Art for eats’ sake: 4 recipes from the brand new kitchen on the ICA | Life and elegance


Onion soup with croutons

Serves 4
6 white onions, thinly sliced
2 garlic cloves, roughly chopped
2 bay leaves
2 tbsp thyme, finely chopped
300ml cider (ideally Breton)
100ml double cream
Salt and black pepper

For the croutons
90g unsalted butter
3 tbsp dijon mustard
A pinch of salt
4 slices of sourdough

1 Set the oven to 180C/350F/fuel 4. Gently fry the onions and garlic with the bay leaves and thyme in a heavy-based pan for 15 minutes, stirring often, till tender and sticky. Try to not let the onions color.

2 Add the cider. Bring to a boil, add the cream, then carry to a boil once more. Season generously.

3 Melt the butter in a frying pan. When it begins to foam, whisk within the dijon and salt. Dip the bread into the combination, then bake within the oven for 10 minutes, till golden. Break into items by hand.

4 Blitz the soup till very easy. Adjust the seasoning. Serve with the mustard croutons.

Steamed mussels, celery and white wine

Any mussels that haven’t opened throughout cooking must be discarded. Photograph: Joe Woodhouse

Steamed mussels, celery and white wine

Serves 6
50ml further virgin olive oil
6 shallots, peeled and thinly sliced
4 garlic cloves, peeled and thinly sliced
1 leek, washed and sliced thinly
1 stick of celery, sliced thinly, leaves picked, chopped and reserved
2 tbsp picked thyme, finely chopped
2 bay leaves
400g mussels, rinsed completely and beards pulled out (if any will not be closed or don’t shut after a delicate faucet they’re lifeless so don’t use them. Once cleaned preserve within the fridge out of water with a humid material over them)
2 glasses of white wine
A knob of butter
1 handful flat-leaf parsley, picked and chopped
Salt and black pepper

1 Heat the oil in a big pan for which you might have a lid. Add all of the thinly sliced greens and the thyme and bay leaves, season, then cook dinner till softened and unctuous.

2 Add the mussels and white wine, then pop the lid on. Steam gently for 2-3 minutes, gently shaking from time to time. When the mussels have opened, add the butter and celery leaves.

3 Transfer the mussels to a serving bowl, discarding any nonetheless closed. Simmer the veg and sauce briefly, examine seasoning and pour over the mussels. Scatter with the parsley, then serve with white wine and a great deal of crusty bread.

Aubergine and chickpea stew

Dried chickpeas must be soaked in a single day earlier than cooking on this stew. Photograph: Joe Woodhouse

Aubergine and chickpea stew

Serves 4-6
250g chickpeas, soaked in a single day then drained, or 1 tin of chickpeas, drained
100ml further virgin olive oil, plus just a little further for frying and drizzling
4 aubergines, sliced into equal chunks
2 pink onions, peeled, lower into eighths
4 garlic cloves, peeled and thinly sliced
140ml pink wine
1 tin complete peeled plum tomatoes
2 bay leaves
1 tbsp pink wine vinegar
2 tbsp contemporary oregano, chopped
Salt and black pepper

1 If cooking your individual chickpeas, cowl them with contemporary water, carry to the boil and cook dinner for round 45 minutes, or till very tender. Take off the warmth and add a drizzle of oil, season with salt and go away to 1 aspect.

2 Set the oven to 160C/325F/fuel 3. Heat a glug of olive oil in a pan and fry the aubergine till browned, then put aside. Add one other drizzle of oil to the pan, and fry the pink onions and garlic. Cook gently for 4-5 minutes, or till the onions have softened.

3 Add the wine and cut back just a little, then add the tomatoes, bay leaves and vinegar and cut back just a little extra. Add the aubergines and drained chickpeas, season and pour into an ovenproof baking dish. Bake for 40 minutes.

4 Add the chopped oregano, then serve alongside crusty bread or brown rice.

Pork chops, turnips and beans

In the image now we have added calçot onions as a substitute of turnips. If you do the identical, peel 4-6 onions, slice them in half of, and fry cut-side down in just a little olive oil. Then roast at 180C/350F/fuel 4 for 20 minutes, or till tender when pierced with a small knife.

Pork chops, turnips and beans

Non-tinned haricot beans need to be soaked overnight for this recipe. Photograph: Joe Woodhouse

Serves 4
500g haricot beans, soaked and cooked, or 2 x 400g tins of haricot beans
½ bulb of garlic
2 bay leaves
1 sprig of sage
½ red chilli, seeds removed
70ml olive oil, plus extra for drizzling
4 turnips, peeled, leaves reserved
4 pork chops
4 sage leaves
4 lemon peel strips
20g unsalted butter
175ml white wine
120ml chicken stock
Salt and black pepper

1 If you are cooking your own beans, soak them in a generous amount of water of overnight. The next day, simmer covered in water with half a bulb of garlic, bay leaves, sage, chilli and a drizzle of olive oil. Bring up to a simmer and skim off any froth when it appears. Simmer for about 40 minutes, or until the beans are tender. Remove the herbs and leave the beans covered in water until you are ready to use.

2 Set the oven to 180C/350F/gas 4. Slice the turnip bulbs in half, coat with a little olive oil, arrange in a baking dish and roast for 20 minutes, or until a knife slides through easily.

3 Season the chops with salt and pepper. Heat a little oil in an ovenproof frying pan, then brown your chops – especially the fatty parts. Once golden, add the sage leaves, lemon peel and the butter.

4 Put in the oven and bake for 7-8 minutes. Then take the chops out of the pan and leave them to rest. Deglaze the pan with a splash of wine and the chicken stock, then reduce and season.

5 Combine the roasted turnips and drained haricot beans in another pan, check for seasoning, then add the chopped turnip leaves and cook for a few minutes, or until wilted. Spoon the bean mixture into serving bowls, top with the meat and pour over the wine reduction.

  • Margot Henderson is a chef and author. With partner Melanie Arnold, she owns Rochelle Canteen in Shoreditch and at the ICA, and runs catering company Arnold and Henderson; @rochelleica

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