COLMORE BUSINESS DISTRICT CHEFS SHARE FAVOURITE SEASONAL RECIPES FOR YOU TO TRY AT HOME
WELCOME TO THE COLMORE COOK BOOK AUTUMN EDITION
RECREATE THE COLMORE FOOD FESTIVAL AT HOME WITH MOUTHWATERING RECIPES AND DRINKS
TAP THE PICTURE TO READ THE SUMMER 2020 EDITION OF THE COLMORE COOK BOOK
2nd Floor, 37a Waterloo St, Birmingham B2 5TJ Email: info@colmorebid.co.uk Tel: 0121 212 1410
Produced for Colmore BID by Edwin Ellis Creative Media
As I am sure you will be aware this year has been tough for many of us and hospitality has been hit especially hard. Through our Leisure and Hospitality working group we have been trying to think of ways to support our venues as best we can. During September we installed five parklets throughout the District. These provide amenity space for visitors to sit and enjoy, and you can even enjoy food and drink from venues right across the District whilst sat outside. We have also partnered with Yoello to bring contactless ordering and payments to our venues and are currently working on a community aspect of this so that you will be able to order food from our venues directly to your office or home. Earlier in the year we released our Colmore Food Festival Cook Book to celebrate the weekend that would’ve been the Colmore Food Festival 2020. We have decided to build on this and release our autumn edition of the cook book.
In this edition you will find a selection of comfort food and drink recipes from across the District. You will find recipes from our newest venue, JojoLounge, Michelinstar chef, Glynn Purnell and one of our longest standing venues, Primitivo. I hope you will get out to enjoy some of our venues in the lead up to Christmas and beyond, but thanks to this cook book you can also enjoy favourites from across the District at home. Stay Safe. ALEX TROSS CHAIR OF LEISURE AND HOSPITALITY, BOARD DIRECTOR, COLMORE BID
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utumn is here and winter is just around the corner. It’s been a very tough year for all the businesses in Colmore Business District, especially the hospitality establishments. Unlike many others, we haven’t been able to work from home, unless making a bacon and egg sandwich counts, I suppose! But it’s great to be back. Purnell’s and Purnell’s Bistro and Ginger’s Bar reopened on July 4th to fly the flag for the hospitality industry in the Business District, as well as Birmingham and the West Midlands. It’s been difficult working with all the strict guidelines that are now in place, but we’ve been successful. We must stay positive. We know that many of the offices around us which provide us with much of our core business are not reopening again until later in the winter. But plenty of places are open already or will be opening up throughout the autumn. By the time the offices are back to some kind of normality, hopefully most restaurants and cafes will be open for workers and residents within the District to enjoy the fruits of the season – the fantastic autumn comfort dishes. The local, regional, and national harvest of ingredients that we have in autumn are fantastic. It’s my favourite season, actually. The end of the summer rolls into autumn, so you get a bit of a crossover. You can still get some red fruits, but we’re also going into the season of the harder fruits. It’s pumpkin season, too. Although we like to carve faces into them, they are actually delicious to eat! Autumn is also the season for soups, stocks, hearty vegetable dishes. It really is a fantastic season, not only because of the sunny days and slightly frosty mornings, but the colours of the season are amazing. The leaves turn to a different colour, and this also reflects the colour of the ingredients available. The ingredients are more orange, green and red – squashes,
pumpkins, carrots, beetroot, cabbage, kale, apples. The list goes on. Speaking of greens and reds, Christmas is just around the corner! This year has gone really fast. The unfortunate news in Birmingham is that, for the first time in 23 years, we will have no Frankfurt Christmas Market. We’re going to have to go without our German sausages, glühwein and big ‘steins’ of German lager... or are we? This is another great opportunity for us to look after our local businesses and hospitality offering within the Business District. So rather than cancelling your annual trip out to the German Market, why not go around the District, tick off all the restaurants and bars and give your support to them instead? It’s an opportunity to really discover all the hidden gems we’ve got within the District. You can be like Phileas Fogg and go around the world within Colmore Business District in less than 80 days. If you’re missing that stein of beer you can try The Old Royal, The Old Contemptibles or The Wellington. You can head to Asha’s for a curry or try Thai at Zen Metro. Down the road is Opus – great for contemporary British fine dining, or you could paso doble across Edmund Street to Pinchos for tasty tapas. If you want to make a night of it, you could always book a room for a classic stay at Hotel du Vin. Your Christmas treat for 2020 can be just a little bit different, and we’ll look forward to seeing the Frankfurt Christmas market back in 2021, when the sausages will taste better than ever.
