Subscribe to our newsletter, The Dish, to receive recipes and courtyard news!
This delicious hot chocolate drink has an intriguing flavour from the Ceylon cinnamon, which has a sweet, delicate flavour. Ceylon cinnamon can be purchased in specialty food shops, however regular cinnamon can be substituted if necessary.
3 cups milk
6 oz best quality 70% dark chocolate
1/2 stick ceylon cinnamon
zest of 1/2 orange
1.5 tsp sugar
2 oz Grand Marnier
Place the milk, sugar, salt, cinnamon, orange zest in a small saucepan, and gently bring to a simmer. Take the pan off the heat and cover with a lid. Let the mixture steep for 30 minutes, then strain through a cheesecloth. Put the mixture back in the pan and gently reheat. Add in the chocolate and incorporate using a whisk. Pour in the Grand Marnier. Serve.
Serves 6 to 8
5 cups chopped fresh pumpkin
1/3 cup white wine
4 1/2 cups chicken stock
1/3 cup heavy cream
1/2 cup butter
1.5 tablespoons freshly grated ginger
1/3 cup sugar
1 teaspoon salt
crystallized ginger (optional garnish)
pumpkin oil (optional garnish)
Melt butter in a heavy bottomed pan, then add pumpkin, ginger, salt and sugar. Cover with a lid and sweat at med-low heat until soft. Remove the lid and reduce the liquid until dry. Add the wine, bring to a boil, and reduce the mixture by 2/3rds. Add the chicken stock and cook for 30 minutes. Add the cream and cook for a further 10 minutes. Purée the soup in a blender, then pass through a fine sieve. Return to pot and heat gently then serve. Garnish with chopped crystallized ginger and pumpkin oil.
Serves 4 to 6 (makes approx 20 cakes)
For the Fish Cakes:
200 grams smoked salmon
200 grams cooked ling cod
400 grams yukon gold potato mash
200 grams sweet potato mash
12 parsley stems minced
3 egg yolks
30 grams bonito flakes shredded
Tabasco to taste
Zest of 2 lemons
Salt and pepper
Work all ingredients together in a mixing bowl. Make sure the fish is well incorporated but not pureed. Portion each fish cake to be approx 1 ounce – they should be the size of a golf ball and just as round. Freeze the fish cakes on parchment paper untill they are frozen solid (freezing them will allow them to be more easily breaded as they will be quite soft when first made). Once frozen, bread each fish cake by dipping into beaten egg (use 8 whole eggs) and then rolling in 350 grams panko crumbs that have been pureed in a blender until they are powder, mixed with 150 grams flour. Deep fry the breaded fish cakes for 35 seconds in oil at 350 degrees. Once deep fried, put cakes in the oven at 350 to warm through for 5 minutes. Plate the fish cakes putting a dollop of baconnaise on each plate with 4 or 5 cakes.
For the Baconnaise:
300 grams cooked bacon
6 egg yolks
15 grams Dijon mustard
Juice of 3 lemons
White vinegar to season
Salt and pepper to taste
1000 grams vegetable oil
In the blender puree the bacon with the egg yolk, mustard and lemon juice. Slowly drizzle in the olive oil with the blender on a low setting. If it becomes too stiff thin it out with room temperature water. Season the mayo with white vinegar to taste and salt and pepper. Use as a dip/garnish for the fish cakes.
Notes from Chef: The salt and sugar content of the brine is quite high, which is why it is important not to let the meat rest in the brine for too long. Brining will increase the tenderness of the finished product as well it will make the recipe more forgiving if it is accidentally left in the oven for too long. The star anise in the recipe is really essential. I reccommend that even if you are not a fan of star anise you still try it out in this preparation. Think of it as perfuming the meat rather than flavoring it.
For the brine:
2 litres water
6 grams star anise
1/4 litre sugar
1/2 litre salt
1 bunch thyme
For the braising:
6 lamb shanks
2 tbsps olive oil
1/2 litre red wine
2 large onions, chopped
2 large carrots, chopped
100 grams assorted dried fruits, such as apricots, raisins, etc
1/2 litre water
1 tbsp butter
1) Bring all of the brine ingredients to a boil in a large pot. Remove from the stove and cool. Marinate the shanks in the brine for 3 to 5 hours (no more than 5 hours). Rinse and dry the shanks.
2) In a dutch oven sear the shanks in 2 tbsps olive oil until both sides are extremely brown. Remove the shanks from the pan and set aside.
3) Add the onion and the carrot to the pan and sauté till they are caramelized (they should be a rich, dark brown). De-glaze the pan with the red wine and bring to a boil. Reduce the liquid by half. Add the dried fruits, 1/2 litre water, and lamb shanks back into the pot.
4) Put the pot in the oven at 350 degrees and cook for 3 1/2 hours. When the meat is sufficiently tender, remove the shanks from the braising liquid and set aside (keep warm).
5) Make the sauce: blitz the sauce with an immersion blender for 2 minutes, then pass through a sieve. Put the sauce in a saucepan on the stove, place on low heat. Skim off any bits that rise to the surface. Cook till reduced by 1/2. Just before serving, add 1 tbsp of butter and gently stir it into the sauce to emulsify.
6) Serve the shanks with mashed potatoes with a good amount of butter and herbs in them, and a side of braised greens. Pour the sauce liberally over the shanks and potatoes. Enjoy!
Warm up to our take on a winter classic. Serves 10.
3 bulbs garlic, roasted
2 1/2 heads cauliflower, roasted
2 onions, chopped and roasted with cauliflower
3 stalks celery roughly chopped
1 1/2 onions roughly chopped
3 cloves of garlic roughly chopped
1/4 lb butter
salt and pepper to taste
2 bay leaves
5 litres water
1/2 litre heavy cream
1) Add cauliflower and 2 onions to large bowl. Season with salt and pepper and toss with vegetable oil. Spread evenly on parchment lined baking sheet and roast in a 450 degree oven until golden brown. Rotate/toss cauliflower as necessary to prevent uneven browning and burning.
2) Place 3 heads of garlic with tops cut off on baking sheet and drizzle with olive oil. Cover with tinfoil, roast in 450 degree oven for approximately 40 minutes.
3) In a large pot add butter, melt and saute remaining onions, celery and garlic until they become translucent. Add roasted cauliflower, onions and garlic to pot, add water, cream and bay leaf. Bring to a boil, then reduce heat to simmer. Cook until the vegetables are very tender.
4) Use immersion blender to puree, then pass through a sieve, or use a blender and blend in small batches. Return to pot and heat to desired temperature. Serve. Enjoy!