I was asked to share my recipe for my nougatine with another foodie at yet again another great food experience with my friend Wenying. We went to The Lockhart on Wednesday night to eat New Orleans food (the only place in London) and for the launching of 2 books about life in professional kitchens:
-Sous Chef: Twenty four hours in the kitchen by Michael Gibney
-Chop Chop by Simon Wroe
These two kitchen pros and also food writers told us about their book while we were served delicious food. Everything we ate you can find on their menu, but we had a tasting menu type of serving with a little bit of everything. They served us a huge amount of grits which was good but a bit too filling for this kind of meal. I would definitely recommend their “on demand” baked cornbread, hot and buttery and simply perfect. We were served a slice of muffuletta which was a first for me. I loved it and can imagine eating a whole sandwich easily. The beautiful layers of cheese, and various salamis, with some tapenade type paste, it was moist and delicious! The fried chicken is a classic and must be eaten, so tender and perfectly cooked. And we all loved the rice pudding for dessert!
What made it perfect was the company. Of course Wenying is my food buddy and we always have a good time together, but we were seated at a communal table and shared our meal with Trishia, who lucky her won a ticket for this event. We ended up talking about silicone trays and sheets to cook on, or to knead bread or roll your pastries. And I had to mention my nougatine recipe!
My grandma got me these 2 heat proof silicone sheets to make nougatine, which is basically a very thin layer of caramel. Tricia didn’t think she could do it as she had previous bad experience with caramel, so here is the recipe for you Tricia, I hope you will read this post.