Warning, this post contains swearing (mostly “fuck” and “cock”)
To make a Holy Fuck Kiev you will need to make a Holy Cock (Holy Fuck butter), this recipe makes more than you need so there’ll be plenty left for spreading on lovely warm bread.
For the Holy Cock:
300g butter at room temperature 100g Holy Fuck 1tbs sea salt crystals
For the Kiev”
1 chicken breast per person Panko breadcrumbs Salad and homemade mayonnaise to serve.
To make the Holy Cock, Whip the butter and salt in a stand mixer until light and fluffy, turn the mixer speed to low (so as not to splash) and pour in the Holy Fuck, keep mixing until well combined.
Spoon onto a large sheet of cling film and shape into a large cock shape, wrap well and chill until needed.
To make the kiev, lay . . . →Holy Fuck Kiev
Over a long and excellent dinner last August, Dino Joannides relayed a recipe from the great Italian chef Roberto Pisano for Spaghetti con bottarga a secco, or Spaghetti with dried mullet roe. At the time I was fascinated by the method and the strict way it should be carried out, and although I vowed to try it I was unsuccessful in finding anywhere locally and the idea kind of fell by the wayside.
However, after the One night in London dinner last week I suddenly found myself in possession of a nice lobe of some of the best bottarga available from the Melograno Deli, weighing about 120g. Excitedly, I brought it home and over the weekend I set about making this dish.
I asked Dino if he could send me the recipe, but he insisted on a phone call to ensure I understood the . . . →Spaghetti con bottarga a secco
EDIT; the total raised for Action Against Hunger by One Night in London was £806.08!
So it’s all over; 6 months of planning culminated in a whirlwind of restaurants, black cabs, knives, langoustine mass-murder, bread dough’s, booze, blood and burns… But at the end of it all, there were 32 happy diners and many tired but happy cooks and servers. If you want to read about how One night in London came about, check part 1 of this post.
After lunch at Roganic on Saturday, we headed over to The Chancery to get a tour of the kitchen and restaurant, have a quick beer and grab what we needed to do prep that night at Keith & Lolli’s. We took a cab over and started on the unenviable task of dispatching the live langoustine from Rex goldsmith.
. . . →One night in London Part 2
When I started planning a London Supperclub about five months ago it was to be a small dinner for about twelve people, maybe in a restaurant, or any place that would take me. When Zak from the Chancery got wind of my plans, he immediately offered his entire restaurant and kitchen and himself to help in whatever way he could… This obviously opened up a lot more possibilities and the number of seats at the dinner went first to 20, then 30 (now 32), and it was obvious I’d need help to pull this off.
Enter Dan (@FoodUrchin), we met during my last trip to London and shared a sweaty hangover over a bowl of chilled soup at Jose. A few emails were exchanged, some light Skyping, and the deal was done… Luc & Dan @ The Chancery; One night In London was born.
Once we announced our intentions on Twitter, we quickly recruited some more help; Both . . . →One night in London Part 1
Six months ago i wrote this post on rolled and roast pork belly but in the last couple of months i’ve been perfecting my rolling technique, crackling and serving method.
There are three components to the dish; the pork, the hot sauce and the cheesy rolls. The cheesy rolls are a Dan Lepard recipe which can be found here. I follow this recipe, leaving out the mustard and instead of shaping into torpedoes, shape into about 8 large rolls of 150g each.
For the pork:
A nice chunk of pork belly, mine was 2.3kg Sea salt Pepper dried thyme and garlic powder to season For the hot sauce: 6 tomatoes 2 red peppers 2 red chillies Bunch of coriander 6 cloves of garlic 1 onion
To prepare the pork, lay it skin side down and remove any loose bits of meat and fat, also cut away any of the meat . . . →Roast pork belly with hot sauce and cheesy rolls
Full credit for this recipe goes to seriouseats.com and specifically this recipe, but i had to modify it a bit based on what i can find in Holland, I also converted everything to metric to keep my OCD happy . The original recipe calls for evaporated milk which has high fat/low water content and a number of stabilisers which probably also stabilise the cheese once its melted. This seemed not to exist in Holland until i realised that the stuff Dutch people put in their coffee; “koffiemelk” is essentially a form of evaporated milk and worked well in this recipe.
I suppose you can use any hard unprocessed cheese. I wanted a strong cheesy taste on my burger so i went with an old Dutch cheese which i love; Old Amsterdam. This worked perfectly but left some small salt crystals in the finished cheese.
For two large sheets of cheese you will need:
5 sheets of gelatin 1 tablespoon warm . . . →Burger Cheese
If you follow me on Twitter you’ll know I make quite a lot of bread and finding ways to use up one or two day old loaves is a bit of a nightmare; you can only eat so many schnitzels and goujons… Panzanella is a great use for old bread but the tomatoes needed to make it in its traditional form are obviously not available in winter.
This version uses lots of seasonal vegetables, served warm to make it more fitting for a winter night; I served this as a main course and was completely stuffed. Leaving the onions raw gives a satisfying fresh crunch.
For two people you will need:
- Half a loaf of day old bread cut into thick cubes (I used my own sourdough, but you can use any firm loaf)
- 1 small pumpkin
- A punnet of mushrooms, I like portabella or chestnut mushrooms
- 1 large white onion
- 200g spinach
- 120g . . . →Winter Panzanella
The Wagyu cow is a breed of beef originating from Japan and is legendary for the amount of fat marbling in the meat; the fat is unsaturated and so basically health food (is what I tell my wife). I get my Wagyu from beefensteak.nl, but if you can’t get Wagyu, substitute another high grade cow for this recipe.
For two people you will need:
1 kilo beef short ribs, Wagyu or otherwise 2 onions Half a carrot 1 stick of celery Half a bulb of garlic 4 bay leaves A bottle of red wine 1 tbs Flour 1 tsp dried rosemary Salt and pepper 500g floury potatoes 150g butter 150ml milk/cream Handful of chopped flat leaf parsley
Heat the oven to 200 degrees. Mix the flour, salt and pepper and rosemary in a large bowl. Cut the ribs into individual pieces and toss in the flour. Arrange the ribs in a roasting tray and roast for 20 – 30 minutes . . . →Braised Wagyu shortribs
I made this for my last supperclub, my own recipe but following the traditional method… It’s a stunning thing to serve with ravioli (which i did), a crystal clear broth with pasta dumplings floating in it. It’s not difficult to make so long as you keep a couple of things in mind:
Flavour: You need a strongly flavored stock to make it, the clarifying process removes all impurities and with them a lot of the taste of the stock. The choice of meat used in the “raft” is important since this will impart some flavor back into the finished dish. Color: If you don’t want the consommé to look like water, you need to make sure that your stock is well colored; roast the bones, let them burn a bit, get everything well browned. The raft: The raft is what you use to clarify the stock; it’s a blend of meat, vegetables and egg whites. You add it to the cold stock, stir well and let it come . . . →Game Consommé
Last night we served the 2nd official Tilburg Supperclub, a 7 course menu for 10 people. This was possibly the most complex meal we ever cooked, but great fun and again great company!
Amuses – served with Merotto Valdobbiadene Prosecco Superiore – extra dry
Rillettes de porc with sourdough toasts
Pumpkin & cep tortellini in langoustine broth
Scotched quails egg
White & 20% rye sourdough with sunflower seeds, cep rolls (eekhoorntjesbrood-brood)
Butter & Maldon salt
Starter . . . →Supperclub October 1st – review