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ASHA’S Murgh Makhani (butter chicken), The Alchemist ____________________10
GAUCHO Hanger Steak with Chimichurri ______12
HOME IS WHERE CAFÉ DELI Espresso Martini and Passion Fruit Margarita_____________14
HOOKWAYS Halloumi Fries ____________________16
JOJO LOUNGE Pea Consommé___________________18
PINCHOS Pisto con Huevo, Patatas Bravas, Tinto de Verano __________________ 20
PRIMITIVO Potato, Bacon & Spinach Salad______ 22
PURNELL’S Cheese and Potato Pie ‘Gratin’ _____ 24
PURNELL’S BISTRO & GINGER’S BAR Tequila Azul _____________________ 26
URBAN CAFE Avocado, Edamame & Chilli Smash with Smoked Tofu & Poached Eggs ______ 28
WAYLAND’S YARD Chicken Burger__________________ 30
12-22 Newhall Street, Birmingham, B3 3LX ashasbirmingham.co.uk
MURGH MAKHANI (BUTTER CHICKEN) & THE ALCHEMIST INGREDIENTS
METHOD
CHICKEN TIKKA 200g chicken breast pieces 30g Greek yogurt ½tsp garlic paste ½tsp ginger paste ½tsp red chilli powder ½tsp cumin powder ½tsp garam masala ½tsp kasoori methi (fenugreek) Splash of lemon juice Splash of vegetable oil Salt to taste
CHICKEN TIKKA In a small bowl combine the yogurt with ginger paste, garlic paste, salt, kasoori methi, lemon juice, chilli powder and vegetable oil. Mix well. Add cumin powder and garam masala and continue to mix it until it gets to a thick, smooth consistency. Add the chicken pieces and continue mixing. Leave mixture to marinate for a minimum of three hours and then cook in an oven at 180C.
MAKHANI GRAVY Ghee cooking oil 4 chopped tomatoes Half chopped onion 1tsp ginger 1tsp garlic 1tbsp garam masala Half bunch fresh coriander BUTTER CHICKEN 300ml makhani gravy (above) 200g chicken tikka (above) 120ml single cream ½tsp chilli powder ½tsp salt ½tsp kasoori methi (fenugreek) ½tsp sugar ½tsp garam masala 100ml water 30g butter
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MAKHANI GRAVY A rich, tomato gravy cooked with ghee, ginger, garlic, garam masala and coriander. To prepare, add a splash of ghee oil to a pan to saute the onions before adding the chopped tomates and all other ingredients. Blend the sauce mixture in a blender and strain. Add sugar if a sweeter taste is desired. BUTTER CHICKEN A smooth, creamy and rich dish with the tanginess of fresh tomato, light sweetness and light heat from red chilli powder and the flavour of dry fenugreek powder and butter. Take a clean pan then follow the below: Mix most of the cream into the makhani gravy sauce. Add chicken tikka and let it simmer for 3 minutes. Add salt, chilli powder, sugar, kasoori methi (dried fenugreek leaves), 100ml water, garam masala and butter then let it cook for 2-3 minutes. Garnish with remaining cream and coriander leaf.
THE ALCHEMIST Take a clean glass and muddle fresh lychees and raspberries. Add a shot of vanilla syrup and a dash of lemon juice and top up with apple juice. Garnish with apple fan, fresh raspberry and mint.
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55 Colmore Row (access from Church Street), Birmingham, B3 2AA gauchorestaurants.com/restaurants/birmingham
HANGER STEAK WITH CHIMICHURRI INGREDIENTS
METHOD
800g Hanger Steak Sea salt 1 small yellow pepper, seeds removed, roughly chopped 1 small red chilli, seeds removed ½tsp dried flaked chillies 2 garlic cloves, peeled 20g fresh parsley, including any tender stalks 10g each fresh basil, tarragon and chives 1tbsp white wine vinegar 150ml rapeseed oil
1. It is important your steaks are removed from the fridge at least 30 minutes before cooking. If you do not have the Gaucho grill or BBQ available, set the oven to 180°C to pre-heat. 2. Meanwhile to make the chimichurri sauce, blend all the chimi ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar. 3. Season generously with sea salt and sear both sides of the steak in a pan. Sear for approximately 1 min each side. 4. When the oven is ready, place the steaks in the oven for about 2-3 min for rare, 4-6 min for mediumrare to medium, and 8-10 min for medium-well to well done. 5. Allow to rest somewhere warm for 4 minutes and then enjoy with your chimichurri!
