Category Archives: Recipes

Bel Café’s Hot Cross Buns Recipe

Hop into Easter with Bel Café’s famous hot cross buns! Although our cafés aren’t open to serve our usually highly-anticipated springtime treats, there’s no reason you shouldn’t still devour these goodies from home. From the Bel Café recipe vault, we are sharing our secret to these moist and pillowy, sweet and spicy traditional Easter treats.

 

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Hawksworth Restaurant’s Slow Roasted Easter Lamb Recipe

With Easter right around the corner, we want you to enjoy a traditional Sunday roast at home with your family. Inspired by his upbringing in Guadalajara, Mexico, Hawksworth Restaurant’s Chef de Cuisine Antonio Sotomayor’s roast is a classic Easter lamb with Mexican influences. Learn our slow-roasted lamb with pumpkin seed crust, foraged mushrooms, and green mole here. Take pictures and share on Instagram when you make it.

 

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Nightingale’s Heirloom Tomato Salad Recipe

Heirloom tomato, tahini, baba ghanouj, mint, and grilled focaccia

Ingredients:

2 large, ripe heirloom tomatoes
30 heirloom cherry tomatoes (Sungold varietal preferred)
100g tahini & cilantro dressing (recipe below)
140g baba ghanouj (recipe below)
15 mint leaves
15 basil leaves
3 slices of grilled bread (focaccia preferred)
Olive oil (to taste)
Maldon salt (to taste)

Method:

  1. In a medium-sized pot, bring salted water to a boil and prepare an ice bath and place on the counter next to your stovetop.
  2. Cut a very shallow “X” pattern on the bottom of our heirloom tomatoes and place gently into the boiling water and leave for 30 seconds.
  3. Transfer tomatoes with a slotted spoon to your ice bath and leave for 2 minutes to stop cooking process.
  4. Remove tomatoes from the ice bath and peel the skin.
  5. Cut the tomato in half and remove the core by cutting a V shape around the core (note: the core will extend deep into the tomato, so any visibly tough and pale parts of the stem should be removed).
  6. Cut tomatoes into 2.5cm wedges and reserve.
  7. Halve all cherry tomatoes and reserve.
  8. On a large platter, smear the tahini and cilantro dressing in a large shallow circle, leaving about an inch of clearance around the perimeter of the platter.
  9. Scatter both the tomato wedges and cherry tomatoes on top of the dressing and season with olive oil and a generous amount of Maldon salt.
  10. Tear basil and mint leaves into bite sizes and sprinkles around.
  11. Serve with grilled bread on the side, or cut the bread after it is grilled into crouton sized pieces.


Tahini & Cilantro Dressing

Ingredients:

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g kosher salt
1 cilantro bunch
1g cayenne pepper

Method:

  1. In a high-speed blender, combine all ingredients.
  2. Puree slowly at first, and then increase speed as ingredients start spinning.
  3. Turn up to medium-high speed and blend until mixture is emulsified, but do not blend too long as the heat from the friction can brown the dressing.
  4. Transfer mixture to an airtight container – this will last approx. 5 days in the fridge.


Baba Ghanouj

Ingredients:

250g charred eggplant (Italian purple preferred)
20g roasted garlic
3g cumin, toasted and ground
10g rice vinegar
4g kosher salt
20g tahini
15g lemon juice

Method:

  1. Char eggplants whole on a grill until burnt on the outside and soft on the inside. Reserve in a colander in the sink for 30 minutes to allow excess liquid to drain.
  2. Remove the stem off the eggplants and discard.
  3. Combine eggplants (skin and all) with all other ingredients in a food processor.
  4. Blend until mixture is smooth (approximately 2 minutes).

Nightingale’s Watercress and Endive Salad

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Watercress & Endive Salad, Roasted Carrots, Crispy Farro, Tahini Dressing

Ingredients:

2 bunches of watercress (washed and thick stems removed)
2 Belgian endives, split top to bottom, cut into 0.5cm ribbons
½ bunch orange carrots, scrubbed and split lengthways
3 tbsp carrot escabeche (recipe below)
5 tbsp tahini dressing (recipe below)
4 tbsp crispy farro (recipe below)

Method:

  1. Combine all ingredients, except for farro, in a large stainless steel mixing bowl.
  2. Toss gently to combine, using your hands to ensure the ingredients are well distributed throughout the mixture. Taste a small amount and adjust seasoning with salt if necessary.
  3. Transfer mixture to a serving dish or platter and garnish with crispy farro.


Carrot Escabeche

Ingredients:

160g olive oil
30g salt
325g shallot, sliced with the grain
1400g carrots, sliced thinly on mandoline
3 jalepeno peppers, cut into 6 pieces
300ml white wine
700ml white wine vinegar
1 rosemary sprig
1 small bunch fresh thyme
4 fresh bay leaves

Method:

  1. In a large rondeau, heat olive oil over medium heat until hot but not smoking.
  2. Add herbs, carrots, shallots, and salt.
  3. Stir thoroughly.
  4. Add white wine, and white wine vinegar, bring mixture to a boil, and remove from heat and cool immediately in a shallow hotel pan.


