.
This recipe is inspired by my parents fish and chip restaurant in Skegness
For the crab cakes
450g white crab meat
1 small red chilli, finely chopped
1 tbsp capers, roughly chopped
Zest of 1 lemon
Small bunch chives, finely sliced
1 egg, beaten
2–3 tbsp good-quality mayonnaise
4–5 tbsp fresh breadcrumbs
Olive oil, for cooking
Sea salt and black pepper
For the butter sauce tartare
150g unsalted butter, diced
Glass of white wine
1 small shallot, finely diced
1 tbsp capers, chopped
2 cornichons, finely chopped
1 tsp Dijon mustard
Juice of ½ lemon (more to taste)
Small handful flat-leaf parsley, finely chopped
Sea salt and black pepper
To serve
2 large handfuls watercress
Extra virgin olive oil
Lemon wedges
Combine the crab, chilli, capers, lemon zest and chives in a bowl. Season well. Add the egg and mayonnaise, then fold in just enough breadcrumbs to lightly bind — don’t overwork it.
Form into 8 small patties and chill for 20–30 minutes.
Warm a little olive oil in a pan over medium heat. Cook the crab cakes for 3–4 minutes each side until golden and crisp.
Put the shallot, capers and cornichons in a small saucepan with a splash of water and the wine. Bring to a gentle simmer to soften the shallot slightly and reduce the wine by half
Remove from the heat and whisk in the Dijon, followed by the butter, a few cubes at a time, until it melts into a glossy warm emulsion.
Add lemon juice and parsley. Season lightly. The sauce should be warm, loose and spoonable — adjust with a touch of water or lemon as needed.
Lightly dress the watercress with olive oil and a pinch of salt. Plate the crab cakes, spoon over the warm butter sauce tartare and finish with the fresh watercress and lemon wedges.
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
Feasting season is on the horizon at Cubitt House, and we’re counting down 100 days until Christmas.
#christmasinlondon #christmasparties #festivefeasting #londonchristmas
