Fancy yourself a mouthwatering, three-course brunch from an acclaimed chef in the bright and beautiful surroundings of our Platform gallery space? Well that’s exactly where you could (and should!) be over the weekend of the 07 and 08 November. Anna Barnett, pop-up restaurateur extraordinaire, food blogger and cookery book author will be hosting her lunch club on both days and serving up delicious meals from her fantastic new book, Eat The Week.
Places are limited to 40 per lunch, so it promises to be an intimate affair with a real focus on seasonal dishes. And because of limited number, spaces are filling up fast. Lunch will kick off at 1pm on either day and you can book your place by emailing firstname.lastname@example.org. Tickets are £35 per head*.
To get those tastebuds buzzing, we have an exclusive recipe from Anna’s lunch and if this is anything to go by, it will definitely be an event worth going to. And there’s more: we’ve also got two copies of her book to give away. All you have to do is email email@example.com together with your name, email address, postal address and contact telephone number. Please mark your email ‘Eat The Week’. The first two people to do so will win a copy of Eat The Week.
Good luck and see you at the pop up!
Cheat’s Chicken Kiev Cordon Bleu Style with Caperberry Slaw
Preparation time: 20 minutes | Cooking time: 35 minutes | Feeds: 6 (or 2–4 with leftovers)
I love homemade chicken kiev, especially with this piquant caperberry slaw. It’s my guilty pleasure. Just buy good meat and don’t scrimp on the garlic.
- 125 g (4½ oz) mozzarella, cut into six slices
- 3 large chicken breasts on the bone, cut in half, skin removed
- 6 slices of prosciutto
- whole bulb of garlic, cloves separated
- glug of rapeseed oil
For the breadcrumb topping:
- 3 slices of brown or white bread
- 60 g (2¼ oz) parmesan, finely grated
- 4 tablespoons crispy shallots
- finely grated zest of 1 lemon
- handful of finely chopped parsley
For the caperberry slaw:
- 1 small red cabbage, finely shredded
- 1 small white cabbage, finely shredded
- 1 x 250 g (9 oz) jar of caperberries in vinegar
- 3 tablespoons salad cream or mayonnaise – optional
- Preheat the oven to 190°C (375°F/gas mark 5).
- Place a slice of mozzarella on top of each piece of chicken, then wrap the chicken in a slice of prosciutto. Place all the wrapped chicken in a baking dish, with the mozzarella side facing upwards. Add the garlic cloves, tucking them in between the chicken pieces, before adding a generous drizzle of oil and a decent pinch of salt and pepper. Cook in the oven for 12–15 minutes or until the prosciutto starts to go crispy.
- Blitz the bread in a food processor or chop it with a knife to make coarse breadcrumbs. Transfer to a bowl and combine with the parmesan, crispy shallots, lemon zest and parsley, then season to taste with salt and pepper.
- Cover the chicken pieces with the breadcrumbs and return to the oven for a further 12–20 minutes until the breadcrumbs are golden and crispy.
- Meanwhile, for the caperberry slaw, combine the red and white cabbage with the drained caperberries, then add a glug of vinegar from the jar and season generously with salt and pepper. For a slightly more indulgent version, stir through the salad cream or mayonnaise (I’m a salad cream girl).
- Serve the chicken with the caperberry slaw on the side.
TIP: Look for ready-made crispy shallots at Asian supermarkets, or make your own by frying up thinly sliced shallots until crisp and golden.
Ready to make your own at home?