RECIPES TO RECREATE AT HOME FROM THE WORLD’S MOST ICONIC HOTELS & THEIR EXPERT CULINARY TEAMS

Whilst we are stuck at home with time on our hands, we want to help you bring a taste of your favourite hotel home to you, with these inspiring recipes from some of the world’s best chefs…


LOBSTER TAGLIOLINI WITH CHERRY TOMATOES

BY CHEF CHRISTOPH BOB, FROM MICHELIN STARRED IL REFETTORIO AT MONASTERO SANTA ROSA, AMALFI COAST

In Italy, particularly by the coast, dinner traditionally involves a lot of seafood. This is where a dish such as Chef Christioph Bob’s favourite Lobster Tagliolini comes in. Created with fresh lobster and minimal ingredients such as garlic, basil, tomatoes and olive oil, it serves as the perfect starter or main course that is delicious yet simple. Ristorante Il Refettorio at Monastero Santa Rosa on Italy’s Amalfi Coast received its first Michelin star in November 2017 under the helm of Chef Christoph Bob. Christoph has worked in some of the world’s most celebrated restaurants and his insatiable love affair with food is reflected in every dish on the menu at Il Refettorio. He has created an innovative Mediterranean gastronomic experience using the freshest ingredients from the surrounding Campania region including flowers that are grown in the hotel’s own herb and vegetable garden.

Ingredients:

400g of fresh egg tagliolini
300g semolina
100g flour
6 eggs
1 lobster (around 600g)
200g cherry tomatoes, peeled and pitted
1 garlic clove
200ml lobster stock
Extra-virgin olive oil
Fresh basil
A pinch of salt
Method:

Split up the lobster, chop the cherry tomatoes and peel the garlic clove
Add the lobster to a pan with the olive oil, garlic and cherry tomatoes and cook over a medium heart for 2 to 3 minutes
Carefully flip the lobster and let it cook for another 3 minutes on the other side
When the lobster is cooked, remove from the pan but keep it warm
Add the lobster stock to the lobster sauce and let it simmer
Cook the pasta al dente in salted boiling water, then drain and add it to the lobster sauce
Toss it all together adding the basil cut into thin strips and cook for another minute
To serve, divide the pasta and place half of the lobster on the hot dishes
www.monasterosantarosa.com

ALL-AMERICAN CHOCOLATE CHIP COOKIES FROM OCEAN HOUSE, RHODE ISLAND – JUST LIKE GRANDMA USED TO MAKE

There’s no taste quite so satisfying as the first bite of a freshly baked, gooey, chocolate chip cookie. Better still, the all-American kind, which has yet to be beaten. Enter the Ocean House, an iconic New England seaside resort dating back to 1868 just after the Civil War, where the hotel’s Executive Pastry Chef, Donna Yuen has perfected the art of the moreish chocolate chip cookie. Now graciously sharing her recipe with guests and beyond to recreate in the comfort of their own kitchen, these cookies are the perfect pick-me-up for sweet-toothed bakers, with a little more spare time than usual spent at home. Perched high on the bluffs of Watch Hill, Rhode Island, Ocean House overlooks a private stretch of beach and has sweeping views of the Atlantic Ocean, Montauk and Block Island. The hotel reopened to great acclaim in 2010 following after a six-year, multi-million-dollar renovation, with the style today casually elegant with furnishings that bring together British colonial, early American and seaside aesthetics in sun-drenched colours of yellow, blue, turquoise and cream.

Ingredients:

1 cup, packed – light brown sugar
½ cup of sugar
1 cup or 2 sticks butter (unsalted; softened)
2 eggs
2 tsp. coffee extract
2 ½ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
2 cups semisweet chocolate chunks
Method:

Preheat oven to 350°F / 180°C
Cream the light brown sugar and sugar in a small mixer with the paddle attachment
Add the softened butter and mix to form a grainy paste
Add the eggs and coffee extract, mixing until just blended. Do not overmix!
Add the remaining ingredients and mix until just combined
Drop cookies with a scoop onto a baking tray lined with parchment paper.
Slightly flatten each scoop of dough and bake for 8 minutes, rotating half way
www.oceanhouseri.com

CHINESE CHICKEN SALAD

BY JASON WU, GUEST CHEF IN RESIDENCE AT HOTEL ESENCIA, MEXICO 

Of the many hats Taiwanese-Canadian fashion designer Jason Wu wears, that of chef ranks among the highest to his close friends. Wu has long been a fan of luxury boutique bolthole Hotel Esencia on Mexico’s Caribbean coast, even marrying at the property in 2016 at which time the ‘chic set’ flocked to Xpu Ha (pronounced ‘shpooo-ha’ by those in the know) for the nuptials – widely considered the most beautiful white sand beach on the Riviera Maya. Now, Wu has created a number of signature dishes as Hotel Esencia’s new ‘Guest Chef in Residence,’ including his delectable salad.

