Feeds:
Posts
Comments

Posts Tagged ‘pie’

St John Hotel

St John Hotel
1 Leicester St
London
WC2H 7BL
T: 020 3301 8069
Map

We happened upon this place completely by chance on a Friday night. Over a drink at the Hampshire Hotel in Leicester Square, we contemplated finding a restaurant which might approach the Hampshire’s level of civilisation in an area which, let’s face it, is not the first place you think of for a quality meal. A quick search on the internet revealed a hidden gem – an outpost of the well-known St John restaurant hidden amongst the casinos and fast food joints.

The restaurant is a large square room with an open kitchen all along one side. The room was buzzing with conversation and the staff were similarly chatty. We chose 6 rock oysters and a beetroot, sorrel, walnut and boiled egg salad to start. The oysters were big and meaty and the salad was very satisfying, with purple and golden beets that had been cooked to perfection, not crunchy but still offering some resistance. As we ate our starters we watched the chefs beavering away, one of them stopping only to slake his thirst with a large bottle of water before returning to the stove.

For the main course we couldn’t resist the ox cheek pie, which was for a minimum of two people. The waiter recommended a bottle of Bandol 2006 for this adventure, which was an excellent choice – a bold wine with plenty of tannins that had no problems standing up to the rich gravy that accompanied the pie. The suet pastry on the pie was simply superb, and we had no trouble finishing it.

We didn’t have much room for dessert but we did manage to squeeze in a honeycomb ice cream. This was excellent but we did rue the missed opportunity for some post-dinner cheese. Next time.

All in all, an excellent experience. This is an oasis of sanity in a strange part of town. I wonder whether the diners at the Aberdeen Angus know what they are missing. The bill was was £136 for two including a £54 bottle of wine.

Advertisements

Read Full Post »

If you love pecan pie and pumpkin pie, this is the pie for you! Great for Thanksgiving or any time you want sugar hit!

I made this fabulous pie for Canadian Thanksgiving last weekend. It’s based on Libby’s Pumpkin Pecan Pie, but with a few modifications.

First things first.. the pumpkin… In the past when I’ve made pumpkin pie, I’ve always cooked the pumpkin myself and then pureed it. Unfortunately, I’ve found that the resulting pies were often soggy. When researching pie recipes this year, I found a great tip from Keri Fisher:  after pureeing the pumpkin, put it back in the oven spread thinly on a cookie sheet and roast it until it gets drier and thicker.  My pie was not in the slightest big soggy.. I think this tip made all the difference.  And before we start, I’ll admit that I didn’t make my own crust. I bought all-butter frozen shortcrust pastry from Waitrose. 🙂


Pumpkin Pecan Pie

Preparation time: 20 mins + 50 mins cooking time (assuming you already have the pastry and pumpkin prepared).
Makes one 9-inch pie.

Pumpkin Pecan Pie

1 (9 inch) unbaked (4-cup volume) deep-dish pie shell
250 g pumpkin puree (see note above)
65 g brown sugar
1 large egg
2 g pumpkin pie spice (nutmeg, cinnamon and cloves)

160 ml honey
100 g brown sugar
2 large eggs
45 g butter or margarine
3 ml vanilla extract
120 g pecan halves

Preheat oven to 350°F/175°C.

1. COMBINE pumpkin, sugar, egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.

2. COMBINE honey, sugar, eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.

3. BAKE for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.

Serve with freshly whipped cream and enjoy!

Read Full Post »