Tag Archive: josh angus

  1. 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.

  2. 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

    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!

  3. An Evening with Josh Angus at Michelin-Starred Hide

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    With the world finally opening up again, we were thrilled to be able to go to Ollie Dabbous‘ renowned Piccadilly restaurant Hide and meet their incredible Head Chef Josh Angus.

    Nestled amidst bustling Green Park, and a stone’s throw from The Ritz, Hide’s Terrace is a modicum of sophistication and quiet charm.

    Opened in 2017 to immediate acclaim, Hide is a collaboration between Hedonism Wines and Ollie Dabbous. Set over three floors, with glorious views of Green Park, Hide‘s Michelin-Star is more than deserved.

    Grazing…

    We decided to embrace the nature of grazing and try nearly everything! Particularly amazing was the Goose with Sage & Fenugreek on the Charcuterie Board; if you closed your eyes you could’ve been in another country at a fiesta, so rich and intense was the taste (pictured below right).

    A work of art, the flatbread (pictured above), was almost too beautiful to eat. Note: almost… we definitely managed! Even the Giarraffa green olives were perfection, done simply in garlic, lemon and rosemary.

    We were blown away, and this was only the beginning!

    Starters

    It’s always a great sign when you can’t decide what to have from the start and we were definitely spoilt for choice. Settling on the Spring Vegetable Tartlet and Fresh Linguine with Brixham Crab, Garlic and Parsley, we were again blown away, particularly by the tantalising freshness of the ingredients.

    The vegetables on the tartlet were the stars of the show, zinging with flavour and refreshing, tasting like a sunny Spring day. The linguine was perfectly cooked and the classic combination of crab, garlic and parsley was perfectly balanced.

    Mains

    Onto the Main Courses. The Barbecue Octopus was tender, with a perfect char and tasted like summer in the South of Spain! In fact, the running theme throughout the evening was the food’s ability to transport you anywhere in the world. The halibut melted in the mouth and was lifted by fresh mussels and artichoke; everything on the plate worked perfectly.

    Dessert, and the famous Acorn Cake!

    Well, we couldn’t come to Hide and not try the famous Acorn Cake. Coated in Smoked Caramel and a liquor of your choice (we went for Bumbu Rum) we’ve never had anything like it. It was unique and a truly seminal dish. We were treated to freshly baked lavender madeleines which were soft, warm, and had the perfect amount of lavender. Accompanied with a dessert wine from Wolffer Estate, New York, it was the perfect end to an incredible experience.

    The meal, from start to finish, was like a symphony! Building from the clever and intricate grazing dishes to a crescendo of flavour in the halibut and octopus main courses, we were completely blown away by the ingenuity of the flavours at every stage. Each plate was a work of art and we’ll certainly be returning very soon!

    To find out more about Hide and book a table, click here.

  4. Star Anise Apple Croissant Tarte Tatin Recipe by Josh Angus

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    This Star Anise Apple Croissant Tarte Tatin by Josh Angus is a take on an international favourite. Tarte Tatin is named after the Tatin sisters who served it as the signature dish in their hotel, the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 105 miles south of Paris, in the 1880s.

    The story goes that Stéphanie Tatin set out to make a traditional apple pie but accidentally left the apples cooking in butter and sugar for too long. Trying to rescue it by placing a layer of pastry on top, baking it, and serving it upside down, Stéphanie created the world’s first Tarte Tatin!

    Josh used our Copper Tri-Ply Range so find out what we love about it here.

    About Josh Angus…

    Head Chef at Michelin Starred restaurant Hide 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 Tarte Tatin!

