Local chef launches pop up
To celebrate a new pop up fine dining launching in Islington this weekend we have a delicious and easy-to-follow recipe for soda bread muffins from the chef himself.
Oliver Boon, who lives in Islington, was former Head Chef of Michel Roux’s Roux at The Landau and a Master Chef: The Professionals finalist.
Now pursuing his own venture, he is launching his first fine dining pop up restaurant this Thursday, Friday and Saturday at Islington’s beautiful Sawyer and Gray.
With dishes like rosemary smoked beef tartare with mustards, sweet onions and caper emulsion on the menu, we have the simpler soda bread muffins recipe, which he will be serving before the starter, that you can try and recreate at home.
Soda bread muffins
150g rye flour
150g wholemeal flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
300g greek yoghurt
100g melted butter
30g black treacle
100g rolled oats
50g demerera sugar
Mix all the dry ingredients except the sugar and the oats, which should be reserved for the top of the muffin.
Add the yoghurt, milk and the melted butter to the dry ingredients and mix to a rough paste.
Divide the mix into a well buttered muffin tray and push the mix down with a wet spoon to stop the mix sticking to the spoon.
The mix should make approximately 12 muffins.
Top the muffins with rolled oats and a sprinkling of demurrer sugar.
Bake at 200 degrees for 12 minutes.
Take them out of the oven and eat while piping hot with COLD butter!
Reservations taken at Sawyer and Gray, 290 St Paul’s Road, N1 2LH. Call 02034175950 or email email@example.com.
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