Whilst we are stuck at home with time on our hands, we want to help you bring a taste of your favourite hotel home to you, with these inspiring recipes from some of the world’s best chefs…
Lobster Tagliolini With Cherry Tomatoes By Chef Christoph Bob, From Michelin Starred Il Refettorio At Monastero Santa Rosa, Amalfi Coast
In Italy, particularly by the coast, dinner traditionally involves a lot of seafood. This is where a dish such as Chef Christioph Bob’s favourite Lobster Tagliolini comes in. Created with fresh lobster and minimal ingredients such as garlic, basil, tomatoes and olive oil, it serves as the perfect starter or main course that is delicious yet simple. Ristorante Il Refettorio at Monastero Santa Rosa on Italy’s Amalfi Coast received its first Michelin star in November 2017 under the helm of Chef Christoph Bob. Christoph has worked in some of the world’s most celebrated restaurants and his insatiable love affair with food is reflected in every dish on the menu at Il Refettorio. He has created an innovative Mediterranean gastronomic experience using the freshest ingredients from the surrounding Campania region including flowers that are grown in the hotel’s own herb and vegetable garden.
Ingredients:
• 400g of fresh egg tagliolini
• 300g semolina
• 100g flour
• 6 eggs
• 1 lobster (around 600g)
• 200g cherry tomatoes, peeled and pitted
• 1 garlic clove
• 200ml lobster stock
• Extra-virgin olive oil
• Fresh basil
• A pinch of salt
Method:
• Split up the lobster, chop the cherry tomatoes and peel the garlic clove
• Add the lobster to a pan with the olive oil, garlic and cherry tomatoes and cook over a medium heart for 2 to 3 minutes
• Carefully flip the lobster and let it cook for another 3 minutes on the other side
• When the lobster is cooked, remove from the pan but keep it warm
• Add the lobster stock to the lobster sauce and let it simmer
• Cook the pasta al dente in salted boiling water, then drain and add it to the lobster sauce
• Toss it all together adding the basil cut into thin strips and cook for another minute
• To serve, divide the pasta and place half of the lobster on the hot dishes
A Comforting Rice Pudding Dessert From Royal Champagne Hotel & Spa
With its restaurant Le Royal awarded its first Michelin star a mere six months after opening, Royal Champagne Hotel & Spa is a bastion of gastronomic excellence in France, and a real game changer in the Champagne area. Hailing a new era in the region’s culinary scene, the dining outlets here preserve French know-how while injecting a contemporary touch into traditional cuisine. The hotel’s Pastry Chef, Cédric Servela, has now unveiled his recipe for the much-loved comforting, traditional Rice Pudding with Caramel Sauce for housebound armchair travellers. Servela hopes that cooking enthusiasts will get creative and personalise the rice pudding according to their lockdown cravings. He recommends a spice-rich rice pudding with plenty of star anise and cinnamon, to create a fragrant dessert for the whole family to enjoy.
Ingredients
For the rice pudding:
- 125g pudding rice
- 750ml milk of your choice
- 125g sugar
- 100g single cream
- zest of 1 mandarin
- zest of 1 lemon
- 1 vanilla pod
- 1⁄2 tonka bean
- 1 cinnamon stick
Method:
- Rinse the rice with boiling water to remove excess starch
- Combine the milk, rinsed rice, sugar, zest of mandarin and lemon and all spices and bring to the boil
- Once boiled, lower heat to a simmer until the rice has softened
- Allow to cool and add desired amount of single cream to taste
- For the caramel sauce
For the caramel sauce:
- 500g sugar
- 150g glucose syrup (or honey)
- 650ml water
Method:
- Boil the sugar and glucose syrup (or honey) with 150ml water over a high heat
- Let it boil until the caramel begins to brown in colour and add in the final 500ml of water
- Put in the fridge to cool and serve with rice pudding for a deliciously sweet dessert
All-american Chocolate Chip Cookies From Ocean House, Rhode Island – Just Like Grandma Used To Make
There’s no taste quite so satisfying as the first bite of a freshly baked, gooey, chocolate chip cookie. Better still, the all-American kind, which has yet to be beaten. Enter the Ocean House, an iconic New England seaside resort dating back to 1868 just after the Civil War, where the hotel’s Executive Pastry Chef, Donna Yuen has perfected the art of the moreish chocolate chip cookie. Now graciously sharing her recipe with guests and beyond to recreate in the comfort of their own kitchen, these cookies are the perfect pick-me-up for sweet-toothed bakers, with a little more spare time than usual spent at home. Perched high on the bluffs of Watch Hill, Rhode Island, Ocean House overlooks a private stretch of beach and has sweeping views of the Atlantic Ocean, Montauk and Block Island. The hotel reopened to great acclaim in 2010 following after a six-year, multi-million-dollar renovation, with the style today casually elegant with furnishings that bring together British colonial, early American and seaside aesthetics in sun-drenched colours of yellow, blue, turquoise and cream.
