London’s finest chefs and food experts are back this week with another dose of kitchen inspiration. If you’re feeling lacklustre in the lunch department or can’t face another night of pesto pasta, here is, quite literally, some food for thought, in the form of our lockdown recipes.
On the menu this week we have everything from chocolatey, fruit-laden waffles to hearty weekend-approved shakshuka and moreish herby ricotta gnudi.
Hearty Buckwheat Waffles
by Bettina Campolucci Bordi of Bettina’s Kitchen
Homemade Nutella: tick. Chocolatey waffles: tick. Plump fruit: tick. We’d quite happily eat Bettina’s healthy, colour popping waffles any day of the week.
For a more savoury tooth, scroll down for Bettina’s veggie fritter recipe too.
Makes: 4 waffles, Serves: 2
- 60ml melted coconut oil, plus 1 tablespoon for the waffle iron
- 375ml almond milk
- 200g buckwheat flour
- 3 tablespoons cacao powder
- 1/2 teaspoon baking powder
- 1/2 vanilla pod, scraped
- 230g coconut yoghurt
- 1 teaspoon grated lemon zest
- 1 tablespoon maple syrup, plus extra for drizzling
- 1/2 vanilla pod, scraped,
- handful of fresh fruit, micro herbs and edible flowers
Start by heating the coconut oil in a pan on medium heat with the almond milk.
Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.
Heat up the waffle iron and dab or brush with coconut oil. I use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron and cook until super crispy.
While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.
Once the waffles have been cooked, serve with the fruits, micro herbs and edible flowers.
by Bettina Campolucci Bordi of Bettina’s Kitchen
These colourful little beauties are crispy on the outside and soft on the inside. They pack a spice punch and hit the spot for family dinners or leftover lunches.
Makes: 6 fritters – enough for 3 portions
Ingredients for the vegan egg:
- 60g chickpea or gram flour
- 1/8 teaspoon bicarbonate of soda
- 1 teaspoon apple cider vinegar
- 125ml water
- olive oil for frying
For the filling:
- 1/4 courgette, cut into ribbons with a vegetable peeler
- 1 teaspoon Jamaican jerk spice
- 1 red or yellow (bell) pepper, thinly sliced
- 1/2 carrot, cut into ribbons
- 1 spring onion, green and all, sliced
- 1 bunch of rainbow chard or kale, chopped
- salt and freshly cracked black pepper
- chilli jam and vegetables or green salad to serve
- Mix the flour, bicarbonate of soda, cider vinegar and water in a large mixing bowl and leave to stand. Squeeze the courgette of excess liquid and add to the vegan egg mix with the rest of the vegetables.
- Heat a splash of olive oil in a large frying pan and spoon out the fritters four at a time. Then gently press down the fritters with a saucepan lid that is smaller than the pan.
- Fry for 3-5 minutes on each side until golden brown and crisp.
- Repeat with the rest of the mixture and serve immediately with chilli jam and extra fresh greens or seed sprinkles.
by Nicholas Balfe, Chef & Founder of Salon, Levan and Larry’s
Shakshuka is such a brilliant brunch dish. It’s hearty and comforting, but healthy and not too heavy (unless you eat it with mountains of your freshly baked sourdough). You can more or less add whatever roasted veg you like, depending on the season.
Nicholas’ top tip: Keep the sauce quite wet when you drop in the eggs, you want them to almost poach / braise in the tomato sauce so the yolk stays runny. Don’t be tempted to bake it in the oven as the eggs will turn out rock solid.
- Half a red onion, finely sliced
- 2 cloves garlic, finely chopped
- A few sprigs thyme, leaves only
- 1 bay leaf
- A good slug olive oil
- 50g nduja or 1 red chilli, deseeded and finely chopped (optional)
- A pinch ground cumin and coriander
- A tins chopped tomato
- A handful roasted veg of your choice (e.g courgette, aubergine, pumpkin, or a mixture)
- 4 eggs
- Fresh herbs (e.g chopped parsley, dill, coriander) and crumbled feta to garnish
- In a heavy based frying pan or skillet, saute the onion and garlic with the oil, a pinch of salt and a few twists of black pepper, as well as the thyme leaves and bay. Once everything has softened and got sticky, add the nduja or chilli (if using) and and spices, then cook for another few minutes so everything melds together.
- Add the tomato, then the roasted veg, then mix everything together and bring to the boil. Crack in the eggs, then cover the pan with a lid so the eggs steam. Keep checking so you catch the yolks when they’re still runny.
- Finish with a sprinkle of salt on the eggs, and top with the herbs and feta, and a pinch more chilli if you like it hot.
Ricotta & Herb Gnudi with Sage & Brown Butter
by Masha Rener, Head Chef of Lina Stores
1kg blanched spinach
150g egg yolk
250g Grana Padano
Pinch of Salt
40g fresh sage
- Blanch spinach in salted water and chill down in iced water.
- Drain and squeeze out any excess water. Place in a food processor and mix.
- Drain and squeeze out any excess water again. Place the spinach in a mixing bowl together with the Ricotta, egg yolk, breadcrumbs, flour, nutmeg, salt and Grana Padano cheese. Mix well.
- Shape equal balls of 30 – 40g each and store them chilled on a flat tray.
- Boil the gnudi in water for a few minutes. In the meantime, prepare butter and sage in a pan until the sage gets crispy. Put the Gnudi in the pan and finish off the dressing with more Grana Padano on top. Serve.
The Eggslut Bacon Sandwich
by Bruno Pires, Chef and Head of Operations at Eggslut UK
This Notting Hill restaurant knows its way around an egg and this bacon, egg, cheese and avo brunch sarnie is near enough the best you’re ever going to taste.
