Christmas, Lists, Miscellaneous, Recommendations
10 Great Festive Menus with Dining Offers - Part Two
Afternoon Tea, Christmas, Member offers, Recommendations, The Best of
10 Of The Best: Festive Afternoon Teas
Chefs Recipe: Pear and Saffron Relish by Matt Greenwood of The Balcon, London
This week, Matt Greenwood, Head chef at The Balcon is delighted to share with you this delicious recipe for pear and saffron relish. Sweet and spiced condiments can brighten many plates, cured meat, cheese or as they serve it at The Balcon, with a pork and pistachio terrine!
Ingredients
- 2 white onions, peeled and sliced
- 50 ml vegetable oil
- 1/2gr saffron
- 10 pears, peeled, cored and diced
- Zest of 1 orange
- 1 tsp coriander seeds
- 250gr soft brown sugar
- 250 ml cider vinegar
- 250gr raisins
Method
Heat the oil in a large heavy based pot. Add the onions and sweat for five minutes. Add the saffron and orange zest and cook for five minutes. Tie the spices in a small bundle of muslin and add to the remaining ingredients. Simmer the relish over a low heat for forty five minutes until the pears are cooked through but not melting. Season to taste. This relish will keep in a sealed container for two weeks or in sterile jars for six months.
The Chef – Matt Greenwood
Matt Greenwood, joined Sofitel London St James in December 2015. Originating from New Zealand, Matt has worked extensively in his home country as well as Australia.
From a young age, Matt has been immersed in the world of kitchens, and since then has developed a passion for cooking, working wit the finest chefs in Melbourne, Sydney and Christchurch, before moving to London 9 years ago and launching the restaurants Caravan in Exmouth Market and King’s Cross, then Blixen in Spitalfields Market. While retaining the essence of French dishes, Matt’s cooking style questions traditional ideas and concepts. With his exposure to fusion cooking, Matt is introducing new tastes and textures to The Balcon menu.
Having a strong focus on freshness, illustrates through his respect for the use of local prime produce, he has created a menu bursting with mouth-watering flavours.
Opened in 2011 this is one of the most grand and ultra swish of Brasseries. From its impressive street entrance you will find the room and staff delightfully welcoming. The airy and bright restaurant has rich but delightfully well balanced decor creating a convivial atmosphere.
Dark leather banquette seating is set off by the light interiors and flattering lighting, with two spiral staircases which lead up to wooden balcony (thus The Balcon) overlooking the restaurant which house the Champagne cellar.
Not a member? Treat yourself and join today to enjoy a years worth of luxury dining. Call 01276 850581 to speak with a member of the team.
