Eat out at home
We asked some of the city’s best chefs to share their favourite recipes for restaurant dishes you can make at home. . .
Make your own Chez Mal Burger
Mal’s burger is perfect for an informal family meal for four.
200g ground beef patty (70 % beef 30% fat)
4 rashers of streaky bacon
4 slices gruyere or cheddar cheese
4 brioche burger buns
1 baby gem lettuce
1 beefsteak tomato
1 red onion
1 pickled gherkin
Salt and pepper
Burger relish (4 portions)
200g French’s mustard
1x small red onion fine diced
1 table spoon chopped parsley
Light the chargrill or preheat oven to 180oC. Combine all burger relish ingredients together in a bowl and set aside. Season the burger on both sides with salt and pepper and drizzle with a little oil, before placing on the chargrill or in a hot frying pan for about 2 minutes on each side to seal the beef on both sides. Place the burgers on an oven tray and place in the oven for 8 mins until the centre reaches 72oC. Quickly cook the streaky bacon on the chargrill or in the same frying pan until nice and crisp. Set aside.
While the burger is cooking, toast the brioche
buns lightly and spread the relish on the base of the bun, saving some for an
extra dipping pot. Cut the base of the baby gem
and remove the outer leaves and wash, place one leaf on the relish and bun base. Slice the tomato into 2cm slices across and place 1 slice on top of the lettuce, then place thinly 3 to four rings of sliced red onion on top then some sliced gherkin. Slice the gherkin into 4 and lay on top of the onion rings. Bun prep done!
By now the burger should almost be ready, if so, place the bacon back on the burger and the cheese on top and put back in the oven for a minute or two for the cheese to melt. Place the burger on the bun base, add the top and hold it together with a skewer. Serve with chips.
Recreate Poldino’s Spaghetti Carbonara for 2
There are so many different stories concerning the origins of spaghetti carbonara and what should be included in the recipe. Whatever you believe, there’s no doubt that Poldino’s version tastes great.
1 tbsp olive oil
½ white onion – finely chopped
1 garlic clove
100g pancetta or smoked bacon – cubed
2 egg yolks
Plenty of grated Italian hard cheese. Parmesan or Pecorino is fine
Freshly ground black pepper
A splash of double cream – optional
Finely chopped fresh parsley – optional
Heat the oil over a medium heat. Add the garlic and cook until well coloured on both sides, then remove Sweat off the onions and cook the pancetta until any fat has been rendered down.
Meanwhile, cook the spaghetti in a big pan of salted boiling water.
If you were to use some cream now is the time. Add this to your pancetta and onions along with the parmesan and a good amount of cracked black pepper. Bring this up to heat and let reduce for a little while.
Once the pasta is ready, drain and stir though the other ingredients already in the pan. Add your parsley and eggs and stir well with a fork. Split between two bowls and finish off with a sprinkle of grated cheese and serve.
Bake a batch of No.10 Bar & Restaurant Chocolate Brownies
No.10 suggest that this makes 20 large portions, but doubtless a couple will disappear before serving. All good chefs know you have to taste as you go along!
450g dark chocolate buttons or chopped up chocolate
150g white chocolate buttons or chopped up chocolate
113g cocoa powder
450g diced butter
8 eggs, whisked
900g light brown sugar
225g plain flour
4g baking powder
Preheat the oven to 180oC. Melt the chocolate in a large bowl over a big pan of simmering water, then add the cocoa powder and butter and melt together. Remove from the heat and whisk in all the other ingredients, mixing well. Bake in a cake tin that has been lined with grease proof paper. It should take about an hour. The insides should be a bit gooey and the outside crisp.
No.10 serve this with a salted butterscotch sauce, but you could try salted caramel sauce, chocolate sauce, a big dollop of ice cream or cream.