Tahini Dressing

Ingredients:

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g salt

Method:

  1. Combine all ingredients in a container.
  2. Blend with immersion blender until homogenous.
  3. Taste and reserve.
  4. Agitate well before use.


Crispy Farro

Ingredients:

200g farro
10g salt
3L water

Method:

  1. Bring water and salt to a simmer.
  2. Add farro and simmer on low for approximately 12 minutes, or until partially cooked.
  3. Drain farro well, and spread onto a parchment paper lined tray in a single layer.
  4. Dehydrate at room temperature overnight.
  5. Preheat oven to 400F, transfer tray of farro to middle rack of oven, and cook until crispy and golden brown. Check often!
  6. Transfer to a mixing bowl when cooled, season with olive oil and a pinch of salt and pepper to taste.

 

Bel Café’s Roasted Cauliflower Sandwich

Roasted Cauliflower

Ingredients:

1 head of cauliflower (300g)
15g curry spice
7g salt

Method:

  1. Cut the cauliflower in half and remove any green leaves and a bit of the stem keeping in intact.
  2. Heat a large pot of water to a boil and add salt.
  3. Carefully lower in both pieces of the cauliflower and boil for 4 mins.
  4. Strain and allow to cool on a paper towel.
  5. Preheat oven to 425°F.
  6. Once the cauliflower is cooled enough to handle cover with the curry spice and place on a sheet tray and cook for 10 mins until golden brown.
  7. Once cooled, slice into cauliflower steaks, and set aside for the sandwich.

 

Harissa Mayonnaise 

Ingredients:

5 tbsp mayonnaise
1 tbsp harissa paste
1 lemon juiced and zested

Method:

In a mixing bowl add all the ingredients into a bowl and mix. Set aside.

 

Pickled Raisins

Ingredients:

100g raisins
250ml vinegar
250ml water
150g sugar

Method:

  1. In a medium sauce pot bring the vinegar water and sugar to a boil.
  2. Put raisins into pot and cook for 2 mins.
  3. Turn off heat and allow to cool.
  4. Once cooled store in a jar in the fridge. Can be stored for up to 2 weeks.

 

Tomato Chutney

Ingredients:

10g ginger peeled and minced
5g garlic minced
1 shallot minced
2tbsp canola oil
1tbsp curry powder
60ml red wine vinegar
45g sugar
4g salt
2 baskets of cherry tomatoes whole
1 tbsp tomato paste
2tbsp ketchup

Method:

  1. Sautée shallots, garlic, onion in a medium size sauce pot for about 5-10 minutes on medium-low heat or until translucent. Note: keep a close eye on it as this will burn easily
  2. Add tomato paste to your sautée and cook for 2 minutes
  3. Add cherry tomatoes and spice and cook for 1 minute.
  4. Add the rest of the ingredients and allow to simmer for 25 minutes until reduced and a jam consistency has been reached.
  5. Cool and set aside.

 

Other Ingredients:

15g grated Halloumi cheese. Feta will also work if you can not find Halloumi.
5g alfalfa sprouts
2g picked mint
2 slices of rye bread.
butter (optional)

 

Build

  1. On one side of the toast, add tomato chutney on the bread and sprinkle grated cheese on top of the chutney
  2. On the other side of the toast, add a small amount of harissa mayonnaise
  3. Put cauliflower steak on one side of the toast
  4. Add a few pickled raisins.
  5. Add alfalfa sprouts and mint leaves
  6. Close the sandwich, cut it in half, and enjoy.

Nightingale’s Roasted Brussels Sprouts

Pic1

Serves: 2-3

Ingredients:

6oz brussel sprouts, halved
20g concord grapes, pickled
20g canola oil
10g parsley leaves, whole
30g pine nuts, roasted and roughly blitzed
30g sherry vinegar

Method:

  1. Preheat the oven to 450°F.
  2. Heat a pan and place brussels face down, season with salt. Then add a thin layer of oil. This will prevent oil splatter from sprouts.
  3. Once you see light golden brown, place in oven.
  4. Cook until the stem is tender. You are trying to achieve a dark golden brown colour.
  5. Wilt parsley, strain excess oil and transfer to a stainless steel bowl.
  6. Add sherry vinegar and grapes to the bowl, toss to combine.
  7. Place on an oval plate and garnish with pine nuts.


Pickled Concord Grapes

Ingredients:

300g white wine vinegar
200g water
100g sugar
1g bay leaves
10g black peppercorns, toasted
5g coriander seeds
10g salt

Method:

  1. Place all ingredients into a pot and bring it up to a boil
  2. Transfer pickling liquid into a heat proof container and chill on ice immediately
  3. Once cool strain spices and aromatics.
  4. Cover concord grapes with cooled pickling liquid for minimum 12 hours before using.

