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Cityscape Recipes
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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. Canterbury Spring Lamb Rack with warm green bean Parmesan salad (Serves 4) SHOPPING LIST  Rack of Canterbury spring lamb (4 chops) Salad 20-30 fresh green beans (trimmed & sliced) ¼ cup green peas 20-30 broad beans (shelled) ¼ cup Italian parsley ¼ cup Parmesan cheese Dressing 200ml extra virgin olive oil 2tsp parsley 2 cloves roasted garlic 2 anchovy fillets 1tsp capers 1 lemon (fine zest and juice) Flaky sea salt and fresh ground black pepper MAKING IT HAPPEN Sear the lamb rack in a hot frying pan and then roast in the oven for approximately 12 minutes at 200˚C. Cover loosely with foil and rest for 10 minutes before carving into individual chops. For the green bean salad, blanch green beans, peas and broad beans in boiling salted water for 20 – 30 seconds. Strain the beans...
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Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. SALMON & QUINOA SALAD (SERVES 4-6) Image: Stephen Goodenough SHOPPING LIST 600gm salmon fillet (skin on preferable)2 cups quinoa3 cups water6 red radishes (thinly sliced)1 cup watercress½ cup celery (thinly sliced)1 Granny Smith (thinly sliced)½ small radicchio (ripped)1 fennel bulb (thinly sliced)2 lemons (juice and finely grated zest)50ml extra virgin olive oilSalt and fresh ground pepper to taste MAKING IT HAPPEN Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon)...
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Put winter on ice with The Dirty Land’s alcohol alchemist Adam Wood’s take on a classic espresso martini. FIXIN’S 30ml Galliano Ristretto20ml vodka30ml espresso5ml Galliano Vanilla5ml GallianoAmaretto METHOD Fill a martini glass with ice and leave to chill. Half fill a shaker with ice, add all ingredients and shake vigorously. Empty ice out of the glass and strain the mix into glass. Garnish with three roasted coffee beans....
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Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. Polenta Fries Recipe SHOPPING LIST For the fries:700ml chicken stock250gm polenta – fine (not quick cook)40gm parmesan (good quality like Parmigiano-Reggiano)Salt and fresh ground black pepperFresh rosemary (finely chopped)Greaseproof baking paper, flat baking tray, oil For the Rosemary Garlic Salt:1 tsp fresh rosemary (chopped)1 tsp garlic flakes (lightly crushed) 50gm flaky sea salt MAKING IT HAPPEN Bring chicken stock to the boil in a medium saucepan, then add polenta, stirring rapidly to remove lumps, and cook out for 2–3 minutes to form a smooth, firm paste. Remove from the heat and stir through the parmesan, salt, pepper and rosemary. Line a baking tray with enough paper to cover both the bottom and fold over the top. Pour the mix onto the baking tray and spread with a spatula to form a 20mm thick base, then fold excess baking paper over top of mix and use a tray or board to press the mix. Refrigerate until...
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Recipe from Saggion di vino 600 g beef fillet, well trimmed 1 shallot, finely diced 1 cup Colonna Grandverde extra virgin olive oil 2 tbsp Romulo salted capers, rinsed and drained 4 Ortiz anchovies 1 sprig Italian parsley, chopped Small block Parmigiano Reggiano, shaved Method: Roll the trimmed fillet tightly in cling-film, twist both ends to form a log. Place into the freezer until the outside has become firm but the meat is not frozen through (approximately one hour). In the meantime, prepare the topping: dice shallot and anchovies, rinse capers thoroughly and drain, chop parsley. To serve: Remove the fillet from the freezer. Cut the meat with a long razor-sharp thin-bladed knife into thin slices. Arrange the slices, overlapping, in a circle directly on 4 medium-sized plates, covering the surface completely. Lace each Carpaccio with the olive oil, scatter with shallot, capers, anchovies and parsley. For the final touch, use...