The Ivy Now by Fernando Peire



When I first held The Ivy Now in my hands, I knew I was in for a treat. From its elegant crimson cloak to the satin green paper edges, the book exudes class.

As I turned the history soaked pages filled with modern recipes, I felt as if I were at The Ivy, as it was then and as it is now. The celebrity haunt serves Modern British food to the London pre-theatre crowd and has been doing so for over 100 years. Director Fernando Peire has created a stunning tribute to the art deco adorned restaurant by sharing 100 recipes nestled within 100 years of stories.

The Ivy Now will transport you with its tales, inspire you with its dishes and have you longing to visit the iconic spot. Slow-roasted pork belly with bacon, marjoram, peal onions and peas and Broad bean, mint and goat's cheese tortellini are a few examples of the stars that take the stage in the 9 Acts (chapters) here. From the artistic design, photographs, to the stories and recipes, I adore everything about this book. I am quick to fall for restaurant cookbooks but when they are done as elegantly as this tribute is - I had no hope  to resist its charms.

Quadrille Publishing is sharing the first recipe in the book, the Bang bang chicken (a favorite of mine), with our members today as well as providing three copies of this stunner in our contest below open to members in the US, UK, Australia and New Zealand. Go. Get. This. Book. Now.

 

Bang bang chicken
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This originally came to The Ivy after Chris Corbin (the owner at the time) ate it in a restaurant in Chinatown. He was so taken with it, he came back and asked his head chef, Mark Hix, to develop it for the restaurant. It quickly became a firm fixture on the menu, so much so that when Gary tried to take it off briefly, the outcry reached the national press! Need we say more?

Serves 6

Chicken

350 ml (1 1/2 cups) chicken stock (broth)
10 lime leaves
30 g (1 oz) piece of fresh ginger, peeled and sliced
2 sticks of lemongrass, bashed
100 ml (7 Tbsp) coconut cream
3 Tbsp light soy sauce
1 red chilli, halved
4 skinless, boneless, free-range, organic chicken breasts

Peanut sauce

100 g (scant 1/2 cup) good-quality smooth peanut butter (we use Skippy)
1 Tbsp hot chilli sauce (look for a good-quality brand such as Linghams)
2 Tbsp sunflower oil
2 Tbsp sesame oil
finely grated zest of 1/4 lime
30 g (1/4 cup) unsalted roasted peanuts, lightly crushed

Salad

2 large carrots, finely shredded
50 g (1 3/4 oz) mooli (daikon), finely shredded
50 g (1 3/4 oz) mangetout (snow peas), finely shredded
1 bunch of spring onions (scallions), finely shredded
50 g (scant 1 cup) beansprouts
juice of 1 lime
1 Tbsp olive oil
1 Tbsp toasted sesame seeds

For the chicken, in a large saucepan, bring the chicken stock (broth) to the boil with the lime leaves, ginger slices, lemongrass, coconut cream, soy sauce and red chilli. Add the chicken breasts to the boiling stock, cover with a cartouche (disc of baking parchment) and reduce the heat. Simmer for about 20 minutes, or until the chicken becomes firm and is no longer pink inside. Remove from the heat and leave the chicken to cool completely in the poaching liquor.

For the peanut sauce, soften the peanut butter in a heatproof bowl set over a pan of simmering water, or for 20 seconds in the microwave. Whisk in the chilli sauce, followed by the sunflower and sesame oils, pouring in a thin stream, and whisking constantly. Once all the oil has been added, whisk in the lime zest and crushed roasted peanuts. Keep this at room temperature until you are ready to use it.

For the salad, put the shredded carrot, mooli (daikon), mangetout (snow peas), spring onions (scallions) and beansprouts in a bowl, add the lime juice and olive oil and mix together. Leave to stand for 10 minutes to soften the vegetables a little. Meanwhile, shred the now-cool chicken breasts. (The leftover poaching liquor from the chicken makes a wonderful base for a fragrant chicken soup, so do save it.)

