|Shelf life January|
The Beginning of The Alpha Beta Bar
|We love the beautiful bar at the front of our restaurant in Finsbury Square & over the past few weeks we’ve been busy reimagining it as a great space to meet for wonderful cocktails and casual bar food from noon onwards and we look forward to welcoming you.|
Building on an upbringing which imbued a healthy respect for all things botanical, and channelling her dual Danish and New Zealand heritage, Anna Hansen commissioned a range of art works inspired by Flora Danica to celebrate the opening of her second restaurant - The Modern Pantry Finsbury Square.
These works have in turn inspired her latest offering - a collaboration with Ryan Chetiwardena AKA Mr. Lyan. The Alpha Beta Bar is a celebration of all things botanical, and offers a range of cicchetti and aperitivos designed as the perfect way to start a meal, or to enjoy at the end of long working day.
Mr Lyan's incredible cocktails have been created incorporating flavours and ingredients that are integral to Anna's cooking; Urfa chillies, Iranian limes, coconut oil and salted plums to name a few taste delicious in both cicchetti and cocktails!
|We are delighted to announce that our favourite charity Action Against Hunger is working with gourmet yoghurt brand The Collective to launch the ‘Tub4Grub’ campaign, encouraging customers to re-use their empty yoghurt tubs & not only support Action Against Hunger’s work globally, but brighten someone’s day in their local community too. A minimum of £10,000 will be donated to Action Against Hunger through the initiative, with a further 50p everytime a #tub4grub is gifted to someone and shared online at here or using the hashtag #tub4grub |
(Twitter - Facebook - Instagram)
In doing so, every share or upload will boost the donation to Action Against Hunger by 50p, so get sharing!
Action Against Hunger chefs including Anna Hansen and Alfred Prasad have created some delicious recipes providing some inspiration for what to pop in a Tub4Grub tub. For all chef recipes click here
Anna is filling her tub with The Modern Pantry’s signature Sausage Rolls and the recipe is below:
‘Sausage rolls are one of my guilty pleasures. What could possibly be better than light, flaky, buttery pastry filled with moist, unctuous porky goodness? This is the recipe we use at The Modern Pantry. It has a hint of smokiness reminiscent of chorizo, another of my favourites. Sausage rolls can be made well in advance and frozen. Bake from frozen at the same temperature, giving them an extra 5-10 minutes.
large onion, finely sliced into half moons
1 tbsp vegetable oil
300g pork belly, minced
300g pork shoulder, minced
50g pork back fat, minced
35 g breadcrumbs
2 tsp salt
½ tsp black pepper
1 tsp sweet smoked paprika
1 tsp chopped thyme
2 sheets of puff pastry 30cm x 15cm each
1 egg lightly beaten
Cook the onion in the oil over a medium heat until tender & caramelised. Tip into a bowl large enough to hold all of the ingredients& leave to cool completely. Add the minced meat and back fat, plus the breadcrumbs, salt, pepper, paprika & thyme & mix thoroughly. Check the seasoning by frying a small piece in a pan & tasting it, adjust as necessary.
Divide the mix in half & shape into 2 30cm logs. Place each log on a sheet of puff pastry & brush along the edge with beaten egg. Fold the pastry over & seal it as carefully as possible, pressing down firmly with the back of a fork all along the flat edge.
Cut each log into 6 rolls, place on a baking sheet & brush with the remaining beaten egg. Bake in an oven preheated to 200c for 20 – 25 minutes, until golden & cooked through. Serve hot or at room temperature with your favourite relish or sauce.