- 1 bread bun, ideally brioche
- Chipotle sauce (or any hot sauce)
- Tomato ketchup
- 1 avocado
- 4 slices of smokey, streaked bacon
- 1 slice of cheddar cheese
- Cook your smokey, streaked bacon before you start assembling and keep warm. This can be done in the oven, grill or fried however you prefer, just make sure that it’s hot and the bacon is extra crispy. Cut your brioche bun in half and place the two halves of your bun in the oven to warm slightly.
- Cook your fried egg as described in our tips for cooking the perfect egg with a runny yolk.
- While your egg is cooking mix tomato ketchup with chipotle to taste (or another hot sauce).
- Take your warm brioche bun out of the oven and add your homemade chipotle ketchup onto both halves.
- Slice your avocado and place it on the bottom side of your bun.
- Fold the streaky bacon in half and place it on top of your avocado.
- Then, place your fried egg on top of the bacon.
- Melt 1 slice of cheddar cheese in the oven or grill and add it on top of the egg when it is melted.
- Add the top half of your bun onto the cheese and your perfect brunch egg dish is complete.
by Robin Moxon, Founder of Moxon’s
Who better to share a recipe for one of our favourite fish dishes than the founder of London’s best fishmonger, Moxon’s?
This wonderful quick recipe departs from tradition by using smoked mackerel instead of smoked haddock. The oilier nature of this fish results in a slightly richer and more intensely perfumed dish, and to counterbalance that it is served alongside a hot and sharp tasting tamarind sauce and a cooling yoghurt.
- 1 cup basmati rice
- 1 stick of celery, roughly chopped
- 1 cup of onions, roughly chopped
- 1 thumb sized piece of ginger, sliced
- 70g tamarind paste
- ½ tsp honey
- 4 eggs, hard boiled and peeled
- 75g butter
- 1 ½ tbsp medium curry powder
- 1 cup frozen peas
- 1 bunch of coriander
- 2-5 mild long green chilis, the sort found in Turkish or Indian shops
- 200g smoked mackerel fillet, flaked
- Maldon sea salt
- black pepper
- 100g natural yoghurt
- Cook rice as per packet instructions and leave to stand.
- Place the tamarind paste in a bowl and pour over just enough boiling water to cover. Stand for 20 minutes and then mash in to a paste and pass through a sieve to remove an pieces of stone/shell if required.
- Using a hand blender blend the resulting tamarind with one of the green chilies, half of the coriander, the honey and a pinch of salt. Remove in to a small bowl or ramekin for serving.
- Heat the butter in a frying pan and when it is foaming add the celery, onions and ginger with a pinch of salt and sauté lightly for three minutes. Add the curry powder and continue to cook for a further two minutes. You want the onions to have softened a little but also still retain a little bite, almost like the onions in a Chinese curry or sweet and sour.
- Add the frozen peas and cook for two minutes until they defrost, then add the cooked rice and 100g of the flaked smoked mackerel and stir fry until everything is combined and hot. Check seasoning and add salt if required.
- Chop the remaining coriander.
- Divide the kedgeree between four plates, sprinkle with chopped coriander then split the eggs in half and top each portion with one. Finish the egg with salt and give a generous amount of coarsely ground black pepper to the whole plate.
- Serve with the tamarind and yoghurt in the middle of the table so people can add them at will, and also slice a couple of extra chillies for people to add if they want some extra heat.
Bacon & Cheddar Scones with Goat’s curd & Chives
by Joe Fox, Head Chef of Townsend
Use the extra time we all have on our hands to do some baking with Joe Fox’s twist on the teatime favourite. The salty bacon and cheddar scones pair perfectly with the rich, creamy goat’s curd and sharp chives.
Makes: roughly 12-16 scones
For the bacon:
- 150g of streaky bacon, finely chopped
- 75g of salted butter
For the scones:
- 450g of self-raising flour
- 110g of salted butter
- 50g of cheddar, grated
- 230g of whole milk, plus extra for brushing
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 pinch of salt
For the chive oil:
- 75g of chives
- 100ml of vegetable oil
- 500g of goat’s curd
- 1 bunch of chives, finely chopped
- cayenne pepper
- Preheat an oven to 200ºC/gas mark 6
- Blitz the chives and the oil together in a blender until smooth, then leave to drain through a muslin cloth set over a bowl whilst you prepare the rest of the recipe
- Gently cook the bacon in the butter until soft and cooked through, then set aside for later
- To make the scones, rub the butter into the flour, mustard and paprika until the mixture resembles fine breadcrumbs
- Add the grated cheddar, salt and cooked bacon butter mix and lightly combine with your fingertips, then add the milk and fold together until well combined
- On a lightly floured work surface, turn the mixture out and knead lightly. Roll into a rectangle 3cm thick, then cut into as many rounds as possible with a 5cm ring cutter. Place onto a baking tray lined with baking paper. Brush the tops of the scones with milk, then bake for 12-14 minutes until the scones have risen well and are golden brown in colour. Allow the scones to cool on a wire rack
- To serve, cut each scone in half, spoon a generous serving of goat’s curd on top and make a shallow well in the centre. Drizzle some chive oil into the well, then finish with finely cut chives and a small pinch of cayenne pepper
Want to see more in this series?
- Chefs Lockdown Series: 8 Quarantine Recipes To Make This Week
- Chefs Lockdown Series Part 2: Recipes To Make This Week
- Chefs Lockdown Series Part 3: 12 Recipes To Make This Week
- Chefs Lockdown Series Part 4: 8 New Recipes To Add To Your Repertoire
- Chefs Lockdown Series Part 5: 7 Recipes To Make This Week
- Chefs Lockdown Series Part 6: 9 New Recipes To Make This Week
- Chefs Lockdown Series: 8 Quarantine Recipes To Make This Week