recipe came from Executive Chef Richard Blades who at
the time was responisble for Simpson's-in-the-Strand.
is one of London's most historic landmark restaurants
and has been offering classic British dishes to its
delighted patrons for over one hundred and seventy years.
opened in 1828 as a chess club and coffee house - The
Grand Cigar Divan - Simpson's soon became known as the
"home of chess", attracting such chess luminaries
as Howard Staunton the first English world chess champion
through its doors. It was to avoid disturbing the chess
games in progress that the idea of placing large joints
of meat on silver-domed trolleys and wheeling them to
guests' tables first came into being, a practice Simpson's
still continues today.
of the earliest Master Cooks insisted that everything
in the restaurant be British and the Simpson's of today
remains a proud exponent of the best of British food.
Famous guests include Vincent Van Gogh, Charles Dickens,
Sherlock Holmes, George Bernard Shaw, Benjamin Disraeli
and William Gladstone.
for potted shrimps
to make potted shrimps
150g Unsalted Butter
1 small Onion, finely chopped
1/2 bunch Chives, finely chopped
Freshly milled black pepper
the butter, add the chopped onion and sweat together
without any colour for 3 - 4 minutes.
the prawns and continue to cook for a further 3 -
with Worcestershire sauce, cayenne, freshly milled
black pepper, anchovy essence, lemon juice and salt.
the seasoning, place into individual moulds and refrigerate.
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