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26 Church Street, Birmingham, B3 2NP instagram.com/homeiswherecafe
INGREDIENTS
ESPRESSO MARTINI
Add to the shaker: 25ml vodka 25ml Tia Maria 25ml vanilla syrup Double shot of espresso
METHOD Shake with ice for about 40 seconds (for the nice foam), pour into the pre-iced glass through the cocktail strainer. Add three coffee beans on the top as garnish. 14
INGREDIENTS Add to the shaker: 25ml tequila 25ml Cointreau 25ml passion fruit flavour (syrup or pure) 25ml lime juice 10ml gomme syrup (sugar syrup)
PASSION FRUIT MARGARITA
METHOD Shake with ice for about 30 seconds, and pour into the preiced glass through the cocktail strainer. Add a slice of lemon and orange as a garnish. 15
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7 The Minories, Birmingham, B4 6AG hookways.co.uk
HALLOUMI FRIES INGREDIENTS
METHOD
(2 small portions or 1 large) 1 block of halloumi Plain flour Za’atar spice blend Greek yogurt Harissa Pomegranate molasses Sprig of fresh mint Pomegranate seeds
1. Pre-heat your fryer to 180C. 2. Prepare the Greek yogurt-harissa dressing. We make our own harissa, but you can buy the paste already done. We use 1 heaped tbsp of harissa with 500ml of Greek yogurt. This will be enough for about 10 blocks of halloumi so you will only need a tiny amount. If you don’t have harissa it’s nice with just Greek yogurt. 3. Split the halloumi block down the middle lengthways through the thinnest side and then cut each half into 4 even pieces. You want 8 chunky chip size pieces that are all the length of the halloumi block and approx. 2cm wide. 4. Mix a little flour and Za’atar together and then dust the halloumi in the mixture. 5. Add to the fryer at 180C and cook until golden. Should only take 3-4 minutes. 6. Drizzle with the yogurt-harissa mixture, followed by a little pomegranate molasses and then sprinkle with pomegranate seeds and finely sliced fresh mint. 7. Eat immediately!
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55-59 Newhall Street, Birmingham, B3 3RB jojolounge.co.uk
PEA CONSOMMÉ INGREDIENTS
METHOD
Serves 2 400g frozen peas 20g vegetable stock powder 50g celeriac 100g carrots 3 breakfast radish 10g pea shoots 1 punnet viola flowers 6 edamame beans 1 baby carrot 100ml orange juice 50g butter
1. Using the stock powder make 1ltr of veg stock. 2. Place the peas in a blender with the veg stock and blend till smooth. 3. Line a chinois with muslin cloth and sit the chinois over a jug. Pour in the blended pea mixture and push through as much of the liquid as possible. Place in the fridge to chill for later. 4. Dice the celeriac into a small ½ cm dice and blanch in boiling salted water with the edamame beans until just tender, set aside. 5. Cook all the radishes apart from 1 in salted water then cut into quarters. 6. Shave the uncooked radish on the mandolin as thin as possible. 7. Blanch the baby carrot in the orange juice and cut in half length ways. 8. Cook the carrot in water and butter until soft, blend until smooth. Season and pass through a chinois and place into a squeezy bottle. 9. This dish can be served hot or cold. If serving hot, just warm through the consommé in a pan and reheat the blanched veg in a butter and stock emulsion. 10. To plate up, place a swipe of carrot puree around the edge of the bowl. On top of the puree layer the vegetables up neatly following the arch of the swipe. Stand the shaved radish on top of the blanched veg and garnish the top with 2 pea shoots and a viola flower. Pour the consommé into the bowl or serve in a sauce jug.
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121 Edmund Street, Birmingham, B3 2HJ pinchoscafe.co.uk
PISTO CON HUEVO, PATATAS BRAVAS, TINTO DE VERANO INGREDIENTS
METHOD
PISTO CON HUEVO (15 portions) 3 small courgettes, diced 4 medium onions, diced 3 small purple aubergine, peeled and diced 2lbs ripe tomatoes, peeled and diced 5 cloves of garlic, diced A pinch of thyme, rosemary and fresh oregano 1tsp cumin 1tsp refined sugar Salt and pepper to taste Extra virgin olive oil Poached eggs Grated Manchego cheese
PISTO CON HUEVO Mouth-watering Spanish ratatouille, topped with poached egg and grated Manchego cheese. 1. Peel and dice the vegetables as indicated, and layer the aubergine on paper towels then sprinkle with kosher salt. Let them sit at least 10 minutes. 2. Put two different frying pans on a medium heat and add a splash of olive oil to each. 3. Add the diced onions to one of the pans, with a pinch of salt. Sauté over a mediumlow heat until they start to turn transparent, then cover the pan and allow them to poach (you don’t want them to brown). Once fully cooked, reserve in a large bowl. 4. Rinse the salt off the aubergine in a mesh strainer. 5. Follow the same steps to cook the courgette and aubergine (in separate pans). You want to start cooking them on medium high, and once starting to brown lower the heat and cover until tender (stirring a few times so they don’t stick). Then reserve along with the other vegetables, mixing to make all the flavors combine. 6. Add all of the spices to the bowl of vegetables and mix well. 7. Add more oil to one of the pans if necessary, and add the diced garlic. Sauté over medium heat until starting to fry. Add the peeled and diced tomato to the pan. Cook over a medium low heat for about 20 minutes, stirring frequently, until you have tomato sauce. Add the sugar and adjust for salt. 8. In a large frying pan, mix the previously cooked vegetables with the tomato sauce. 9. Mix everything well and cook for 10 minutes over a medium heat. Adjust for salt and spices and enjoy!
