Sunday 8 December 2013

Bob Bob Ricard Restaurant

Score: 8/10 

Are you looking for somewhere a bit different? Old fashioned American glamour meets Russian extravagance. This is the kind of restaurant you go to where you feel you've gone back in time to a different era and a different location. Even the staff are suited and booted in 1920's style outfits adding to the ambience and standing out from your average restaurant. Unfortunately, when I visited this place the bar was being re-done so I didn't get the pleasure of experiencing it but the restaurant itself is a must visit for its uniqueness and atmosphere. You feel scheduled and intimate with your guests and there are added touches such as the"press for champagne" button to add interest to the meal and really impress during a date. 
The menu is a mix of Russian classics and European influences. You can have traditional "Zukuski"(Russian canapés) with cold Vodka shots, or  opt as we did for Oysters. There is also a list with a variety of both fish and meat starters, we also chose the Seabass Ceviche to start.  If you are really pushing the boat out and looking for the Russian experience, they offer the choice of Caviar, "Petrossian" which is only available in the UK at Bob Bob Ricard helping explain the rather heavy price tag for this delicacy. 

Overall the food was good - however the beef mains were not to the quality of a high class steak restaurant. The seared Fois Gras was delicious but I feel with the meat and Fois Gras Crouton is was a bit too heavy/fatty as a meal. Fois Gras in my opinion is better eaten separately, spread on toasts for example, rather than eaten with red meat. 
 Seabass Cerviche with Avocado: made with cucumber, tomato, coriander, jalapeño pepper and lime.
 6 Oysters Mitterland - grilled with parsley and garlic

 Beef Onglet: 28 Day aged Scotch Beef, with caramelised onions and green peppercorn sauce 
Fillet Medallions Rossini: 28 Day Aged Scotch Beef with seared Fois Gras, Fois Gras crouton & Truffle Gravy.
Overall, this restaurant is a little gem in the centre of London which can be easily missed if you aren't searching for it. The atmosphere, decor and added extravagance all make it an experience not to be missed. If you are a fan of Russian cuisine or enjoy good fish and meat dish you will definitely find something you like on the menu. It is a great place to come on a date, to impress or to bring those interested in trying an opulent Russian dining experience.

http://bobbobricard.com/food.html

Monday 18 March 2013

The Famous 8 Plaited Bread

Finally I've attempted Paul Hollywoods 8 breaded plait and yes I now feel the pain that the contestants on Great British Bake off felt with the whole "8 under 5, then under 1".


I have to be fully honest now and say, I fell at the first hurdle of plaiting so decided to bend the rules. (Sorry Paul) I ended up just plaiting it without following the correct method.... rules are for breaking right.  
However, I will write them in below in case any one wants to give them a try. Please let me know if you actually managed to do it.

Ingredients:
  • 500g - Strong White Bread Flour
  • 10g - Salt
  • 2 x 7g Fast Acting Yeast
  • 20ml - Olive Oil
  • 340ml - Water (at room temp)
  • 1- Beaten Egg, mixed with a pinch of salt for glazing
Method:
  • Put the Flour into a mixing bowl then add the Yeast to one side and Salt to the other (as the salt can kill the yeast)
  • Add the Oil and mix
  • Add 3/4 of the Water and bring together with your hands.
  • Work in the rest of the water, then knead the dough 10 for minutes until silky and very stretchy.
  • Put the dough into a lightly oiled bowl - cover lightly with cling film and leave to rise for an hour until doubled in size.
  • Punch down the risen dough- empty onto a floured worktop and mould into a ball

  • Divide into 8 equal pieces, using your hands roll each piece into a thin sausage shape           (about 40cm long)
  • Lay strands onto a floured worktop - like an octopus and tack the ends together onto the worktop with your thumb.
  • Number them 1 > 8 and plait following the sequence below:
  • (please note every time you move a strand, the order of the numbers with revert to the original 1>8 sequence) - think this is where I went wrong.

Step 1: Place strand 8 under strand 7 then over strand 1.
Step 2: Strand 8 over strand 5
Step 3: Strand 2 under strand 3 then over strand 8
Step 4: Strand 1 over stand 4
Step 5: Strand 7 under stand 6, then over strand 1
Repeat from step 2 until all strands are plaited.
Then tuck the ends under the loaf to neaten.

  • Set the loaf on a floured baking sheet and leave to rise at room temperature for an hour till doubled in size.
  • Brush with egg and sprinkle with salt, then bake in the oven at 200'C for 20-25minutes, until golden brown.
 Make slices and top with Banana or Cinnamon and Sugar, then put under the grill until caramelised. 

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