Chef David McIntyre of CUT Restaurant at 45 Park Lane, London |
Editor’s note: Each
month, British Airways popular “Club” magazine publishes as a regular feature a
club sandwich recipe contributed by a world class chef. BA is kind to share the recipe with bloggers. In its November 2016 edition “Club Magazine” featured Chef
David McIntyre from London’s CUT restaurant (by Wolfgang Puck) at 45 Park Lane.
Maybe having turkey
club sandwiches for Thanksgiving hasn’t been widely done before, but so
what. Especially, if the sandwich is
made by a world class chef who kindly shares his recipe for you--then why not?
“The
most unusual place I’ve eaten a Club Sandwich was on my honeymoon. We were in
the Philippines, eating extraordinary food in a beautiful hotel, but on our
last day I craved something a little more homely,” said Chef David McIntyre of
CUT at 45 Park Lane restaurant.
“Everyone
likes a Club Sandwich their own way, and chefs are no different. We serve a
lobster Club Sandwich at CUT at 45 Park Lane and a turkey Club Sandwich during
Thanksgiving week. It’s always exciting to see diners enjoy my twist,” said
Chef David.
“I’d
say the Club Sandwich differentiates a good chef from a great chef. When I’m in
a hotel abroad I always want to see how they mix up classics with local
produce,” he added.
David McIntyre’s Turkey
Club Sandwich
(makes one sandwich)
Ingredients (makes one
sandwich)
2
slices of walnut bread, toasted
4
slices of turkey breast
2
Bibb lettuce leaves
2
heirloom tomato slices, seasoned
3
strips of cooked streaky bacon
Salt
and black pepper
2
caperberries to garnish
Ingredients for the
smoky saffron aioli:
2
white onions, thinly sliced
4
garlic cloves
2
tsp paprika
1
tsp saffron
1
tsp salt
1
tbsp sugar
1
tsp lemon juice
1
tbsp Champagne vinegar
½
cup of water
1½
cups of mayonnaise
½
tsp black pepper
2
tbsp olive oil
Method:
1.
Start with the aioli: caramelise the onions and one clove of garlic in a pan
with olive oil. Gently bloom the paprika and saffron in the pan and cool. In a
high-speed blender, combine the remaining ingredients, including the onion and
garlic mixture, and blend until smooth. Set aside.
2.
Smear 1½ tbsp of the aioli on each slice of the toasted walnut bread.
3.
Place the sliced turkey on one piece of the toast, and top with lettuce and
tomato. Season.
4.
Add the streaky bacon then place the other slice of toast on top to close the
sandwich.
5.
Cut in half on a slight bias, and skewer each side with a caperberry.
More on Chef
McIntyre:
Executive
chef David McIntyre has been an integral member of the Wolfgang Puck Fine
Dining Group since joining in 1998 and has worked at Puck’s most high-profile,
Los Angeles restaurants including Spago, CUT and WP24.
McIntyre
began his career at the Culinary Institute of America, where he took classes in
cooking principles and flavour dynamics. He then moved on to his first role as
an apprentice to renowned chef Joachim Splichal at his fine dining restaurant
Patina. From there he moved to Spago in 1997 where he met Wolfgang Puck and
began what has become a strong culinary relationship. In 2006, he moved to CUT,
Beverly Wilshire to help launch the first CUT restaurant as chef consultant.
Chef
David opened his own successful restaurant, Crescent Heights Kitchen and Lounge
in San Diego in 2007. He re-joined the
Wolfgang Puck Fine Dining Group as executive chef at WP24 at The Ritz-Carlton,
Los Angeles in 2010.
McIntyre
was born and raised in Southern California, and he studied at the University of
Washington earning a degree in Sociology. He relocated from the United States
to South West London with his family in 2011 to launch CUT at 45 Park Lane
which opened to critical acclaim.
More on CUT
Restaurant:
CUT
at 45 Park Lane is an American-style steak house. It is located in Dorchester
Collection’s Mayfair hotel. It is
Wolfgang Puck’s first restaurant in Europe and mirrors the award-winning
original CUT in Beverly Hills, California. It is celebrating Thanksgiving on
November 24, 2016. Enjoy dishes including roast turkey with mushroom stuffing
and cranberry compote, sweet potato gratin and pumpkin-and-ginger cheesecake.
From £95 for three courses. To book, call 020 7493 4545 or email
restaurants.45L@dorchestercollection.com
Tel:
+44 (0)20 7493 4545Email: restaurants.45L@dorchestercollection.com
Opening
hours
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