Greetings from Kitchen 94

Here's a bit about us, what to expect & our first recipe

Welcome to our substack.

Hello, hola, bonjour, ciao to the good people and eager readers of substack; if you’re here and reading this, then you are not only still alive, but you’ve found your way to Kitchen 94’s new substack page. We’d love you to stick around and look out for our twice monthly substack posts. It starts now. 

What to expect: first of all recipe’s – our love for food is what eternally binds us cookbook boffs, recipe nerds and flavour fiends together, and is fundamentally why we’re all here – along with stories from the foodie front line, a few anecdotes from the Ed’s, what we’ve been reading, what we’ve been eating, new music, old music and much more. What we can’t promise is grammar of the highest order and top tier reads in our king's English, but we’re quietly confident we’ll be delivering a few amusing pieces and some tasty, conscious recipes inspired by the seasons and our time cooking in some of London’s most revered eateries & restaurants.

A short introduction to who we are and what we are up to at the moment: Ed Robinson (little Ed) and Ed Windsor-Clive (big Ed) have been friends for well over a decade, lived together, dreamed together, cooked (a lot) together and now have a catering company together.

Having worked in restaurants such as Rovi, Trullo, Kricket & Magpie, we’ve honed our skills across multiple cuisines and joined forces to start cooking privately for your pleasure. Along with supper clubs and charity events, we love experimenting with fermentation and pickling.

Anyway, that’s enough about us for now, this is about you; we are sharing recipe’s exclusively for our substack readers to help you enhance your offerings in the kitchen and get you shuffling around with some extra va va voom to impress loved ones, friends, or just a comforting dish for the number one (that’s you 😉). From show stopper sharing dishes to one pot wonders, we’ve got you covered, and with the soundtrack to match, you’ll be bumping, grinding, chopping and sautéing your way to home cook royalty.

Let’s do this

#Recipe 1

Celeriac risotto with parsley & walnut pesto and fried chestnuts – a tasty January winter warmer.

Celeriac risotto (X4 people)

Ingredients:

Risotto base

4 shallots

4 celery sticks

2 garlic cloves

40g unsalted butter

½ bunch thyme

1L vegetable stock

200ml dry white wine

175g Carnaroli rissotto rice

Celeriac puree

½ celeriac

1 pint milk

200ml double cream

5 peppercorns

3 bay leaves

1 clove

1 white onion sliced

Pesto

1 bunch parsley

150g walnut halves

30g parmesan

1 lemon

1 clove garlic

200ml olive oil

1 pack of chestnuts

Method

Put a medium sized saucepan on a low heat and add your milk and cream with the bay leaves, peppercorns, 1 garlic clove and white onion.

Meanwhile finely dice your shallot, celery and remaining 2 garlic cloves and put a wide, low rimmed pan on a medium heat and sweat your veg off with the butter. Pick the thyme leaves and add to the pan, once nicely cooked through but not browned deglaze the pan with the white wine. Cook the alcohol off for a minute or two before adding the rice, start adding your stock bit by bit so the rice is always covered with a little stock until it has absorbed all the stock and the rice is cooked through.

Peel and cut the celeriac into small chunks. Strain the cream/milk mixture and discard the aromats (bay, peppercorns, onion and garlic), add the celeriac to the cream and cook until tender. In a food processor or blender blend the celeriac until you have a smooth velvety texture, season to taste with salt, pepper, lemon or vinegar.

Add this to your rice and taste.

Wash out your food processor before adding all the bits for the pesto and pulse until you have a desired texture, using a little extra oil to loosen if necessary.

Slice your pre cooked chestnuts into pound coin thickness and fry in a small frying pan in foaming butter till crispy, be careful not to burn, let dry over some kitchen towel.

Time to plate up!

Top your delicious risotto with your parsley pesto & chestnuts for a tasty January winter warmer.

Thanks for reading, We’d love to know how you get on with the recipe too.