Recipes
Recipes from Chapter One restaurant Locksbottom Kent
Recipes from Chapter One restaurant Locksbottom Kent
Savoury Brioche Swirls
Serves 12
INGREDIENTS
For brioche dough:
250g bread flour
10g salt
3 eggs room temp
25g honey
7.5g fresh yeast
125g softened butter
Filling, choose from either:
Pesto
Tapenade
Caramelised onion and Parmesan (my personal favourite)
METHOD
Mix flour and salt together.
Mix eggs, honey and yeast together then pour into flour and salt. Mix t...
INGREDIENTS
5 Strawberries
20ml Gin
20ml Campari/Aperol
20ml Lime/lemon Juice
20ml dessert wine
Soup spoon caster sugar
METHOD
Muddle strawberries with sugar (only if strawberries are not sweet enough). Add all other ingredients, shake with ice and strain into a glass of your choice.
INGREDIENTS
600g strong white flour
360g water
30g fresh yeast
12g salt
75g olive oil
Rosemary and sea salt for the crust
METHOD
Mix everything except the rosemary and sea salt together in a mixer on medium speed for 8 minutes.
Remove from mixer and knead by hand until smooth. Place in a lightly oiled bowl. Cling film and leave to prove until doubled in size. Knock back then place ...
Recipe - Serves four people Ingredients2x baby gem 1x travise 600g Scottish Salmon Brown artisan bread Dressing Juice of 1 lemon 2x tablespoons Honey 100ml olive oil In a bowl whisk the honey and lemon together and then add the olive oil and season with salt and pepper. Poaching liquor for salmon1x shallot chopped 1x stick ...
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INGREDIENTS
675g Seville oranges
Juice of large lemon
1.4kg sugar
150ml whisky
3 pints of water
METHOD
Cut the oranges in half and squeeze out the juice. Reserve the pips and the membrane that comes out during squeezing and also reserve the peel.
Place the pips and membrane on a piece of muslin and tie into a bag with a piece of string.
Slice the orange peel into thin strips. Put ...
Jugged Hare with a warm Potato espuma
Serves 4
1 Fresh Hare with blood 2 carrots Diced
100g Pancetta diced
18 baby silver skin onions Peeled
1 ltr brown chicken stock
2 tbsp tomato puree
A splash of olive oil
Marinade1 bottle red wine
1 carrot roughly cut
1 onion roughly cut
1 stick celery roughly cut
½ a leek roughly cut
5 sprigs fresh thyme
1 bulb of garlic (cut in half)
...