Kimchiiii!!!!!

Whoompa!

Au·tum·nal

Best Burger In Town!

Hawksmoor is the sort of restaurant where you go down into the amazing dining room, blown away by the warm gust of meat smell and feel like your gonna bump into tony blair but you dont.
we ate bone marrow with caramelized onions which is a really nice simple combanation
Oysters from devon sweet and sea like
and Kimchi burger with beef dripping chips, spicy gingery kimchi with cheese and a serious earthy burger with crunchy crispy meaty chips.

Between 3 we spent just over £30 each with a bottle of house red

Best Burger in town with or without Tony!

Hawksmoor
Seven Dials
11 Langley St.
London.
WC2H 9JG
020 7856 2154

Crab Apple Jelly

Crab Apples are ripe for the plucking now and contain an amazing amount of pectin which turns it into an banging pink jelly, and is freaking splendid with pork belly.

Ingredients

• 4 kg crab apples
• 1 kg caster sugar
• 1 lemon, juiced

Method

1. Wash the apples, remove the blossom heads and cut out any bruised bits. Put in a saucepan, fill with water to cover the apples and bring to the boil. Simmer for 25 minutes until the fruit is soft. Pour the pulp into a jelly bag or several layers of muslin and let drip overnight into a pan beneath. Don’t squeeze the bag, it will cloud the jelly.
2. The next day, measure the juice, and combine with sugar at the ratio of 10 parts juice to 7 sugar. Add the lemon, then bring to the boil to dissolve the sugar. Keep at a rolling boil for 35–40 minutes, skimming off the froth regularly. To test, chill a dessertspoon in the fridge. When the jelly is set, it will solidify on the back of the spoon. Pour into warm, sterilised preserving jars and tightly seal while still slightly warm add chillies or rosemary if wanting. Store in a cool dark place.

Sweet Saffron Bread

There is something really indescribable about saffron a little mysterious beauty and put into this bread it becomes a sweet mysterious beauty, bloody marvelous!

Sweet Saffron Bread

Ingredients

• Pinch of saffron threads
• ¾ tsp boiling water
• 350g strong white flour
• 1 tablespoon instant dried yeast
• 60g caster sugar
• ½ tsp fine sea salt
• 30g unsalted butter, softened and broken into small pieces
• 150ml milk, warm
• 50g currants
• cornmeal, for dusting
• 1 free-range egg, beaten with 2 tablespoons of milk

Method
1. Pour boiling water over saffron thread and leave to infuse for 10 minutes

2. Place flour, sugar, yeast, sugar, salt into a large bowl and mix together well. Add the butter and rub through the flour until it has completely combined with the dry ingredients to leave no lumps. Fit Dough Hook onto mixer.

3. Measure the milk into a jug and mix in the saffron infused water. Add the saffron milk to the flour mixture and set the mixer on low speed for 5 minutes. Add currants or sultanas.
OR if you don’t have a dough hook fitted mixer do steps 4 and 5

4. Grease a flat clean work surface and knead the dough for ten seconds to finish with the dough in a smooth ball. Clean and dry the bowl and replace the dough ball into the bowl to rest for ten minutes.

5. Remove the dough and knead again on a greased, flat surface.

6. Shape the dough into a ball. Replace into an oiled bowl, cover with a teatowel and leave for one hour in a warm (not hot) place.

7. Place the dough onto a clean, flat surface and shape into a baton. Cover with a clean cloth and leave for ten minutes.

8. Spiral each end in upon itself to create an elaborate ‘S’ shape.

9. Sprinkle a large baking sheet with cornmeal and place the dough into the centre of the sheet. Cover with a clean cloth and leave for one hour, until the dough has almost doubled in height.

10. Preheat the oven to 210C/410F/Gas 6½. Uncover the loaf and brush with eggwash. Place into the centre of the oven to bake for 25 minutes, then reduce the heat to 190C/375F/Gas 5 and bake for a further 5-10 minutes, until the loaf is golden-brown in colour and sounds hollow when tapped on the under-side.

Temporarily Ballin!