South Bank Winter Cookbook by South Bank London

FOREWORD by Alice Levine

inter in London, it’s fair to say, is magical. A crisp day, with a blue sky, walking by the Thames couldn’t be more romantic. Combining all the perfect elements; the landmarks, the river, the bustle, is South Bank.

1. Plan your menu - it sounds obvious but if you can get the more unusual, specialist ingredients in advance you won’t be panicked about locating them on the day 2. Ask someone you trust to come over before the other guests arrive - it’s always nice to have an extra pair of hands for those final touches. At the very least it gives you time to brush your hair and take your apron off!

Wandering amongst the festooned trees on the promenade has always been a reminder of my first winters in the capital. We’re truly spoilt for choice with arts destinations like Southbank Centre, National Theatre and BFI Southbank - catching a show or seeing an exhibition at any of these institutions never loses its novelty. Pouring out as a crowd, into the cold air, after an evening's performance, to be met by that iconic panorama - it’s enough to make me fall in love with the city all over again.

3 A little edible take home gift can save you some money but more importantly feels extra special. It doesn’t have to be complicated - a simple lemon curd in a pretty jar, a flavoured oil or a bag of florentines tied with a bow.

But I have to say it is the food at this very special time of year that makes my heart skip a beat. Along with my very good pal (and author of this very foreword last year), Laura Jackson and I run the Jackson & Levine Supperclub and we delight in celebrating the seasonal ingredients in these months. This love affair is one of the reasons why I’m so thrilled to welcome you to the second volume of the South Bank Winter Cook Book - an array of delicious recipes written by chefs from the area’s top restaurants including Sea Containers at Mondrian London, OXO Tower Restaurant and Gillrays. This gastro guide will also give you a helping hand with an Expert Tips section included at the end, and I have some of my own to share -

@AliCeLevine 2

CONTENTS STARTERS .........................................

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Skylon

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L’italiano at Park Plaza County Hall London Oxo Tower Brasserie Penny Cafe Bar at The Old Vic The Wall SE1 at House of Vans The Green Room at National Theatre

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Chef’s Tips

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Sea Containers Restaurant at Mondrian London Oxo Tower Restaurant Chino Latino at Park Plaza Riverbank London Penny Cafe Bar at The Old Vic House Restaurant at National Theatre #1 House Restaurant at National Theatre #2

MAINS :

Sea Containers Restaurant at Mondrian London Brasserie Joel at Park Plaza Westminster Bridge London The Wall SE1 at House of Vans Gillray’s Restaurant Skylon

‘

DESSERTS

STARTERS

SHAVED MUSHROOM SAlAD

By SEA CONTAINERS RESTAURANT at MONDRIAN LONDON 1. To make the brown butter vinaigrette, clarify and then brown the butter, discarding the milk solids. Add the pine nuts and gently toast, infusing the butter with their flavor. Once nuts are light golden, strain and reserve. Whisk in the grated garlic to the brown butter and set aside. In a small bowl, combine honey, vinegar and citrus juice. Whisk together. Slowly drizzle in the brown butter/garlic mixture and whisk together. Season with salt and pepper and set aside.

-Serves 41 oz crimini mushrooms zest of 1 lemon/yuzu fleur de sel 1 tsp thyme leaves (lemon thyme) plus more to garnish Espelette pepper 2 g black truffle, grated on a microplane 1/2 oz Idiazábal cheese grated on a microplane 1 oz brown butter vinaigrette 2 g toasted pine nuts

2. Slice the crimini mushrooms as thinly as possible and arrange on a flat, round plate. Season with lemon or yuzu zest and fleur de sel. Sprinkle with toasted pine nuts and drizzle with the brown butter vinaigrette.

For the brown butter vinaigrette: 1/2 cup butter 1 tsp pine nuts 1 clove garlic, grated on a microplane 2 TBSP honey 1/4 cup Moscatel vinegar juice of 1 lemon or yuzu salt and pepper to taste

3. Grate truffle directly on top and then finish with grated cheese and thyme leaves.

CHEF SEAMUS MULLEN

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author and a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011 followed by El Colmadoin in New York’s Hell’s Kitchen in 2013 and most recently launching Sea Containers at Mondrian London in 2014.