Ingredients:
• 1 cup, packed – light brown sugar
• 1⁄2 cup of sugar
• 1 cup or 2 sticks butter (unsalted; softened)
• 2 eggs
• 2 tsp. coffee extract
• 2 1⁄2 cups all-purpose flour
• 1 tsp. baking soda
• 1⁄4 tsp. salt
• 2 cups semisweet chocolate chunks
Method:
• Preheat oven to 350°F / 180°C
• Cream the light brown sugar and sugar in a small mixer with the paddle attachment
• Add the softened butter and mix to form a grainy paste
• Add the eggs and coffee extract, mixing until just blended. Do not overmix!
• Add the remaining ingredients and mix until just combined
• Drop cookies with a scoop onto a baking tray lined with parchment paper.
• Slightly flatten each scoop of dough and bake for 8 minutes, rotating half way
Chinese Chicken Salad By Jason Wu, Guest Chef In Residence At Hotel Esencia, Mexico
Of the many hats Taiwanese-Canadian fashion designer Jason Wu wears, that of chef ranks among the highest to his close friends. Wu has long been a fan of luxury boutique bolthole Hotel Esencia on Mexico’s Caribbean coast, even marrying at the property in 2016 at which time the ‘chic set’ flocked to Xpu Ha (pronounced ‘shpooo-ha’ by those in the know) for the nuptials – widely considered the most beautiful white sand beach on the Riviera Maya. Now, Wu has created a number of signature dishes as Hotel Esencia’s new ‘Guest Chef in Residence,’ including his delectable salad.
Ingredients:
• 180g shredded cabbage – green and red
• 200g shredded chicken breast
• 5g spring onion
• 1g coriander leaves (save a few for topping)
• 2g sesame seed mix – save a little for topping
• 25g roasted peanuts, lightly crushed
• 25g thin tortilla strips – crispy fried; save a few for topping
• 50g orange supreme segments
• Sea salt & black pepper
Method:
Mix all salad ingredients in a bowl, serve on a pretty dish and top with a dash of sesame seeds, a few more coriander leaves and crispy tortilla strips
For dressing (makes 250ml):
• 15g fresh garlic
• 5g fresh ginger
• 15ml sesame oil
• 100ml soy sauce
• 100ml rice vinegar
• 50g brown sugar Method: Place all ingredients into a blender and blend until smooth.
Famous Guinness Bread By Irish-owned Hotel Group The Doyle Collection
Famous to all those who know and love The Doyle Collection hotels, their homemade Guinness Bread is a staple on the menu at all restaurants across The Doyle Collection properties and is a nod to the collection’s proud Irish heritage. Served as a side or a light bite, this deliciously moorish bread has almost a cake-like texture and can be enjoyed as it is, or accompanied by smoked salmon for breakfast at the likes of The Marylebone’s 108 Brasserie, or Dorset Crab with apple and mayonnaise as a quick bite at The Bloomsbury’s The Coral Room. At the heart of each Doyle Collection property there is a warmth of service that stems from family ownership, imbuing each of the eight hotels with the familiarity of a member’s club and the intimacy of a private home. Each hotel sits within a landmark building in Ireland, London, Washington and Bristol in unrivalled city locations. Each has their own distinct personality that is rooted in, and authentic to, its local neighbourhood. The design-led properties offer social hubs for modern day travellers, as well as stylish bars and stand-alone restaurants for local consumers and guests alike. Guinness Bread – Recipe by Byron Moussouris, The Bloomsbury Executive Head Chef.
Ingredients:
• 310g Whole Wheat Flour
• 410g White Flour
• 140g Rolled Oats
• 1 teaspoon Table Salt
• 2 1⁄2 teaspoons Baking Soda
• 2 tablespoons Butter
• 270g Milk
• 70g Black Treacle (or molasses)
• 140ml Guinness
Method:
• Preheat oven to 180c
• Mix together the whole wheat flour, white flour, oats, salt and baking soda in a large bowl.
• Use a pastry cutter to cut the butter into the flour until the mixture resembles small crumbs.
• Add the milk, black treacle (or molasses) and Guinness, and mix until well combined.
• Use cooking spray to coat 2 bread loaf pans, and pour the batter into the pans.
• Sprinkle a little more oatmeal on top.
• Bake at 180c for 45 minutes to an hour, until the centre is cooked through and a skewer inserted in the centre comes out clean.