Ingredients:

180g shredded cabbage – green and red
200g shredded chicken breast
5g spring onion
1g coriander leaves (save a few for topping)
2g sesame seed mix – save a little for topping
25g roasted peanuts, lightly crushed
25g thin tortilla strips – crispy fried; save a few for topping
50g orange supreme segments
Sea salt & black pepper
Method:

Mix all salad ingredients in a bowl, serve on a pretty dish and top with a dash of sesame seeds, a few more coriander leaves and crispy tortilla strips

For dressing (makes 250ml):

15g fresh garlic
5g fresh ginger
15ml sesame oil
100ml soy sauce
100ml rice vinegar
50g brown sugar
Method:

Place all ingredients into a blender and blend until smooth.

www.hotelesencia.com

FAMOUS GUINNESS BREAD

BY IRISH-OWNED HOTEL GROUP THE DOYLE COLLECTION

Famous to all those who know and love The Doyle Collection hotels, their homemade Guinness Bread is a staple on the menu at all restaurants across The Doyle Collection properties and is a nod to the collection’s proud Irish heritage. Served as a side or a light bite, this deliciously moorish bread has almost a cake-like texture and can be enjoyed as it is, or accompanied by smoked salmon for breakfast at the likes of The Marylebone’s 108 Brasserie, or Dorset Crab with apple and mayonnaise as a quick bite at The Bloomsbury’s The Coral Room. At the heart of each Doyle Collection property there is a warmth of service that stems from family ownership, imbuing each of the eight hotels with the familiarity of a member’s club and the intimacy of a private home. Each hotel sits within a landmark building in Ireland, London, Washington and Bristol in unrivalled city locations. Each  has their own distinct personality that is rooted in, and authentic to, its local neighbourhood. The design-led properties offer social hubs for modern day travellers, as well as stylish bars and stand-alone restaurants for local consumers and guests alike.

Guinness Bread – Recipe by Byron Moussouris, The Bloomsbury Executive Head Chef.

Ingredients:

310g Whole Wheat Flour
410g White Flour
140g Rolled Oats
1 teaspoon Table Salt
2 ½ teaspoons Baking Soda
2 tablespoons Butter
270g Milk
70g Black Treacle (or molasses)
140ml Guinness
Method:

Preheat oven to 180c
Mix together the whole wheat flour, white flour, oats, salt and baking soda in a large bowl.
Use a pastry cutter to cut the butter into the flour until the mixture resembles small crumbs.
Add the milk, black treacle (or molasses) and Guinness, and mix until well combined.
Use cooking spray to coat 2 bread loaf pans, and pour the batter into the pans.
Sprinkle a little more oatmeal on top.
Bake at 180c for 45 minutes to an hour, until the centre is cooked through and a skewer inserted in the centre comes out clean.
 https://www.doylecollection.com/

MICHELIN STAR MADELEINES WITH MELTING HAZLENUT SPREAD

BY CHEF ERIC FRECHON FROM THE ORIGINAL PALACE OF PARIS, LE BRISTOL

Long  considered a bastion of gastronomic excellence, Palace hotel Le Bristol Paris holds three Michelin stars at revered Epicure, and one Michelin star at ‘brasserie de luxe’, 114 Faubourg. Acknowledged by foodies all over the globe as ‘Chef Royalty’, Eric Frechon – who has been at Le Bristol’s culinary helm for over a decade – has now shared one of the secrets of his trade, no doubt much to the delight of parents who are running out of ideas for how to occupy the kids while stuck indoors. A quick, easy and ever so quintessentially French recipe, is Frechon’s Hazelnut Spread Madeleines. Highlighting his passion for baking, last year he installed a working flour mill at the hotel, making Le Bristol Paris today the first and only hotel in Paris to produce its own homemade fresh flour from ancient wheats.

