It felt like only the other day that Ryan Chetiyawardana aka Mr Lyan launched his first book – ‘Good Things to Drink’, which included lots of inventive beverages to tempt even the most strict teetotaller. Out on October 1st his latest book ‘Good Together – Drinks & Feast with Mr Lyan and Friends’, published by Frances Lincoln, will be launched. I was lucky enough to be sent an advance copy so have been leafing through this delicious tome with wondrous photographs by the talented Kim Lightbody.
Mr Lyan knows his cocktails and is the man behind the award-winning London bar ‘Dandelyan’ as well as ‘Super Lyan’ (previously White Lyan). His cocktails are inventive and often have the wow factor so it’s no wonder he has been named UK Bartender of the year twice.
This book has combined food and drink to help you prepare for all types of social gatherings. He has roped in a number of his chef pals to come up with a wide range of captivating recipes and alongside those recipes are straightforward and exciting cocktails by Mr L, that you will want to try out at home. To give you a flavour of some of the chapters here are a few (along with the chefs who came up with the menu plan).
‘An Indian Extravaganza’ recipes created by Karan Gokani from Sri Lankan hotspot ‘Hoppers’
‘Pasta and Wine’ by Tim Siadatan from ‘Trullo’ and ‘Padella’
‘Eastern Banquet’ by Lisa Lov, ‘Tigermom’
‘Thanksgiving Dinner’ by Tien Ho, ‘Whole Foods’
‘The Country Table’ by James Lowe from ‘Lyle’s’
Sounds good hey!
This book will appeal to those who like to experiment and perhaps go out of the comfort zone when it comes to cuisine. Unfussy eaters will love it, those who are a bit more picky will falter – ‘lamb heart bulgur’, ‘oysters and onions’ (this is a soup), ‘pigs’ ear salad with chilli oil and sesame’! That said it has some absolute home run sounding dishes – ‘red curry of braised pork cheeks with boiled peanuts and confit potatoes’ – er YUM, ‘hot and sour tamarind broth with bitter greens and cockles’ – yup I’ll have me some of them, ‘salad of poached chicken and wild mushrooms’ – heavenly sounding, tuna with ajo blanco – mmmmm.
The cocktails also look utterly tempting and even have some lovely non-alcoholic sounding ones such as the ‘sorrel cooler’ and the ‘oolong soda’. I love the sound of the ‘honey and burnt honey punch’, which includes mandarins, clover or wildflower honey, clover tea, mead and so on.
So for this post I decided to try out a couple of recipes from the ‘watching the game’ section. ‘Fried chicken with radishes and bloody Mary butter’ caught my eye – I was curious on this ‘crowd pleasing recipe’ and to eat along side I opted for the ‘pot-roast cauliflower with cultured butter and maldive fish’. It sounded different and have never roasted a cauliflower whole before so I was eager to see how it turned out.
So my honest feedback is that the fried chicken was good – pretty straightforward – and would appeal to most people. The bloody Mary butter I found to be disappointing and in my humble opinion does not go with the chicken. I used whipping cream, as instructed, and even added more tabasco for extra kick, but however you cut it the cream did not marry well with the chicken in this instance. Instead I would recommend either making a sriracha mayo blend or making my chipotles en adobe . Personally I think that would complement the chicken better, but that’s just my opinion.
The cauliflower with cultured butter and Maldive fish was a great idea. I added anchovies instead of Maldive fish – as it’s what I had to hand. I cooked to the exact timings but the cauliflower was still a little uncooked in the centre so I put it back in the oven for another 10 minutes to help roast it a little further. So be aware you may well need to do the same – I guess it depends on your oven and cooking pot. I love cauliflower and am always looking at new and interesting ways to cook it and I think this one ticked that box.
So it was a thumbs up, other than the butter, and there are a number of other recipes that are calling out to me, not forgetting the cocktails which I will try over the Autumn as they do look rather wonderful.
You can order a copy here or pick up a copy from all good bookshops. It is published by Frances Lincoln and retails at £20.
Fried Chicken with Radishes and Bloody Mary Butter
1.5 kg organic chicken legs
1 handful of radishes, to serve
For the buttermilk brine
2tsp smoked paprika
2 garlic cloves, sliced
2 fresh rosemary sprigs
1 fresh parsley sprig (stalks and all)
1 thyme sprig (stalk only, use the leaves in the coating)
salt and pepper
For the coating flour
200g plain flour
3g fresh thyme leaves
3g celery salt
2g cracked black pepper
10g onion powder
For the Bloody Mary butter
300ml whipping or double (heavy) cream
1 tbsp Worcestershire sauce
1/2 tsp Tabasco
1 tsp tomato paste
salt and pepper
- Mix all the ingredients for the ‘butter milk brine’ together and cover all over the chicken. Marinate for 12 hours sealed, in the fridge
- Mix the ‘coating flour’ ingredients together and place in a shallow bowl.
- Remove the chicken pieces from the fridge and place on the flour so that are coated completely. Set aside.
- Preheat the oven to 180 degrees centigrade.
- Heat the oil in a shallow pan over a medium heat and in batches of two seal the chicken pieces so that they are golden on both sides. Place on a plate whilst you finish doing the rest.
- Place into an ovenproof dish and finish off in the oven for a further 25 minutes (in the book he says 15 but I wanted to be sure they were cooked through completely).
- To make the ‘bloody Mary butter’ add all the ingredients and mix with an electric mixer until light and fluffy.
Serve the fried chicken with the radishes and the whipped butter (or some sriracha butter or my chipotle)
Pot-Roast Cauliflower with Cultured Butter and Maldive Fish/Anchoives
75g salted butter (raw or cultured)
1 medium cauliflower
30ml (2 tbsp) raw cider vinegar
15g dried Maldive fish/anchoives
3g (1.5tsp) yellow mustard seeds
salt and pepper
parsley, chopped to garnish
- Preheat oven to 180 degrees.
- Heat an ovenproof pan (with a lid) on the hob on medium heat.
- Add the butter, then the cauliflower, florets down and cook for 5-7 minutes so that when you turn it over it has bronzed slightly.
- Turn it over and add the vinegar, Maldive fish/anchovies, mustard seeds and seasoning and cover.
- Place in the oven and roast for 30 minutes so that it is soften on the inside. Leave it for a little longer if this is not the case.
- Remove from the oven and place on a serving dish and cover with the juices from the pan and chopped parsley.
Eat with the fried chicken.
Whilst I was kindly sent an advanced copy of this book all the opinions and views are my own.