Three much-loved Brighton restaurants share their favourite recipes for easy home cooking.
MENU (Serves 4-6)
Sugardough’s No-waste Panzanella Salad, with tomatoes, red peppers and capers
Cin Cin’s Famous Tagliatelle, with salmon, chestnuts, leeks, mascarpone and dill
Terre a Terre’s Bum Cake, with sweet sheep’s milk cheesecakes, crammed with Sambuca-soaked sultanas, served with lemon rosemary syrup.
“This is my take on the classic Italian bread salad, Panzanella. It is a brilliant way to use up older bread and is a favourite at Sugardough in The Lanes. There are no hard and fast rules about quantities. Just mix it together and get stuck in!”
– Kane McDowell, owner & chef at Sugardough.
Good quality sourdough bread cut into thin slices
1 clove of whole garlic cut in two
Olive oil for baking the croutons
Tomatoes, roughly chopped
Roast red peppers, with the skin removed, cut into strips
Salted capers, rinsed
Red onion, thinly sliced
Fresh basil leaves and oregano roughly chopped or ripped
Extra virgin olive oil, red wine vinegar
Sea salt and freshly ground black pepper
- Rub the slices of bread with the garlic and place on an oven tray. Drizzle with olive oil, sprinkle with sea salt and put in an oven at approximately 180 degrees until the croutons are lightly crisp. Place the croutons on kitchen towel and set them aside to cool.
- Gently mix together the chopped tomatoes, the roasted red pepper, red onion and capers. Season with sea salt and freshly ground black pepper.
- Make a dressing by mixing together 2/3 extra virgin olive oil to 1/3 red wine vinegar, and season with sea salt and freshly ground black pepper.
- Add fresh basil and oregano to the tomatoes and red pepper mix, drizzle with the dressing and gently mix.
- Place layers of croutons on top of the salad and serve in shallow bowls.
For the pasta:
250g of 00 flour
1 whole egg and
6 egg yolks (good quality eggs)
A drizzle of good olive oil
A pinch of salt
For the sauce:
2 salmon fillets
12 roughly chopped chestnuts (the precooked vacuum-packed ones are best)
4 tablespoons of mascarpone
1 leek, rinsed and chopped into 1cm slices
1 bunch of dill, finely chopped
A squeeze of lemon
- Make a well in the flour and add the eggs and olive oil. Combine the ingredients with your fingers to form a dough, kneading for about five minutes until it becomes smooth. Wrap in cling film and leave to rest in the fridge for at least an hour.
- Roll out the pasta, first with a rolling pin, a little flour to dust, until it’s as thin as you can go, then transfer to a pasta machine. A good rule of thumb is to start from the thickest setting, work your way down to the thinnest one, and then all the way back up. Then back down to a one or a two; not too thin as you need the tagliatelle to have a bit of texture and thickness.
- Dust the sheets liberally with flour, fold once, then cut with a knife into 1cm strips. Dust with more flour and set aside whilst you prepare your sauce, but for no longer, or it will dry out and cook unevenly.
- Drizzle your salmon fillets with a little olive oil, salt and pepper, and bake, skin side up, in the oven for around ten minutes. Remove the skin and set aside.
- In a pan, roast the roughly chopped chestnuts in a little olive oil for a few minutes over a gentle heat. Once toasted, add the leek and sweat them off, adding a pinch of salt and a splash of white wine to help them soften. Gently fold through the mascarpone and let it melt in.
- Drop the pasta in a pan of salted, boiling water. It’s even better if you’ve got a basket. It’s cooked when then pasta starts to float and that should take no more than thirty seconds as it’s so thin and fresh.
- Drop the cooked and drained pasta to the sauce and flake
- your salmon into the pan, then throw in your chopped dill. Be
- generous with it. Mix the whole thing together. Be careful not to break the salmon up too much.
- Test for seasoning. The mascarpone is bland and so it will need more salt. Add more olive oil, and a squeeze of lemon juice to finish. That’s it. Divide into four bowls then add a little bit more olive oil. Always a bit more olive oil.
For the cake:
400g Slipcote cheese (Sussex soft sheeps cheese)
400ml double cream
3 egg yolks
1 whole egg
½ tsp vanilla extract
75 g Sambuca soaked sultanas and extra from garnish
8 rosemary sprigs, tips 2-3” long
For the rosemary syrup:
200g caster sugar
2 rosemary sprigs
Zest of ½ lemon, cut into strips
Juice of ½ lemon
Bring the sugar and water to the boil, then add the rosemary and lemon zest. Simmer for 10 mins.
Allow to cool, then strain. Finally, mix in the lemon juice. Refrigerate until needed.
- In a bowl crumble the slipcote cheese
- Add the vanilla, egg yolk, egg, sugar.
- With a spatula mix together to form a smooth paste adding the cream in 2 batches
- Add the Sambuca soaked sultanas and mix
- Line your moulds – cut square of parchment paper longer than the ring (5” square) . Push the paper, without tearing it, into the bottom of the rings and push onto the sides overlapping the top to secure the straight edges
- Fill your moulds up with sheep’s cheese mix. Push a sprig of rosemary into the centre of each one (this will infuse into the cheese mix as it cooks)
- Place rings in a deep sided roasting tray, fill with water to ¾ of the way up the side of the moulds. Bake on 160 degrees for 20 mins.
- Once cooked, remove from the bain marie on to a flat tray and refrigerate till needed.
Remove the rings from the cheesecakes and peel off the paper and place on serving plates then add a drizzle of rosemary syrup. Add biscotti biscuits under the cheesecake if desired (optional).