The Foodie Edit: 10 September

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

TThe restaurants of Fitzrovia in the West End are holding a one day foodie fest this Thursday 13 September. From breakfast to dinner you’ll be able to Eat Fitzrovia, tasting free samples in 35 different venues including the likes of ROKA, Rovi, Meraki, Mr Fogg’s, Konditor & Cook, The Charlotte Street Hotel, Pied a Terre and Salt Yard.

Tomorrow sees the opening of Genesis in Shoreditch, a new organic, vegan restaurant started by the Santoro brothers whose family (rather ironically) have been involved in the meat industry for over 100 years. It’s the only UK organic and vegan restaurant certified by the Soil Association. Healthy, casual dining has never looked – or tasted – so good!

The 22 September sees the return of the Butlers Wharf BBQ Festival For £30 per person, you will be able to sample unlimited barbecue dishes from all four restaurants; Blueprint Café, Butlers Wharf Chophouse, Cantina del Ponte and Le Pont de la Tour, as well as one cocktail at the restaurant of their choice.

When is a cocktail not a cocktail? In the hands of the mixologist at Quaglino’s Bar you can experience innovative techniques such as milk clarifications, sous vide infusions and butter washing, designed to be a visual experience as well as tasting great. Quaglino’s has teamed up with Hunger Project UK and food waste service, Indie Ecology, to ensure that every aspect of the menu adheres to the values of its message. Go sample a thought provoking drink or two from 24 September.

This is one for foodies to savour. Eneko Atxa at One Aldwych is holding a very special evening on 4 October when he will be cooking an indulgent five-course menu showcasing his family’s specialist wines from the Basque Country. Tickets are £157.50 per person.

We like the sound of this! Roux at Parliament Square are launching a new menu concept this month – ditching the fancy plated dishes and going family style with hearty French classics, exclusively in their private dining rooms. Head Chef Steve Groves has dug out the old Roux family cookery books and adapted their original recipes to create a collection of delicious sharing plates, intended for big groups to get stuck in to.

Our product of the week is from New Zealand favourite Mad Millie who this month expands their range of food and drink kits with a Vegan Cheese Kit; Coconut Yoghurt Kit (vegan friendly) and a 15 Minute Sourdough Kit. With detailed instructions it’s easy for anyone to prepare yummy, healthy food in their own kitchens.

Recipe of the week

Lemon Posset

“Lemon posset was one of the first things I learnt as chef. To this day, I still think the way the acid sets the fat is magical, as is going through the layers with a spoon when the dish is built. I love the idea of hidden surprises.” Daniel Clifford. Recipe from Daniel’s new book, Out of My Tree, Meze Publishing. £45 midsummerhouse.co.uk

Serves 6

Ingredients

Lemon posset
365ml double cream
130g caster sugar
1 lemon, juiced and zested

Lemon posset foam
50g stock syrup (1:1 sugar to water)
100g lemon purée (we use Boiron)
100g lemon posset mix
25g Sosa Proespuma Cold

Blueberry sauce
25g sugar
15ml cassis
200g blueberry purée (we use Boiron)
Salt and lemon juice

Blueberry meringue
14g Albumin powder
125g water
250g sugar
1 tablespoon berry powder

Dressed blueberries
1 punnet of blueberries
Lemon juice

To serve
Lemon zest

Method

Lemon posset: Heat the cream and sugar until it boils and then cook for 2 minutes. Add the zest and juice of the lemon. Pour 50ml of the posset mixture into each glass and leave it to set

Lemon posset foam: Blend all the ingredients together in a blender, then pass the mixture through a fine sieve. Place into an espuma gun and charge once.

Blueberry sauce:Bring the sugar to a light caramel and then deglaze the pan with the cassis and purée. Bring the mixture to the boil, pass it through a fine sieve and season with salt and lemon juice.

Blueberry meringue: Whisk the Albumin powder, water and 15g of sugar in an electrical mixer. Add 150g of sugar when the mixture is stiff and whisk again until the mixture is smooth. Fold in the rest of the sugar and the berry powder. Using a piping bag 1.5cm nozzle into long strands. Cook at 100°c for 3 hours, or until dry and crisp

Chopped and dressed blueberries: Reserve six for the top. Cut the rest into quarters and dress with lemon juice.

To serve: Take the posset out of the fridge 10 minutes before serving so it comes up to room temperature. Place a layer of blueberry sauce on top of each posset. Add a tablespoon of the fresh blueberries and chunks of the meringue to each glass. Fill the rest of the glass with foam and scrape the top to smooth it flush with the top of the glass using a palette knife. Using a micro plane, grate meringue over the top and place a dressed blueberry on top. Finish with a fine grating of lemon zest.

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