Page 49 - Taste_and_Travel_International

A LONDON WINTER VISIT DESTINATIONS

introduction to the long history of gin, from its origin as a
medicine through the gin craze which gripped Britain for
200 years and on to the Golden Era of gin as a cocktail
ingredient and its current position in today’s world and
the “ginaissance” it is currently enjoying. But my real
interest was that we got to blend our own gin after a
tutored tasting and nosing of various botanicals and
aromatics. Each unique individual recipe was assembled UK
into a full personalized bottle for us to take home! Truly a
great experience to learn and imbibe!
And for something completely unrelated to food and
drink, if you’re a Sherlock Holmes fan, take the walking
tour to see first-hand the locations of various Holmes
stories and the places that inspired his creator, Sir Arthur
Conan Doyle. ŗ
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&# %Ũ The Langham it
it www.langhamhotels.com/en/the-langham/london SERVES 4
Seared Diver Scallops
One Aldwych
www.onealdwych.com
with Fino Sherry Butter Sauce
Roux at The Landau
www.rouxatthelandau.com and Oscietra Caviar
Ottolenghi
www.ottolenghi.co.uk Ũ / 3Ũ Ũ /.Ũ-)*"#-.# . Ũ ** .#4 ,Ũ- ,0 Ũ .Ũ." Ũ
Aquavit # " &#(j-. ,, Ũ )/2Ũ .Ũ " Ũ ( /VŨ" Ũ 3Ũ ." ,Ũ ( Ũ-)(Ũ
www.aquavitrestaurants.com . 'Ũ) Ũ & ,.Ũ ( Ũ # " &Ũ )/2Ũ ,UŨ
Smoke and Honey
www.honeyandco.co.uk/smoke Dry White Wine 1 MAKE the sauce: In a heavy-bottomed
½ cup saucepan, bring the white wine, vinegar and
Borough Market shallots to the boil and reduce by half.
www.boroughmarket.org.uk White Wine
Vinegar 1 Tbs
Prêt-à-Portea Shallots 2 ADD the heavy cream and boil for one minute.
www.the-berkeley.co.uk/knightsbridge-restaurants-bars/ 2, finely chopped Lower the heat and gradually whisk in the
fashion-afternoon-tea cubes of cold butter until well emulsified.
Heavy Cream Season with salt, lemon juice and finally the
The Ginstitute ¼ cup
www.theginstitute.com/masterclasses Fino sherry.
Cold Unsalted
Sherlock Holmes Tours Butter 3 STIR in chopped chives at the last minute
www.visitbritainshop.com/usa/sherlock-holmes-walking- 200 g, cut into before serving.
tour-of-london ½ inch pieces
4 COOK the scallops: Heat a heavy bottomed
Lemon Juice frying pan or cast iron skillet over high heat
to taste until very hot.

( )/0 ,ŗ ),(ŗ ." ŗ Fino Sherry 5 SEASON the scallops on both sides with sea
¼ cup
) !ŗ - !/ ŗ ,)'ŗ ))%#(!ŗ ( ŗ salt and pepper, drizzle with a little olive oil and
. ,#(!ŗ.)ŗ ŗ , ,ŗ -ŗ (ŗ 1 , Ě Chives finely sear them in a pan until golden brown and a
chopped, 2 Tbs
1#((#(!ŗ )) ŗ-.3&#-.ŗ ),ŗ /&#( ,3ŗ crust forms.
Salt and Freshly
*,#(.ŗ ( ŗ #&'ŗ ,.#-#(!ŗ1#."ŗ 6 TURN the scallops over and repeat on the
Ground Black
ŗ #-.#(!/#-" ŗ#(. ,( .#)( &ŗ Pepper to taste underneath but take care to keep the scallops
&# (.ŗ&#-.Ąŗ ),ŗ." ŗ* -.ŗüĂŗ3 ,-ąŗ a little underdone in the middle and not to
Diver Scallops
" ŗ" -ŗ")-. ŗ )) ŗ ( ŗ., 0 &ŗ 4 extra large, overcook.
- !' (.-ŗ)(ŗ." ŗ " 1ŗ ( ŗ &) & ŗ( .1),%-ŗ cleaned, shells 7 RETURN the scallops to a cleaned shell or small
( ŗ#-ŗ ŗ )&/'(#-.ŗ ),ŗ " Ũ ( )/0 ,Ũ /(ŗ ( ŗ reserved
serving plate. Pour around the butter sauce and
Oscietra Caviar
&# % ." ŗ "#( - ŗ&# -.3& ŗ' ! 4#( ŗ )/& 0 , Ąŗ 4 tsp garnish with a dollop of Oscietra caviar.
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it

JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 47