Crown Prince pumpkin soup

By OXO TOWER RESTAURANT

1. Cut the pumpkin into eight equal sized wedges (scoop out any seeds if you haven’t done so already and use for roasted pumpkin seeds). 2. Put the wedges on an oven tray skin side down and drizzle with the olive oil. Season with salt and pepper, add the garlic in thin slices and the sage leaves. Cover the oven tray with tin foil and roast in the oven (190°C) for 40min, but check after 25min. 3. When cooked, scoop out the pumpkin flesh into a saucepan and discard any burnt sage and garlic. Add any oily juices left in the pan to the pumpkin flesh and add the hot vegetable stock until you reach a soup-like consistency (may need more/less). 4. Add creme fra ĩ che white balsamic vinegar, maple syrup ´ and seasoning to taste. Blend until smooth.

Serves 4 - 6 1 Small Crown Prince Pumpkin ¼ bunch of sage 50ml olive oil ½ a clove of garlic Salt and pepper 400ml vegetable stock 40ml crème fraîche 10ml maple syrup 10ml white balsamic vinegar

OXO serve the soup with a sweet potato ‘cannelloni’, pumpkin seeds, pumpkin oil, and sautéeed chanterelle ´ mushrooms topped with a truffle cream.

CHEF JEREMY BLOOR Yorkshire born Head Chef Jeremy Bloor has been manning the stoves at OXO for over 15 years. Provenance is at the heart of Jeremy’s cooking and his dishes are a celebration of the best-quality seasonal ingredients. His passion for what he does translates into the exquisitely presented plates day after day. 7

Ceviche mixto

By CHINO LATINO at PARK PLAZA RIVERBANK LONDON

-Serves 2100g quarter of a fillet White fish

1. Slice the raw halibut into neat cubes. Sprinkle the cubes with sea salt and coat with the juice of half the lime

(halibut works well) Half a lime 100g baby squid 100g prawns Garnish Small handful Cancha Handful sweet potato cubes

2. The halibut will start to “cook” on the outside from the acidity of the lime, but will remain raw on the inside. A white-ish liquid will form, known as letchede tigre (tiger’s milk). Keep this juice as it adds to the flavor and consistency {

cooked for 8 minutes in boiling water} Crispy plantain garnish,

thinly sliced and deep fried 5 5 5 1

thin slices of red chili thin slices of red onion chopped coriander leaves slice of crispy plantain

Sauce Olive oil - 30ml Lime juice - 200ml Avocado - 1 Coconut milk - 50 ml

3. Cook the baby squid and prawn for 3 minutes and then cool down in ice 4. Mix the Halibut, baby squid and prawns with the sauce and place on the plate Assemble the dish: Delicately dot the fish around the plate. Garnish with Cancha, sweet potato cubes, crispy plantain, red onion, red chili and chopped coriander.

Mix all the ingredients together in a blender

CHEF WERNER SEEBACH Originally from Bloemfontein in South Africa, his first job in catering was at the Hyatt Carlton Tower Hotel in Knightsbridge where he started work as a commis chef, but quickly worked his way up to Sous chef at the Rib Room and Oyster Bar. Following successful stints at Roka, Cocoon and Kyashi Werner then joined Chino Latino restaurant at the Park Plaza Riverbank Hotel as Head Chef and was rapidly appointed as Group Head Chef for Chino Latino London, Leeds, Cologne and Nottingham.

â&#x20AC;&#x2DC;

Smashed Avocado on Sour dough

By PENNY CAFE BAR at THE OLD VIC -Serves 42 small firm avocados 90g of Ricotta cheese 2 tbsp of chopped fresh mint squeeze of lemon juice 2 x sour dough slices

1. Place the avocado in a medium size bowl and mash roughly with a fork. Add mint and a large squeeze of lemon juice, mash until just combined. Season to taste with sea salt and freshly ground black pepper.

