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Christmas Canapés: Cheese on Toast from Robert Palmer at Peel’s Restaurant, Hampton Manor
No need to be up with the larks to do this gorgeous Christmas Canapé. And its not just for Christmas. Cook up a treat from Head Chef Robert Palmer from Michelin-starred Peel’s Restaurant at Hampton Manor. Just wait until you’ve tried these sumptuous little morsels!
ONION SEED CRACKER:
- 125g strong flour
- 2g salt
- 22g butter
- 45g milk
- 10g sugar
- 10g onion seeds
- 1 egg beaten
To start, combine all the ingredients except the egg and seeds. Weigh 12g of the beaten egg and add. Mix until you have a firm-ish dough that leaves the bowl clean. Rest for 30 mins in the fridge. To bake, roll out with a pasta machine on the thinnest setting (about 1mm), place on a baking sheet, brush with the leftover egg, and sprinkle with the seeds. Bake at 160°C for 10-12 mins until golden.
CHEDDAR CHEESE CUSTARD:
- 200g grated mature cheddar
- 2 x 6 minute boiled eggs, shelled
- 250g cream
- salt to taste
Put the cheese and boiled eggs into a blender. Then put the cream in a pan and bring to the boil. Turn on the blender, and slowly add the boiled cream to the cheese and egg. Blend until smooth. Season with salt to taste. Pass through a fine sieve and put into a piping bag to cool in the fridge.
PICKLED SHALLOT RINGS:
- 1 banana shallot, peeled and sliced into 2mm thick rings
- 25g white wine
- 25g sugar
- 25g water
- 50g white wine vinegar
- 1g salt
Put the sugar, salt, and water in a pan and bring to the boil until the sugar is dissolved. Take off the heat, add the wine, vinegar and shallot rings, and leave to cool. Place in an airtight container and store in the fridge ‘til needed.
Assemble your merry trio as desired.
Alternatively, we invite you to dine at Peel’s Restaurant with the Luxury Restaurant Club and enjoy a complimentary glass of Nyetimber, the award winning English Sparkling Wine, as a welcome drink per person when dining from the four or seven course tasting menus. Download the FREE Luxury Restaurant Guide app here and follow steps to join the UK’s premier fine-dining association.