Michelin Star Madeleines With Melting Hazlenut Spread By Chef Eric Frechon From The Original Palace Of Paris, Le Bristol
Long considered a bastion of gastronomic excellence, Palace hotel Le Bristol Paris holds three Michelin stars at revered Epicure, and one Michelin star at ‘brasserie de luxe’, 114 Faubourg. Acknowledged by foodies all over the globe as ‘Chef Royalty’, Eric Frechon – who has been at Le Bristol’s culinary helm for over a decade – has now shared one of the secrets of his trade, no doubt much to the delight of parents who are running out of ideas for how to occupy the kids while stuck indoors. A quick, easy and ever so quintessentially French recipe, is Frechon’s Hazelnut Spread Madeleines. Highlighting his passion for baking, last year he installed a working flour mill at the hotel, making Le Bristol Paris today the first and only hotel in Paris to produce its own homemade fresh flour from ancient wheats. Eric Frechon has spent over 35 years in restaurants, having presided over some of Paris’ most prestigious kitchens throughout his career. Today, he is one of the most celebrated names, unanimously hailed by critics and gourmets the world over for having raised Le Bristol to become the hotel to bear the most Michelin stars in Paris.
Ingredients:
• 1 small pot of hazelnut spread
• 35ml milk
• 100 g sugar
• 1 tsp vanilla extract
• 125g flour
• 125g melted butter
• 2 small eggs
• 1⁄2 packet yeast
• 1 tbsp butter (to grease the mould)
• 1 tbsp flour (to dust the mould)
Method:
• Melt the butter over low heat
• Grease the madeleine mould with melted butter and dust with flour
• Preheat oven to 210°C / 410 ̊F
• Beat the eggs in a small bowl
• In a mixing bowl, add eggs, sugar, milk and vanilla extract
• Add melted butter, flour and yeast and stir until combined
• Add mixture to madeleine mould until half full
• Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
• Bake for 10 minutes in the oven until perfectly golden
oetkercollection.com/hotels/le-bristol-paris
Filolhu Ihi Riha ‘maldivian Grilled Lobster And Red Snapper Curry’ From Milaidhoo Island Maldives
Possibly one of the few fine-dining restaurants that encourage its diners to come barefoot, Ba’theli restaurant at Milaidhoo Island Maldives is the first modern Maldivian restaurant in the Maldives. Reflecting its heritage, Ba’theli’s architecture takes its name from the local word for a traditional wooden sailing boat and has been built in the shape of three boats that stand on stilts over the lagoon. Led by Maldivian chef Ahmed Sivath, Ba’theli’s dishes are steeped in Maldivian tradition, with each dish inspired from the Maldivian Spice Route. The story began over 5,000 years ago when The Maldives became a key port of call for traders sailing from Indonesia and India to Arabia with cargoes of cinnamon, cardamom, turmeric, cloves, ginger and pepper. The Maldivians bartered coconuts, sun-dried fish, cordage and sails woven from coconut fibre, and cowrie shells (which became currency) for spice, rice, ceramics and silks. Locally- made cargo boats, ‘ba’theli’, sailed throughout the archipelago with these goods, spreading knowledge about different lands, their customs and cuisine. This story comes alive at Ba’theli restaurant at Milaidhoo, as their chefs serve gourmet dishes using local herbs and spices to enhance natural flavours. The menu features classic Maldivian dishes such as the signature Filolhu Ihi Riha (grilled white snapper fillets, with Maldivian lobster, tomato essence, coconut espuma).
Ingredients: For the fish
• 200gr red snapper or any meaty white fish
• 0.5Kg fresh lobster
• 2 medium onions, finely sliced
• 2 tomatoes
• 300gr grated fresh coconut
• 1⁄2 tsp turmeric powder
• 1⁄2 tsp cumin powder
• 1⁄2 tsp salt
• 1 tsp ginger garlic paste
• 4 curry leaves
• 1 tsp lemon juice
Method:
• Put the onions, lemon juice, tomatoes, ginger garlic paste, salt, curry leaves, cumin and turmeric powder into a blender and blend until the ingredients form a paste. Marinate the lobster with the paste, keep for at least one hour in a refrigerator.
• Take a pan, add a dash of vegetable oil then grill the lobster and fish until it is golden brown and crispy.
• Serve the grilled lobster and the fish on a thin bed of curry sauce with white rice or grilled vegetables.
• Chef’s tip: I recommend to serve the lobster and fish with cucumber raita as well as to add some preserved lemons and green chilli. As a garnish, fried onion and fried curry leaves are great.