When ready to serve, divide the salad between 6 plates and top with the shredded chicken. Spoon the peanut sauce over the chicken and garnish with toasted sesame seeds.

Recipe excerpted with permission from The Ivy Now by Fernando Peire, published by Quadrille September 2017, RRP $40.00 hardcover.

The publisher is offering three copies of this book to EYB Members in the US, UK, New Zealand and Australia. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 18th, 2018.

95 Comments

  • Dannausc  on  2/4/2018 at 4:59 PM

    Ground beef in wild pepper leaves

  • heyjude  on  2/4/2018 at 5:02 PM

  • Kerreydp  on  2/4/2018 at 5:05 PM

    Squash risotto with shaved truffle

  • Karla123  on  2/4/2018 at 5:46 PM

    I love traditional tabbouleh, but this recipe for Cauliflower tabbouleh sounds intriguing.

  • Sueskitchen  on  2/4/2018 at 8:10 PM

    the bang bang chicken recipe for starters

  • EmilyR  on  2/4/2018 at 8:18 PM

    Chilled golden tomato soup with burrata and avocado, but there are so many excellent choices. Not sure where to start!

  • AnnaZed  on  2/5/2018 at 12:47 AM

    Dressed crab with celeriac rémoulade and mustard cress

  • sunset34  on  2/5/2018 at 4:58 AM

    green chicken curry

  • sarahj22  on  2/5/2018 at 5:20 AM

    Love the sound of the tandoori monkfish with apple and kohlrabi salad.

  • Foodycat  on  2/5/2018 at 6:00 AM

    All the recipes sound good but I'd start at the back with an espresso martini

  • lapsapchung  on  2/5/2018 at 10:01 AM

    Chinese honey-glazed back ribs with slaw

  • sarahawker  on  2/5/2018 at 10:11 AM

    Braised beef with horseradish dumplings

  • kmn4  on  2/5/2018 at 11:14 AM

    Fragrant chicken salad with lime, coconut and chilli dressing

  • lpatterson412  on  2/5/2018 at 1:55 PM

    Chinese Honey Glazed back ribs with slaw!

  • lean1  on  2/5/2018 at 1:57 PM

    I would like try tomato galette.

  • lebarron2001  on  2/5/2018 at 2:01 PM

    Seared scallops with sesame pork, XO Dressing and shiso

  • matag  on  2/5/2018 at 2:01 PM

    Beef carpaccio, peppered figs, rocket and pecorino

  • maria411  on  2/5/2018 at 5:03 PM

    tomato and basil galette

  • mjes  on  2/5/2018 at 6:17 PM

    Soft rolls with prawn, mint, green mango, Thai basil and mint

  • LaurenE  on  2/5/2018 at 6:57 PM

    green chicken curry

  • Gillian13  on  2/6/2018 at 1:30 AM

    The beef carpaccio

  • Anneka12  on  2/6/2018 at 3:39 AM

    For me the first recipe I would choose is the Chinese honey-glazed back ribs with slaw that's a big winner for the family...

  • cake17uk  on  2/6/2018 at 8:02 AM

    I'd love to try the Turkish borlotti beans with garlic yogurt and pitta

  • vickyallum84  on  2/6/2018 at 9:06 AM

    Potato pancakes with smoked salmon and horseradish cream sounds delicious! Thanks for the chance to win!

  • chimpbob  on  2/6/2018 at 9:07 AM

    The Bang Bang Chicken sounds great

  • Carolyn99  on  2/6/2018 at 10:25 AM

    Slow-roasted pork belly with bacon, marjoram, peal onions and peas and Broad bean, mint and goat's cheese tortellini....YUM!

  • DimensionAEB  on  2/6/2018 at 12:09 PM

    The Bang Bang Chicken

  • DimensionAEB  on  2/6/2018 at 12:10 PM

    The Bang Bang Chicken

  • rchesser  on  2/6/2018 at 2:55 PM

    Lacquered chicken wontons with black rice vinegar.

