.
A hero vegetarian dish from our Autumn/Winter Feasting Menu. There’s a roast cauliflower and then there’s this roast cauliflower. A spiced, decadent and seriously tasty roast cauliflower available at all our Cubitt House pubs this Autumn Winter for large groups and parties. Enjoy!
Spice Mix Batch
Ingredients
1 tbsp ground cinnamon
1 tbsp cardamon
1 tbsp of mixed white and black pepper corns
2-star anise
1 tbsp Chili powder
4 tbsp Garam masala
5 cloves garlic
1-inch ginger skin on
50g flat leaf parsley
50g mint
Spiced Cauliflower
Ingredients
1 cauliflower (about 1kg) with leaves (trimmed)
Zest 1 lemon
Spice mix (about 3 tsps)
Fresh marjoram
Extra pecorino for service
50g pangratto sourdough breadcrumbs fried in olive oil until crisp and golden
Pecorino Sauce
Ingredients
40g flour
40g butter
300ml double cream
100ml milk
100ml mascarpone
100g grated pecorino
Spice Mix Batch
Method
1. Blitz all dry spices
2. Then add everything else
Spiced Cauliflower
Method
1. Cut the cauliflower into 4 quarters, partially remove core and keep the leaves.
2. Rub the cauliflower with Extra Virgin Olive Oil evo and season with about 3 tsps of the spice mix, lemon zest and salt and crushed pepper.
3. Roast at 170oc until tender and nicely caramelised (about 30 mins) you may need to cover halfway if it starts getting too dark.
3. Roast leaves separately until tender but retain their green colour.
Pecorino sauce
1. Make a light roux with the flour and butter- whisk in milk and cream.
2. Turn off heat and whisk in mascarpone and pecorino until smooth and silky.
3. Season to taste and alter to sauce consistency if need.
Final Dish
1. Place the cheese sauce in your copper dish
2. Top with cauliflower and leaves and then more cheese sauce and grated pecorino.
3. Place in 180c oven until hot and gratinated (about 10 mins), top with the pangratto and the marjoram and serve.
British Pie Week calls for proper roots.
This Saturday, we’re collaborating with @manzespieandmash - one of London’s oldest and most iconic pie shops.
Slow-cooked mutton pie with signature liquor.
A proper classic, done properly.
Available Saturday 7th March at Cubitt House pubs and M. Manze branches.
Limited pies. Get it while it’s hot.
A few of the faces behind the pastry.
With our Chef Director @ben.tish at the helm, Pie Week has officially commenced.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Today, Ana Da Costa takes over our Pie Week menu across seven Cubitt House pubs.
Her Mapo Tofu pie brings something bold to the table - and it’s on the menu for one day only.
7 chefs. 7 pies. 7 days.
#britishpieweek #cubitthouse #bestpiesinlondon
Cubitt House goes back to where it all started.
To mark British Pie Week, Chef Director @ben.tish visited @manzespieandmash in Peckham, stepping inside one of London’s historic pie and mash houses to see the craft up close.
Because some things are worth doing the old way. Pie Week, with proper roots.
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
Consider this the full briefing.
Seven chefs.
Seven very different pies.
Seven days to try them.
Pie Week at Cubitt House.
@robin.gill.food @manzespieandmash @brownoli939 @ecstasy_cookbook @_lotsofbutter @aureliendudu85 @chef_sits
#britishpieweek #cubitthouse #bestpiesinlondon #britishfood
