English 
 London: The Cookbook: The Story of London's world-beating food scene, with 50 recipes from restaurants, artisan producers and neighbourhoods

London: The Cookbook: The Story of London's world-beating food scene, with 50 recipes from restaurants, artisan producers and neighbourhoods

Sale: $28.49 $14.25
Save: 50% off
Ends tomorrow!

Secure and trusted transactions.
7-Day no reason to return.

UP TO 80% OFF!

This Month's Special Offer, Only One Day Left!
Time Limit:
days
hrs
mins
secs
Description

River Café

In recent years, the incredible culinary achievements of the River Café have been somewhat outshone by the fact that chef-owner Ruth Rogers ‘discovered’ Jamie Oliver. Although true to an extent (Oliver did indeed find his chef feet in the kitchens of the restaurant, where he worked for over three years), it’s also fair to say that all well-known chefs had to work their way up the ranks and River Café is a destination restaurant that has given a boost to the careers of many rising stars.

Luckily, the original reasons that the River Café was so feted have returned to the fore, and the Hammersmith-based restaurant that resides on the bank of the Thames has never been so popular. Opened in 1987 by Ruth and the late Rose Gray, the restaurant originally operated as a staff canteen for the next-door architect practice of Ruth’s husband Richard Rogers. Despite its non-central location and the lack of formal training on the part of the founders, the quality of the food was sufficient to propel the restaurant to greatness – in 1998 River Café received a Michelin star.

The ethos behind River Café was to bring a breath of fresh air to the London Italian food scene, with authentic recipes using exceptional ingredients that were carefully sourced. This remains true today and, as well as being seasonal, the menus change daily. Fresh pasta is paired with herbs, seasonal vegetables, cheeses and shellfish, while main courses see fish take a starring role, alongside prime meat cuts and artisanal ingredients. The restaurant’s cheese room offers an incredible selection of the best regional Italian cheeses, while the range of gelati includes flavours such as Pear & Grappa, Roasted Almond, and Chocolate.

The dining room is light, bright and spacious, with an open kitchen that blurs the boundaries between chefs and diners. But if you have an insight into the unpredictable British weather and manage to bag a table on a clement day, the gorgeous garden terrace is the only place to enjoy lunch or dinner – Tuscany on the Thames.

Thames Wharf, Rainville Road W6 9HA

Mon-Sat 12:30–5pm, 7–11pm.

Sun 7–10:30am, 12:30–5pm, 7–11pm.

Jamaican patties

MAKES 10–12

Brixton has a strong Afro-Caribbean heritage and this is evident in the stalls and cafes in and around the market. These subtly spiced patties are typical market fare.

Directions

Mix the flour with the salt and 2 tablespoons of the oil. Knead with sufficient water to form a smooth, soft dough. Divide the dough into golf-ball-sized balls, cover with a damp towel and set aside for 15–20 minutes.

Heat the remaining oil in a large wok and add the ground cumin. Add the onion and fry until it softens.

Stir in chilli powder, turmeric and season with salt. Sauté for a few seconds, then add the potatoes and peas and mix well to combine. Cook for a few minutes to allow the flavours to blend, stirring occasionally. Stir in the chopped coriander (cilantro). Set aside to cool to room temperature.

Preheat the oven to 200°C (400°F).

Lightly flour the work surface and roll out the dough to form flat circles about 5-mm (¼-inch) thick. Place a heaped spoon of the filling onto each circle, leaving a border. Brush the beaten egg around the edge then fold over the patties, sealing well around the edges.

Place the patties spaced apart on 1 or 2 large, greased baking trays. Bake in the oven for 20–25 minutes, until golden brown and cooked through.

Ingredients

  • 400 g (3¼ cups) plain (all-purpose) flour
  • 1 tsp salt, plus extra to season
  • 50 ml (¼ cup) cooking oil
  • ½ tsp ground cumin
  • 1 small onion, finely chopped
  • ½ tsp red chilli powder
  • ¼ tsp turmeric
  • 3 medium potatoes, boiled and finely diced
  • 75 g (½ cup) frozen peas, thawed
  • 2 tbsp chopped coriander (cilantro)
  • beaten egg, to glaze


Reviews (0)
Cart