Pollen Street Social
Absolute Press John Carey
“Being a Michelin star chef in lockdown has its advantages,” Pollen Street Social’s Jason Atherton tells British Vogue.
I have organised my fridge like we are waiting for a Michelin inspection – much to the annoyance of my wife and daughters.”
“For a bit of fun at the moment, I ask my daughters which countries they would like to visit then I cook a dish from that country.
We often get stuck in Italy as it’s one of our favourite places to visit and we have so many happy family memories from our time there. I hope one day we’ll get to go back and explore the magnificent country once again.
Olive oil (for tasting)
1 shallot, diced
1/2 clove of garlic, finely chopped
Sea salt (for tasting)
100ml muscat verjus
To make the tomato tartare
Then cut them into quarters, take out the se then dice.
In a small pan sweat the garlic and shallots in olive oil until they’re soft.
Season to taste and then put it in the fridge to chill. When you’re ready to serve, season it with a little hot sauce, soy sauce, ketchup (one tsp) and English mustard (one tsp), just like a steak tartare.
To make the verjus ice
To serve, place the tomato tartare in the middle of the plate and then add fresh tomato so that different colours assemble on top – adding different herbs and flowers. Then add a few croutons (like a real steak tartare), and drizzle a little olive oil and sea salt on top.
Add the ice and serve.
Courtesy of Homeslice
“Any leftovers (not that there will be any) are great on a garlic oil based pizza, with BBQ sauce and maple yoghurt drizzled over with garnish on top,” Homeslice’s Mark Wogan tells British Vogue of his Coca-Cola and Coffee Ribs. “This recipe is for two full racks of ribs, if you’re doing more just double up the ingredients accordingly.
It’s best to do this recipe over a couple of days, but the results are so worth it!”
IngredientsFor the rub:
2 heaped tsp of fennel se
1 heaped tsp smoked paprika
1 heaped tsp golden caster sugar
1 level tsp cumin se
1 tsp sea salt
Freshly ground black pepper
For the BBQ sauce:
200g light soft brown sugar
200g tomato ketchup
200ml fresh coffee
100ml bourbon whisky
4 tbsp Worcestershire sauce
4 tbsp balsamic vinegar
2 heaped tsp English mustard
Juice of 2 oranges
A few splashes of chipotle Tabasco
1 pinch of sea salt
For the maple yoghurt:
150ml Greek yoghurt
4 tbsp maple syrup
A little water
Salt and pepper (to taste)
For the garnish (optional):
3 spring onions, finely sliced
1 large red chilli, finely sliced
Cover the ribs all over with the rub at least four hours ahead of eating (or leave overnight in the fridge). Wrap tightly in cling film or foil.
This takes at least 30 minutes.
Preheat the oven to 140 degrees. Place the ribs (cling film or foil removed!) in a deep roasting tray and pour in enough coca cola to half fill the dish.
Cover with tin foil and cook in the oven for two hours. Remove from the roasting tray and leave to cool.
This can be done the day before and kept in the fridge.
Preheat the oven to 200 degrees.
Once both your sauce and ribs are cooled, coat the ribs in the sauce. Place in the oven for 15 mins.
Take out and leave to cool slightly. You can do this an hour or so before serving then give them a final coat in the sauce, then return to the oven for a further 15 minutes.
(If doing this on a BBQ. Do the final two stages on a BBQ with very grey coals, or if you’re using gas put it on a low setting.
Serve with sweet potato fries.
Tip: For hungry people I would have a rack per person.
A half rack is enough but will leave you wanting more! Make sure the thin membrane is removed from the back of the rack before putting on the rub. Your butcher can do this for you.
If not, loosen the edge with a sharp knife and the rest should pull off in one go if done carefully.
Courtesy of Jikoni
“Refreshing, sweet and spicy – this salad is the equivalent of a cold beverage on a sweltering summer’s day,” Jikoni’s Ravinder Bhogal tells British Vogue of her Asian Pineapple, Bean and Peanut Salad. “It works especially well as a side to oily fish such as grilled salmon or Cornish mackerel, which is how we would serve it at Jikoni.
250g washed spinach leaves, torn
1 pineapple peeled and very finely sliced
100g French beans, sliced into 3cm lengths and blanched
For the garnish:
For the dressing:
100ml tamarind concentrate
1 long red chilli, finely chopped
A heaped tbsp of soft brown sugar
60ml apple juice
Top with the herbs and scatter over the peanuts and shallots.
Courtesy of Padella
“Cacio e Pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu,” Padella’s chefs tell British Vogue. “Romans use pecorino, but we prefer a high quality, aged parmesan because it gives the dish more depth of flavour.
But if you want to keep it traditional, you can easily swap the cheese.”
Here, Padella chefs reveal the recipe behind one of the restaurant’s most popular dishes.
375g white bread flour
1 tbsp olive oil
A pinch of fine sea salt
Start incorporating the flour into the mixture until a dough starts to form. Once it forms, take the dough out, transfer it to a clean table and start kneading it until it becomes smooth.
With a rolling pin, shape it into a rectangle that’s about 2cm thick, then wrap it in cling film and leave to rest for at least 30 minutes somewhere cool.
To make the pici, cut the dough into 15g strips (weigh one to check and use as a guide) and keep covered with a damp tea towel.
On a dry, clean work surface – stainless steel or wood, you don’t want something too smooth as a little bit of friction is important (a large wooden chopping board would do) – start rolling the strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle that’s the same thickness as a biro pen. Basically, you’re making wriggly worms.
Repeat until all the dough is used up. Cook straight away or if making in advance, store lengthways on a heavily floured tray (they stick together) covered with cling film and refrigerate for no more than 24 hours.
1 batch of pici dough
160g unsalted butter
100g parmesan, finely grated
1 tsp freshly ground black pepper
1 tsp lemon juice
In a large saucepan, bring the water up to the boil and season with salt to resemble milt seawater. Drop the pici in and cook for 5-6 minutes.
Meanwhile, add the butter, black pepper, lemon juice and a splash of pici water to a saucepan on a medium heat, and then turn down to a low heat until they emulsify (melt into each other).
When the pici is cooked, remove it from the water and add to the saucepan with the butter and pepper.
Keep the pasta water. Add the parmesan – but do not stir.
Leave the parmesan to sit and melt from the residual heat of the pan – this prevents it from becoming chewy little cheesy balls. Once the parmesan has melted, stir the pici and sauce together to incorporate.
Season with sea salt and serve immediately.
1 packet of cooked and peeled brown shrimp (King’s Lynn are best)
1 large dessert spoon of crème fraîche
A squeeze of lemon
A good pinch of ground mace
A good grind of black pepper
A good pinch of cayenne pepper
125g of good quality salted butter
Gently melt the salted butter.
In a separate bowl season the shrimp with the dry spices. Add the lemon juice and then fold in the crème fraîche.
(Check your seasoning as everyone likes theirs slightly different).
Put your mixture into pots or ramekins and set aside to cool. Once cool, cover with the remaining butter to seal the shrimps and chill.
To serve, remove them until they’re at room temperature, then toast plenty of bread to spread the shrimp on.
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