For the curry sauce
• 2 onions, finely sliced
• 1gr curry leaves
• 5gr pandan leaves
• 1 tsp ginger and garlic paste
• 3 cardamom seeds
• 1⁄2 tsp chilli powder
• 1⁄2 tsp turmeric powder
• 1⁄2 tsp cumin powder
• 200 ml coconut cream/milk
• 300 ml water
Method:
• Sautee the onions, garlic, ginger paste, curry leaves and pandan leaves in vegetable oil, add the chilli powder while stirring no more than 30 seconds. Lastly add the cumin and turmeric powder, add water and cook on low heat, stirring frequently.
• When the paste starts boiling, add salt to taste as well as the cardamom and continue cooking on low heat, stirring occasionally. To finish, add the coconut cream and simmer to the preferred consistency, about 15 minutes.
Marinated White Fish With Hearts Of Palm And Passion Fruit By Executive Chef Stephane Gortina From The Restaurant At The Legian Seminyak, Bali
Michelin-starred chef Stephane Gortina leads the team at The Legian Seminyak’s restaurants and bars: The Restaurant, The Pool Bar and The Ocean Champagne Bar. Chef Gortina’s favourite dish is an exotic and colourful dish: Marinated Mahi Mahi with hearts of Palm and a Passion Fruit sauce and Gortina has shared the recipe for keen foodies to make at home. This dish would also work with snapper or sea bass if Mahi Mahi is not available. One of the finest hotels in Indonesia, The Legian Seminyak, Bali is world-renowned for its exceptional culinary offerings. Arguably the best ocean-front dining destination in Bali, The Restaurant showcases a contemporary cuisine with a twist of Asian flavours and focuses on using local, organic and sustainable ingredients.
Ingredients: For the fish
• 1 fillet (400g) mahi mahi / snapper / sea bass
• The juice of 1 lemon
• The juice of 1 lime
• 1 red chilli
• 1 shallot
• Handful of basil
• Handful of rock salt
• Black pepper
• A large piece of fresh ginger
Method:
• Put the fillet in a tray and cover with rock salt for 5 minutes. Remove salt, then rinse, then dry with paper
• Squeeze lemon and lime and chop ginger, chilli, shallot and lemon and stir and mix altogether
• Marinate the fillet for 5 minutes in the mixture
• Slice into small pieces
Ingredients: For the passion fruit syrup and garnish
• Nectar
• Passion fruit
• Star anise
• Long pepper
• Black pepper corns
• Cinnamon stick
• Hearts of palm julienned
• Green mango julienned
• Soft red chilli
• Lemon skin
• Olive oil
• Basil leaf
Method:
• Cut the passion fruit and separate the seeds from the pulp
• Dry the seeds and keep for decoration
• Heat the Nectar to get a caramel, add the spices and passion fruit pulp and cook until you have a syrupy texture
• Leave to cool
• Mix the hearts of palm, mango, chilli, olive oil, lemon skin and basil leaf together to make the garnish
• To serve, place pieces of fish on the plate, add the mixed garnish on top, pour the syrup around the fish and finish with seeds and basil
British Classic Slow-cooked Spaghetti Bolognese By Chef Tristan Welch From Parker’s Tavern, Cambridge
Chef Director of Parker’s Tavern restaurant is well-known for his unbeatable spaghetti Bolognese, which always goes down a treat with patrons of all ages at University Arms hotel’s destination restaurant. A classic British dish, it is a staple on the menu at Parker’s Tavern, which specialises in reimagined British classics, using locally sourced ingredients from the surrounding fields, fens and seas. Headed up by Tristan, it is an English tavern inspired by the communal dining halls synonymous with Cambridge Colleges, designed by interior designer of the moment, Martin Brudnizki. Alongside the 110-cover restaurant, Parker’s Tavern also has a 61-cover bar which leads into the hotel’s beautiful library which serves a ‘Historical Cambridge Afternoon Tea’. To make Tristan’s famous Bolognese at home, Tristan advises really pouring time and love into the process, which will elevate this home classic to an unforgettable delight, as Tristan notes, all good meat dishes like this are a labour of love.
Ingredients:
• 600g braising steak
• 6 rashers of smoked streaky bacon
• 4 cloves of garlic
• 2 tins of chopped tomatoes
• 1 generous tbsp tomato paste
• 4 sprigs of thyme
• 1 bay leaf
• 1 medium onions
• 1 stick celery
• 1⁄2 bottle red wine
• 2 litres stock beef
• 1 Tbsp butter
Method:
• Pre heat your oven to 140c.
• To make the Bolognaise sauce heat the butter in a large oven proof sauce pan, season the steak with salt a pepper and brown with the bacon for about 20 minutes.