    Star Anise Tarte Tatin
    Star Anise Tarte Tatin

    Ingredients

    • 5 granny smith or braeburn apples
    • 120g caster sugar
    • 85g butter
    • 2 star anise
    • 1 vanilla pod
    • 50g water
    • 1 large sheet of croissant dough pastry or puff pastry, 200g pastry

    Equipment

    Copper Tri-Ply 24cm Non Stick Frying Pan

    Method

    1. Peel and quarter the apples and then slice them evenly into wedges around 3cm thick.
    2. Pre heat oven to 170 -180 degrees.
    3. Heat the water and sugar together in a Copper Tri-Ply 24cm Non-Stick Frying Pan over a medium heat and cook until it is a light amber colour. Stir it for 5 to 7 minutes to avoid any lumps.
    4. Once the colour is achieved, add in butter, scraped vanilla pod, whole vanilla pod, and star anise. Stir constantly to achieve a golden brown colour.
    5. Add the apples, stirring until they are coated in thick layer of caramel. Cook on a low heat for a few minutes, slowly turning the apples.
    6. In the meantime, roll the pastry out to 2cm thickness and cut out a large circle to be placed on top of the apples. Use the top of the frying pan as a stencil.
    7. Take the pan off the heat and arrange the apples in a circle or a pretty design, with the star anise and vanilla pod in the middle.
    8. Lay the circle of pastry on top of the apples and bake for 25 to 30 minutes until the pastry is golden brown. If you think the apples may need longer just cover the pastry with greaseproof paper and cook it for 10 minutes longer.
    9. Cool for a good 45 minutes, allowing it to set slightly, then invert onto a serving plate (be careful when doing so).
    10. Serve with vanilla ice cream or custard.

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

  5. Pixar Ratatouille Recipe by Josh Angus

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    Pixar’s animated movie Ratatouille won our hearts when it was released in 2007 and now, thanks to star chef, Josh Angus, you can make the beautiful signature dish yourself!

    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!

    Josh says: “This dish very visual & has the wow factor, perfect for a party, can be eaten on its own with some eggs or a perfect side dish with leg of lamb or Roast chicken.”

    Ingredients

    3 tomatoes
    1 large yellow courgette
    1 large green courgette
    2 small marrow
    2 small aubergines
    1 celery
    1 large white onion
    2 red peppers
    2 large tomatoes
    2 bay leaves
    ½ bunch basil
    10g red wine vinegar
    5 sprigs thyme
    40g grated parmesan (more for grating on top if wanted)
    30g double cream
    8g salt
    6g sugar

    Equipment

    Copper Tri-Ply 24cm Sauté Pan

    Method

    1. Place the red peppers whole with olive oil rubbed all over them then in a hot oven at 180C for 15 to 20 minutes until they break down & colour. Then leave to rest in a bowl with cling film.

    2. First slice the courgettes, marrow & aubergine on a mandolin to about 2cm thick, if you don’t have mandolin you can use a sharp knife but take your time so it is tidy for presentation. Next slice 3 tomatoes the same thickness as other veg & lay all the veg on a tray nicely stacked together. Place a damp cloth over the vegetables & store in the fridge for later.

    3. Don’t discard the trim from the vegetables roughly chop to use in the sauce later, just discard the roots.

    4. Finely chop the onions, celery & garlic, lightly sweat in olive oil on a medium heat in copper tri ply saute pan with lid on until soft & translucent. Make sure to keep checking them there not catching on the pan.

    5. Blanch the rest of tomatoes in boiling water for 30 seconds then into ice water. Peel skin off & discard. Then roughly chop.

    6. From the peepers earlier discard the seeds & skin, then roughly chop.

    7. Add all the rest of the chopped vegetables to the onions in the pan then continue to cook on medium heat for 3 to 4 minutes. Deglaze with the vinegar

    8. Add salt, sugar, bay leaf, thyme & 3 basil stalks with leafs on. Cover with water then cook down simmering on a low heat.

    9. Once reduced remove bay leaf & thyme, then blend until smooth adding the cream, grated parmesan, 6 basil leaves whilst hot & still blending. Taste may need more salt & add a little pepper to your taste buds.

    10. Building the ratatouille, have the sauce evenly spread on the bottom of a copper tri 24cm saute pan you don’t have to use all the sauce you can leave some on the side to have later, I used around half to ¾.

    11. On top of the sauce you want to take the vegetables you sliced earlier & create a pattern around evenly until the whole pan is full & no gaps, take your time & be precise if you can. (See picture) season the veg with salt & brush or drizzle with olive oil.

    12. Bake in oven at 160c with a lid of greaseproof for 45 minutes or until veg is cooked though & bubbling. Remove grease proof & bake in oven for 5 minutes.

    13. Once out garnish with basil.

    Find out more about Hide Ground here.

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