A Pearl in London

So sometime in November-December (!) Priya went to Pearl restaurant for a special dinner. Following her raving reviews and mouthwatering pictures, we have been eagerly awaiting a review!

Jun Tanaka, the executive chef at Pearl, is really innovative and gets involved in various aspects of the menu and dining experience at Pearl, including the bar cocktail desserts.  He actually has a really interesting and refreshing story to tell about becoming and being a chef, which you can read here. He also loves Borough market, which makes me happy.

Below are some pictures from Priya’s dinner and then a recipe from Chef Tanaka for a pesto spring minestrone.

Spring Minestrone

“This is a spring minestrone bursting with vibrant colours and flavours. It has to be cooked then served immediately, otherwise you will lose the vivid green colour. If you’re making this for family, friends, or a dinner party, have the cannelloni beans cooked and ready, the pesto made and vegetables prepared. Then it’s just a simple matter of cooking the vegetables and adding the pesto at the last minute.”

You’ll need:

• 50ml olive oil
• 1 rasher streaky bacon
• ½ carrot
• ½ onion
• 100g dried cannelloni beans, soaked in water for 24 hours
• 1.3l chicken stock
• 1 bay leaf
• A sprig of fresh thyme
• 1 garlic clove, crushed
• 80g green beans, cut into 1cm pieces
• 4 asparagus spears, cut into 1cm pieces
• 80g fresh peas
• 80g fresh broad beans
• Salt and freshly ground black pepper
• 50g spaghetti, broken into short pieces
• 40g sun-dried tomatoes

For the pesto

• 2 bunches fresh basil
• 1 garlic clove
• 30g Parmesan, grated
• 100ml olive oil
• 30g pine nuts
• Salt and freshly ground black pepper

1. To make the pesto, pick the basil leaves and place in a blender with the garlic, Parmesan and olive oil. Place the pine nuts in a dry frying pan and toast gently until golden. Add to the rest of the ingredients, whizz and season to taste.

2. Heat half the olive oil in a pan and gently fry the bacon, carrot and onion for 1 minute or until browned. Add the drained cannelloni beans, chicken stock, bay leaf, thyme and garlic. Bring to the boil and cook on a gentle simmer for 30-40 minutes or until the beans are tender. Pick out the carrot, onion, bacon, garlic, thyme and bay leaf.

3. Heat the remaining olive oil in a second pan, add the green beans, asparagus, peas and broad beans, season and cook for 2 minutes. Pour in the cannelloni beans and stock, bring to the boil, add the spaghetti and sun-dried tomatoes and simmer for 8 minutes.

4. Finally, add 2 tablespoons of pesto and check the seasoning.

Chef Recommendations: “This recipe makes a lot more pesto than you need, but keep whatever you don’t use in a plastic container and put in the freezer. When you want a quick, easy supper you’ve got a ready made sauce for pasta.” Jun Tanaka

Pearl Restaurant and Bar

252 High Holborn

London WS1V 7EN

www.pearl-restaurant.com