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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.

The post Nightingale’s Watercress and Endive Salad appeared first on Hawksworth Restaurant.

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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.

The post Bel Café’s Roasted Cauliflower Sandwich appeared first on Hawksworth Restaurant.

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Hawksworth Restaurant by Jacky Chui - 5M ago

Serves: 1

Ingredients:
1 ½ oz Beefeater Gin
1 oz lemon juice
½ oz Orgeat
8 drops of orange blossom water
1 egg white

Method:
Add all of the ingredients into a cocktail shaker. Shake vigorously with ice for 8-10 seconds. Remove ice and return to cocktail shaker. Shake vigorously without ice for a second time, this will whip the egg white into a dense foam. Pour into a chilled cocktail glass and garnish with freshly grated nutmeg.

The post Hotel Georgia appeared first on Hawksworth Restaurant.

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Serves: 2-3

Ingredients:

6oz brussel sprouts, halved
20g concord grapes, pickled
20g canola oil
10g parsley leaves, whole
3g pine nuts, roasted and roughly blitzed
1g 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.

The post Nightingale’s Roasted Brussels Sprouts appeared first on Hawksworth Restaurant.

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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:

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.

Bring cold water and salt to a boil in a deep, heavy bottomed pot.

Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.

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.

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.

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.

Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.

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.

Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.

Serve immediately.

The post Fresh Spaghetti, Manila Clam, White Wine, Jalapeno appeared first on Hawksworth Restaurant.

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