2. Toast or grill sour dough until golden. To serve, spoon 1/4 of the avocado mixture onto each slice of bread. Top with ricotta. Serve immediately garnished with extra mint. Also great with a poached egg or side of smoked salmon

CHEF Trine Eriksen-Johnson Trine Eriksen-Johnson, our Head Chef from Southern Denmark likes to add a Nordic touch to Penny. After working for Daylesford Organic, Snaps and Rye, Paternoster Chop House and D&D, Trine likes to use seasonal and sustainable produce from local producers creating healthy well balanced menus with tasty and delicious treats for both theatre goers and the general public alike.

Chicken liver parfait By HOUSE RESTAURANT at THE NATIONAL THEATRE

-Serves 4200g Chicken liver 40g ShallotS A sprinkle of thyme 1 clove of garlic peeled 70ml Port ruby smith woodhouse 50ml Madeira 35ml Brandy Courvoisier 6g Sel rose 120g Butter unsalted 2 Eggs free range 1 Bay leaf for the wine jelly: 150ML Mas de madame 750ml elegance cuveE 1 Gelatine leaf

To prepare the wine jelly, leave the gelatine to soak in cold water, once soft, heat the wine slightly, take the gelatine leave, squeeze the excess water and mix with the wine until dissolved then set aside.

1. Marinate the thyme, bay leaf, garlic and shallot in the wine over night 2. Next day reduce the marinade until about 1TBSP left of liquid

6. Mix the butter, livers and eggs together while the butter is still hot and blitz until very smooth, pass through a sieve if necessary. 7. Set the oven at 85C

3. Clean the chicken liver (we need 200g of clean liver) and mix with the pink salt 4. When the reduction is ready cool it down a little and whisk it with the eggs (1 whole and 1 yolk only) 5. Heat up the butter making sure it doesn’t start frying, it should be just hot enough so that you can still put your finger in without burning yourself, let’s say around 55/60C, then take off the stove

8. Fill a deep baking tray with enough water to allow to put some jars in covering only ¾ of their height, fill the jars with the parfait mix, cover with a lid or a piece of foil every jar and cook for 27/30 minutes 9. Cool it down and add 1 TBSP of the wine jelly to prevent the oxidation 10. Keep in the fridge ready for service

CHEF SIMON FLINT Prior to joining the National Theatre in June 2006, Simon was the head chef at London’s Groucho Club in Dean Street, the celebrated private members’ club for the media, entertainment, arts and fashion industries. Before working at The Groucho Club, Simon was consultant chef at Soho House in Greek Street, London, and has worked as head chef and sous chef in some of the capital’s most prestigious restaurants, including Daphne’s, Le Caprice and The Ivy.

Cranberry and Walnut Bread

By HOUSE RESTAURANT at THE NATIONAL THEATRE

1. Using the hot water from the tap measure 140ml and add to the yeast. Mix well to dissolve

-Serves 6Strong bread flour 400g

2. Add all dry ingredients in the mixing bowl set at speed 2

Cook in a PRE HEATED oven at 200C with a small tray with hot water to release some moisture while the bread cooks for 13 minutes, then set at 160C for 20 minutes. Cool down the bread over a rack

Yeast 20g table Salt 10g Water 140ml Walnut pieces 40g dried Cranberries 60g FIG AND ONION MARMALADE dried Figs 400g

3. Add the water with the yeast and mix it well for about 5 minutes 4. Remove from the mixing bowl and leave in a container perfectly covered over night NEXT DAY

Red onions 400g Brandy 40ml Cabernet sauvignon red 80ml Water 800ml Honey 120g caster Sugar 80g balsamic Vinegar 40ml large Orange ½

Remove from the fridge and leave at room temperature for about 30 minutes. Divide the dough in 2 pieces. Roll the bread and leave it to raise for 1 hour covered with a cloth

Slice the bread and butter both sides than fry using the black griddle pan to give nice grill marks FOR THE FIG AND ONION MARMALADE: Slice the figs and the red onions, then put all the ingredients in a pot and cook on a medium/low heat until it’s reduced and starts to thicken.

