The Foodie Edit: 1 October

What’s new in the world of food events, pop-ups, products and restaurant openings

Congratulations to all the new Michelin stars announced in London today!

Our favourite gastronomic event kicks off this week with The London Food Festival offering a fantastic line-up of chefs, special menus, masterclasses, wine tastings and much more for the month of October. But be quick, tickets are selling fast!

It’s National Seafood Week from the 5 October so put fish on the menu at some point in the next few days and celebrate the seas. A few of our favourite places to eat fish include, in London, J Sheekey, Sexy Fish, Bentley’s, and Sea Shell of Lisson Grove. Out of London, Rocksalt, The Mariners, and Idle Rocks.

The Sanderson is celebrating National Chocolate Week this month alongside master chocolate maker William Curley who will be putting together an exclusive chocolate menu in The Restaurant, a chocolate masterclass in the kitchen, bespoke chocolate cocktails at Long Bar and even an indulgent chocolate spa treatment from the Agua Spa team.

The Gallivant in Sussex is continuing their Legends of the Dining Room series showcasing top chef talent this autumn with Jan Ostle, of the much-lauded Wilsons Restaurant in Bristol and Simon Hulstone of The Elephant in Torquay who take to the kitchen on Sunday 14 October and Tuesday 20 November respectively. Tickets cost £60 each for the 4-course dinners.

Wine lovers alert! Premium English wine producer, Hush Heath Estate in Kent, has just unveiled their fabulous new-look winery featuring a swanky new visitors centre with a shop, a 200-seater tasting room and an upstairs terrace bar overlooking the vines. The state-of-the-art building will substantially increase their wine production over the next five years too, from 150,000 bottles up to 500,000 bottles.

Something extra for that weekend away? Waldorf Astoria Hotels & Resorts and Conrad Hotel & Resorts has just launched a new range of Gourmet Experiences for guests. From clam picking in the Algarve and exploring artisanal bakeries in Jerusalem, to private whiskey tastings in Dublin and bespoke Michelin starred menus in Versailles, guests can choose from an array of experiences guaranteed to satisfy any palate.

Product of the week We love the look and feel of an urban industrial kitchen, especially the use of traditionally heavy construction materials such as concrete and cement (the Edit office floors are all concrete!) Caesarstone the premium quartz specialists are always at the forefront of kitchen trends and this season are offering lighter, feminine tints to sit alongside rough, untreated surfaces for softer, tactile contours. One for our wish list.

Recipe of the week from Nathan Outlaw, Outlaws at The Capital

Baked Cod, Potted Shrimp Butter, Cauliflower Puree

Ingredients

For the Potted Shrimp Butter
500g shrimps, cooked and peeled
250g unsalted butter, softened
4 tsp chopped curly parsley
20 rasps of nutmeg
1 tsp cayenne pepper
finely grated zest and juice of 1 lemon
2 shallots, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 tbsp capers
4 gherkins, cut into small cubes
Cornish sea salt and freshly ground black pepper

For the Cauliflower Purée
1 large cauliflower
30g unsalted butter
Olive oil for drizzling
Sea salt

For the Cod
4 x 120g portions of cod, scaled, pin-boned and skinned
Olive oil for cooking
Salt and pepper

Method

For the Potted Shrimp Butter: Put the butter, parsley, nutmeg, cayenne, lemon zest
and juice in a food processor or blender and process for
2 minutes until well blended. Transfer to a bowl and mix in the shallots, garlic and salt to taste. Lay a sheet of cling film on a work surface and spoon the butter onto it. Wrap the butter in the cling film, rolling it into a long sausage, and tie the ends of the cling film to secure. Chill for 2 hours to firm up before serving. The butter will keep in the fridge for a week, or it can be frozen.

For the Cauliflower Purée: First, discard any outer leaves.  Cut the cauliflower into florets, retaining the core then finely slice all of it. Heat a large pan over medium heat and add a drizzle of oil and the butter. When the oil is hot and the butter is bubbling, add the cauliflower and a good pinch of salt. Cook for 3-4 minutes, stirring enough to not let the cauliflower colour. Add a mug of water and place a lid on top of the pan. Cook for 8-10 minutes until the cauliflower is soft, adding more water if needed.

Once the cauliflower is soft, remove the lid and continue to cook until the liquid has reduced and the cauliflower is almost all that is left in the pan. Transfer the cauliflower to a blender and blend until the purée is really smooth. Taste it for salt and season with a little more if needed. Transfer the purée to a pan and keep warm or place into a container if you aren’t using it straight away, and chill.

For the Cod: To cook the fish, heat your oven to 200C. Oil and season the cod and place it on a baking tray lined with silicone paper. Place it in the oven to bake for 8-10 minutes, depending on the thickness of the fish.

To serve, warm the puree through. Place the flavoured butter in a pan and heat gently until melted; do not allow to boil. Add the shrimps, capers and gherkins to the butter and heat through for a few minutes until warm but again, don’t allow it to boil.

Place a generous spoonful of the puree onto each of 4 warmed plates.  Top with the cod then spoon over the shrimp butter.  Serve immediately.

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