Kitchen Press is a new, independent publisher specialising in food writing. It aims, through lovingly crafted bespoke cookbooks, to connect innovative chefs, expert food writers and independent restauranteurs with customers and others around the world who love food.
We believe that the whole experience of reading about food and cooking should be as pleasurable and inspiring as eating it, and we want to help promote the people and places doing that best.
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Burrata, Romesco, Red Chilli Recipe
From Catalogued Ideas And Random Thoughts by Stuart Ralston
Acclaimed chef Stuart Ralston is known as one of the most innovative and creative cooks working in the UK today. Catalogued Ideas and Random Thoughts – A Cookbook traces his evolution as a chef, and brings together the food that inspires him, from the finely crafted dishes that he creates in his restaurants to the food he likes to cook at home.
We are delighted to share one of his favourite recipes with you- Burrata, Romesco, Red Chilli.
Now over to Stuart!
Burrata, Romesco, Red Chilli
According to Jade Johnston, our Ops Manager and partner in everything we do, burrata is hands down the best cheese in the world. It is super versatile, great for sharing and easy to source. It’s also delicious paired with my ride-or-die sauce, romesco. We use a little gochujang chilli paste to give the romesco a slight change of direction from its native Spanish roots.
Seves 2 with plenty of sauce.
For the romesco:
75g flaked almonds, toasted
75g whole hazelnuts, toasted
250g shop-bought roasted peppers, drained and seeds removed
250g tinned tomatoes, drained overnight
30–60g gochujang chilli paste, depending on desired spiciness
45g olive oil
8 garlic cloves, finely grated
10g sherry vinegar
5g smoked paprika
8g salt
sugar to taste
To serve:
1 burrata
1 red chilli, sliced
olive oil
sea salt
black pepper
Method:
For the romesco, pulse the almonds and hazelnuts together in a food processor to form coarse crumbs, then place in a large bowl.
Blend the roasted peppers and drained tomatoes together in the food processor until incorporated but not smooth. Add to the toasted nuts.
Blend the gochujang, olive oil, garlic, sherry vinegar, smoked paprika and salt to form a paste. Add this to the nut mixture and season as necessary with more salt, sugar and vinegar.
To serve, place the burrata onto a paper towel to drain any excess liquid. Spoon plenty of romesco onto a plate and put the burrata on top. Add a couple of slices of red chilli, season with a little sea salt and cracked black pepper and then drizzle over the olive oil.
Serve with toasted focaccia.
So tasty! We hope you enjoy this recipe at home.
You can buy Stuart’s book here and discover many more of his amazing recipes.
Kitchen Quiz Episode 12 – Stuart Ralston
Acclaimed chef Stuart Ralston is known as one of the most innovative, creative and hard-working cooks in the UK today. Stuart’s inspirations come from all around him, and throughout his career he has kept a notebook to jot down ideas for flavour combinations and recipes. He goes back to those ideas again and again, playing with taste and texture to create stunning and intriguing dishes.
We are so excited to publish his first cookbook Catalogued Ideas and Random Thoughts – A Cookbook. The book traces his evolution as a chef, and brings together the food that inspires him, the finely crafted dishes that he creates in his restaurants and the food he likes to cook at home.
Stuart grew up in Glenrothes in a family of chefs. From learning his trade in kitchens around Scotland, he moved to New York to work in Gordon Ramsay’s flagship 2 Michelin Star restaurant at the London Hotel.
He spent two years as the Chef de Cuisine at Sandy Lanes, Barbados cooking for the likes of Rihanna and Mark Wahlberg, before returning to Edinburgh to open several highly regarded and top quality restaurants – Aizle in 2016, followed by Noto in 2019 and most recently Tipo in 2023.
We caught up with Stuart and asked him a few questions to give us some insight into what he does and what lays behind his love of food and cooking.
Enjoy!
Was there a cookbook that really inspired you?
Many many cookbooks have given me something. The French Laundry Cookbook by Thomas Keller, my first 3 star cookbook, was life changing. A timeless book now you look back at it. It’s a book that made me daydream about what life must have been like in a 3 Michelin star environment.
I love the David Chang Momofuku book. It was a book that was just so refreshing and cool. The food was so varied that you could have his fine dining dishes like his “ KO Egg” or move onto something causal you’d find at Ssam bar like spicy rice cakes and sausage, which felt like a very New York dish similar to a gnocchi with broccoli rabe and sausage meat.
Books are also about what strikes me in the moment. Others I love in my collection are Ikoyi, Coco, the Ikarus collection, Munchies, or Christopher Kostow a new Napa Cuisine.
2. What is your favourite item in your kitchen that you simply couldn’t do without?
My Cast Iron pans, without a doubt. My pans were made by the Griswold Co in Pennsylvania in the 1850’s. They last a lifetime, and are always non stick and heavy as hell. They retain heat like no other and basically I use them every day.
3. Do you have a favourite song, type of music or podcast you like to cook to?
Sadly a lot of the time I listen to Talksport radio in the house when I’m cooking haha. But at work it’s pretty eclectic – INXS, Wu Tang Clan, Childish Gambino, Kendrick Lamar and podcasts like Dave Chang Show and Restless Natives are all pretty good.
