. Bring back to boil and add the crumble. Stir well to make sure there is no lumps.
    5. Boil for 2 minutes then turn the stove off and add the egg yolks.
    6. Cool down quickly & put in the fridge to chill. Pass once cooled.
    7. This mix will make more than you need but will freeze well.

    Ingredients (Meringue for soufflé)

    Meringue: (for 1 portion makes 2 1/2 little copper pan soufflés)

    150g Egg white

    60g Caster sugar

    3g Albumina

    Method

    Mix Albumina and caster sugar together.

    If you can find albumina its fine to leave out.

    For the pistachio crumb…

    Blitz 50g of pistachios in a blender to a coarse crumb.

    Method (Soufflé process)

    1. Preheat oven at 190c
    2. Line the small copper pans with butter all around & add blitzed pistachios covering the bottom & side of the pan,
    3. Have 200g of coffee crème pat mix to the side warm.
    4. Start to whip the meringue to soft peaks, adding the sugar mix gradually.
    5. Add ¼ off the meringue and beat it with the warm coffee crème pat, then slowly add the rest of the meringue with the spatula. Until completely mixed through, it is key that this part is done very gently to come the soufflé light.
    6. Poor in a piping bag & fill up the copper pans ¾ full. Go around the pan with your thumb cleaning the sides. This will help the soufflé rise straight.
    7. Cook in the oven top shelf for 8 to 10 minutes, soufflé should have risen dramatically.
    8. Serve straight away with vanilla or pistachio ice cream.

    For more delicious food, find Josh at Hide! Find out more about Hide Ground here.

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0114 478 4784
info@proware-kitchen.co.uk
5 Churchill Way, Sheffield, S35 2PY
 
 
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ProWare is a small family organisation based in Sheffield, UK. Our cookware is carefully specified and manufactured using high quality materials to ensure it delivers a lifetime of satisfaction.

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