Recipes from our Kitchen

Recipes from our kitchen

Salmon

Our catering team is renowned for its ability to create menus for any occasion. From fine dining meals and wedding breakfasts to networking buffets and drinks reception canapes, there really is nothing they can’t do. Such is our confidence in our Head Chef, Allan Thistleton, and his team’s versatility, we’ve challenged them to come up some delicious recipes that you can try at home - the results have been fantastic.

The three dinner party dishes created exclusively for you are a Beet-cured Salmon starter, a Potato Gnocchi with Gorgonzola, Spinach and Pine Nuts main and to follow a Dark Chocolate and Peanut Butter Fondant. So if you’ve got friends coming over and want to produce a meal to remember, this impressive menu will do the trick.

Beet-cured salmon

Serves 6-8

Ingredients

600g whole skinless, boneless salmon fillet

250g raw beetroot

85g sea salt flakes

85g caster sugar

1 bunch of dill, roughly chopped

Zest of 2 oranges

4-6 crushed black peppercorns

50ml vodka

Serving suggestion

Serve on a bed of baby watercress and shaved cucumber salad with toasted rye bread and a dollop of either horseradish crème fraiche or mascarpone.

Instructions

  1. Peel and grate the beetroot and mix with all other ingredients except the salmon.
  2. Place the salmon in a non-metallic dish, it should be a snug fit. Cover the fish evenly and on both sides with your beetroot mixture.
  3. Cover your dish in cling film, weighted down with a few plates. Refrigerate for 24-36 hours.
  4. Rinse the salmon under the cold tap and pat dry – it should now be deep red in colour.
  5. Slice thinly to serve.

Potato Gnocchi with Gorgonzola, Spinach and Pine Nuts

Serves 6-8

Ingredients

For the Potato Gnocchi

750g unpeeled potatoes

150g strong flour

1 egg, lightly beaten

50g freshly-grated Parmesan

Pinch of nutmeg

Sea salt and freshly ground black pepper to season

Olive oil

 

For the garnish

2tbsp olive oil

4 small shallots, finely sliced

3 garlic cloves, finely sliced

185ml dry white wine

450ml double cream

200g baby spinach

100g mature Gorgonzola, roughly chopped

Juice of half a lemon

40g pine nuts, toasted

Shaved Parmesan to finish

 

Instructions

For the potato gnocchi

  1. Simmer the potatoes until tender, remove from the water and allow to cool slightly. Peel and pass through a potato ricer or sieve. You should have 500gm of cooked potatoes.  
  2. Fold the flour into the potato, then gently stir in the egg, Parmesan, nutmeg and season. Be careful not to overwork the mixture, or the gnocchi will be tough.
  3. To shape the gnocchi, roll the mixture into cylinders about 2.5cm in diameter. Using a floured knife, cut the cylinders diagonally into 2.5cm lengths.
  4. Bring a large saucepan of salted water to a simmer. Add the gnocchi and cook for 5 – 8 mins, or until they float.
  5. When cooked, drain the gnocchi and cool in iced water, then drain again.
  6. Toss with a little olive oil and store until required.

 

To serve

  1. Heat the olive oil in a large frying pan over medium heat and sauté the shallots and garlic until soft but not coloured.
  2. Add the wine and stir well to deglaze the pan. Simmer until the wine is reduced by half.
  3. Stir in the cream and continue to simmer until the mixture is reduced by a third.
  4. Add the spinach, gorgonzola and lemon juice and season to taste. Keep warm.  
  5. Meanwhile, bring a large saucepan of salted water to a simmer. Add the gnocchi and reheat for several minutes to warm through. Drain then add to the sauce and mix lightly.
  6. Serve garnished with the Parmesan and pine nuts.

 

Dark Chocolate and Peanut Butter Fondant

chocolate fondant

Makes 6-8 portions

Ingredients

5 eggs

95g caster sugar

125g unsalted butter

125 dark chocolate (at least 65% cocoa)

50g plain flour

75g cocoa powder

Approx 6-8 tsp of peanut butter (one for each portion of fondant)

 

 

Instructions

  1. Whisk together the eggs and caster sugar until pale.
  2. Meanwhile, melt the chocolate and butter gently in a bowl set over a pan of hot water. Remove from the heat. Slowly add to the egg mixture, beating until smooth.
  3. Sieve together the flour and cocoa powder and fold into the chocolate mixture.
  4. Pour into buttered, individual dariole moulds or tin foil pudding basins. Spoon in a teaspoon of peanut butter (crunchy or smooth) straight away before it sets.
  5. Chill overnight.

 

To serve

  1. Preheat oven to 180c/350f. Bake for 8 – 10 mins until the centres domes and feel dry to the touch.
  2. Turn out and serve.

 

Food and drink at No.11 Cavendish Square

If this has whet your appetite, take a look at the full range of menus we serve at our historic, central London conference and event venue. If you have some specific ideas in mind or requirements for your event, our kitchen will be more than happy to discuss your needs and to tailor a bespoke menu just for you. Call the Venue Team on 020 7307 2474 to talk through your vision.

1 July 2016
Our awards Winner Jonathan Morris is a 2014 miaList winner
Latest offers Christmas Party on a Monday Special offer for Mondays (4, 11, 18) in December
How can we help?
OR
Call us on
020 7307 2474
Website Development by AVAMAE