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My go to Sunday lunch is a whole roast chicken- there’s something so comforting and therapeutic about the whole process- from preparing to eating. This Provencal version marries sweet roasted grapes and fragrant- aromatic rosemary as a backdrop for the salty roast chicken- and its exquisite.
My friend Christophe, who also happens to supply my vegetables, hails from a small village outside of Arles, which is surrounded by vineyards. He says all the households would prepare a version of this recipe when grapes from the harvest were abundant and in danger of going to waste. This is mostly his Mum’s recipe.
1 oven ready free-range chicken, about 1.8kg
4 sprigs fresh rosemary
1 red onion, cut into quarters, skin left intact
1 lemon
200ml red wine
700g seedless black grapes- ideally on the stalk
300ml white chicken stock- fresh or home-made is best
1 bulb garlic cut in half on the width
Sea salt, black pepper, and olive oil for cooking
Heat an oven to 200 degrees
Put the onion in a roasting tin. Rub the chicken with oil. Season the chicken inside the cavity and the skin, place half a lemon, half a garlic bulb and a sprig of rosemary in the cavity. Place the chicken on the onion and transfer the tray to the oven. Roast the chicken for 30 minutes or until the skin has started to brown and caramelise. Now, turn the heat down to 160 degrees, scatter around the grapes and remaining rosemary and pour around the wine and half the stock. Continue to cook for a further 45 minutes until cooked through- the chicken should be crisp and golden on the outside and the juice should run clear from the thigh when pierced. Remove the chicken from the tray and transfer to a plate. Cover and rest for 15 minutes. Strain all the juices from the tray into a saucepan and transfer the grapes in the tray, back into the oven. Roast for a further 5 minutes until sticky and begin to caramelise.
Add the remaining stock to the saucepan and bring to the boil for 10 minutes or until the juices have reduced and thickened. Serve the chicken with the sticky, sweet grapes and sauce.
Padel season is calling and we’re back at The Hurlingham Club this May.
For the Alfred Dunhill Padel Classic, we’ll be serving The Mirabeau Endless Lunch with menus by Chef Director @ben.tish. Think Whole Prawns with Brown Butter, Angus Prime Rib over fire and BBQ Wye Valley Asparagus, alongside long tables of Fresh Sourdough, salads and plenty of Mirabeau in the sunshine.
A few days of sport, long lunches and very good company.
#CubittHouse #LondonPubs #Padel
This Easter, meet the makers behind the chocolate.
Our friends at Pump Street bring a considered, craft-led approach to everything they do, from sourcing cocoa to creating flavours that feel both familiar and unexpected.
It’s this shared attention to detail that makes them such a natural partner in our kitchens, particularly at this time of year.
Read the full story via the link in bio.
Our Pastry Chef Neradah’s Easter Egg Half Shells, a final touch for the Easter table.
Recipe Below:
Chocolate half shells
Melt the chocolate and half fill the moulds, tip it all around and make sure its completely coated well. Tip out the excess and freeze to set. Pipe approx. 30 g caramel into each.
Chocolate Mousse,
200g dark chocolate
30g butter
3 large eggs
110g caster sugar
150g semi whipped cream
Melt choc and butter together. Whip sugar and eggs until very pale and light. Add some of the egg into the chocolate to lighten, then add this back to the sabayon and mix well. Add in the whipped cream folding through gently with a whisk. Transfer to a piping bag Caramelised condensed milk
Cook unopened tins of condensed milk on a rolling boil for 3-4 hours, keep it topped up or it will explode
Grated chocolate on top of the custard
Mini eggs on top
Our Pastry Chef Neradah’s Bread and Butter Pudding, with Hot Cross Buns given a second life.
Just the thing for a slower Easter afternoon.
Recipe Below:
3 large hot cross buns,sliced in thirds horizontally. (If using store bought you may need 4-5)
1 tin condensed milk
Zest of 2 oranges
Pinch cinnamon
500ml whole milk
3 x whole eggs
100g chocolate pieces, dark or white
100g browned butter
50g demerara sugar
1 teaspoon vanilla paste
Heat the milk, condensed milk, zest, cinnamon and vanilla in a saucepan. Whisk together the eggs lightly, add in the milk mixture and pass.
Brush the cut sides of the bun slices with butter and lay them with the chocolate in 20cm cake tin lined with parchment or an oven dish, overlapping, using the tops of the buns as the top layer.
Pour the warm custard over and press with your hands to submerge, leave to soak up
poking holes with a small paring knife to aid absorption.
Sprinkle with demerara and bake 30 mins 150C or until completely set.
#recipe #baking #recipeideas #easterrecipes #cubitthouse
Our Pastry Chef Neradah’s Hot Cross Buns, gently spiced, glazed and baked fresh, just in time for Easter. Recipe Below:
Hot Cross Buns:
Fruit
80g raisins
80g sultanas
150ml stout, warmed up
Soak fruit and stout together while
weighing other ingredients, around 30
mins then drain.
Dough
500g strong white bread flour
250ml whole milk
10g fast action dried yeast, or 20g fresh
yeast
1 tspn fine sea salt
2 tsp mixed spice
1 tsp ground cinnamon
80g caster sugar
2 large eggs, plus one for egg wash
50g unsalted butter, room temperature
50g mixed candied peel
Cross
50g plain flour
50g whole milk
5ml vegetable oil
Glaze
Remaining stout from soaking
60ml orange juice
120g caster sugar
Mix Bread Flour, Spices, Sugar and Salt. Combine Yeast with warm Milk and leave for 10 minutes, then add with Eggs to the dry mix. Knead with a dough hook until a shaggy dough forms, then continue until smooth and elastic. Add Butter and knead again until silky and pulling away from the bowl. Fold through Dried Fruit and Candied Peel.
Shape into a ball, cover and leave to double in size. Divide into 12 even pieces, shape into tight buns and place onto a lined tray. Cover and prove again until well risen.
Mix Flour, Milk and Oil into a smooth paste for the crosses. Brush buns with Egg Wash, pipe crosses, then bake at 170°C for 20–22 minutes until golden.
Warm Orange Juice, Stout and Sugar to make a glaze, then brush over the buns while hot. Best served warm with salted butter or clotted cream.
#recipe #recipeideas #baking #hotcrossbuns #cubitthouse