table Salt 2g Pectin powder 4g

Salad Lyonnaise

By SKYLON

4 medium eggs (fresh) 200ml White wine vinegar 300g smoked bacon 2 medium onions 1 garlic clove Ficelle bread (OR baguette) 2 chicory 200g rocket lettuce 2 baby gem lettuce 1 shallot 100ml rapeseed oil (Duchess) 35ml sherry vinegar Sea salt Pepper

1. Put a pan of water on to boil with about 1 litre of water and the white wine vinegar inside. Lower the heat to a simmer, spin the water with a spoon then crack the eggs, one or two at a time, directly into the centre of the whirlpool. After about 2 minutes, when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper. 2. Peel and remove the root of the onions, then finely slice and put into a pan on low heat to slowly cook down and caramelise, this will take at least 30 minutes. Once ready remove and leave somewhere to cool. 3. Finely slice the bread and toss in a bowl with chopped garlic a few drops of the rapeseed oil and seasoning. Then lay out onto a tray and bake in a preheated oven until golden brown. â&#x20AC;&#x2DC;

-Serves 4-

4. Then cut the baby gem & chicory into leaves and wash in cold water and drain. Also wash the rocket and drain. 5. Cut the bacon into lardons and sautĂŠe in a pan until nice and golden, drain off the fat (you can add this to the dressing if you like!) 6. For the dressing finely chop the shallot then simply add the vinegar to the rapeseed oil and season.

CHEF TOM COOK Tom started cooking at age 15, before eventually apprenticing under the likes of Gary Rhodes and Michel Roux Jr. After three years at City Rhodes learning the ropes of a cuisine style he describes as leaning towards French technique and perfect in its simplicity, Tom moved to Le Gavroche. Tom Cook joined Skylon as Head Chef in August 2015 after spending 4 years at the helm at Le Pont de la Tour.

MAINS

Double Cut Heritage Pork Chop, Grilled apple vinaigrette

-Serves 4-

By SEA CONTAINERS RESTAURANT AT MONDRIAN LONDON

FOR THE PORK 2 bone-in, double cut heritage pork chops

1. Pre-heat the grill to high.

Kosher salt fresh ground black pepper 4 TBSP olive oil

FOR THE VINAIGRETTE 2 apples, cut into 1/2â&#x20AC;? diced pieces

2. In a grill basket, char the apples until they have some smokey flavour and take on some colour, about 8-10 minutes.

3. Meanwhile in a medium sized mixing bowl, whisk together the remaining ingredients, drizzling in the olive oil at the end. Add the grilled apples to the vinaigrette and set aside to cool.

1 bunch sage, finely minced 1 clove garlic, grated on a micro plane 1/2 cup Moscatel sherry vinegar 1.5 cups Extra Virgin

4. Season the pork chops liberally with salt and pepper and grill over high heat, marking them nicely on all sides, then move them to a slightly cooler part of the grill or reduce the temperature to medium and cook until the chops read 140F at the centre with a meat thermometer. Remove from the grill and set aside to rest for 15 minutes. Carve into slices off the bone and serve with a generous serving of the grilled apple vinaigrette. Serve immediately.

olive oil Salt and pepper to taste

CHEF SEAMUS MULLEN

Seamus has received multiple accolades including being named Best Chef NYC by the James Beard Foundation 3 years in a row. More recently, Seamus has become a leading authority in the conversation on food, health and wellness. Following a diagnosis of rheumatoid arthritis, he was forced to rethink his relationship with food, which resulted in a cookbook and numerous speaking engagements around the country. 15

venison Fillet with Chocolate

Sauce

By BRASSERIE JOEL at PARK PLAZA WESTMINSTER BRIDGE LONDON

-Serves 4600g untrimmed venison fillet 100g blackberries Micro garlic chives Pomme puree Civet chocolate sauce For the pomme puree 1.5kg Maris Piper Potatoes 100g unsalted Butter 20cl whole milk 20cl single cream salt, pepper, nutmeg truffle oil For the chocolate sauce 200g venison bones or trimmings Mirepoix (1 carrot, 1 onion, 1 shallot chopped to cubed) 1 glove of garlic, sprig of thyme, 1 bay leaf, 4 juniper berries 500 ml Burgundy Red wine 20g Venezuela 70% dark chocolate 2 tsp Blackberry jam A SPLASH OF Brandy

