CHILTERN FIREHOUSE RECIPES

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CHILTERN FIREHOUSE’S CRAB DOUGHNUTS RECIPE - OLIVEMAGAZINE



Chiltern Firehouse’s Crab Doughnuts Recipe - olivemagazine image

London's The Chiltern Firehouse's crab doughnuts are a treat to make at home. If you've never tried a savoury doughnut before this is the recipe to try.

Provided by OLIVEMAGAZINE.COM

Categories     Fish and seafood

Total Time 1 hours

Number Of Ingredients 19

strong white flour 540g
golden caster sugar 70g
sea salt 2 tsp
instant yeast 1 tsp
eggs 4
lemons 3, zested
butter 130g, thinly sliced
oil for frying
tomatoes 4
garlic 1 clove, chopped
shallot 1, chopped
red chilli ¼, seeded and chopped
sherry vinegar 2 tsp
fish sauce 2 tsp
white crab meat 200g
tomato base 40ml (see above)
30g
basil a small handful, finely shredded
lemon 1, juiced

Steps:

  • Using an electric mixer fitted with the hook attachment, mix the flour, sugar, salt and yeast on a slow speed. In a separate bowl, mix 140ml water, the eggs and lemon zest.
  • Slowly add the liquids to the flour mix, still mixing on a slow speed, until a dough forms. Increase the speed and knead for 10-12 minutes, or until the dough detaches from the sides of the bowl and looks smooth and elastic.
  • Reduce the speed to slow and add the butter, a slice at a time. Once all the butter has been incorporated, increase the speed and knead for a further 5-6 minutes until the dough looks smooth. Cover the bowl with clingfilm and put in the fridge for at least 6 hours or overnight.
  • For the tomato base, cut the tomatoes in half and squeeze out the seeds. Grate the flesh of the tomatoes on a box grater, discarding the skins.
  • Put the grated tomato flesh in a food processor with the garlic, shallot, chilli, vinegar and fish sauce. Blend until smooth, season with salt, then transfer the mix to a muslin cloth and leave to hang over a bowl for 2 hours.
  • Roll out the doughnut dough on a lightly floured surface until 2cm thick and cut out 5cm circles. Roll each into a ball and put on a well-oiled baking sheet.
  • Fill a deep saucepan halfway with oil and, over a medium heat, bring the oil to 175C. Deep-fry the doughnuts, 4 at a time, basting them constantly with the oil until golden brown (around 4-5 minutes). Drain on a plate lined with kitchen paper.
  • Combine all the ingredients for the crab, mix well and season. Make a slice in the doughnuts, not going all the way through, and fill with the crab mixture. Sprinkle with a few sea salt flakes to serve.

Nutrition Facts : Calories 183 calories, FatContent 9 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 6 grams protein, SodiumContent 0 milligram of sodium

SAZERAC FROM CHILTERN FIREHOUSE RECIPE RECIPE | EPICURIOUS



Sazerac from Chiltern Firehouse Recipe Recipe | Epicurious image

Check out Chiltern Firehouse's recipe for a Sazerac cocktail made with whiskey and cognac.

Provided by Chiltern Firehouse, London

Yield 1 cocktail

Number Of Ingredients 7

1 sugar cube
2 dashes Angostura bitters
2 dashes Peychaud's bitters
1 ounce rye whiskey
1 ounce VSOP Cognac
1 teaspoon absinthe
3 star anise pods

Steps:

  • Place 1 sugar cube in a mixing glass. Add 2 dashes Angostura bitters and 2 dashes Peychaud's bitters, then 1 ounce rye whiskey and 1 ounce VSOP Cognac. Muddle until sugar dissolves. Fill glass with ice and stir until very cold, about 30 seconds.
  • Rinse a brandy snifter with 1 teaspoon absinthe; discard. Strain cocktail through a Hawthorne strainer or a slotted spoon into snifter. Garnish with 3 star anise pods.

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