Eat it

In the current issue of Urbis we head to the kitchen and make a stylish go at a four course meal. Here are the recipes for the four shots in the magazine.

Goats’ Cheese Soufflé

Clockwise from top right: Rubelli “Malvasia” fabric from Atelier Textiles; grey Jensen bowl (part of a set) from Design Denmark; Floating dining table by Tim Webber from BoConcept; copper handle whisk from Sabato; Woodman chopping board from Studio of Tableware; herb knife from Sabato; Thomas Sunny Day decanter from Studio of Tableware.

Ingredients

• 225ml milk
• ½ onion
• 12 black peppercorns
• 25g butter, plus extra for greasing
• 25g plain flour, plus extra for dusting
• 2 egg yolks
• 4 egg whites
• 1 tbsp chives, finely chopped
• 100g semi-hard goats’ cheese, grated
• 30 g parmesan, grated
• salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 180C.
2. Place the milk, onion and peppercorns into a pot over medium heat, and scald. Strain the milk into a bowl and discard the onion and peppercorns.
3. Make a roux by melting the butter in a clean pan over medium heat. Add the flour and stir well for one minute to create a paste. Gradually add the heated milk until you have a smooth sauce.
4. Remove the pan from the heat, then add the egg yolks and thyme and whisk to combine.
5. Add the goats’ cheese and 20 g of the Parmesan, season with salt and freshly ground black pepper and stir well.
6. Whisk the egg whites to stiff peaks.
7. Add a small spoonful of the egg whites to the cheese sauce and mix well. Then fold in the rest of the egg whites gently through the sauce until completely combined.
8. Butter and flour four 150g ramekins and divide the mixture among them.
9. Sprinkle with the remaining Parmesan then transfer the soufflés to an ovenproof dish and add enough water to the dish to come a third of the way up the ramekins.
10. Bake for 15-18 minutes, or until risen.

Asparagus with hollandaise

Clockwise from top right: Orangerie in Peony by Designers Guild from Icon Textiles; Rachel Carley Lotus bowl from Sabato; Floating dining table by Tim Webber from BoConcept; Faringdon glass juicer from Studio of Tableware; Rachel Carley platter from Sabato.

Ingredients: For the hollandaise

• 3 egg yolks
• juice of 1 lemon
• 150 mls melted butter
• Sea salt and white pepper for seasoning
• 1-2 bunches of asparagus, thick ends trimmed

Preparation:

1. Quarter fill a saucepan with water and bring to the boil. Make a double boiler by placing a heat-proof bowl over. Do not let the bowl touch the water. Remove your double boiler form the heat.
2. Whisk together 3 egg yolks with the juice of ½ a lemon in the heat-proof bowl. Have the warm, melted butter in a small jug nearby.
3. Whisk the mixture constantly for 3 minutes or until it is thick and pale.
4. Remove the bowl from the saucepan and place it on a slightly damp tea towel. Whisk the warm melted butter into the sabayon, a few drops at a time, until it’s completely incorporated. Whisk in the rest of the lemon juice and season with salt and pepper.
5. Steam the asparagus until tender but still firm for about four minutes.
6. Arrange asparagus on serving plates and spoon on the Hollandaise sauce. Serve immediately.

Grilled T-Bone steaks

Clockwise from top right: Bosquet Panel by Designers Guild from Icon Textiles; Spiegelau Authentis black blind tasting glass from Studio of Tableware; Floating dining table by Tim Webber from BoConcept; Cazuela black bowl from Sabato; Cutipol Ebony Matt dinner knife and fork from Studio of Tableware; Armani Casa Soul plate from Matisse; steak supplied by Neat Meat.

Ingredients:

• Olive oil
• freshly ground black pepper
• salt 
• T-Bone steaks (1 per person)

Preparation:

1. Rub room-temperature steaks with olive oil.
2. Preheat oven to 200C and heat grill to high.
3. Place the steaks on the grill for about 3 minutes per side.
4. Transfer to the hot over and cook in the oven for an additional 8 minutes.
5. Remove from oven, cover in foil and rest for 10 minutes.
6. Season generously with salt and pepper.

Affogato

Clockwise from top right: Luminarja in Pinks by Marimekko from Bolt of Cloth; Nespresso Pixie espresso machine; Armani Casa Adigio demitasse cups from Matisse; Floating dining table by Tim Webber from BoConcept; Royal Crystal Trix small footed bowl from Studio of Tableware; Christofle Albi Satin 2 dessert spoon from Studio of Tableware; Rachel Carley Petal dipping bowl from Sabato.

Ingredients:

• Vanilla ice cream
• 4 x 30ml shots espresso coffee

Preparation:

1. Place a scoop or two in each serving glass. Top the ice-cream with a shot of hot espresso and serve. You can also add an extra shot of liqueur to this dessert.