The Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that’s glamorous and romantic about dining in the capital.
The original Ivy was established in 1917 on the very site where it still stands, in the heart of London’s Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.
In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it’s time for a new peek behind those famous stained-glass windows.
The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and former maître d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature shepherd’s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.
The Ivy Now: The Restaurant and its Recipes, is available at Amazon.com and Amazon.ca.
Fragrant Chicken Salad with Lime, Coconut and Chilli Dressing
Serves 4
500 ml (2 cups) chicken stock (broth) (a good stock cube will do, with the trimmings from the veg and herbs)
1 stick of lemongrass
2 skinless, boneless, free-range, organic chicken breasts
Lime, coconut and chilli dressing
1 medium red chilli, deseeded and finely chopped
4 lime leaves
1 large garlic clove
2-cm (¾-in) piece of fresh ginger, peeled and finely chopped
2 Tbsp manuka or good clear honey
juice of 2 limes
150 ml (²⁄³ cup) coconut cream, seasoned with ½ tsp salt and ½ tsp caster (superfine) sugar
2 Tbsp fish sauce
Small pinch of dried chilli (red pepper) flakes
1 tsp ground coriander
To serve
3 spring onions (scallions), thinly sliced at an angle ½ small bunch of flat-leaf parsley, roughly chopped
½ small bunch of Thai basil, torn
½ small bunch of coriander (cilantro), roughly chopped, plus extra leaves to garnish
½ small bunch of mint, finely chopped
1 large carrot, julienned
40 g (1½ oz) mooli (daikon), julienned
40 g (¾ cup) beansprouts
1 Tbsp sesame seeds
To poach the chicken, put the stock (broth) with the vegetable and herb trimmings and half of the lemongrass stick into a large saucepan. Bring to the boil, then reduce the heat. Add the chicken breasts and simmer gently for about 20 minutes, or until cooked. Remove from the heat, drain and set the chicken aside.
While the chicken is poaching, make the lime, coconut and chilli dressing. Place the chilli, lime leaves, garlic, remaining lemongrass and ginger into a pestle and mortar or small electric grinder and pound or grind until the juices start to flow. Once pounded and the juices have come out, press the mixture through a fine-mesh sieve (strainer), retaining the liquid for the dressing and discarding everything else. Add the honey and lime juice to the liquid and stir well. Whisk in the coconut cream, fish sauce, chilli (red pepper) flakes and ground coriander. Taste-wise, you’re looking for a fragrant, sweet and sour flavour, and consistency-wise, this should resemble a thick vinaigrette.
Once the chicken has cooled, shred it into small pieces and put into a large salad bowl. Add 2 of the sliced spring onions (scallions), the herbs, julienned carrot and mooli (daikon), the bean sprouts and sesame seeds. Gently mix these together, add half the dressing, mix again and add more dressing as needed.
Garnish with the remaining spring onion and more coriander (cilantro) leaves and serve immediately.
Recipe reprinted with permission from Quadrille Publishing.
