Tuesday, November 30, 2010
Savoy Grill
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Which is why we’re giddy for the reopening of The Savoy Grill.
The culinary icon — returned to its former glory by Russell Sage Studio (York & Albany, Stapleford Park) — opens today, capping The Savoy Hotel’s restoration. The decadent art deco dining room (once host to Churchill and Wilde) evokes its heyday with crystal chandeliers, antique mirrors and gold leaf.
The menu (conceived by Gordon Ramsay Holdings) consists of British- and French-inspired classics. Order baked eggs en cocotte or Cornish crab mayonnaise with apple salad on Melba toast to start, followed by hot smoked salmon with horseradish sauce or roast leg of lamb (from the trolley) and finish with mille-feuille.
Too full for pudding? Go back for round two.
The Savoy Grill, in The Savoy Hotel, The Strand, WC2R 0EU (020 7592 1600 or gordonramsay.com).
Food: Feeling Saucy
Kitchen Garden's Plum and Cranberry Chutney Recipe
Despite commemorating some rather odd things (Super Bowl, Groundhog Day), Americans have something brilliant in Thanksgiving. Juicy, roast turkey certainly deserves its own holiday.
Co-opt the occasion for yourself and serve the bird with Kitchen Garden’s plum and cranberry chutney — and be thankful you’re British.
Plum and Cranberry ChutneyMakes about twelve jars
Ingredients2 kg plums
800 g diced onions
500 g diced cooking apple
300 g whole cranberries
200 g dried dates
600 ml cider vinegar
20 g chilli puree
700 g granulated sugar
2 g ground ginger
2 g ground cloves
20 g garlic puree
1 g ground star anise
5 g salt
1. Soak dates overnight. Drain and chop into small pieces.
2. Cook the plums in vinegar on low heat until soft (about 20 minutes). Push the soft plums through a colander and discard the stones.
3. Place the plums, dates and remaining ingredients into a saucepan and cook on low heat until thick (about 45 minutes) and all the liquid has been absorbed. Stir the mixture regularly.
4. Place in jam jars immediately. Secure lids tightly and you won’t have to store the chutney in the fridge.
In a jam? Don’t worry, order this and more condiments, preserves and dressings online at kitchengardenpreserves.co.uk.
 | |
Co-opt the occasion for yourself and serve the bird with Kitchen Garden’s plum and cranberry chutney — and be thankful you’re British.
Plum and Cranberry ChutneyMakes about twelve jars
Ingredients2 kg plums
800 g diced onions
500 g diced cooking apple
300 g whole cranberries
200 g dried dates
600 ml cider vinegar
20 g chilli puree
700 g granulated sugar
2 g ground ginger
2 g ground cloves
20 g garlic puree
1 g ground star anise
5 g salt
1. Soak dates overnight. Drain and chop into small pieces.
2. Cook the plums in vinegar on low heat until soft (about 20 minutes). Push the soft plums through a colander and discard the stones.
3. Place the plums, dates and remaining ingredients into a saucepan and cook on low heat until thick (about 45 minutes) and all the liquid has been absorbed. Stir the mixture regularly.
4. Place in jam jars immediately. Secure lids tightly and you won’t have to store the chutney in the fridge.
In a jam? Don’t worry, order this and more condiments, preserves and dressings online at kitchengardenpreserves.co.uk.
Monday, November 29, 2010
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