Five dining versus casual service How restaurants are eschewing the white tablecloths and rewriting the rules
Although Tong Chee Hwee’s jasmine tea-smoked short-ribs of Wagyu beef, served at London restaurant HKK, elevate the Chinese takeaway favourite to another level, it is still a relatively simple recipe, albeit with more complex flavours and served with fine-dining flair. Michael Raffael reports
This warming, filling soup captures all the flavours of Spain and is ideal as a supper dish, served with crusty bread. Traditional salt cod can be too salty so I often prefer to make my own lighter version, as here. I also sometimes like to top the soup with freshly shaved Manchego cheese.
Great Homemade Soups: A Cook’s Collection by Paul Gayler demonstrates how soup can elevate simple ingredients into a comforting meal. Images by Lisa Linder
In a Class of its Own is a behind- the-scenes look at Westminster Kingsway College, whose “magical” labs and kitchens have earned it the moniker “the Hogwarts of culinary schools”. And this slick tome does justice to the institution that has been training the best in the business since 1910.
Heat the oil, add the mirepoix and sear with the rosemary and thyme until a golden brown colour has been achieved.
Masterclass: Wagyu beef ribs Hakkasan Group executive head chef Tong Chee Hwee recreates a Cantonese classic
Line a suitable number of 5 cm rings with cling film on the bottom. Place on a tray and place in the freezer. Dice the butter and set aside. Whisk together the sugar, lemon juice and eggs.
Soak the leaf of gelatine in icy water. Bring the milk to the boil. Whisk together the egg yolk and sugar. Temper a little bit of the hot milk over the egg yolks and stir well. Add the rest of the milk and whisk to combine. Return to the pan and cook on a gentle heat to 85°C. Remove from the heat and add the squeezed out leaf of gelatine.