"There is a unique comfort in the dishes we call classics, recipes that bring a sense of familiarity while leaving space for reinvention. British cooking is full of such touchstones, of dishes that feel timeless, yet that also respond beautifully to a fresh approach. I love exploring that balance, keeping the heart of a dish while introducing flavours, textures and ideas that make it feel new, and that's the philosophy at the heart of Rosi, our new restaurant at the Beaumont hotel in London."
"Chicken diane and chicken kiev may be rooted in nostalgia, yet, with a little imagination, they can become exciting again. Chicken kiev (pictured top) Sometimes, even just a tiny tweak to an old favourite can make a world of difference. And, yes, truffle paste is a little pricey, but everyone deserves a treat every now and then, plus Christmas is coming up, so you can always use up the rest for an extra touch of luxury over the festivities."
"Prep 15 min Chill 30 min Cook 35 min Serves 6 For the truffle butter 250g butter 60g truffle paste (any brand from the supermarket will do), or 50ml truffle oil 1 shallot, peeled and very finely diced (20g net) 1 garlic clove, peeled and finely diced 2 tbsp finely chopped chives For the chicken 6 chicken breasts 125g plain flour 2-3 large eggs, beaten 150g panko breadcrumbs 4 tbsp olive oil"
Classic British dishes provide comfort and invite reinvention, balancing familiarity with fresh approaches. Rosi, the new restaurant at the Beaumont hotel in London, embraces keeping the heart of a dish while introducing new flavours, textures and ideas. Nostalgic dishes such as chicken diane and chicken kiev can be revitalised through small imaginative tweaks. A truffle-stuffed chicken kiev offers a luxurious twist, using a truffle butter made from butter, truffle paste or oil, shallot, garlic and chives. The method involves piping chilled truffle butter into chicken breast pockets, chilling, and preparing coating stations with flour, beaten eggs and panko breadcrumbs before baking at 200C.
Read at www.theguardian.com
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