  • littleminxgirl  on  2/6/2018 at 5:16 PM

    Oh gosh so many good ones in this book.. I'd start with the wontons because I love wontons

  • contest718  on  2/6/2018 at 8:05 PM

    Winter garden salad with smoked duck and eggs

  • jmay42066  on  2/7/2018 at 6:58 PM

    Chinese honey-glazed back ribs with slaw

  • Siegal  on  2/8/2018 at 8:16 PM

    I want to make the steak tartare

  • ladybrooke  on  2/9/2018 at 1:13 PM

    I'd try the pears in nightshirts.

  • sgump  on  2/9/2018 at 4:57 PM

    The fragrant chicken salad with lime, coconut and chilli dressing sounds lovely.

  • camerashy131  on  2/10/2018 at 9:43 AM

    Corned beef hash with fried eggs: I love a good corned beef hash done properly...

  • Shelley.b  on  2/10/2018 at 3:05 PM

    Braised beef with horseradish dumplings

  • soffner  on  2/10/2018 at 8:18 PM

    Lemon poached salmon with shaved cucumber, green goddess dressing and salmon caviar

  • choppergirl  on  2/11/2018 at 7:26 AM

    Popcorn shrimp with Cajun mayonnaise

  • nicolacowburn  on  2/11/2018 at 8:12 AM

    Braised beef and horseradish dumplings. Mmmmm

  • Livia  on  2/11/2018 at 12:18 PM

    It has got to be the Seared scallops with sesame pork, XO Dressing and shiso

  • tcjanes  on  2/11/2018 at 2:39 PM

    Tandoori monkfish with apple and kohlrabi salad sounds incredible.

  • mpdeb98  on  2/11/2018 at 4:52 PM

    Quinoa sin carne

  • NaomiH  on  2/12/2018 at 10:06 AM

    Welsh onion cake

  • thewoobdog  on  2/15/2018 at 10:33 AM

    I'm intrigued by the Welsh Onion Cake

  • ravensfan  on  2/15/2018 at 12:57 PM

    Bang bang chicken

  • rahiscock  on  2/15/2018 at 11:33 PM

    Bang bang chicken

  • Scotsman61  on  2/16/2018 at 9:42 PM

    The Bang Bang Chicken

  • JenJoLa  on  2/17/2018 at 6:12 PM

    Fillet of halibut with marinated artichokes, asparagus and smoked tomato dressing

  • hungryinhouston  on  2/18/2018 at 1:05 PM

    Chargrilled swordfish fillet

  • lgroom  on  2/19/2018 at 1:55 PM

    Green chicken curry.

  • clairew137  on  2/25/2018 at 3:57 AM

    pears in nightshirts.

  • PennyG  on  2/25/2018 at 4:05 PM

    Fragrant chicken salad with lime, coconut and chilli dressing!

  • jigglesfrog  on  2/26/2018 at 5:40 PM

    bang bang chicken

  • HermionieG  on  2/27/2018 at 10:30 AM

    Ratatouille with dukkah

  • henare  on  2/27/2018 at 11:48 PM

    The crab macaroni & cheese sounds awesome...

  • obbigttam  on  2/28/2018 at 1:39 AM

    Bang Bang Chicken - as I'm going to try it tomorrow night thanks to the shared recipe :)

  • eildoncook  on  2/28/2018 at 5:08 AM

    The seared scallops

  • skyejaden  on  2/28/2018 at 8:39 AM

    Chilled golden tomato soup with burrata and avocado!!

  • lynneskip  on  2/28/2018 at 2:54 PM

    Shepherd's Pie

  • luccio  on  2/28/2018 at 3:06 PM

    Potato pancakes with smoked salmon...

