21 May Ofer Eitan Stated: 5 London Designers Share Their Favourite Recipes
Rejina Pyo’s grilled cheese kimchi and cheese sandwich
“This may come as a shock, but prior to moving to the UK 12 years ago, I had never had the pleasure of eating a grilled cheese sandwich. I adore them now. This is my version, with kimchi added in – it reminds me of home, but also adds in a lovely bit of spice and acidity that works so well with the hot, melted cheese. They are totally addictive.”
Ingredients for 4
Salted butter, softened
8 slices of sourdough bread or white bloomer
150g mature cheddar cheese, grated
150g gruyere cheese, grated
8 tbsp kimchi
Heat a flat griddle pan or heavy frying pan over a medium-low heat.
Butter both sides of all 8 slices of bread. Divide the grated cheese between 4 slices of bread and top with the kimchi. Position the remaining bread on top to create a sandwich. Press down firmly to compact.
Place as many sandwiches as will fit into your pan, and fry for 4-6 minutes on each side, until crispy and deeply golden and the cheese has melted on the inside.
Manolo Blahnik’s Spanish tortilla
“I don’t count myself as a chef, but I have mastered a few modest dishes since staying at home. Recently, I have been making a marvellous Spanish tortilla. Fuss-free, but my goodness it’s divine.”
Ingredients for 1-2
2-3 eggs depending on the size
1 small onion or banana shallot
4 new potatoes
2 tbsp good quality olive oil
Pinch of salt
Good grind of pepper
Handful of finely chopped parsley
Finely chop the onion. Add to a pan on a medium-low heat, and let it sweat in olive oil until translucent. Next, add the new potatoes and cook for about 30 minutes while stirring – keep your focus! Strain both potatoes and onion in a colander.
Mix the eggs with salt (not too much for me, as I am not allowed), parsley and pepper. Put everything into a pan in a presentable shape – it has to look delicious, of course.
The trickiest part is the last step: transferring the Spanish tortilla onto a plate from the pan beautifully. Leave to cool before enjoying your masterpiece.
Harris Reed’s chicken soup
“My favourite thing to make at home is chicken soup. It’s warm, healthy and lasts for days so if – like me – you don’t love cleaning up the kitchen, it’s great!”
1 stalk of fresh celery
1 whole chicken
1 tbsp Manuka honey
1 red onion
1 white onion
2 pinches of sea salt
A splash of olive oil
1 ½ cups chicken broth or powdered broth
Herbs (whichever you prefer – I like basil and thyme)
Roast a whole chicken the night before (have some for dinner!) preparing the soup. Peel the meat from the chicken bones in the morning. Place it in a glass bowl.
Cut up the celery into small pieces, as well as the red and white onion. Fry in a large pan with olive oil. Add a sprinkle of herbs. Once it all starts to caramelise, drizzle a spoon of honey in and add the chicken. Turn down the heat to the lowest level for 10 minutes.
Put the chicken broth or chicken broth powder with water in a separate pan until it simmers. Add the chicken broth to the pot full of vegetables and chicken and let it simmer for 45 minutes. Let it cool and enjoy!
You can keep it in the fridge for a couple days and reheat it for lunch or dinner.
Saul Nash’s fennel-seed bakes
“Traditionally cooked without fennel seeds, bakes are a slightly sweet fried dough bites with light risen centres. A delicious substitute to bread, they are often enjoyed for breakfast or a snack – often with salt fish – across different countries in the Caribbean. I was introduced to them as a child by my mum. As I have grown up, I have adapted them to my own taste because I prefer them lighter in consistency. As they are deep-fried and moreish, enjoy them in moderation.”
Ingredients for 12
3 cups of self-raising flour (plus extra flour for dusting the work surface when rolling out the dough)
½ tsp cinnamon
½ tsp nutmeg
2 tbsp fennel seeds (you want a subtle taste but enough there to notice)
2 tsp baking powder
½ tsp of salt
Pinch of pepper
½ cup of brown sugar
1 cup of warm water
1 tbsp of fat (coconut oil, butter, margarine, ghee or cooking oil)
4 cups of oil for frying (sunflower, rapeseed, avocado or canola oil)
Add brown sugar and warm water to a small mixing bowl and mix together until the sugar crystals completely dissolve. Set aside.
In a separate large mixing bowl, add the flour, cinnamon, nutmeg, fennel seeds, baking powder and salt.
Mix together well, ensuring the fennel seeds are distributed amongst the dry ingredients. Add the fat to the dry ingredients and rub together using your finger tips until it forms a crumbly texture.
Make a well in the centre of the bowl and gradually add the sugar water solution to the centre of the ingredients. Mix together the ingredients to form a soft dough. Dust with a little bit of flour if the dough is too wet.
Turn the dough onto a floured surface and knead for about three minutes until the mixture has formed a smooth ball. Place the dough ball into a bowl dusted with flour, cover with a fresh tea towel and let the dough sit for 30 minutes.
After the rest period is complete, turn the dough out onto a floured surface and roll (with a rolling pin) until it is about half a centimetre thick. Using a biscuit cutter or the top of a glass, cut the dough into 12 equal circular pieces.
Add 4 cups of oil to a medium-sized pot or frying pan a on medium heat. Add 4 dough circles to the oil and bake for about 1 minute on each side or until golden brown. Flip to the other side. Remove from the oil and place in a bowl lined with a few sheets of paper towel to drain off any excess oil.
Supriya Lele’s Mezcal Negroni
“We love making these at home, especially on a warm spring evening. It’s perfect if you don’t have a cocktail shaker.”
Ingredients for 1
1 shot of mezcal
1 shot of sweet vermouth
1 shot of Campari
Pour a shot of each spirit over plenty of ice in a tumbler. Stir well until completely mixed together and nicely chilled.
Squeeze the orange rind over your concoction to release the orange oil (this gives it some extra flavour), then twist and drop into your drink!
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