• Finley chop the celery, garlic and onion, add to the pan, and continue to cook until softened.
• Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little allowing the alcohol to evaporate.
• Dilute with stock, cover with grease proof paper and place in the oven for 3hrs checking every 30 minutes or so, add a little more stock if it starts to dry out.
• Once cooked allow to rest stir with a wooden spoon to break the tender meat into smaller chunks.
• To serve cook the spaghetti for 2 minutes less than it says on the packet reserving some of the cooking water, warm up the bolognaise sauce add a little of the pasta cooking water stir in the pasta and boil for a minuet allowing the pasta to soak up the sauce.
• Serve hot and for an extra British touch, serve it with freshly grated Berkswell cheese, its slightly similar to parmesan which naturally works well too.
Signature Beaufort Cheese Tart Straight From Les Fermes De Marie, Megeve
Beaufort is one of the great French mountain cheeses from the Haute Savoie alpine region, famed for its firm yet buttery taste, and melt in the mouth texture. A favourite in the kitchens of Les Fermes de Marie, this exquisite fromage inspires a whole host of dishes at Megève’s most iconic hotel – owned and run by the Sibuet family, purveyors of French hospitality and Alpine-chic. This traditional and comforting Beaufort Cheese Tart is perfect for all the family, accompanied by a green salad with a tangy red wine vinaigrette, for a Spring twist. Megève’s most classic hotel, Les Fermes de Marie is a collection of traditional farmhouses and chalets, painstakingly restored by the Sibuet family and converted into a 70-room hotel, with accommodation across nine interlinked chalets. Located in a two-hectare parkland on the outskirts of Megève, the style across Les Fermes de Marie is rustic chic with exposed beams, natural light and cozy furnishings, and the two restaurants offer traditional alpine dishes.
Read our review of Lew Fermes De Marie
Ingredients:
• 1 roll of puff pastry
• 300g smoked bacon lardons
• 3 eggs
• 300ml of fresh cream
• 250ml milk
• 150g grated Beaufort cheese
• Grated nutmeg
• Salt Pepper
Method: Base
• Remove puff pastry from refrigerator 30 min prior, so it unrolls more easily
• Preheat the oven to 250°C and in an oven proof dish, spread the puff pastry across the dish, pricking the base with a fork to prevent it from swelling
• Bake dough for 10 minutes, until it lightly browns and take the dough out of the oven to let it rest Filling • Heat a pan on a high heat and throw in the lardons – whilst cooking, drain the lardons with a colander to remove the
melted fat. This will allow you to fry them more lightly, giving them more flavour. Set aside
• Break the eggs in a bowl and mix them with the crème fraiche
• Gradually pour in the milk while continuing to mix with a whisk
• Season with salt and pepper and add 2 pinches of nutmeg. Set aside
• Spread the lardons evenly on the pre-cooked dough base and pour over the egg and cream mixture
• Sprinkle on the grated Beaufort cheese
• Bake the tart at 250°C for 25 min
• Remove from the oven and prick with a knife – if it comes out dry without traces of fresh cream, the tart is ready!
Granola Recipe By Chef Liam Tomlin From Singita Sweni Lodge, South Africa
Singita, Sweni, Kruger Singita, Kruger National Park, South Africa
Those at home with pent up wanderlust can begin their days as if they are off-the-beaten track in Singita Kruger National Park at the stylish Singita Sweni Lodge, with a bowl of indulgent yet nourishing granola. Tucked into the banks of the Sweni River, Singita Sweni Lodge is located in Singita’s private 33,000-acre concession in South Africa. Having collaborated with award-winning Cape Town-based chef Liam Tomlin, Singita Sweni offers guests the opportunity to experience safari dining unlike anywhere in the world.
Ingredients:
• 1 cup bran flakes
• 1 cup corn flakes
• 1 cup puffed rice
• 1 cup pumpkin seeds
• 1 cup sesame seeds
• 1 cup sunflower seeds
• 1 cup linseeds
• 1 cup poppy seeds
• 1 cup honey
• 1 cup butter
Method:
• Melt the butter and the honey together in a small saucepan over a low heat
• Pour the mixture over the other ingredients while still warm and mix well
• Bake at 120°C for about 2 hours, checking and stirring regularly. It can burn easily so keep an eye on it
• Remove from the oven and allow to cool
• Serve with fresh, seasonal fruit, your favourite yoghurt and a drizzle of honey
Celeriac Ravioli With Sour Cream By Sha Wellness Clinic, Spain
The team at global pioneer medical and holistic wellbeing, SHA Wellness Clinic believe that keeping yourself healthy is more important than ever in this current climate. The brand’s cookbook is the go-to recipe guide for creating nutritious and immune-boosting food while staying at home, including this delicious celeriac ravioli with sour cream.