Buttered truffle pomme puree 1. Cook the peeled potatoes in salted boiling water until they become soft. Drain and mash until smooth 2. Heat the cream and milk gently, season with the salt, pepper and nutmeg then mix thoroughly into the potato puree. Add the truffle oil at the end and mix thoroughly . Chocolate sauce 3. Roast the venison bones and trimmings at 180C until they are dark and aromatic (about 20 minutes). Remove the roasting tray from the oven and place over the hob 4. Add the herbs, juniper and finely diced carrot, shallot and onion, then a splash of brandy, and flambee, followed by the Burgundy red wine and a bit of water. Let it slowly reduce by a quarter over a low flame 5. Once the sauce is sufficiently thickened, filter the sauce through a muslin or sieve, stir in the blackberry jam and the chocolate until you obtain a thick glossy sauce Venison fillet 6. Pan-fry the venison fillet on both sides then finish it in the oven at 180c degrees for 5-7 minutes Plating 7. Place the fillet on top of your potato puree, add the sauce and garnish with the blackberries and micro chives

CHEF WALTER ISHIZUKA

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Walter began his career with a job as Commis Chef for Relais et Châateaux property Restaurant Le Mont Joyeux in 1998. From here he worked his way through internships and kitchen roles through a number of restaurants across France including a 3-year role as Demi-Chef de Partie for French Chef Paul Bocuse at the 3-Michelin starred L’Auberge de Collonges in Lyon from 2003 to 2006. When Brasserie Joëel opened at Park Plaza Westminster Bridge London hotel in 2009, Walter was picked by Joel Antunes as restaurant chef, taking the reins as Head Chef in 2011 when Joel moved to open new ventures overseas.

KFT Kentucky Fried Turkey

By The WALL SE1 & CULT EVENTS CHRISTMAS RECIPE GUIDE

-Serves 41. Combine the buttermilk and Siracha, mix and add the thigh pieces, cover and store in fridge over night 2. Mix all dry ingredients. You can replace some of these ingredients with what you have at hand, the panko could be replaced with cornflakes, oats, popcorn -anything that will add crunch. The onion and garlic powder can be replaced with ground cumin & coriander, or paprika for example. Play with it, make it your own 3. Next day, set up a deep or medium shallow fryer at approx 180C 4. Shake off the excess buttermilk from the turkey, dredge through the breadcrumb mix and place in the fryer 5. Cook for 4 minutes or until crisp on coating, then place into a 100-180C oven until core reaches 65C plus

2kg turkey thighs – cut into appropriate size pieces, off the bone 1litre buttermillk 50ml Siracha chilli sauce 500g plain flour 500g panko breadcrumbs 12g baking powder 40 g salt 50g bicarb soda 25g paprika 25g onion powder 25g garlic powder 10g cayenne 10g dry parsley 5g dry thyme

6. Taste, season with salt if required then dress with sliced chillies, coriander leaves, maple syrup and more Siracha!

CHEF IAN BALLANTYNE Ian Ballantyne has over 14 years of catering kitchens, bakeries and most recently curating events. Ian’s passion is for all things fresh, your ingredients carefully and thoughtfully.

experience working in the UK and Australia. He’s worked in high-end restaurants, pop-up experiences, supper clubs and directing the food operation for all of Cult’s flavoursome and local. His mantra for cooking ( and life he says) is to “choose Treat them with love and respect, and thoroughly enjoy what you do”. He does.

Pan Fried John Dory Warm Tartare sauce crayfish, Apple and Pickled Onions™

By GILLRAY’S RESTAURANT 1. Start by trimming John Dory into its natural 3 filleted segments. 2. Pat dry and leave on a J cloth to absorb residual moisture prior to pan frying.