Eric Frechon has spent over 35 years in restaurants, having presided over some of Paris’ most prestigious kitchens throughout his career. Today, he is one of the most celebrated names, unanimously hailed by critics and gourmets the world over for having raised Le Bristol to become the hotel to bear the most Michelin stars in Paris.

Ingredients:

1 small pot of hazelnut spread
35ml milk
100 g sugar
1 tsp vanilla extract
125g flour
125g melted butter
2 small eggs
½ packet yeast
1 tbsp butter (to grease the mould)
1 tbsp flour (to dust the mould)
Method:

Melt the butter over low heat
Grease the madeleine mould with melted butter and dust with flour
Preheat oven to 210°C / 410˚F
Beat the eggs in a small bowl
In a mixing bowl, add eggs, sugar, milk and vanilla extract
Add melted butter, flour and yeast and stir until combined
Add mixture to madeleine mould until half full
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven until perfectly golden
www.edenbeing.com/2020/03/27/2-easy-recipes-by-eric-frechon-to-make-with-the-kids / www.oetkercollection.com/hotels/le-bristol-paris

FILOLHU IHI RIHA ‘MALDIVIAN GRILLED LOBSTER AND RED SNAPPER CURRY’

AT MILAIDHOO ISLAND MALDIVES

Possibly one of the few fine-dining restaurants that encourage its diners to come barefoot, Ba’theli restaurant at Milaidhoo Island Maldives is the first modern Maldivian restaurant in the Maldives. Reflecting its heritage, Ba’theli’s architecture takes its name from the local word for a traditional wooden sailing boat and has been built in the shape of three boats that stand on stilts over the lagoon. Led by Maldivian chef Ahmed Sivath, Ba’theli’s dishes are steeped in Maldivian tradition, with each dish inspired from the Maldivian Spice Route. The story began over 5,000 years ago when The Maldives became a key port of call for traders sailing from Indonesia and India to Arabia with cargoes of cinnamon, cardamom, turmeric, cloves, ginger and pepper. The Maldivians bartered coconuts, sun-dried fish, cordage and sails woven from coconut fibre, and cowrie shells (which became currency) for spice, rice, ceramics and silks. Locally-made cargo boats, ‘ba’theli’, sailed throughout the archipelago with these goods, spreading knowledge about different lands, their customs and cuisine. This story comes alive at Ba’theli restaurant at Milaidhoo, as their chefs serve gourmet dishes using local herbs and spices to enhance natural flavours. The menu features classic Maldivian dishes such as the signature Filolhu Ihi Riha (grilled white snapper fillets, with Maldivian lobster, tomato essence, coconut espuma).

Ingredients:

For the fish

200gr red snapper or any meaty white fish
0.5Kg fresh lobster
2 medium onions, finely sliced
2 tomatoes
300gr grated fresh coconut
½ tsp turmeric powder
½ tsp cumin powder
½ tsp salt
1 tsp ginger garlic paste
4 curry leaves
1 tsp lemon juice
Method:

Put the onions, lemon juice, tomatoes, ginger garlic paste, salt, curry leaves, cumin and turmeric powder into a blender and blend until the ingredients form a paste. Marinate the lobster with the paste, keep for at least one hour in a refrigerator.
Take a pan, add a dash of vegetable oil then grill the lobster and fish until it is golden brown and crispy.
Serve the grilled lobster and the fish on a thin bed of curry sauce with white rice or grilled vegetables.
Chef’s tip: I recommend to serve the lobster and fish with cucumber raita as well as to add some preserved lemons and green chilli. As a garnish, fried onion and fried curry leaves are great.
For the curry sauce

2 onions, finely sliced
1gr curry leaves
5gr pandan leaves
1 tsp ginger and garlic paste
3 cardamom seeds
½ tsp chilli powder
½ tsp turmeric powder
½ tsp cumin powder
200 ml coconut cream/milk
300 ml water
Method:

Sautee the onions, garlic, ginger paste, curry leaves and pandan leaves in vegetable oil, add the chilli powder while stirring no more than 30 seconds. Lastly add the cumin and turmeric powder, add water and cook on low heat, stirring frequently.
When the paste starts boiling, add salt to taste as well as the cardamom and continue cooking on low heat, stirring occasionally. To finish, add the coconut cream and simmer to the preferred consistency, about 15 minutes.
www.milaidhoo.com 