Ingredients:
For the vegetable ravioli
• 150g julienne leek
• 250g celeriac
• 80g olive oil
• 80ml sake
For the guacamole
• 150g avocado
• 25g fresh onion
• 10ml lime juice
• 3g guindilla chilli peppers
• 1 tbsp coriander
• 1 tbsp salt and pepper
For the sour cream
• 75g soy yoghurt
• 100g coconut milk
• 10g lemon juice
• 5g agave syrup
• 1g cumin
• 1 spoon of soy lecithin
For the beetroot sauce
• 100 g cooked beet
• 25ml vegetable broth
• 5g umeboshi pasta
• 5g fine mustard
• 10g yuzu juice
• 0.2g xanthan gum
Vegetables:
• 1 handful of broccoli
• 1 handful of asparagus
• 1 handful of carrot
Method:
For the vegetable ravioli:
• Cook the julienne of leek in the oil
• Cut the celeriac into 1-2mm slices and use a circular cutter to make rounds
• Steam the rounds on a perforated tray for 2 minutes.
• Fill the rounds with the leeks.
For the guacamole:
• Blend all the ingredients except the onion
• Chop the onion and add it to the guacamole at the end
For the sour creamw
• Blend all the ingredients and set aside
For the beetroot sauce:
• Blend all the ingredients and set aside
For the vegetables:
• Cut the vegetables and immerse in hot watet
• Set the vegetable aside
Roobois Tea Milk Tart At Bushmans Kloof’s, South Africa
Nestled deep in the Cederberg Mountains is Bushmans Kloof Wilderness Reserve and Wellness Retreat. Set within 7,000 hectares of flora and fauna, the property is home to crystal-clear waterfalls and the world’s largest outdoor gallery, with over 130 ancient rock art sites dating back 10,000 years which has earned it a South African National Heritage Site accreditation. Much of the food is grown on site at Bushmans Kloof with the organic garden creating an authentic farm to fork feel. This Roobois milk heart utilises the tea which is indigenous to the region and is most probably stocked in the cupboards of self-isolators the world over.
Ingredients: For the pastry
• 500g cake flour
• 7.5ml cream of tartare
• 500g butter
• 200ml ice water
• Pinch of salt For the milk tart filling
• 500ml milk
• One cinnamon finger
• Whole zest of one orange
• Six Rooibos tea bags
• 60ml sugar
• 45ml cake flour
• 15ml corn flour
• Pinch of salt
• 30ml butter
• 3 eggs, separated
• Cinnamon sugar to serve
Method: For the pastry
• Sift the flour, cream of tartare and salt into a food processor
• Cube the butter and add to the flour mixture
• Pulse the butter into the flour, slowly add the water until the pastry comes together
• Wrap and put into the fridge to rest for at least 2 hours For the milk tart filling
• Pre-heat the oven to 200oC
• On a lightly floured surface, roll out the pastry quite thinly and line a 25cm tart tin
• To make the filling, bring the milk, cinnamon, orange zest and Rooibos to the boil and put aside to cool down for 30 minutes
• Mix the sugar, flour, corn flour, egg yolks and salt together in a mixing bowl. Slowly strain the milk into the mixture and mix well
• Cook over a low heat until the mixture thickens
• Take off the heat and stir in the butter
• Whip egg white to soft peak stage and fold into cooked mixture. Spoon mixture into a tart case and bake for approximately 15 minutes. Turn the oven down to 180oC for another 10 minutes
• Allow to cool slightly, dust with cinnamon sugar and serve
East Lothian Beef By Chef Simon Attridge At Gleneagles, Scotland
Executive Chef at The Strathearn, Simon Attridge loves to use the finest locally-sourced and Scottish ingredients, presenting menus that celebrate the best of the season, making his dishes a decadent affair, with traditional gueridon service for theatrical flair – such as his fillet of East Lothian beef, braised truffle barley and Scottish girolles. Few things speak of Spring quite like the bright colour and delicate flavour of girolles and, thanks to an abundance of the damp, dark woodland conditions in which these delicacies flourish, Scotland has attracted an international reputation for producing arguably the best in the world.
Ingredients: For the truffle barley
• 200g pearl barley
• 2 bay leaves
• 4 sprigs thyme
• 2 cloves garlic
• 600ml vegetable stock
• 160ml whipping cream, whipped
• 20g fresh truffle, grated For the beef
• 600g beef fillet
• 100g unsalted butter
• 3 sprigs thyme
• Rapeseed oil For the tenderstem broccoli and girolle mushrooms
• 12 spears tenderstem broccoli
• 400g girolle mushrooms, cleaned and air dried
• Salt, to taste
Method:
• To start, pre-heat the oven to 160°C. Next, add the barley, herbs, garlic and stock to a large pot. Cover with a tight-fitting lid, or tin foil, then place in the pre-heated oven for 45 minutes until the barley is cooked. Once cooked, remove from the oven and allow to cool slightly before folding through the lightly whipped cream and freshly grated truffle.