-Serves 1140g John Dory Fillet

3. In a pan sweat off shallots, add capers gherkins and bechamel sauce. 4. Heat through and season with lemon and salt and pepper to taste. Keep to the side. 5. Finely slice red onions, wash and toss through pickling dressing. 6. Finely slice the celeriac into ribbons with diced apple and toss through lemon dressing. 7. Pan fry the John Dory presentation side down in equal amounts of Rapeseed oil and butter until foaming for 3 minutes.

1 x tsp Capers 1 x tsp finely chopped Gherkins .5 Small Shallots 1 tsp each of Dill, Parsley and Coriander Cress 30g Finely Sliced Celeriac .25 Granny Smith Apples 50ml Bechamel Sauce .25 Small Red Onion Shaved and Pickled Dash of Lemon Dressing Dash of Pickling Dressing

8. Remove from heat and allow to rest before serving,

Dash of Olive Oil

CHEF JAMIE HANSELL Demi Chef De Partie- Jamie Hansell’s John Dory recipe was submitted as part of a Sustainable Fish Competition for Marriott International. It also ran alongside a Marriott initiative called ‘You Eat, We Give’ helping to tackle Youth Unemployment. Jamie’s Fish dish was whittled down to only two finalists - himself and Marriott in Sisli, Istanbul. He won the competition after a public vote on social media across Europe. Jamie was recently promoted to Demi Chef de Partie and is rising steadily up the Marriott ranks. 18

Salmon, choucroute and morteaux sausage

By SKYLON

-Serves 44 x 200g salmon supreme (skin on) 500g choucroute 1 morteaux sausage 100g chanterney carrots (peeled and washed) 200ml white wine 100ml double cream 3 juniper berries 4 sprigs flat leaf parsley Sea salt Pepper

1. Firstly put the choucroute, sausage, carrots, wine, juniper berries all in a pan with a lid. Bring to the boil then place in a preheated oven at 150c and cook for 30 minutes, until the sausage is cooked. 2. Now heat a non-stick frying pan with a little olive oil, season the salmon and place skin side down in the pan. Allow to colour, then place in oven. Whilst this is cooking take sausage and slice in 1/2cm slices. 3. Pour out the wine into another pan, add cream and boil for your sauce. 4. After about 6 minutes the salmon should be just pink in the middle. 5. Now to plate place a large spoon of choucroute in the centre of a bowl, 3 slices of sausage on that, then the salmon. Pick the parsley leafs and cook in the sauce. Put the carrots around the edge of the bowl and pour on the sauce.

DESSERTS

TIrAMISU

By Lâ&#x20AC;&#x2122; ITALIANO at PARK PLAZA COUNTY HALL LONDON

1. Whisk the egg yolks, Marsala and sugar together until fluffy and creamy 2. Add half of the Mascarpone to the mixture and whisk for another minute 3. Add the second half of the Mascarpone and whisk for one more minute

4. In a separate bowl, whisk the egg whites until stable and then gently fold them into the yolk mixture using a wooden spoon

-Serves 44 egg yolks 80g caster sugar 500g mascarpone 1 tps Marsala wine 3 whisked egg whites 10 cups of espresso coffee 1 packet of Lady finger biscuits Cocoa powder for decoration

5. Layer the tiramisu as follows: In a dessert glass, create a layer of espresso-soaked lady finger biscuits, then a layer of creamy mixture, then repeat until you reach the top of the glass.

6. Once finished dust with cocoa powder and refrigerate for at least one hour

CHEF MARK DANCER

Born 30 March 1963 Mark Dancer attended Birmingham College of Food and Domestic Arts on a two year full time Professional Cookery and Catering Course. After working in Birmingham, Mark moved to London in 1983 to further his career and has worked in various London Hotels as Head Chef including The Selfridge Hotel before becoming Head Chef at Park Plaza County Hall London in 2010.

