Last week we were lucky enough to get invited to our favourite botanical cocktail bar Bourne & Hollingsworth, for the launch of their new kitchen and cookery school!
Being greeted with a refreshing Gardeners Jasmine Royale cocktail, (gin, green tea and a spot of lemon juice topped up with fizz and a slice of cucumber) was a great start to a wonderful evening in the warm botanical secret oasis, in Exmouth Market.
We were there for a little show case, seeing what they have to offer and the cool set up they have! Being escorted past the private dining table and up the stairs, to reveal the new kitchen which looks people’s idea of the perfect country home kitchen. Large central table with state of the art technology of integrated hobs, ovens, fridges and cupboard all discreetly hidden within the counters and decor. They have incorporated the theme of downstairs perfectly with the large attic style ceiling dripping with hanging greenery; beautiful!
The kitchen is perfect for cookery classes, product launches (especially cookbooks!), team building activities and even private dining with your very own chef to watch cook your food right in front of you!
We were lucky enough to have head chef Adam Gray, who has headed up Michelin starred establishment including Rhodes Twenty Four at Tower 42, give us a cookery demonstration. He taught us how to make Crisp Cornish Mackerel, Rhubard Relish, Sea Kale and Pea Shoot Salad! Basically luxe fish fingers, which tasted incredible! He even gave us the recipe for us/you to try at home and it’s super easy! See below.
Crisp Cornish Mackerel, Rhubarb Relish, Sea Kale and Pea Shoot Salad
FOR THE MACKEREL
1 Whole Mackerel
2 Slices of Fresh White Bread
5g Colman’s English Mustard
12 Pieces of Sea Kale
6 Sprigs of Pea Shoots
300ml Rapeseed Oil
1. Fillet the whole mackerel and trim up each fillet, with a knife slice down each side of the central bones and remove with fish tweezers. With a small piping bag pipe a thin line of English Mustard where the bones once were. Leave to the side
2. Take all crusts off the bread and roll out as thin as you can with a rolling pin. place the mackerel fillet in the middle of the bread sheet and roll over one side, with a little egg wash seal the bread where the two sides meet and trim off any excess. Put back in the fridge to set up. Shallow fry in rapeseed oil to get an even golden brown colour this should only take a few minutes; remove from the oil and leave to drain on a j cloth.
3. Use a knife to cut the desired shape. Please note that it is easier to get a better cut if the mackerel is slightly raw, finish under the grill and season.
FOR THE RHUBARB RELISH
800g Rhubarb – roughly diced with the skin on
400g Red Onion – peeled and roughly diced
220g Cabernet Sauvignon red wine vinegar
200 ml water
Red or Pink food colouring
1. Place 50g of rhubarb, the onions and red wine into a thick bottomed sauce pan and place on the stove on a medium hat. Bring the ingredients to the boil and simmer gently until all the liquid has evaporated and the mixture is semi-dry.
2. Remove from the heat and place in a container. Leave to cool down at room temperature.
3. Secondly, place the remaining 750g of rhubarb into a medium thick bottomed sauce pan along with 200ml of water and a dash of food colouring. Bring to the boil and cook gently for 10 minutes. Until the rhubarb is tender, but NOT mushy.
4. Fold the diced cooked rhubarb into the cooled rhubarb from the previous stage and place in a suitable container for use.
Place 3 small quenelles of the chutney diagonally down the middle of the plate. In opposite corners make two small piles of the sea kale and pea shoot leaves dressed with rapeseed oil. Cut the mackerel into 3 equal pieces and sit each piece on top of the rhubarb chutney.
BON APPETIT! x
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