The chefs from the Ivy Cambridge Brasserie share a trio of the restaurant’s most popular recipes
Garden Pea Soup (serves 1)
For the fresh garden pea soup:
• 100g fresh garden peas
• 3g vegetable stock
• 140g cold water
• 1g table salt
For the additional elements:
• 35g crushed peas for the centre of your dish
• 1 feuilles de brick strip (optional)
• 3-4 pieces edible flowers (optional)
• 4g coconut yoghurt (optional)
1. Add fresh peas, vegetable stock, water and salt into a blender. Blend for at least four minutes until smooth. Add the blended soup to a pan and heat.
2. Place a portion of crushed fresh peas, heated, in the centre of a bowl, before pouring over your warm garden pea soup.
Optional if looking to incorporate the Feuilles de brick pastry:
1. Preheat the oven to 180°c – gas mark 4. Take one sheet of feuilles de brick pastry, cut it into a rectangle and crease the pastry lengthways into a zigzag. Hold the pastry against the side of the baking tray with an ovenproof cup or mould to keep the shape and bake in the oven for six minutes or until golden brown.
2. Take the feuilles de brick strip and add four even dots of coconut yoghurt. Add edible flowers to each dot.
3. Place the feuilles de brick strip on top of the crushed fresh peas prior to pouring in the warm garden pea soup.
Grilled Chicken Salad (serves 2)
• 6 pieces of chicken escalope
• 20g garlic butter
• 4g salt
• 110g cooked red and white quinoa
• 20g pomegranate seeds
• 6 pieces of prepped white endive leaves
• 6 pieces of prepped red endive leaves
• 60g green salad mix
• 1 small kohlrabi, julienned
• 4 sliced radishes
• Chopped chilli to taste
• 20g vinaigrette
• 60g avocado sliced into 1cm
• 10g omega seed mix
• 2g toasted black & white sesame seeds
• 2g micro coriander cress
• 100g lime & yoghurt dressing
For the garlic butter:
• 100g butter, room temperature
• 2 garlic cloves, minced
• 2 tbsp fresh chopped parsley
• Salt to taste
• Add all ingredients into a small serving bowl, and mix until combined
For the lime & yoghurt dressing:
• 50g natural yoghurt
• Juice of 1 lime
• 5g grated ginger
• Zest of 1 lime
• 30g whole milk
• 1 pinch of table salt
• 1 pinch of coarse ground pepper
• Mix all ingredients together
1. Season the chicken escalopes with salt on both sides. Place on a hot grill and cook until marked with grill lines. Turn over, grill the other side, then remove from grill and keep warm.
2. Place the kohlrabi, red chilli and radish into a bowl. Add cooked red and white quinoa, followed by the vinaigrette, then add pomegranate and omega seed mix and carefully mix to combine all ingredients.
3. Place prepped red and white endive leaves on to a cold plate, alternating red then white. Place 30g of green salad mix on to the centre of each place, spoon the quinoa mix on to the leaves and place three 1cm slices of avocado on top of the quinoa.
4. Place cooked chicken escalopes neatly on salad, brush the chicken with garlic butter, sprinkle over toasted black and white sesame seeds, garnish with coriander cress and serve with 50g of lime and yoghurt dressing.
Smoked Haddock and Salmon Fishcakes with Spinach Herb Sauce (serves 4)
• 130g cooked smoked haddock
• 130g cooked salmon fillet
• 430g mashed potato
• 2 tsp ketchup
• 2 tsp English mustard
• 3 tsp panko breadcrumbs
• Small bunch of flat-leaf parsley, chopped
• Salt and pepper to season
For the coating:
• 4 medium eggs
• 85g plain flour
• 145g panko breadcrumbs
For the herb sauce:
• 35g flat-leaf parsley (leaves only)
• 25g chives
• 15g coriander leaves
• Handful of spinach
• 180g crème fraiche
• 425g mayonnaise
1. Flake the salmon and smoked haddock into chunks. Place the mashed potatoes, ketchup, English mustard, panko breadcrumbs and parsley into a bowl and mix well to evenly distribute all the ingredients. Carefully fold the flaked fish into the mix.
2. Divide the mixture into four equal amounts, then shape into patties. Dip the patties in flour, then egg wash and, finally, breadcrumbs, then reshape them. Chill the patties before cooking – this will help firm them up and keep their shape during cooking. These can be made up to a day ahead, then chilled.
3. For the herb sauce, place all the chopped herbs into a blender, add the mayonnaise and crème fraiche, and blitz until smooth. Chop the fresh spinach to roughly 1cm pieces, then mix into the sauce to combine.
4. To cook, fry the fishcakes in a non-stick frying pan with a little oil for five to seven minutes on each side until the coating is crispy and the fishcakes are golden brown.
5. To serve, place the fishcake on to the centre of the plate, then spoon the spinach herb sauce on top. Garnish with baby watercress.
The Ivy Cambridge Brasserie is located on Trinity Street, serving up brunches, lunches, dinners and cocktails seven days a week. theivycambridgebrasserie.com