CArRoT CAKE

By OXO TOWER BRASSERIE FOR THE Cake

Carrot Cake

Ginger cream

1. Grease two 8inch tins and preheat oven to 160˚C

1. Whisk the cream

2. Cream the butter and sugar in a bowl until light and fluffy 3. Whisk the eggs in a separate bowl and then add to the butter and sugar a little at a time mixing inbetween pours 4. Mix in the carrots and raisins

2. Fold in sugar and ginger (plus syrup) 3. Sandwich the two cakes together with ¾ of the ginger cream and top the cake with the remaining ¼

125g butter 125g light brown sugar 2 eggs 125g coarsely grated carrots 50g raisins 1/2 TSP (cinnamon) 1/2 TSP (NUTMEG) 150g self-raising flour 1/2 TSP (baking powder) FOR THE GINGER CREAM

5. Sieve the self-raising flour, baking powder and spices and fold into the mixture 6. Pour evenly between the two 8inch tins

275ml double cream 1/8 jar finely diced ginger 25g golden caster sugar

7. Bake at 160˚C for 20-25mins or until a skewer inserted into the thickest part comes out clean. 8. Leave to cool on a cooling rack

CHEF PENNY WABBIT Head Pastry Chef Penny Wabbit has been with OXO for nearly 15 years. Penny oversees the pastry sections in both the Restaurant and Brasserie kitchens and her talent, passion and creativity consistently shines through. Penny loves to take classic English favourites and give them a quirky twist and takes inspiration from her garden, using her home-grown herbs and flowers in many of her wonderful creations. 23

CHocolate brownie

By PENNY CAFE BAR at THE OLD VIC

-Serves 4220g plain chocolate

1. Preheat the oven to 160C/gas 4. Grease and baseline a 22cm square cake tin with baking paper. Put half the chocolate into a heatproof bowl, set over a pan of gently simmering water and allow to melt slowly. Remove the bowl from the heat and allow to cool while making the mixture.

(70% cocoa solids) 125g unsalted softened butter 280g Muscovado sugar

2. Put the butter in a large mixing bowl and, using a wooden spoon or electric hand mixer, beat until soft and creamy. Add the sugar and vanilla extract, and continue beating until the mixture is soft and fluffy.

1 tsp vanilla extract 2 large free range eggs, beaten 100g plain flour 2 tbsp cocoa powder

3. Slowly beat in the eggs then sift over the flour and cocoa. Spoon over the melted chocolate and stir everything together thoroughly. Stir in the rest of the chopped chocolate pieces and then pour the mixture into the tin.

4. Bake in the preheated oven for 25-30 minutes until firm to the touch but soft in the centre. Remember that the brownies will continue to cook as they cool. Leave to cool in the tin and then remove from the tin. Enjoy!

CHEF TRINE ERIKSEN-JOHNSON Trine Eriksen-Johnson, Pennyâ&#x20AC;&#x2122;s Head Chef from Southern Denmark likes to add a Nordic touch to Penny. After working for Daylesford Organic, Snaps and Rye, Paternoster Chop House and D&D, Trine likes to use seasonal and sustainable produce from local producers creating healthy well balanced menus with tasty and delicious treats for both theatre-goers and the general public alike.

Our Favourite Cheesecake

By The WALL SE1 & CULT EVENTS CHRISTMAS RECIPE GUIDE -Serves 4Butter, softened, for greasing tin 7 whole eggs 1kg Philadelphia cream cheese 400g castor sugar 1 tbsp flour 500ml cream

1. Preheat oven to 220C and lightly grease a 25cm springform tin with butter. 2. Line the bottom and sides of tin with baking paper, allow the paper to come 2-3cm above the edge of the sides.

7. Pour in sugar, flour and cream. Blend well until smooth. 8. Pour mixture into the lined cake tin and bake for 50 minutes. 9. Remove from oven and allow to cool completely in the tin before unmoulding.

3. Using a pastry brush, grease the paper with softened butter. 4. Crack the eggs into a bowl and mix well. 5. Using an electric mixer, work cream cheese until smooth. 6. Add the beaten eggs slowly, making sure each egg is incorporated into the cheese before adding more.