  • GregH  on  2/28/2018 at 5:30 PM

    Potato pancakes with smoked salmon and horseradish cream

  • Sfgordon  on  2/28/2018 at 7:36 PM

    crispy duck and watermelon salad with toasted cashews

  • clappc  on  3/1/2018 at 2:24 AM

    Potato pancakes with smoked salmon and horseradish cream

  • nadiam1000  on  3/1/2018 at 7:19 AM

    I want to make the Bang Bang Chicken

  • jd5761  on  3/1/2018 at 5:22 PM

    beef carpaccio would be great to try

  • maggie_moo  on  3/2/2018 at 7:22 AM

    I love the idea of the Plancha Sea Trout - I've eaten at the Ivy once years ago and it was very good - I had fish but can't remember what. So I will try to cook the sea trout :)

  • ejsimpson  on  3/2/2018 at 7:31 PM

    Fragrant chicken salad with lime, coconut and chilli dressing

  • TheCookbookCook  on  3/2/2018 at 7:46 PM

    Chicken breast with sweetcorn puree

  • Lucicat  on  3/2/2018 at 8:29 PM

    Potato pancakes with smoked salmon and horseradish cream

  • alisonp  on  3/2/2018 at 8:36 PM

    Chinese honey-glazed back ribs with slaw

  • BMeyer  on  3/2/2018 at 9:50 PM

    bang bang chicken

  • Juli  on  3/2/2018 at 10:06 PM

    I'd try the bang bang chicken first, and close second would be the heritage beetroot salad with goats cheese and walnut granola, I like the sound of the different textures :). Thanks

  • rlewtas  on  3/3/2018 at 12:04 AM

    Bang bang chicken

  • t.t  on  3/3/2018 at 2:42 AM

    Beef carpaccio, peppered figs, rocket and pecorino

  • chrisbunch  on  3/3/2018 at 4:38 AM

    Fillet of hake with braised coco beans, chorizo and smoked paprika oil

  • PeavineBlues  on  3/3/2018 at 7:01 AM

    Fishcakes

  • Poppyjoey  on  3/3/2018 at 9:51 AM

    The potato pancakes with smoked salmon and horseradish cream ..... sounds delicious and fairly easy to make

  • RickPearson54  on  3/3/2018 at 3:10 PM

    fishcakes

  • HomespunHouse  on  3/3/2018 at 9:41 PM

    Bang Bang Chicken

  • Julia  on  3/4/2018 at 1:21 AM

    Bang Bang Chicken

  • sequoia55  on  3/4/2018 at 1:59 AM

    green chicken curry

  • RSW  on  3/4/2018 at 10:18 AM

    Fragrant chicken salad with lime, coconut and chilli dressing

  • TanyaD  on  3/4/2018 at 3:55 PM

    Squash risotto with shaved truffle

  • shellee  on  3/5/2018 at 10:26 AM

    I'd try the slow-baked vegetables with farro and nettle pesto

  • PollySBA  on  3/7/2018 at 4:10 PM

    Beef carpaccio, peppered figs, rocket, and pecorino . . . for this fancy chick here

  • Jenamarie  on  3/8/2018 at 9:30 AM

    Pan-fried gnocchi with pomorola, formaggi and basil oil

  • cheftina888  on  3/8/2018 at 11:47 AM

    so many choices. bang bang chicken with the cauliflower rice. or Fragrant chicken salad with lime, coconut and chilli dressings

  • Coffeebean  on  3/9/2018 at 10:40 PM

    Welsh onion cake

  • Julia  on  3/10/2018 at 1:13 PM

    Potted shrimps with Melba toast

  • Radley  on  3/13/2018 at 2:28 PM

    Green Chicken Curry

  • Ishtar  on  3/14/2018 at 10:32 AM

    Pears in nightshirts

  • Kduncan  on  3/16/2018 at 11:19 AM

    Red dragon pie

  • hedder14  on  3/17/2018 at 9:32 AM

    The name its self has me interested. Red Dragon Pie

  • Susroberts  on  3/17/2018 at 11:38 PM

    Broad bean mint and goats cheese tortellini

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