MARINATED WHITE FISH WITH HEARTS OF PALM AND PASSION FRUIT BY EXECUTIVE CHEF STEPHANE GORTINA FROM THE RESTAURANT AT THE LEGIAN SEMINYAK, BALI

Michelin-starred chef Stephane Gortina leads the team at The Legian Seminyak’s restaurants and bars: The Restaurant, The Pool Bar and The Ocean Champagne Bar. Chef Gortina’s favourite dish is an exotic and colourful dish: Marinated Mahi Mahi with hearts of Palm and a Passion Fruit sauce and Gortina has shared the recipe for keen foodies to make at home. This dish would also work with snapper or sea bass if Mahi Mahi is not available. One of the finest hotels in Indonesia, The Legian Seminyak, Bali is world-renowned for its exceptional culinary offerings. Arguably the best ocean-front dining destination in Bali, The Restaurant showcases a contemporary cuisine with a twist of Asian flavours and focuses on using local, organic and sustainable ingredients.

Ingredients:

For the fish

1 fillet (400g) mahi mahi / snapper / sea bass
The juice of 1 lemon
The juice of 1 lime
1 red chilli
1 shallot
Handful of basil
Handful of rock salt
Black pepper
A large piece of fresh ginger
Method:

Put the fillet in a tray and cover with rock salt for 5 minutes. Remove salt, then rinse, then dry with paper
Squeeze lemon and lime and chop ginger, chilli, shallot and lemon and stir and mix altogether
Marinate the fillet for 5 minutes in the mixture
Slice into small pieces
Ingredients:

For the passion fruit syrup and garnish

Nectar
Passion fruit
Star anise
Long pepper
Black pepper corns
Cinnamon stick
Hearts of palm julienned
Green mango julienned
Soft red chilli
Lemon skin
Olive oil
Basil leaf
Method:

Cut the passion fruit and separate the seeds from the pulp
Dry the seeds and keep for decoration
Heat the Nectar to get a caramel, add the spices and passion fruit pulp and cook until you have a syrupy texture
Leave to cool
Mix the hearts of palm, mango, chilli, olive oil, lemon skin and basil leaf together to make the garnish
To serve, place pieces of fish on the plate, add the mixed garnish on top, pour the syrup around the fish and finish with seeds and basil
www.lhm-hotels.com

BRITISH CLASSIC SLOW-COOKED SPAGHETTI BOLOGNESE BY CHEF TRISTAN WELCH

FROM PARKER’S TAVERN, CAMBRIDGE

Chef Director of Parker’s Tavern restaurant is well-known for his unbeatable spaghetti Bolognese, which always goes down a treat with patrons of all ages at University Arms hotel’s destination restaurant. A classic British dish, it is a staple on the menu at Parker’s Tavern, which specialises in reimagined British classics, using locally sourced ingredients from the surrounding fields, fens and seas. Headed up by Tristan, it is an English tavern inspired by the communal dining halls synonymous with Cambridge Colleges, designed by interior designer of the moment, Martin Brudnizki. Alongside the 110-cover restaurant, Parker’s Tavern also has a 61-cover bar which leads into the hotel’s beautiful library which serves a ‘Historical Cambridge Afternoon Tea’. To make Tristan’s famous Bolognese at home, Tristan advises really pouring time and love into the process, which will elevate this home classic to an unforgettable delight, as Tristan notes, all good meat dishes like this are a labour of love.

Ingredients:

600g braising steak
6 rashers of smoked streaky bacon
4 cloves of garlic
2 tins of chopped tomatoes
1 generous tbsp tomato paste
4 sprigs of thyme
1 bay leaf
1 medium onions
1 stick celery
½ bottle red wine
2 litres stock beef
1 Tbsp butter
Method:

Pre heat your oven to 140c.
To make the Bolognaise sauce heat the butter in a large oven proof sauce pan, season the steak with salt a pepper and brown with the bacon for about 20 minutes.
Finley chop the celery, garlic and onion, add to the pan, and continue to cook until softened.
Stir in the tomato paste, bay leaf and thyme, fry gently for minute, add the wine and let bubble a little allowing the alcohol to evaporate.
Dilute with stock, cover with grease proof paper and place in the oven for 3hrs checking every 30 minutes or so, add a little more stock if it starts to dry out.
Once cooked allow to rest stir with a wooden spoon to break the tender meat into smaller chunks.
To serve cook the spaghetti for 2 minutes less than it says on the packet reserving some of the cooking water, warm up the bolognaise sauce add a little of the pasta cooking water stir in the pasta and boil for a minuet allowing the pasta to soak up the sauce.
Serve hot and for an extra British touch, serve it with freshly grated Berkswell cheese, its slightly similar to parmesan which naturally works well too.
www.parkerstavern.com

SIGNATURE BEAUFORT CHEESE TART

STRAIGHT FROM LES FERMES DE MARIE, MEGEVE

Beaufort is one of the great French mountain cheeses from the Haute Savoie alpine region, famed for its firm yet buttery taste, and melt in the mouth texture. A favourite in the kitchens of Les Fermes de Marie, this exquisite fromage inspires a whole host of dishes at Megève’s most iconic hotel – owned and run by the Sibuet family, purveyors of French hospitality and Alpine-chic. This traditional and comforting Beaufort Cheese Tart is perfect for all the family, accompanied by a green salad with a tangy red wine vinaigrette, for a Spring twist. Megève’s most classic hotel, Les Fermes de Marie is a collection of traditional farmhouses and chalets, painstakingly restored by the Sibuet family and converted into a 70-room hotel, with accommodation across nine interlinked chalets. Located in a two-hectare parkland on the outskirts of Megève, the style across Les Fermes de Marie is rustic chic with exposed beams, natural light and cozy furnishings, and the two restaurants offer traditional alpine dishes.

Ingredients:

1 roll of puff pastry
300g smoked bacon lardons
3 eggs
300ml of fresh cream
250ml milk
150g grated Beaufort cheese
Grated nutmeg
Salt
Pepper
Method:

Base

Remove puff pastry from refrigerator 30 min prior, so it unrolls more easily
Preheat the oven to 250°C and in an oven proof dish, spread the puff pastry across the dish, pricking the base with a fork to prevent it from swelling
Bake dough for 10 minutes, until it lightly browns and take the dough out of the oven to let it rest
Filling

Heat a pan on a high heat and throw in the lardons – whilst cooking, drain the lardons with a colander to remove the melted fat. This will allow you to fry them more lightly, giving them more flavour. Set aside
Break the eggs in a bowl and mix them with the crème fraiche
Gradually pour in the milk while continuing to mix with a whisk
Season with salt and pepper and add 2 pinches of nutmeg. Set aside
Spread the lardons evenly on the pre-cooked dough base and pour over the egg and cream mixture
Sprinkle on the grated Beaufort cheese
Bake the tart at 250°C for 25 min
Remove from the oven and prick with a knife – if it comes out dry without traces of fresh cream, the tart is ready!
https://en.experience-sibuet.com

GRANOLA RECIPE BY CHEF LIAM TOMLIN

 FROM SINGITA SWENI LODGE, SOUTH AFRICA  

Those at home with pent up wanderlust can begin their days as if they are off-the-beaten track in Singita Kruger National Park at the stylish Singita Sweni Lodge, with a bowl of indulgent yet nourishing granola. Tucked into the banks of the Sweni River, Singita Sweni Lodge is located in Singita’s private 33,000-acre concession in South Africa. Having collaborated with award-winning Cape Town-based chef Liam Tomlin, Singita Sweni offers guests the opportunity to experience safari dining unlike anywhere in the world.

Ingredients:

1 cup bran flakes
1 cup corn flakes
1 cup puffed rice
1 cup pumpkin seeds
1 cup sesame seeds
1 cup sunflower seeds
1 cup linseeds
1 cup poppy seeds
1 cup honey
1 cup butter
Method:

Melt the butter and the honey together in a small saucepan over a low heat
Pour the mixture over the other ingredients while still warm and mix well
Bake at 120°C for about 2 hours, checking and stirring regularly. It can burn easily so keep an eye on it
Remove from the oven and allow to cool
Serve with fresh, seasonal fruit, your favourite yoghurt and a drizzle of honey
 www.singita.com

ANTIOXIDANT-RICH FRUIT CRUMBLE BY SHA WELLNESS CLINIC, SPAIN

The team at global pioneer medical and holistic wellbeing, SHA Wellness Clinic believe that keeping yourself healthy is more important than ever in this current climate. The brand’s cookbook is the go-to recipe guide for creating delicious, nutritious and immune-boosting food while staying at home. For a classic comfort, self-isolators can try this healthy take on an indulgent comfort food classic – the humble apple crumble.