4. If you could cook anywhere in the world in any location then where would you choose?
Dream location to actually cook would be somewhere in the deepest woods or mountains, something similar to Blue Hill at Stone Barns.
Or perhaps The Willows Inn on Lummi island, overlooking water somewhere, but very calm and quiet on long summer days…
5. If you had to give one single piece of advice about cooking to someone then what would that be?
Just to try and be organised, that always helps.
Massive thanks to Stuart for taking the time to share his fascinating and inspiring thoughts with us.
His absolutely stunning new cookbook is now available in all good book stores and of course direct from us right HERE.
Stuart Ralston cooks great food and now you can try his recipes at home for yourself.
Kitchen Quiz Episode 11 – Brother Marcus
With Brother Marcus
Tas Gaitanos and Alex Large are old school-friends who set up the first Brother Marcus restaurant in 2016. Since then it has been called the ‘Best Brunch in London’ by Time Out and as having ‘Some of the best brunch options in the city’ by Harper’s. They now have outlets of their hip Eastern Mediterranean restaurant in Angel, Spitalfields Market, Borough Yards and South Kensington and are about to release their first cookbook Brunch With Brother Marcus.
Tas is of Cretan and Cypriot heritage and grew up working in his father’s restaurant. He was lured into the family trade by his love of the flavours of the Eastern Med. Alex is a trained actor so finds running front of house and developing the notorious Brother Marcus cocktail list a natural home. Both have travelled extensively in the Eastern Med and look to it constantly as a source of inspiration. Brunch at Brother Marcus is a weekend institution in London, and in their first cookbook you can find out why.
In the book, Tas and Alex take the flavours of the Eastern Med to make dishes really worth getting out of bed for, from simple favourites such as Menemen – a spicy scrambled eggs made with peppers and tomatoes – to the sublime: think Pulled Lamb Flatbreads or Rosti with Fried Chicken and Eggs.
Brunch with Brother Marcus also features recipes to make your own yoghurt, pickles, salt beef and breads.
As well as a drinks chapter that delivers both smoothies and fortifying cocktails such as the Brother Mary, or the alcohol-free Pomegranate Ginger Beer (sure to put a skip in your step).
And there are sweets too, including traditional Baklavadika and a truly divine Portokalopita, an extraordinary orange filo pastry cake. You won’t want to brunch with anyone else.
We recently caught up with Tas and Alex and asked them a few questions to give us some insight into what they do and what lays behind their love of food and cooking.
Enjoy!
1. Was there a cookbook that really inspired you?
Our office and home shelves are full of cookbooks that we like and admire, but specifically for our book there were three that inspired us, Mazi, Palomar and Brunch The Sunday Way.
Specific brunch books aren’t as easy to come by as you might think so Brunch by Sunday’s was a real inspiration in terms of creating a book just for that one meal and seeing what they included and how they positioned it.
In terms of aesthetics, design and writing style, Palomar and Mazi have been books we’ve always liked and gravitated to.
2. What is your favourite item in your kitchen that you simply couldn’t do without?
This was a hard one to answer as we have too many favourites, it depends what cuisine we’re cooking, the mood we’re in and who we are cooking for but we’ve gone for Aleppo chilli.
We use it in so many dishes at Brother Marcus it must subconsciously be our favourite, or maybe just very versatile! Aleppo is a variety of capsicum that is used a lot in Eastern Mediterranean and Turkish cooking. We sprinkle it on lots of dishes including in our fennel tzatziki but also make a delicious Aleppo butter that we use with our king prawns, adding a subtle kick to the dish.
We even use it in cocktails such as the Aleppo Margarita that’s in the book, it’s a very useful spice to have in the kitchen.
3. Do you have a favourite song, type of music or podcast you like to cook to?
If I’m on my own in the kitchen I normally put on whatever I’m currently watching on Netflix, at the moment it is a football documentary, but if my wife and baby are in the room it’s a different scenario altogether and football is definitely not on the cards! Normally we put music on as we listen to different podcasts and audiobooks so music is our mutual ground. Our favourite band is Fleetwood Mac.
4. If you could cook anywhere in the world in any location then where would you choose?
I was brought up in Elounda which is a town on the island of Crete. It has a pretty beach right in the town where I spent much of my childhood so I think I’d have to say the beach there.
It’s right across the road from my father’s restaurant where me and my siblings were able to play whilst my parents sat in the restaurant half watching us. I used to catch octopus just off the beach so I’d love to cook octopus, or local seafood, on an open fire on the Elounda beach.
5. If you had to give one single piece of advice about cooking to someone then what would that be?
Don’t stop exploring, there are so many amazing cuisines, ingredients and produce so never get stuck in your ways and take the easy option with sticking to things you know. New ingredients and produce are always being discovered which is one of the most exciting parts about being a chef, experimenting with these and coming up with new flavour combinations and recipes is always fun.
Massive thanks to Tas and Alex for taking the time to share their thoughts with us. Their absolutely stunning new cookbook is now available in all good book stores and of course direct from us right HERE.