We’re now only days away from the opening of the pop-up restaurant at Habitat Kings Road (you can read all about it here) and already salivating at what Michelin-starred chef, Christoffer Hruskova, will be filling our tummies with. To whet your appetites, we have an exclusive recipe from the man himself.
Now, porridge: it ain’t just for breakfast. Øllebrød is a traditional Danish dish found bubbling away on every stove until the 1800’s. A pot was always on the go into which leftover bread and beer would be thrown. Sugar, vanilla, milk and butter sweeten the affair and it would suffice as a restoratative, any-time meal. Christoffer suggests serving it as a dessert and we wholeheartedly agree.
See you at the pop-up.
400 g dark rye bread
2 bottles or roughly 700ml dark stout
60 g soft dark brown sugar
1 vanilla pod
125 ml milk
10 g butter
Zest and juice from ½ lemon
50 ml apple juice
Pinch of salt
Take the crusts off the rye bread and then cut the rest of the bread into smaller pieces. Place in a bowl, cover with half the stout and leave to soak overnight.
Next day add to the soaked bread; milk, apple juice, vanilla, dark brown sugar and the remaining stout .
Transfer the mixture to a pan and cook over a medium heat until the bread becomes a thickened, smooth porridge. Pull it off the heat and add salt, butter, lemon zest & juice.
Serve it warm with ice cold cream and poached fruit.
The pop-up restaurant will be at Platform Gallery, Habitat, 208 Kings Road SW3 5XP on 2nd and 3rd May. To book a table, please email: firstname.lastname@example.org
For more delicious recipes and stylish ways to serve them, click below…