Makes 12+ bugs, Cooking time 20 minutes Ingredients ½ box Fry’s Chicken-Style Nuggets 18 baby carrots 6 slices of cucumber 4 Peppadews Mircogreens and dried fruit to serve Method Prepare the nuggets according to the box. To make the legs, slice one side of the carrot so that it has a pointed edge and push into the side of the nugget, repeat 6 … [Read more...]
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Recipe: Russell Ford’s Pumpkin Pie
108 Brasserie will be celebrating Thanksgiving Day in true transatlantic style on Thursday 26th November with a special all-American menu including New England clam chowder, the time-honoured Turkey and homemade Pumpkin Pie. This exceptional menu from Executive Chef Russell Ford offers diners a heart-warming selection of traditional favourites at Marylebone’s favourite … [Read more...]
Chefs Vegetarian Recipe of the Week, No Meat Balls
Ingredients 1 box Fry’s Traditional Burger, grated 1 Onion, finely chopped 1 Bunch of dhania (coriander), finely chopped 1 Bunch of shallot (spring onion), finely chopped 2 tbsp Pea flour 1/4 cup Water 40 ml Oil 1 tsp Ground ginger and garlic 6 small Tomatoes, grated Tomato Gravy: 3 soft tomatoes, chopped 1/2 onion, chopped 1/2 green … [Read more...]
Recipe: Duck confit from Ed Sargent of Aladino’s
Aladino’s is the recently opened restaurant in the heart of Kensington that offers an enticing Alexandrian cuisine with French and Italian influences. Here, Ed Sargent of Aladino’s presents a mouth-watering recipe for Duck confit – a precursor of festive dishes to come. Enjoy! Duck confit For 4 legs 4 duck legs (Gressingham would be my choice) 30g rock salt 2 … [Read more...]
Chefs Vegetarian Recipe of the Week, Moroccan Veggie Stack
Serves 4 - Cooking time 35 minutes - Vegan Ingredients 4 Fry’s Traditional Burgers 2 Sweet potatoes, cut into wedges 2 ciabatta buns, cut in half 1 garlic clove, cut in half 20 ml olive oil 1 Aubergine, cut into rounds 20 ml Flour ½ cup Hummus 8 peppadews, sliced 20 ml plain oil 4tbsp Harrissa Sauce Coriander for garnish Method … [Read more...]