PATATAS BRAVAS Potatoes 225g mayonnaise 200g tomato paste 3 cloves garlic 50ml brandy 35ml Tabasco sauce 1tsp paprika Salt and pepper to taste TINTO DE VERANO 150ml Tempranillo Rioja red wine 100ml San Pellegrino lemonade 50ml freshly squeezed orange juice 15ml Spanish brandy Orange and sliced seasonal fruit
PATATAS BRAVAS Crispy edge roasted potatoes with a soft inside, topped with a traditional Bravas sauce. Roasted potato: Boil potatoes for 18 minutes, cut into small chunks, cover with salt, black pepper, olive oil and g rill on high heat until roasted. Sauce: Blend all ingredients until smooth TINTO DE VERANO Delicious Spanish Fruity Summer in a glass. Fill wine glass with ice and sliced fruits, then add all the ingredients. Stir well and enjoy!
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10 Barwick Street, Birmingham, B3 2NT primitivo-birmingham.co.uk
POTATO, BACON & SPINACH SALAD INGREDIENTS
METHOD
500g good quality new potatoes 12 rashers smoked back or streaky bacon 500g bag of baby spinach 2 lemons, juice & zest 1 small bunch curly leaf parsley 1tbsp pomace oil Salt & pepper to taste
This classic uses three simple ingredients to create a wonderful autumn salad. We use smoked bacon but you could easily replace this with pancetta or unsmoked bacon or even halloumi for a veggie version! This recipe will serve four portions as a main course or eight as a side dish.
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1. Place potatoes in a large pan and cover with cold water and a pinch of salt. Bring to the boil then allow to simmer for 10 minutes or until tender. Drain and allow to cool, either naturally or by running cold water over them. Once cool, halve the larger ones and put to one side. 2. In a saucepan, place the pomace oil on a medium heat. Cut the bacon into lardons and fry off until nearly crisp. Remove the bacon from the pan and set to one side. The rendered fat is important to the dish so in the same pan, add the potatoes and continue to fry until potatoes have a nice crisp outside, about 6-8 minutes. Once crisp, add the bacon along with the spinach and a tablespoon of water. Cover and allow the spinach to wilt. Remove from the heat, add seasoning and chopped parsley to taste then the zest and juice of the lemons. 3. Stir well, put back on the heat for one minute to cook off any excess water then spoon into bowls. It can be garnished using any remaining parsley and should be eaten immediately!
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55 Cornwall St, Birmingham, B3 2DH, purnellsrestaurant.com
CHEESE AND POTATO PIE ‘GRATIN’ INGREDIENTS
METHOD
200g clean, largegrained industrial white rock salt 6 medium-large baking potatoes, skin on, washed Splash of vegetable oil 1 medium onion, chopped Knob of butter, plus 60g 310g hard mature cheddar cheese, grated 100ml double cream 100ml milk 1tbsp chopped parsley 1tbsp chopped spring onions
1. Preheat the oven to 180C / gas mark 4. 2. Sprinkle the salt onto a baking tray and place the potatoes on top. 3. Bake the potatoes for 1 ½ hours, or until they are soft. 4. Remove the potatoes from the oven and leave to cool slightly, then cut in half, scoop the potato into a bowl and beat until smooth. Reserve the skins. 5. Heat the oil in a flameproof casserole dish, add the onion and cook over a medium heat for 2-3 minutes. Add the knob of butter and cook for a further 2 minutes, then remove from the heat. 6. Add the potato, 250g of the cheese, the remaining 60g butter, the cream, milk, parsley and spring onions, then mix together and spread out in the casserole dish, smoothing the surface. 7. Cut the potato skins into strips and scatter over the potato mixture, then cover with the remaining 60g cheese. Bake for 20 minutes, or until golden brown. Serve with a side salad or as a side dish for meat or fish. Tip: Mix the cheese up to give it a change. Try using a bit of blue!
