Tag Archive: josh angus

  1. 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.

  2. 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.