WORDS
JACK PALFREY
Christmas temptation
by angela hartnett
Lilla Ego
Stockholm
|
Scandinavian
With two Swedish Chef of the Year
winners at the helm, this new,
conceptual take on the Scandinavian
bistro trend should assure diners
they’re in good hands. Despite the
prestigious accolades, friends Daniel
Räms and Tom Sjöstedt say their newly
opened joint venture was created on a
modest budget – perhaps a nod to its
name, which translates as ‘little ego’.
lillaego.com
Andina
London
|
Peruvian
Following the popularity of his
unapologetically hip restaurant Ceviche
in Soho, Martin Morales has applied his
successful Peruvian dining formula to
east London’s Shoreditch, just in time
for Christmas. His second restaurant
will offer a similar blend of authentic
Peruvian recipes from breakfast
through to dinner including, of course,
his signature
ceviche
(cured fish).
facebook.com/AndinaLondon
Rub & Stub
Copenhagen
|
Danish
The surprise new star of Copenhagen’s
culinary scene has an interesting
humanitarian concept at its core.
Dishes at this non-profit restaurant are
prepared using leftovers from local
supermarkets or other restaurants,
meaning an ever-changing menu that’s
delicious
and
helps reduce food waste.
spisrubogstub.dk
“the food i most look forward to
eating at Christmas is anolini. It’s
stuffed pasta with veal and
beef served in a meat broth.
“When it comes to
cooking Christmas dinner,
timing is the thing people
struggle with most,
though with enough
prep, stress can be
avoided. The other
problem is the tendency
to over-order food – it’s
best not to buy things you don’t eat
the rest of the year.
“My top tip is to take your
turkey out of the fridge the night
before you cook it and keep it
in a cool place. The meat will be
better if it’s not cooked
straight from cold.
Once you’ve cooked
your turkey, don’t
be afraid to let it
rest for a decent
amount of time.
The birds are large enough that they
will retain heat and resting improves
tenderness. Make sprouts more
exciting by serving with bacon, roast
onions and fresh chestnuts; while a
salad of oranges, pomegranate and
mint, with a red-wine vinegar, olive
oil and mustard vinaigrette makes
a refreshing accompaniment to the
traditional fare.”
Hartnett recently launched her
second solo venture, Café Murano,
33 St James’s Street, London SW1
The celebrity chef and protégée of Gordon Ramsay shares her tips for a merry seasonal feast
Andina, in Shoreditch,
promises authentic,
colourful Peruvian food
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