CHEF’S BITES THE IVY 1 clove of garlic, crushed 1 heaped teaspoon fresh ginger, finely chopped 1 birds eye chilli, seeded & chopped A splash of vegetable oil 50g crunchy peanut butter 80ml coconut milk 2 tbsp light soya sauce 30g brown sugar 1 tbsp lime juice 1½ tbsp rice vinegar 2 tsp fish sauce For the garnish 1 small bunch fresh coriander, de-stalked 1 medium red chilli, seeded, finely shredded into 5cm strips (if you’re pre-preparing, refresh in iced water before using on the dish) 3 spring onions, thinly sliced (again, you can refresh in iced water) 2 tsp black & white sesame seeds, lightly toasted (you can do this in a dry frying pan on the hob – it will only take a minute or 2, but make sure you stir constantly so it doesn’t burn)
The Ivy’s bang bang chicken Serves 4 8 skinless chicken thigh pieces 600ml chicken stock 120g carrots, finely shredded into 2cm strips 60g mooli finely shredded into 2cm strips (Mooli is a long white radish that can be found at all good Asian supermarkets and even good mainstream supermarkets) 100g cucumber, seeded, finely shredded into 2cm strips 50g blanc mange tout, finely shredded into 2cm strip 40g extra fine egg noodles (people with wheat allergies can substitute these for rice vermicelli) Thai dressing 1tsp fresh lime juice 60ml mimosa dressing (120ml olive oil to the juice of a lemon, sweetened with a little icing sugar) 1 tsp chilli jam, to taste (available from most good supermarkets) Spicy sate sauce 1 heaped tsp chilli jam ½ large white onion, finely chopped 50 BBC Good Food Middle East June 2011
1 For the spicy sate sauce, put some oil into a saucepan and add the garlic, onions, ginger and chilli on a low heat until soft; then add the peanut butter, chilli jam and coconut milk. Bring to the boil, reduce to a simmer, stirring frequently to prevent sticking. Simmer for fifteen minutes or until thickened; add the remaining ingredients and cook for a further five minutes. Season to taste. 2 Poach the chicken in the chicken stock for 6-7 minutes, allow the chicken to cool and shred it. Prepare the carrots, mooli, cucumber and mange tout as per the instructions above. Bring a pan of water up to the boil and add the noodles; once the water comes up to the boil again remove from the heat, strain and plunge the noodles into iced water, to keep them from cooking further. Mix the noodles, shredded chicken and vegetables in a bowl and lightly dress with the Thai dressing. For the Thai dressing, crush the chillies with a pinch of salt and then add the remaining ingredients. Mix until dissolved. 3 To serve, spoon a small amount of the spicy sate sauce on the middle of the plate and place the chicken, noodles and vegetable mixture on top. Drizzle over more of the spicy sate sauce. Garnish with the spring onions, finely sliced chilli, sesame seeds and fresh coriander.
CHAMPAGNE SUPERNOVA Boasting not only an extensive food menu, the drinks and cocktails are going to be exciting too. “There will be 42 different cocktails and ten mocktails on the menu, as well as a selection of 35 red wines and 35 white wines, dessert wines, and of course, champagne,” says Mirzo Havizov the bar manager of The Ivy. The signature cocktail is ‘The Twinkle’, which is made from vodka, elderflower and champagne; “It is all about simplicity and delicious flavours,” Havizov continues.