Ingredients:

Two cups whole flour
½ cup cornmeal
½ teaspoon salt
½ cup warm coconut oil
½ cup rice syrup
½ teaspoon baking powder
One cup roasted chopped nuts
Four cups of apples
One cup apple juice, a pinch of sea salt, 1 teaspoon maple syrup
Method:

Preheat the oven to 250°
Place the fruit in an ovenproof dish then add the apple juice, the pinch of salt and tablespoon of maple syrup
In a bowl, mix together the flour, the baking powder, the nuts and the sea salt
In another smaller bowl, whisk the melted coconut oil with the rice syrup until completely combined and then pour into the flour and nuts mixture
Crumble the dough over the fruit
Cover and allow to cook for 20 minutes
Uncover and allow the top to golden for 5 minutes
https://shawellnessclinic.com/en/ 

ROOBOIS TEA MILK TART AT BUSHMANS KLOOF’S, SOUTH AFRICA

Nestled deep in the Cederberg Mountains is Bushmans Kloof Wilderness Reserve and Wellness Retreat. Set within 7,000 hectares of flora and fauna, the property is home to crystal-clear waterfalls and the world’s largest outdoor gallery, with over 130 ancient rock art sites dating back 10,000 years which has earned it a South African National Heritage Site accreditation. Much of the food is grown on site at Bushmans Kloof with the organic garden creating an authentic farm to fork feel. This Roobois milk heart utilises the tea which is indigenous to the region and is most probably stocked in the cupboards of self-isolators the world over.

Ingredients:

For the pastry

500g cake flour
7.5ml cream of tartare
500g butter
200ml ice water
Pinch of salt
For the milk tart filling

500ml milk
One cinnamon finger
Whole zest of one orange
Six Rooibos tea bags
60ml sugar
45ml cake flour
15ml corn flour
Pinch of salt
30ml butter
3 eggs, separated
Cinnamon sugar to serve
Method:

For the pastry

Sift the flour, cream of tartare and salt into a food processor
Cube the butter and add to the flour mixture
Pulse the butter into the flour, slowly add the water until the pastry comes together
Wrap and put into the fridge to rest for at least 2 hours
For the milk tart filling

Pre-heat the oven to 200ºC
On a lightly floured surface, roll out the pastry quite thinly and line a 25cm tart tin
To make the filling, bring the milk, cinnamon, orange zest and Rooibos to the boil and put aside to cool down for 30 minutes
Mix the sugar, flour, corn flour, egg yolks and salt together in a mixing bowl. Slowly strain the milk into the mixture and mix well
Cook over a low heat until the mixture thickens
Take off the heat and stir in the butter
Whip egg white to soft peak stage and fold into cooked mixture. Spoon mixture into a tart case and bake for approximately 15 minutes. Turn the oven down to 180ºC for another 10 minutes
Allow to cool slightly, dust with cinnamon sugar and serve
https://www.bushmanskloof.co.za

EAST LOTHIAN BEEF BY CHEF SIMON ATTRIDGE

AT GLENEAGLES, SCOTLAND

Executive Chef at The Strathearn, Simon Attridge loves to use the finest locally-sourced and Scottish ingredients, presenting menus that celebrate the best of the season, making his dishes a decadent affair, with traditional gueridon service for theatrical flair – such as his fillet of East Lothian beef, braised truffle barley and Scottish girolles. Few things speak of Spring quite like the bright colour and delicate flavour of girolles and, thanks to an abundance of the damp, dark woodland conditions in which these delicacies flourish, Scotland has attracted an international reputation for producing arguably the best in the world.

