London Revealed - Issue 12 - September and October 2019

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LONDON REVEALED SEPTEMBER-OCTOBER 2019 TWELFTH EDITION Comfort FOOD Autumn is upon us and as the evenings get a little bit shorter we all crave some comfort food. Three of our restaurants share their favourite easy recipes for you to recreate at home. Blanquette of Chicken A creamy chicken, mushroom and tarragon stew with sweet potatoes, turnips and baby onions. Serves four people. 600g chicken thighs 120g button mushrooms 160ml double cream 80g sweet potato 60g turnip 60g baby onions 1 glass of white wine 2lts vegetable stock Olive oil Salt and pepper 40g tarragon Method: 1. Peel and cut all the vegetables in 1cm dices. 2. Pan-fry the chicken until golden. 3. Add vegetables with the chicken into a medium pan. 4. Add white wine and then add the vegetable stock, cream, tarragon and stew all together for about 20 minutes, until the chicken is tender. 5. Garnish with freshly chopped tarragon. 12
Burnt Honey Panna Cotta Florentine makes this dish with honey from their honeybees located on their 4th floor roof. Makes eight. 300ml milk 700g double cream 150g honey 5 leaves gelatine Method: 1. Boil the honey in a pan until it’s caramelised. 2. Soak the gelatine leaves in cold water. 3. Add half of the double cream into the caramelised honey followed by the soaked gelatine. 4. Add the rest of the double cream and the milk. 5. Pour into glasses and chill for 3-4 hours. Aubergine Parmigiana Serves 4 You will need: 4 aubergines Plain flour to dust 300g grated Parmesan Vegetable oil Salt For the tomato sauce: 2 tins of plum tomatoes 4 garlic cloves 1 chopped onion Olive oil 1 bunch of basil Salt and pepper Method: 1. Trim the aubergine and slice lengthways about 1 cm in thickness. Arrange the layers in a colander and season with salt, then leave them for an hour to draw out the water. 2. Meanwhile, prepare the tomato sauce. In a large pan heat the olive oil, add the chopped onion and garlic and fry slowly until soft; add the plum tomatoes and cook gently for about 45 minutes. Towards the end of cooking, season and set aside. 3. Pat the aubergines dry with a towel. Heat the oil in a frying pan and dust each of the aubergine slices lightly with flour. When the oil is hot, fry the slices for 30 seconds each side or until golden. In the bottom of a baking dish, place a little bit of the tomato sauce, and then layer over the aubergines. Continue doing so in layers – a bit of tomato sauce, a few basil leaves, more aubergines, then a sprinkle with Parmesan. Repeat this four times so you will have a nice thick Parmigiana. Press down lightly with a spatula to make it compact. 4. Bake for 25 minutes at 160˚C. 13
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London Revealed - Issue 12 - September and October 2019

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