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Asparagus is one of the classic markers of Spring and a favourite flavour. Cooked here on a joyful and tasty pizzette – to eat outside when the sun is shining. Making your dough is fun and much easier than you might think.
75g grated mozzarella
60g crumbled goat’s curd
1 red chilli finely chopped
5 large spears of asparagus trimmed and peeled Into long strips with a speed peeler
sea salt, pepper and extra virgin olive oil
Pizzette dough
500g white bread flour-sieved
100g semolina flour
½ teaspoon salt
1x 7g-sachet yeast
½ tablespoon caster sugar
2 tablespoons olive oil
350ml warm water
Whisk the yeast into the water to dissolve. Mix together the flours, salt, sugar and olive oil. Now stir in the warm water, gradually and then knead the mix together with your hands until fully incorporated. Continue to knead until you have fairly smooth, elastic dough. Cover the bowl with a damp clean cloth and wait for 30 minutes or so, until the dough has doubled in size, leaving in a warmer part of the kitchen is advisable.
When doubled the dough is ready to be divided into 4 balls and then each ball rolled out, on a lightly floured surface to form small pizzetta.
Heat an oven to very hot along with some large sturdy baking trays to cook the bases. (Or use an outdoor pizza oven)
Place the bases directly on the trays and sprinkle the cheeses and chilli on top along with a lug of olive oil and some seasoning. Cook for 5 minutes, turing once.
Divide a pile of asparagus strips on each pizzette, season and cook for a further 1 minute until the asparagus has wilted, the cheese has melted and the base is cooked, browned and crispy. Serve.
September lunches, best enjoyed slowly.
Salade Niçoise and a glass of rosé at The Barley Mow.
#saladeniçoise #rosé #mayfairdining #londonlunch #frenchrecipes
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