• Next, season the beef fillet and place in a hot roasting pan with a little rapeseed oil and brown, until evenly coloured on all sides. Add the butter and thyme and baste the fillet until well-coated, then place it in the preheated oven for 20 minutes, until it is medium rare, making sure to baste every four minutes. Remove from the oven and place on a cooling wire before pouring over the remaining butter from the pan and leaving the fillet to rest for ten minutes. Once rested, carve into slices.
• Now prepare the tenderstem broccoli and girolle mushrooms. Boil a pan of salted water and blanch the broccoli until just cooked. Add some butter to a frying pan and heat until foaming. Add the girolle mushrooms and sauté. Drain the broccoli and add to the pan, season with salt and pepper and heat through.
• To serve, place the barley on a serving platter, top with the sliced beef and arrange the broccoli and mushrooms. Garnish with the freshly grated truffle and enjoy.
Icelandic Winter Vegetable Soup By Chef Gadar At Deplar Farm, Iceland
One of the world’s most unique lodges, Deplar Farm is a luxurious 13-suite adventure retreat located in the remote Troll Peninsula, Iceland. Throughout their stay guests will feast on local Icelandic delicacies cooked by the private chef, Chef Gardar, who recently won first place in Iceland’s Chef of the Year competition. Gardar was born in Reykjavík and raised in the western countryside of Iceland. His parents were vegetable farmers, and as a result, Gardar became familiar with homegrown produce at a young age. He is passionate about fresh food, and he incorporates this into his cooking.
Ingredients:
• 4 onions – cut into pieces
• 2 leeks – cut into pieces
• 2-3 sweet potatoes – cut into pieces
• 3-4 garlic cloves – crushed
• 1/2 red pepper (chilli)
• 1/2 celery cut into pieces
• Dash of olive oil
• – lightly slow-roast the onions in the oil until golden brown
• 100 ml white wine
• – cook it down by 50%
• 3 litres coconut milk
• 500 g coconut cream
• 5-6 red tomatoes diced
• 60 g tomato paste
• 2 spoons red curry paste (spicy)
• salt and lemon juice for seasoning
• 500 g chicken or Butternut squash if you want the soup vegetarian Method: Boil the mixture for 15-20 minutes or until creamy and rich
The Lanesborough X Peggy Porschen’s Glamorous Afternoon Tea Scones
The Lanesborough and the famous Peggy Porschen bakery collaborated on a picture perfect afternoon tea offering this Spring at the hotel’s Michelin star Céleste restaurant, launched on 3 March. Founder and life-long baker Peggy returned to The Lanesborough, where she held her first prestigious pastry chef position in 1999, to design a beautifully unique afternoon tea experience in collaboration with The Lanesborough’s Head Pastry Chef, Kevin Miller. The event was intended to run through the summer but was cut short due to the unforeseen temporary closures of both The Lanesborough and Peggy Porschen. A homemade afternoon tea is the ideal way to lift spirits during lockdown, and Peggy’s scones are best enjoyed with a cup of perfectly blended tea, topped with your choice of condiment.
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Ingredients:
• 670g plain flour
• 40g baking powder
• 170g sugar
• 3g salt
• 110g butter
• 3 eggs
• 200ml buttermilk
• 83g raisins
Method:
• Preheat oven to 335°F / 170°C
• In a large mixing bowl, combine the flour, baking powder, salt and sugar
• Add the butter and mix until completely blended in and smooth
• Whisk the buttermilk and eggs together in a small bowl and add the flour to the mixture, stirring until combined (tip: do not over stir)
• Divide the dough in half and add raisins to one half
• Smooth the dough onto a baking sheet lined with parchment paper and flatten slightly with a rolling pin
• Leave the dough to cool in the fridge for one hour
• Remove dough and roll it out to 7cm/3” thick
• Cut out 10-12 scones from each section with a cutter
• Set scones aside for one hour
• Apply egg wash and bake for 15 minutes
• Turn the tray around 180 degrees and bake for a further five minutes or until scones are golden brown and slightly soft to the touch
oetkercollection.com/hotels/the-lanesborough
The Perfect Club Sandwich From Palácio Tangará, São Paulo
For those daydreaming of being sat in Palácio Tangará’s Parque Lounge and Terrace overlooking the hotel’s glamorous swimming pool IN the lush Burle Marx Park with loved ones, can now recreate the hotel’s delectable twist on a classic Club Sandwich. The addition of the fried egg and lemon mayo by Chef Solimar Santana offers a delicious alternative to the best-loved hotel staple.