FYI this cheesecake looks burnt but it’s not. The contrast between caramelised cream and the succulent richness of the centre is stunning, serve with Pedro Ximenz sherry or anything really, it’s that good. If you want to add a biscuit base, go for it, follow normal method- biscuits, butter etc..

CHEF IAN BALLANTYNE Ian Ballantyne has over 14 years of catering experience working in the UK and Australia. He’s worked in high-end restaurants, kitchens, bakeries and most recently curating pop up experiences, supper clubs and directing the food operation for all of Cult’s events. Ian’s passion is for all things fresh, flavoursome and local. His mantra for cooking ( and life, he says) is to “choose your ingredients carefully and thoughtfully. Treat them with love and respect, and thoroughly enjoy what you do”. He does.

CHristmas Pudding

By THE GREEN ROOM at THE NATIONAL THEATRE 110g fresh white breadcrumbs 110g shredded suet 200g dried cranberries 100g cooked chopped figs (use

1. Using a very large deep tray or mixing bowl add the sugar, suet, breadcrumbs & spices together and mix thoroughly. Then mix in all the dried fruit and zest of the oranges and lemons.

dried figs) 200g golden raisins 100g raisins Zest of 3 oranges

2. In a smaller basin mix the rum, brandy and stout with the beaten egg. Next pour this all over the ingredients and begin to mix very thoroughly.

Zest of 1 lemons

3. Set a side and leave overnight.

1 tsp ground cardamom 6 tsp ground cinnamon 1/2 tsp ground cloveS 2 Chopped raw apples (braeburn are ideal as they don’t go soft or brown) 50ml of treacle 50g white chocolate buttons 225g Light brown soft sugar 55g flour

4. The next day stir in the sifted self- raising flour thoroughly. 5. The mix is now ready to put in to mould and cook as you need. 6. To cook, steam for 3 hours if the pudding is large and for 4-6 people alternatively 2 hours if the puddings are individual. 7. The puddings can also be cooked in a water bath in an oven on 140C for the same cooking times.

50ml Rum 50ml Brandy 100ml heather honey stout

8. To reheat repeat the same process but 1 hour for large family puddings and 45 minutes for individual ones.

2 medium eggs (beaten)

CHEF’S TIPS secret to beautifully crisp roast potatoes is as follows “ My boil your potatoes first (till they’re cooked) and then (once drained) rough them up in a large pan. Take off the lid and allow them to cool and for the steam to completely evaporate. Then add your spuds to a pre-heated baking tray with hot lard and once cooked add a good sprinkle of flaky sea salt. You can’t go wrong. - Jeremey Bloor - OXO Tower Restaurant

”

“

“ I suggest adding a rich, spicy and aromatic red wine to your festive dinner. Burgundy Côte de Beaune, Cahors or an Argentinian Malbec.

”

- Walter Ishizuka -Brasserie Joel

Do it all the day before - and in the case of the Christmas pudding…months

before - so then all you’re doing on the day itself is heating things up, getting out the chilled desserts and relaxing, stress-free. - Penny Wabbit – OXO Tower Restaurant

“ A lot of people cry when they chop onions. The trick is, not to form an emotional bond... ” - Werner Seback - Chino Latino

“

”

everything the day before. It’s that simple. “ Prep Get your family to help, not just in the cooking but the planning too, give them ownership of elements and get them excited. Use disposable trays! - Ian Ballytyne - SE1 The Wall Cafée

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Add some excitement to the boring Brussel sprout by frying with crispy bacon, thyme and some chestnuts

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- Jamie Walsh – Penny Café Bar

Celebrate Christmas with an Italian twist! According to Italian tradition, children are asked to “ write letters to tell their parents how much they love them. The letters are normally placed under their father’s plate and read after Christmas Eve dinner has ended. - Mark Dancer - L’Italiano

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The South Bank Winter Cook Book 2015/16 has been lovingly produced by South Bank London, the destination management consortium promoting London's South Bank and all its key attractions. For more information, please visit southbanklondon.com/about-us, call our team on 0207 202 6900 or drop us a line to editorial@southbanklondon.com.

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