Recipes
Now is your chance to enjoy some City Tavern style food in your own home. Let us know how you get on!
Asian Honey Glazed Salmon …created by sous chef, Dom
served with noodles and oriental vegetables in an aromatic broth
serves 4 - 6 people a show-stopping centerpiece for a special dinner party
Ingredients
for the salmon:
1 x side of salmon (1 - 1.2 kilos in trimmed weight)
150ml of light soy sauce
freshly squeezed juice of two large oranges
freshly squeezed juice of two limes
for the oriental vegetables:
1 x mouli (Asian radish)
3 x medium carrots
3 x courgettes
2 x pak-choi
for the noodles:
500g of egg noodles
1 x medium pack of beansprouts
for the broth:
75ml of light soy sauce
1 x tablespoon spoon of maple syrup
2” of fresh peeled ginger (finely grated)
2 x large cloves of garlic (finely chopped)
half a red chili (stems, ribs and seeds removed) finely sliced
400ml of chicken stock
a pinch of dill to taste
Method
marinating the salmon:
cut the salmon in to four or six steaks (depending on number of guests / portion size required).
marinate in a mixture of the soy sauce, orange and lime juice.
cover and set aside in a refrigerator overnight (ideally 24hrs).
preparing the broth:
mix the soy sauce, maple syrup, ginger, garlic and dill.
gently warm and set aside.
preparing the oriental vegetables:
ribbon cut the mouli, carrots, courgettes, plus one of the pak-choi and set aside.
(retain the other pak-choi to garnish)
preparing the noodles:
blanch the noodles and one medium packet of beansprouts and set aside.
finally:
pan fry the marinated salmon skin side down for three minutes,
turn once and continue to fry for a further minute.
whilst the salmon is cooking spoon over half of the warmed broth.
heat the noodles and vegetables in a pan of boiling water, drain and spoon on to a large serving dish.
place the salmon on top of the noodles and vegetables, pour a little of the broth over the salmon.
sprinkle warm toasted sesame seeds over the salmon and garnish with shredded pak-choi leaves.
set the table with large dishes and serving spoons/forks,
pour the remaining broth into a deep dish for guests to ladle over their salmon and noodles.
let your guests dig in and enjoy
…this dish is available at City Tavern midday ‘til 9pm mon-sat
breakfast: from 10am every day
full menu: midday ‘til 9pm mon-sat
Sunday lunch: midday ‘til 7pm on the sabbath
Black Bean & Mushroom Enchiladas (vegan) …created by head chef, Leigh
with guacamole and spicy salsa
serves 2 or 4 people a really fresh and light spring/summer lunch for four, or dinner for two
Ingredients
for the tortillas:
4 x 10” soft vegan tortillas
250g of black beans (soaked overnight)
100g of flat cap mushrooms, peeled and sliced
100g of button mushrooms (quartered)
1 large clove of garlic (finely chopped)
1 medium red onion (small diced)
for the tomato sauce and topping:
400g tin of chopped plum tomatoes
50g of tomato puree
1 x finely diced medium white onion.
400ml fresh vegan/vegetable stock.
2 x tablespoons of white wine vinegar
2 x tablespoons of caster sugar
150g of vegan cheese (grated)
1 x jar of sliced jalapeno peppers (drained)
for the salsa:
1 x medium red onion
3 x medium fresh tomatoes
I x red chili (stems, ribs and seeds removed)
the juice of two freshly squeezed limes
salt and pepper to taste
Method
first, strain the black beans and add to a pan of boiling water, gently simmer for one hour, strain and cool.
prepare the tomato sauce:
lightly fry the onion until it just begins to caramelise, add the tomato puree and mix through.
add the chopped plum tomatoes and stock, simmer for twenty minutes.
meanwhile, warm the white wine vinegar and caster sugar in a separate pan,
add to the cooked tomato sauce and blitz with a hand blender and set aside.
prepare the salsa:
finely dice the onion, tomatoes and chili.
add the lime juice and mix.
season and place in to individual ramekins.
next, prepare the tortilla filling:
lightly pan fry the garlic and onion until translucent.
add the sliced cap mushrooms, plus the quartered button mushrooms to the frying pan,
add the cooked beans, season and continue to fry for a further two minutes.
finally:
evenly distribute the warm tortilla filling on to the vegan tortillas and fold into long parcels,
place on a large baking tray and top with the warm tomato sauce.
add the grated vegan cheese and place in the centre shelf of a pre-heated oven (170°) for ten minutes*
*or until the cheese begins to bubble.
scatter some sliced jalapenos over the enchiladas and serve with ramekins of guacamole and spicy salsa.
we recommend two enchiladas per person (for hungry guests), or one per person for a light lunch*
*option: make a meal of it by adding a timbale of rice when serving one enchilada per guest.
…this dish is available at City Tavern midday ‘til 9pm mon-sat
breakfast: from 10am every day
full menu: midday ‘til 9pm mon-sat
Sunday lunch: midday ‘til 7pm on the sabbath
Spring Lamb & Rosemary Casserole …created by head chef, Leigh
served with spring greens, crusty bread and butter
serves 4 - 6 people a hearty seasonal dish
Ingredients
1 kilo of diced neck of spring lamb.
25oz of diced medium/large carrots (chunky dice).
10oz of diced onion (small dice).
10oz of peeled new potatoes (leave very small whole, cut medium ones in half, cut large ones into quarters).
10oz of peeled maris piper potatoes (small dice).
4 sticks of celery cut into medium chunks.
1 x large sprig of thyme.
1 x large sprig of rosemary.
the juice of two freshly squeezed lemons.
1.7 ltrs (3pts) of chicken and/or vegetable stock.
Method
fry the diced lamb in a little vegetable oil until slightly coloured, drain excess fat and place in a braising dish.
lightly fry the onion and carrot and add to the braising dish.
add the uncooked celery, new potatoes and diced potatoes.
add the stock, lemon juice, thyme and half the rosemary, stir and cover with foil.
place in the centre of a preheated oven at 170° for approximately three hours*
* or until the lamb is ‘fall apart’ tender and the diced potatoes have dissolved and thickened the stock.
finally:
ladle into large bowls and garnish with the remaining sprigs of rosemary.
serve with a basket of crusty sourdough bloomer and butter,
plus a large side of buttered spring greens (spring cabbage, fresh garden peas and haricot vert).
…this dish is available at City Tavern midday ‘til 7pm every sunday
breakfast: from 10am every day
full menu: midday ‘til 9pm mon-sat
Sunday lunch: midday ‘til 7pm on the sabbath
