Our chef director Ben Tish loves nothing more than cooking up a storm in his garden (when he has the time). In our #AtHomeWithTish series we follow Ben as he cooks some of his favourite dishes. This is his experimenting ground and often forms the basis of many of his dishes across Cubitt House. Keep a follow of the hash tag to get inspired!
First up is a delicious succulent Ribeye steak, cooked on the bone with grilled radishes & onions, watercress, lemon & olive oil. Take a look at the video which includes the full recipe below.
Video and Recipe
“This is where a lot of the inspiration for the Cubitt House menus start”
A Lemon sole full of summery additions like the very best southern Italian tomatoes and herbs. Grilled Lemon Sole, Datterini Tomatoes, Sorrel Butter and Sea Herbs. All cooked to perfection in the pizza oven. Sounds very much like summer to me. Check out the video and full recipe on Instagram and get cooking!
Video and Recipe
A favourite on any BBQ is surely a spatchcocked chicken. Ben’s is cooked in the with sage & garlic butter and caramelised lemon.
Serves 2
2 halves spatchcocked free range chicken (about 1k-1.2kg total)- your butcher will prepare this for you.150g Unsalted butter
1 lemon, halved width wise
A handful of sage leaves
4 cloves garlic, peeled and crushed
Sea salt and black pepper
Olive oil
Water cress to serve
Heat a BBQ to optimum grilling heat or an oven to 250 centigrade.
Season the chicken well and rub with olive oil. Place on the grill and cook for 3-4 minutes skin side down to caramelise and then place in an oven tray. On the same grill place the lemons cut side down and caramelise for a few minutes. Reserve.
Place the chicken in the oven and cook for 8 minutes before dividing and adding on the butter, sage leaves and garlic and cooking for a further 8 minutes until the chicken is cooked through and the butter and chicken juices have combined to a make a delicious sauce.
Rest for 5 minutes before serving the chicken with the juices poured over and the caramelised lemon on the side. Serve with watercress.
Enjoy!
And last but very much not least is the most delicious of summery flatbreads. Who doesn’t love a flatbread? The perfect side dish to any summer menu and this one will have you dreaming of those Mediterranean shores, with the freshest and most summery of ingredients.
This is Ben’s wood fired flatbread with courgettes, mint and lemon. Serves 6
For the dough
250g strong bread flower
6g instant yeast
15g unsalted butter
5g salt
Luke warm water 150mls (approx)
Courgettes
2 green courgettes, finely sliced
2 yellow courgette, finely sliced
1 clove garlic finely chopped
A handful fresh mint leaves
Juice ½ lemon
Sea salt and black pepper and olive oil
Dissolve the yeast in the water and leave for an hour to ferment.
In a mixer fixed with a hook mix the flour, salt and butter. Pour in the water-yeast mix and continue mixing until you have a soft, smooth elastic dough. Knead with a little flour on a work surface and then transfer to a bowl to prove for a couple of hours. Knock back the dough and roll into 6 flat smaller balls. Leave to prove again for 30 minutes, roll out and cook directly in the hot oven for 2-3 minutes until puffed, and nicely charred.
Heat some olive oil and garlic in a large sauté pan until medium hot. Add the courgettes and cook for 2 minutes until softened but without colour. Season well, add the mint and lemon and stir through.
Top the flatbreads with courgettes, extra oil and salt and serve.
Now if those fantastic recipes don’t get you reaching for the BBQ, donning your apron, and taking your kitchen outside I don’t know what will. Get outside while you can and get cooking. You’ll sure miss it in the depths of winter!
For more of Ben’s recipes and recipes across Cubitt House check out some of our favourites below.
More Recipes