Ingredients:

For the truffle barley

200g pearl barley
2 bay leaves
4 sprigs thyme
2 cloves garlic
600ml vegetable stock
160ml whipping cream, whipped
20g fresh truffle, grated
For the beef

600g beef fillet
100g unsalted butter
3 sprigs thyme
Rapeseed oil
For the tenderstem broccoli and girolle mushrooms

12 spears tenderstem broccoli
400g girolle mushrooms, cleaned and air dried
Salt, to taste
Method:

To start, pre-heat the oven to 160°C. Next, add the barley, herbs, garlic and stock to a large pot. Cover with a tight-fitting lid, or tin foil, then place in the pre-heated oven for 45 minutes until the barley is cooked. Once cooked, remove from the oven and allow to cool slightly before folding through the lightly whipped cream and freshly grated truffle.
Next, season the beef fillet and place in a hot roasting pan with a little rapeseed oil and brown, until evenly coloured on all sides. Add the butter and thyme and baste the fillet until well-coated, then place it in the preheated oven for 20 minutes, until it is medium rare, making sure to baste every four minutes. Remove from the oven and place on a cooling wire before pouring over the remaining butter from the pan and leaving the fillet to rest for ten minutes. Once rested, carve into slices.
Now prepare the tenderstem broccoli and girolle mushrooms. Boil a pan of salted water and blanch the broccoli until just cooked. Add some butter to a frying pan and heat until foaming. Add the girolle mushrooms and sauté. Drain the broccoli and add to the pan, season with salt and pepper and heat through.
To serve, place the barley on a serving platter, top with the sliced beef and arrange the broccoli and mushrooms. Garnish with the freshly grated truffle and enjoy.
www.gleneagles.com

ICELANDIC WINTER VEGATABLE SOUP BY CHEF GADAR

AT DEPLAR FARM, ICELAND

One of the world’s most unique lodges, Deplar Farm is a luxurious 13-suite adventure retreat located in the remote Troll Peninsula, Iceland. Throughout their stay guests will feast on local Icelandic delicacies cooked by the private chef, Chef Gardar, who recently won first place in Iceland’s Chef of the Year competition. Gardar was born in Reykjavík and raised in the western countryside of Iceland. His parents were vegetable farmers, and as a result, Gardar became familiar with homegrown produce at a young age. He is passionate about fresh food, and he incorporates this into his cooking.

Ingredients:

4 onions – cut into pieces
2 leeks – cut into pieces
2-3 sweet potatoes – cut into pieces
3-4 garlic cloves – crushed
1/2 red pepper (chilli)
1/2 celery cut into pieces
Dash of olive oil
– lightly slow-roast the onions in the oil until golden brown
100 ml white wine
– cook it down by 50%
3 litres coconut milk
500 g coconut cream
5-6  red tomatoes diced
60 g tomato paste
2 spoons red curry paste (spicy)
salt and lemon juice for seasoning
500 g chicken or Butternut squash if you want the soup vegetarian
Method:

Boil the mixture for 15-20 minutes or until creamy and rich

www.elevenexperience.com

A COMFORTING RICE PUDDING DESSERT FROM ROYAL CHAMPAGNE HOTEL & SPA

With its restaurant Le Royal awarded its first Michelin star a mere six months after opening, Royal Champagne Hotel & Spa is a bastion of gastronomic excellence in France, and a real game changer in the Champagne area. Hailing a new era in the region’s culinary scene, the dining outlets here preserve French know-how while injecting a contemporary touch into traditional cuisine. The hotel’s Pastry Chef, Cédric Servela, has now unveiled his recipe for the much-loved comforting, traditional Rice Pudding with Caramel Sauce for housebound armchair travellers. Servela hopes that cooking enthusiasts will get creative and personalise the rice pudding according to their lockdown cravings. He recommends a spice-rich rice pudding with plenty of star anise and cinnamon, to create a fragrant dessert for the whole family to enjoy.

Ingredients:

For the rice pudding

125g pudding rice
750ml milk of your choice
125g sugar
100g single cream
zest of 1 mandarin
zest of 1 lemon
1 vanilla pod
½ tonka bean
1 cinnamon stick
Method:

Rinse the rice with boiling water to remove excess starch
Combine the milk, rinsed rice, sugar, zest of mandarin and lemon and all spices and bring to the boil
Once boiled, lower heat to a simmer until the rice has softened
Allow to cool and add desired amount of single cream to taste
For the caramel sauce

Ingredients:

500g sugar
150g glucose syrup (or honey)
650ml water
Method:

Boil the sugar and glucose syrup (or honey) with 150ml water over a high heat
Let it boil until the caramel begins to brown in colour and add in the final 500ml of water
Put in the fridge to cool and serve with rice pudding for a deliciously sweet dessert
www.royalchampagne.com