As thousands of restaurants and pubs opened last weekend, many are still set to re-open, facing a myriad of difficulties in accordance with the strict safety guidelines in place. Soho restaurant, 10 Greek Street, for instance, is unable to open at the moment, with the tiny space making social distancing practically impossible. Until the restaurant does re-open, Executive Chef and Co-owner Cam Emirali has shared a collection of recipes, perfect for barbecue season.
10 Greek Street prawns, fennel, rocket & chilli recipe
Serves four
Ingredients
- Prawns, 16 (ec2 size)
- Fennel seeds, 20g
- Garlic, 20g, crushed
- Roasted red pepper, 1, deseeded
- Chilli, 2 large, deseeded
- Good quality sherry vinegar, a splash
- Extra virgin olive oil, 20ml
Method
Blitz all ingredients in a food processor until smooth, peel prawns leaving the head and tails on and marinate prawns for 10 – 20 minutes.
Season prawns with salt and pepper, BBQ or pan fry until cooked, serve with a shaved fennel, rocket and chilli salad.
10 Greek Street prawns, fennel, rocket & chilli
Ingredients
- 16 (ec2 size) Prawns
- 20 grams Fennel seeds
- 20 grams Garlic crushed
- 1 Roasted red pepper deseeded
- 2 large Chilli's deseeded
- A splash of Good quality sherry vinegar
- 20 ml Extra virgin olive oil
Instructions
- Blitz all ingredients in a food processor until smooth, peel prawns leaving the head and tails on and marinate prawns for 10 – 20 minutes
- Season prawns with salt and pepper, BBQ or pan fry until cooked, serve with a shaved fennel, rocket and chilli salad.
10 Greek Street lamb rump, grilled courgettes, peas, broad beans and anchovies recipe
“One of my favourite ways to cook lamb rump (from a good quality butcher), serving alongside a fresh spring salad of courgette, peas and broad beans, then bringing everything together with mouth-watering smoked anchovies. Here is a recipe below for you to try at home.”
Ingredients
Serves four
- Yellow courgette, 1
- Green courgette, 1
- Fresh peas, 100g, blanched
- Fresh broad beans, 100g, blanched and podded
- Fresh mint, 20g
- Smoked anchovies
For the lamb marinade
- Lamb rumps, 4
- Garlic, 20g, crushed
- Rosemary, 20g, chopped
- Salt and pepper, to taste
Method
Sear lamb in hot pan or grill, and then roast or BBQ until pink
Barbeque courgettes that have been cut into 3mm ribbons, add fresh blanched peas and broad beans; dress with a delicious sherry vinegar, torn mint, olive oil, salt and pepper.
Serve the lamp with a few smoked anchovies scattered on top and the salad.
Greek Street lamb rump, grilled courgettes, peas, broad beans and anchovies
Ingredients
- 1 Yellow courgette
- 1 Green courgette
- 100 grams Fresh peas blanched
- 100 grams Fresh broad beans blanched and podded
- 20 grams Fresh mint
- Smoked anchovies
For the lamb marinade
- 4 Lamb rumps
- 20 grams Garlic crushed
- 20 grams Rosemary chopped
- Salt and pepper
Instructions
- Sear lamb in hot pan or grill, and then roast or BBQ until pink
- Barbeque courgettes that have been cut into 3mm ribbons, add fresh blanched peas and broad beans(dress with a delicious sherry vinegar), torn mint, olive oil, salt and pepper
- Serve the lamp with a few smoked anchovies scattered on top and the salad
10 Greek Street watermelon salad recipe
Serves four
Ingredients
- Watermelon, 500g
- Feta, 100g
- Red onion, 20g, finely sliced
- Good quality olives (such as Arbequina), 60g, pitted
- Pine nuts, 20g, toasted
- Fresh mint & basil, one cup full, washed and picked
- Good quality sherry vinegar, 10ml
- Good quality olive oil, 30ml
- Salt and pepper, to taste
Method
Cut watermelon into roughly 4cm by 2cm cubes, gently break feta up, put all the ingredients into a mixing bowl, gently dress.
Plate it up onto a serving platter and finish with freshly torn mint, basil and toasted pine nuts.
watermelon salad recipe
Ingredients
- 500 grams Watermelon
- 100 grams Feta
- 20 grams Red onion finely sliced
- 60 grams Good quality olives (such as Arbequina) pitted
- 20 grams Pine nuts toasted
- 1 cup of Fresh mint & basil washed and picked
- 10 ml Good quality sherry vinegar
- 30 ml Good quality olive oil
- Salt and pepper to taste
Instructions
- Cut watermelon into roughly 4cm by 2cm cubes, gently break feta up, put all the ingredients into a mixing bowl, gently dress
- Plate it up onto a serving platter and finish with freshly torn mint, basil and toasted pine nuts.