Summer scones
3/6/2010
The perfect way to celebrate this summer is with our hugely popular high tea. Whether in your office or in your garden we can provide delicious treats for afternoon tea! From cucumber sandwiches to scones, cupcakes to mini pork pies we can create a feast that will suit your budget. To get us truly in the summer spirit - Steve our Executive Chef has given us his secret scone recipe to impress your friends with.
Ingredients
- 350g self-raising flour, plus more for dusting
- 1/4 tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- squeeze lemon juice
- beaten egg, to glaze
- clotted cream and raspberry jam to serve
Method
1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife - it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
5. Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh.
From Russia With Love - The V&A Museum
16/3/2010
The icy and snowy conditions that heralded the new year in 2010 were very much in keeping with The Russian Dinner, held recently at the V&A, Kensington. The London Kitchen braved the Siberian winds to put on an event that was fit for a Czar and his entourage! ...
Guests were treated to a glass of pink fizz before walking though to the Raphael gallery, lit in rich reds and gold’s reminiscent of Imperial Russia. Entertainment included ballet performances, in between sumptuous courses of Vodka infused sorbets and Chicken Gorky. The Vanilla infused Vodka Poached Pear was the perfect accompaniment to an upbeat urban version of the Nutcracker’s Sugar Plum Fairy.
After a short walk through the new Decode exhibition guest continued their evening in the dome with Matryoshka ice sculptures and a chance to try their luck to become a Russian billionaire at the casino tables. A strong espresso at our coffee bar was the perfect nightcap to warm the soul before guests departed into the snow covered streets of Kensington, their own version of Red Square.
Hot stuff
29/1/2010
Here’s a special winter warmer straight from the kitchen....
Big in Japan
29/1/2010
With Japanese inspired fashion all the rage in the boutiques of Shoreditch, we thought an intimate conveyor dinner for 30 guests would bring a truly Zen twist to this private party....
Guests were pleasantly surprised when they entered the dining area to face a full sized sushi belt, brimming with delicious Light Salads and Spicy Edamame Beans. They enjoyed over nine different courses, each served on the belt for them to eat at their leisure. Dishes ranged from contemporary sushi items, through to Japanese classics including Chicken Yakisoba and the odd international delicacy, including North African Lamb Tagine. Throughout the meal we served delicious cocktails from the centre of the belt, including Peach Bellinis and the potent, but ever popular Mojitos, busting with fresh mint and golden rum. A selection of petite deserts rounded off the evening fit for an Emperor.
Oh yes it is!
29/1/2010
Many companies look to cut-back on their Christmas parties, but when you put your minds to it, a whole myriad of quirky ideas can come to light, without the huge price tag....
Dinner and Panto proved to be a surprising and welcome change for one lucky company. Staff knew they were being entertained in their office at some point during the dinner but when a fairy godmother turned up and asked for volunteers to rehearse for special show that evening, you can only imagine what came next. The ritual humiliation and innuendo took place among a small group of red faced workers, others looked on and enjoyed a selection of canapé starters. Relief came when the rest of the worried table of colleagues realised that the so called “rehearsing stars” were in on the joke. Senior management and line mangers had been practicing in secret for many months beforehand so their fellow employees could enjoy a sensational Supreme of Corn Fed Chicken with a Slow Roasted Tomato and Potato Puree, alongside a kitsch adaptation of Cinderella. Sugared White Mice at midnight and pumpkins along the hallways saw a fitting end to a wonderful evening.
In the mood for love
29/1/2010
A tantalising menu to get you in the mood for Valentine’s day, put together by our resident love-doctor, Emily...
Tomato, Basil and Avocado Bruschetta
Basil stimulates sex drive, boosts fertility and increases circulation. Plus, the smell of it is said to be irresistible to men, though we’re not suggesting you switch perfumes! Avocado is rich in vitamins D and E, which help the body release energy, so you’ll have more stamina for the bedroom!
Oysters, Smoked Salmon or Caviar
These exotic tastes are not just impressive, but extremely rich in zinc which stimulates testosterone production to improve sexual potency in men. Testosterone is also thought to increase libido in women.
Char Grilled Green and White Asparagus Bundles Wrapped in Serrano Ham and Honey Laced Figs with Shaved Truffles
Truffles are considered to arouse the palate and body, whilst figs were celebrated by ancient Greeks in a frenzied copulation ritual. Asparagus is rich in potassium, vitamin A and vitamin E which boosts your sex drive and is needed to create sex hormones.
Raspberries, Strawberries and Rose Champagne
Red is the colour of passion and these tasty treats are also high in Vitamin C. Rose champagne is also known as the drink of love. Drunk in moderation, it lowers inhibitions, heightens sensations and creates a warming glow.
Basil White Chocolate Mousse
Chocolate contains a mild sedative which lowers inhibitions and acts as a stimulant to increase activity and desire for physical contact. It was apparently banned from monasteries for this very reason, centuries ago!
Desk top cooking lessons with The London Kitchen
2/11/2009
Watch head chef Damian Malone demonstrate how to easily and safely prepare a fresh chicken in 5 minutes....
If there are any top tips you would like from the kitchen, get in touch.
The London Kitchen at the Fashion Fringe
25/9/2009
The London Kitchen made its debut at the Fashion Fringe, where Donatella Versace named the winners of the annual competition to find new cutting-edge design talent.
...
First out on the catwalk of this season’s canapés was the classic smoked salmon on buckwheat blini with crème fraiche and Sevruga caviar. Next up, the stunning gravelax of tuna on toasted sour dough was given a fierce twist with the addition of a pistachio salsa. The front row was wowed by the elegant tea-poached chicken with cucumber chutney in a filo cup, followed by a model canapé of shredded ham hock on crostini with Pommery mustard and sweet piccalilli, and size-zero jacket potatoes with crème fraiche and chives. The show’s finale was dark chocolate cups filled with tiramisu.
The seasonal menu was designed not only for its seasonal credentials and innovation, but also because the ingredients are sustainable and low impact, sourced from the best suppliers.