Pic2

Fresh Spaghetti, Manila Clam, White Wine, Jalapeno

Nightingale Clam Spaghetti

Serves 4 people.

Ingredients:

5L cold water
30g kosher salt
360g fresh spaghetti
30g garlic, chopped finely by hand
15g jalapeno pepper, seeds removed, sliced thinly
100ml white wine
50g Sea asparagus, roughly chopped
1.5lbs manila clams, smaller size preferred
80g unsalted butter, cubed
30g flat leaf parsley, chopped finely
50g lemon juice, freshly squeezed
30g olive oil
30g extra virgin olive oil, to finish

 

Method:

  1. Place clams in a colander within a deep pot or container, run cold water over them for at least 45 minutes. This encourages them to purge any sand or grit that they hold inside their shells.
  2. Bring cold water and salt to a boil in a deep, heavy bottomed pot.
  3. Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.
  4. Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes.
  5. Add the clams, then immediately add white wine – be careful as there will be some spatter and possibly a small flame from the alcohol burning off of the wine. Immediately put the lid onto the sauté pan, and allow the clams to steam over medium high heat, until just opened. Remove lid, and turn off the heat.
  6. Drop your pasta into the boiling water, it will only take approximately 3-4 minutes in boiling water to achieve a firm textured pasta with a beautiful chew – the pasta should be slightly underdone, as we’re going to finish it by cooking it together with the clams and their juices.
  7. Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.
  8. Once pasta is drained, add it to the sauté pan with the clam mixture, then add the butter and sea asparagus. Increase heat to medium-high. Toss or mix the ingredients with tongs to emulsify the butter and the clam juices. Add a little pasta water at a time (you won’t need it all) and continue to stir and toss the spaghetti until it reaches your desired degree of doneness. Turn off the heat, and add lemon, chopped parsley and salt to taste.
  9. Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.

Serve immediately.

Nightingale Clam Dish

 

recipe – english pea soup

serves 4

ingredients
400g english peas
100g spinach
50g cilantro
3 tsp olive oil
30g shallot – slivered
10g garlic – slivered
1L chicken stock
250-500ml water
To taste – salt
To taste – yuzu juice

Crème fraiche – source from your local market or cheese monger
Fresh wasabi root

For crab:
1-2lb Dungeness crab
4L boiling salted water

method for crab

1) place live crab in rapid boiling water
2) cook for 12 minutes
3) remove crab into ice bath and reserve
4) remove crab meat from shell
5) reserve meat into spoon sized pieces and place in fridge

method

1) bring a large pot of water to a boil, generously seasoned with salt
2) gather an ice bath
3) place peas, spinach and cilantro in boiling salted water, blanch for 60 seconds and strain
4) submerge strainer into ice bath and shock peas, spinach and mint to help maintain green colour and stop cooking process
5) in separate pot, sweat shallots and garlic on medium heat, until translucent
6) add stock to pot and simmer for 10 minutes
7) remove from heat and chill stock completely
8) remove peas, spinach and mint from ice water and squeeze residual water out
9) once cold, blend stock with peas, spinach and mint
10) use water to adjust to desired consistency
11) season with salt to desired taste

assembly

1) artfully arrange crab in soup bowl with fresh herbs and dollops of crème fraiche, rasp fresh wasabi into the bowl using micro plane
2) heat up soup in pot until it comes to the boil, adjust seasoning last second with fresh yuzu juice to taste
3) serve immediately

recipe – salad of foxglove farm green and white asparagus, serrano ham, peperonata, manchego, garlic

serves 4

ingredients

A)
240g white asparagus (blanched and cut in 1.5″ long pieces)
120g green asparagus (blanched and cut in 1.5″ long pieces)
72g red pepper (very small dice)
72g yellow pepper (very small dice)
20g italian parsley (minced)
48g sherry vinegar
48g extra virgin olive oil
8g salt
6g chili flakes
3g black pepper

B)
160g serrano ham or prosciutto (thinly sliced on slicer)

C)
60g manchego cheese

D)
30g roasted garlic aioli **
20g spring petit greens

**roasted garlic aioli

ingredients

A)
100gr confit garlic
60gr hot mustard
3 yolks

B)
500ml oil
50-75ml water
TT Salt – Season well

**methodology

1) combine A in food processor and blend to unify

2) drizzle oil from B in slowly to form an emulsified mayonnaise

3) use the water to adjust if consistency is too thick

4) adjust seasoning with salt to your liking

5) reserve in a squeeze bottle in fridge

methodology

1) combine in a mixing bowl and mix gently together, allow to sit in fridge for 10 minutes to ‘marinade’ in dressing

2) artistically arrange A on plates, dividing evenly four ways

3) scatter ham over top of asparagus mix, folding the pieces accordion like so that they aren’t laying flat.

4) grate manchego cheese over dish evenly

5) place dime sized dots of roasted garlic puree out of a squeeze bottle around dish

6) garnish with petit spring greens

7) serve immediately