What’s new in the world of food events, pop-ups, products and restaurant openings
Date for the diary. Featuring hands-on classes from some of the UK’s leading cookery schools, delicious tasting sessions and inspiring demonstrations from renowned chefs including Chantelle Nicholson, Gill Meller, Selin Kiazim and Vivek Singh The Chef’s Table Event is a new food event taking place on 15-17 March 2019 in London – and tickets are on sale from this week.
Fancy learning how to make Vegan Margherita Pizza, Roast Vegetable, Vegan Halloumi Salad and Vegan Deconstructed Tiramisu – and having some fun? Then book your tickets for the Mad Millie Vegan Cheese Workshop on 28 November from 6-8 in Westbourne Grove. Tickets including a kit to take home can be booked here
M Victoria have just launched a new Taste of Korea pop-up in their Raw bar. They are serving a five course menu focussing on the flavours and cooking techniques of Korea, paired with a kombucha based cocktail, making it the perfect spot for some gut-friendly indulgence before Christmas party season kicks in!
One for the festive wish list. The Savoy have just launched their festive Afternoon Tea. Sandwiches with seasonal fillings such as roast turkey with cranberry chutney on walnut bread, freshly baked scones with winter preserves followed pastries including a Christmas bauble of salted caramel cremeux, a mini sherry soaked festive fruit cake topped with candied fruits, and hazelnut macaron with vanilla ganache and clementine. Yummy!
Festive cooking tip of the week from Greg Marchand of Frenchie
“I love to make duck rather than turkey. I tend to use ‘Challand’ duck; a big one that can feed six to eight people. Buy your duck a week in advance, then dry age it in the fridge so the skin becomes crispier. Roast with honey, fennel and coriander seeds. I also love to make Brussel sprouts more exciting by pan frying them with sliced kumquats. Don’t be afraid to use spices for the Christmas day meal – roast your carrots with Vadouvan (a mixture of curry and spices from Pondicherry in India), and seasoned bergamot juice. It makes the side dishes that bit more interesting.”
Recipe of the week: A new book from Michel Roux Jr is always a celebration and The French Revolution, just out, is no exception. A beautiful collection of 140 recipes that you can make at home with lots of hints and tips from the great man himself. Here’s a stunning tomato tart to get you started:
Michel Roux Jr
TARTE À LA TOMATE
Delicious any time, this tart is a favourite of mine. The richness of the pastry is offset by the light filling and the mustard adds extra flavour. Don’t be tempted to leave out the polenta – it soaks up any juices so keeps the pastry crisp.
8–12 tomatoes (A mixture of colours is nice)
200g puff pastry
2 tbsp Dijon mustard
1 tbsp polenta
1 tbsp thyme leaves
1 tbsp good olive oil
salt and freshly ground
Slice the tomatoes 5mm thick and lay them out on a rack. Sprinkle a little salt over them and leave them for 20 minutes to render excess water. Pat the slices dry with a clean tea towel or some kitchen paper.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Roll out the puff pastry to fit a 26cm flan ring. Prick the pastry with a fork, then line it with greaseproof paper and fill it with baking beans.
Blind-bake the tart case for 20 minutes. Remove the paper and beans and bake for another 10 minutes.
Remove the tart case from the oven. Leave the oven on.
Spread the mustard over the base of the tart, then sprinkle over the polenta. Arrange the tomato slices in the tart, then season with a little pepper and the thyme leaves.
Drizzle the olive oil over the tomatoes and bake the tart for 20 minutes. Serve hot, warm or cold.
Taken from Michel’s new book The French Revolution, 140 classic recipes made fresh & simple. £25. Orion Books