Fleet Street Kitchen
35 day aged fillet on the bone with pepper sauce, serves 2
2x 10oz fillet on the bone
2x Large flat mushrooms
2x Sprigs of cherry tomatoes on the vine
X Sea salt and black pepper
2x Shallots (Diced finely)
100ml Meat jud of gravy
25ml Double cream
4tsp Green peppercorns
2tsp Cracked black pepper
1tblsp Olive Oil
- Season steaks with sea salt & black pepper and rub with oil – set aside.
- Peal outer skin of mushrooms and remove the stem.
- Cut the vine, cherry tomatoes still on the vine – 3 per person. Place on a tray and grill until mushrooms are cooked and the tomatoes are wilting.
- In a separate pan fry the shallots in some olive oil until golden brown then add the cracked black pepper and green peppercorns sauté for a couple of minutes then add the brandy and flame to burn off the alcohol. Then add the jus and double cream, simmer and set aside.
- Chargrill the steaks or pan fry until cooked to your liking. Garnish two plates with the warm mushrooms and tomatoes and serve with the pepper sauces.
X3 Floury potatoes (i.e maris Piper, Marques)
- Peel potatoes
- Cut into equal sized chips
- Heat oil to 110 degrees and blanch the chips until soft.
- Remove potatoes from the oil and heat the oil to 190 degrees when at temperature place the potatoes back in the oil and cook until crisp. Remove from oil and season with the sea salt and serve with the steaks.
Aston Manor Cider/Fleet Street Kitchen*
Cider Marinated Lamb Cutlets, serves 4
Aston Manor Cider has teamed up with new Birmingham eatery Fleet Street Kitchen to produce a cider infused spring recipe. The cider marinated lamb cutlets use Kingstone Press cider to create the apple inspired marinade which is served on a potato and rosemary rosti with a roast jus and apple cider sauce.
12 french trimmed lamb cutlets
1 bottle of aston manor cider
800g grated potato
10g chopped rosemary
Salt & pepper
½pt roast gravy
2 large cooking apples
- Marinate lamb cutlets in half the cider overnight or for 6-8hrs in the refridgerator
- Make the apple sauce - peel and core apples & dice into cm piece. Add to a saucepan with the sugar & cider. Cook on a low heat until softened & put aside
- Remove lamb from marinade. Pan fry the lamb on each side until coloured. place on a tray & cook in oven at 180°c for 10-12 minutes until pink
- Mix the grated potato, butter, seasoning & rosemary in a mixing bowl & mix together
- Place the potato mix into a hot frypan & fry on each side until browned, and then transfer the large potato cake onto a baking tray & place in oven to cook for 10-15mins
- When cooked, remove from oven & cut into 4 portions. Place on four dinner plates; top each one with 3 lamb cutlets each. Add the roast gravy & apple & cider sauce to the plate.
* Please note this recipe is not availble on Fleet Street Kitchen's menu
Cielo: Tagliatelle Con Capesante Alla Gamberoni
Cielo is based in the heart of the city centre along the prestigious streets of Brindleyplace. It's the perfect place for meeting eating and sharing. Our tempting menu of over 75 elite dishes has been carefully deigned using the very finest and freshest Italian ingredients all prepared and served to an exceptionally high standard.
150g Tagliatelle pasta
3 Fresh King scallops
3 Fresh Tiger prawns
1 teaspoon chopped banana shallot
2 tablespoons of Extra virgin olive oil
2 cloves of garlic, finely chopped
1 Red chilli
3 cherry tomatoes, halved
100g salted butter
1 shot of sambuca
50ml Fish stock
3 fresh basil leaves
2 sprigs of Freshly chopped parsley
- Pan Fry the Tiger prawns and Scallops in olive oil on both sides until seared – cook for approx 4 mins
- Add the chopped shallots, garlic, red chill and cherry tomatoes into the pan – cook for approx 2 mins
- Add 100g of butter, a shot of sambuca and the fish stock to the pan – cook for approx 30 secs
- Season with Salt and Pepper
- Remove the sauce from the heat and keep warm
- Add Tagliatelle to a separate pan of salted boiling water –approx 6mins until al dente
- Remove the Tagliatelle from the pan and drain in a colander
- Add the cooked Tagliatelle to the pan containing the sauce and return to the heat for 10-15 seconds
- Finish with fresh basil leaves and chopped parsley
- Serve in a bowl
Bon Appetito, enjoy!
Aalto Restaurant (Hotel La Tour): Jaffa Cake Pudding
Marcus Wareing has brought his extensive experience to help develop Aalto restaurant. The result is an exciting menu serving a modern twist on English classics, which is guaranteed to delight and impress.
125g softened butter
20g orange zest
225g caster sugar
3 large free range eggs
110g plain flour
10g baking powder
60g sour cream
1 large orange
100g orange marmalade
100g caster sugar
Chocolate Ganache Sauce
50g 80% dark chocolate
100g double cream
1 tbsp Cointreau
For The Candied Orange
- Quarter the orange, cut into 2mm thick slices and place in a pan. Add the marmalade and sugar and bring to the boil.Simmer over a low heat until the slices are translucent.
- Strain and reserve the juice.
For The Sponge
- Beat the butter, orange zest and sugar until creamy and thick.
- In a separate bowl, beat the eggs and sour cream and add into the butter and orange zest mixture, mix until smooth and well blended.
- Mix together the flour and baking powder and fold into the egg mixture. Place into individual muffin cases or buttered moulds, lined with candied oranges and bake at 160°C for 20 minutes.
- When cooled, gently ease the sponges out of the cases or moulds, pour marmalade syrup into the bottom of each, and replace the cakes. Leave to cool.
For The Chocolate Ganache
- Add the Cointreau to the double cream and heat until steaming.
- Pour over the chocolate and stir well until melted and smooth.
- For extra depth of flavour use Valrhona chocolate
- Ease the sponges with the candied orange out of the mould and pour over the chocolate ganache.
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