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11 Newhall Street, Birmingham, B3 3NY purnellsbistro-gingers.com
TEQUILA AZUL INGREDIENTS
METHOD
30ml Tequila 20ml Blue Curaรงao 20ml lemon 10ml sugar syrup 1 scoop lemon sorbet Dry ice
1. Place some dry ice in a Martini glass. 2. Add a scoop of Lemon Sorbet on the dry ice. 3. Add ice in a cocktail shaker, add tequila, blue curacao, lemon and sugar syrup. 4. Shake well and strain in a beaker. 5. Pour the mix in the glass (to be poured on the table). 6. Garnish with mint.
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30 Church Street, Birmingham, B3 2NP urbanemporiums.com
AVOCADO, EDAMAME & CHILLI SMASH WITH SMOKED TOFU & POACHED EGGS INGREDIENTS
METHOD
Amounts per serving 1 slice of sourdough bread (toasted) 1/2 avocado, smashed, but not completely 10 edamame beans 5ml lemon juice Handful of sunflower and pumpkin seeds 2 poached eggs 80g tofu Pinch of paprika Pinch of chilli flakes Handful of pea shoots Herb oil (rocket, pea shoots, basil & olive oil)
To make the herb oil Blend a handful of rocket, basil, pea shoots and 100ml of olive oil. Store in a squeezy bottle. 1. Smash the 1/2 an avocado to your desired texture and add lemon juice, salt, pepper and edamame beans. 2. Toast a slice of sourdough bread. 3. Poach the eggs for two minutes for a runny egg. 4. Crumble the tofu and fry in a frying pan with a drop of olive oil. And add salt, pepper and paprika. 5. Spread smashed avocado on to the toast and place on the plate. 6. Add smoked tofu, scrambled and poached eggs on top of the avocado. 7. Finish off with a bunch of pea shoots, chilli flakes, sunflower and pumpkin seeds and herb oil. 8. Tuck in, enjoy and make sure to get a photo of that runny yolk.
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42 Bull Street, Birmingham, B4 6AF waylandsyard.com/birmingham
CHICKEN BURGER INGREDIENTS
METHOD
FOR THE CHICKEN 4 small chicken breasts 250g buttermilk 1 tsp smoked paprika 1 tsp garlic powder 1 tsp cracked black pepper 125g panko breadcrumbs 150g cornflakes 1½ tsp salt
FOR THE CHICKEN 1. In a mixing bowl mix together the buttermilk, smoked paprika, black pepper and garlic powder. 2. Next, butterfly the chicken breasts and add them to the mix. Leave this to marinade for 1-2 hours. 3. While the chicken is marinating, make the breadcrumbs. 4. In a food processor, blend the cornflakes into a crumb and then mix them together with the panko and salt. 5. Once the chicken has finished marinating, we will be frying it. 6. If you don’t have a deep fat fryer then fill a deep frying pan or wok with a few inches of vegetable oil and put it on a medium to high heat. 7. Now, take the chicken breasts out of the buttermilk and individually toss them in the breadcrumb mix ensuring they get an all over coating. 8. Gently place the breasts in the fryer for 6-8 minutes or until they are cooked all the way through. Remove them from the oil and drain off the excess.
FOR THE PINK BUTTERMILK SLAW 140g white cabbage 140g red cabbage 40g carrot 25g spring onions 50g mayonnaise 30g buttermilk 1 tbsp lemon juice Salt & pepper – season to taste FOR THE GARLIC MAYO 125g mayonnaise 2 tsp dill 2 tsp garlic powder Salt & pepper – season to taste TO SERVE 4 brioche buns Sriracha hot sauce
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FOR THE PINK BUTTERMILK SLAW 1. Finely slice the white cabbage, red cabbage, spring onions and place them into a large mixing bowl. 2. Next, grate the carrot and add it to the bowl. 3. Now, measure out the mayo, buttermilk, lemon juice and add it into the mixing bowl. 4. Then, give all the ingredients a thorough mix, season with salt and pepper and put the slaw aside for later. FOR THE GARLIC MAYO 1. Finely slice the dill and place it in a mixing bowl. 2. Add in the mayo, garlic powder, salt, pepper and give it a thorough mix. TO SERVE 1. Toast 4 brioche buns and place them on the plates. 2. Put a heaped tablespoon of slaw on the base of each and place the freshly cooked chicken on top. 3. Then drizzle over the garlic mayo and sriracha. 4. Serve and enjoy!
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