LIGHT SUMMER SUPPER RECIPES FROM CHELSEA’S CULINARY ARTISANS

With the lockdown in London continuing into summer, with its long, warm evenings, we called on some of our favourite restaurants on and around Sloane Street for some light, summer supper recipes.

From Vardo’s beloved green baked eggs to a vegan courgette lasagne from Raw Press, here are three delicious recipes for you to try at home.

Should you be in need of supplies, the small, artisanal stores along Pavilion Road remain open, diligently supporting our much-loved community during the COVID-19 crisis. Bread Ahead, Provenance Village Butcher, Natoora, London Cheesemongers, The Sea, The Sea, The Chelsea General Store and Ice Cream Union are open. For more details, please read more here.

ADAM HANDLING’S SALMON GRATIN

For when you fancy something a bit more decadent, try this from Adam Handling Chelsea.
Serves 5

INGREDIENTS

1 salmon fillet (400g)
2 chillies
½ leek
4 cloves of garlic
300g boiled potatoes, cut into squares
100ml double cream
100ml cream cheese
6 spring onions, thickly sliced
1 bunch of tarragon
1 lemon
50g parmesan cheese
100g breadcrumbs

METHOD
1. Slice the salmon into large chunks and keep it in the fridge.
2. Finely chop the leek, garlic and chilli. Cook them on a high heat in olive oil for a minute, until it sweats down. Add the fish, stir only once or twice when the colour of the salmon starts to change. Pour in the dairy and cook for another minute. Turn the heat off when the salmon looks cooked on the outside. Season it with salt and pepper to taste.
3. Add the spring onions, tarragon, potatoes and stir. Pour into a casserole dish and cover in breadcrumbs and parmesan cheese. Put under the grill for 5 minutes until it crisps up.

VARDO’S GREEN BAKED EGGS, STEM BROCCOLI, EDAMAME, CHARD, MISO VERDE AND SOY

Rich baked eggs accompanied by a zesty miso verde sauce from Vardo.
Serves 1

INGREDIENTS

Miso Verde:
30g miso paste
3 stalks coriander chopped
½ tsp ginger, minced
1tsp lime juice
1tsp lemon juice
10g tahini
1tsp honey
2 spring onion sliced
1tbsp olive oil

For the eggs:
1tbsp vegetable oil
50g chard
30g stem broccoli
2 eggs
50ml light soy sauce
50ml water
1 spring onion, sliced in rounds
½ tsp black sesame seeds
¼ green chilli, sliced
4 stems coriander
20g edamame beans, podded and blanched

METHOD
1. Place all of the miso verde ingredients in a blender and puree till smooth sauce.
2. Any leftovers can be stored in the fridge for up to a week.
3. Heat the oil in a heavy-bottomed, oven-proof pan and throw in the broccoli. Fry it hard until brown around the edges.
4. Next, add the chard and stir to combine.
5. Break the eggs directly into the pan on top of the broccoli and the chard.
6. Mix the soy sauce and the water and pour the liquid into the pan
7. Place the pan in the oven for 5 mins.
8. Remove from the oven and top with edamame and sprinkle on the black sesame seeds.
9. Finally, top with some of the miso verde and the coriander leaves.

RAW PRESS’ COURGETTE LASAGNE

A vegetarian take on a classic lasagne from Raw Press.
Serves 4 – 6

INGREDIENTS
2kg Courgettes

White Sauce:
300ml Almond Milk
20g Vegetable Bouillon Powder
200g Cashews
50g Nutritional Yeast
Salt & Pepper to taste

Tomato Sauce:
250g Plum Tomatoes
250g Sun-Dried Tomatoes
5g Chipotle Pepper
20g Basil
Salt & Pepper to taste

METHOD
1. Preheat the oven to 180C.
2. Cut the courgette into lasagne ribbons using a sharp knife or potato peeler.
3. Blend the white sauce ingredients until smooth and creamy. The liquid should roughly just cover the dry ingredients in the blender. It also helps to soak the cashews if possible for at least a few minutes to soften them ahead of blitzing. Put aside.
4. Then, for the red sauce, put all of the tomato sauce ingredients in a blender or food processor and, again, blitz for a few minutes.
5. Now it’s time to layer up your lasagne in a medium baking dish, with several layers of courgette, dotted with a combination of the two sauces.
6. Please note that for each layer, only a small amount of each sauce is needed, as the courgette does give off water during cooking and it can get very watery.
7. On the final layer, finish with some white sauce and an extra sprinkle of nutritional yeast for that cheesy finish.
8. Bake in the oven covered with tin foil for 45 minutes and then remove the foil and bake for 15 more minutes.

SUMOSAN TWIGA’S TUNA TARTAR

A dish for when you want to impress from Sumosan Twiga.
Serves 1

INGREDIENTS
50g tuna loin, diced
2 g shallot shopped very fine-
Sea salt
Soy sauce few drops
Juice from ¼ lemon
1g white truffle oil
50g avocado, diced
5g chives, chopped
2g crispy leek
10g truffle mayonnaise

METHOD
Fried leek:
1. Take just the four first layer of the white part of the leek, then cut it in julienne method, very thin. Heat the oil until it reaches 120 – 130°C and fry the leek.
2. As soon as they stop frying, take them out and put them in some kitchen towel to dry off and become crispy.

Truffle mayonnaise:
3. Mix 100g of Japanese mayonnaise with 10ml of white truffle oil (or ratio of 10:1 for different portions).

For the tartar:
4. In a bowl, combine the diced tuna, shallots, lemon juice, salt, soy sauce, chives and truffle oil. Mix well and put on the side.
5. Using a serving ring (optional), place the diced avocado at the bottom, then top with the tuna mix and press well, so that when you move the ring you have a nice round form. If you don’t have a serving ring, just layer on the plate.
6. Drop the truffle mayonnaise on top and finish up with a sprinkling of fried leeks.