Ingredients:
• 3 slices of bread, lightly toasted
• 1 fried egg
• 1 thin chicken fillet grilled with salt and black pepper
• 4 slices of crispy bacon
• Lemon mayo (recipe below)
• Sliced avocado
• Sliced tomato
• Lettuce
Method:
• Spread a thin layer of mayo on one slice of bread; add the lettuce, tomato and avocado
• Close with another slice of bread
• Spread another thin layer of mayo on top and add grilled chicken fillet, bacon and fried egg
• Close the sandwich with the last slice of toasted bread
• Cut in half and enjoy For the Lemon Mayo Ingredients:
• 1⁄2 cup lemon juice
• 1⁄2 cup water
• 1 tsp Dijon mustard
• 1egg yolk
• Salt to taste
• 1 pinch of cayenne pepper
• 1 cup of sunflower oil Method:
• Blend all ingredients expect for the sunflower oil in a mixer
• Add the oil gradually until it forms the consistency of mayonnaise
• Alternatively, simply add lemon zest and cayenne pepper to your favourite readymade mayonnaise
oetkercollection.com/hotels/palacio-tangara
Delicious Coconut Tapioca With Fresh Mango From L’apogée Courchevel
Eve Moncorger, Head Pastry Chef at L’Apogée Courchevel, is a true master of sophisticated desserts such as the Japanese cherry blossom inspired Kawaï, served at the hotel’s Koori restaurant – but she also appreciates the beauty of simple pleasures. Armchair travellers can now recreate one of Eve’s staple favourites to enjoy with the entire family at home: her delicious Coconut Tapioca with Fresh Mango. For the Tapioca:
Ingredients:
• 500g shredded coconut
• 400ml milk
• 60g tapioca pearls
• 250g whipped cream Method:
• Soak the tapioca pearls in cold water for approximately 10 minutes. Drain and rinse
• Heat the coconut pulp in the milk and add the tapioca
• Cook over a low heat for approximately 20 minutes
• Once cooked, the mixture should be smooth and the tapioca tender
• Refrigerate for one hour. Once cool, stir in the whipped cream For the mango coulis with fresh cubes of mango:
Method:
• Peel the mangos and cut the two halves from the stone
• Dice the mango into small, even cubes and store in the refrigerator until needed
• Collect all the bits of mango that are not regular in shape and place in a blender with a sprinkle of sugar
• Blend until liquified
• Pass the coulis through a mesh strainer and store in the refrigerator until needed Presentation:
• Place the tapioca in the centre of deep dessert plates or dessert glasses
• Add the diced mango, a few strands of freshly grated coconut and a drizzle of coulis
• For an optional Eve Moncorger touch: grate some Japanese black sugar over the dish prior to serving
oetkercollection.com/hotels/lapogee-courchevel
Beat Those Quarantine Sugar Cravings With Oetker Collection’s Healthy Energy Balls
When life’s pleasures are restricted to what you can do at home, it is only natural to reach for cake, sweets and chocolate. The team at Oetker Collection’s lifestyle brand, Eden Being, has therefore created a selection of artisan energy balls to satisfy the whole family’s sugar cravings during lockdown. The balls are fun to create for Oetker Collection’s youngest friends, with the choice to replace the shredded coconut covering with crushed nuts or chocolate nibs for a tasty, textured variation.
Ingredients:
• 100g seeded dates
• 90g oats
• 30-40g cashew nuts
• 30-40g almond flour
• 2 tsp chia seeds
• 2 tsp flax seed powder
• 1 tsp coconut oil
• 3 tbsp water
• 2 tsp unsweetened cocoa powder
• 2 tbsp shredded coconut
Method:
• Soak the dates in a large bowl of water for 10 minutes
• Add oats, cashew nuts, almond flour, chia seeds, flax seed powder and cocoa powder in a blender and blend on medium until smooth and homogenous, like flour
• Add dates and coconut oil and blend on medium-high for 1-2 minutes
• Add water if needed to achieve a smooth and sticky texture
• Pour shredded coconut in a large mixing bowl
• Take a rounded spoonful of date mixture into hands and form it into a ball
• Roll the energy ball in the shredded coconut to cover and place it onto a rack covered in parchment paper
• Repeat until the date mixture is rolled into energy balls
• Place the cooling rack into the refrigerator and cool the energy balls for 2 hours
