Chef Elliott Grover chats us through the incredible Thanksgiving menu at Cut at 45 Park Lane, and Pastry chef Niamh Larkin shows off these mind blowing pies.
Category
🗞
NewsTranscript
00:00So today we're going to show you some of our really amazing special Thanksgiving dishes.
00:05We're very famous for it here at 45 Park Lake.
00:08And to be honest with you, I've been taught by Wolfgang Puck himself,
00:12some of the most amazing sides that go with a Thanksgiving feast.
00:16But we're going to start off with our
00:18roasted sweet potatoes, and I'll show you some fluffy
00:21marshmallows, which will blowtorch for you. And then we're going to show you a green bean casserole.
00:25So at home, you can do this very simply. In the restaurant,
00:30we serve it with a homemade Italian meringue.
00:33I quite like big peaks of marshmallow,
00:38which a wonderful pastry team have made at 45 Park Lake.
00:42And I mean, I will say, there's no one in London doing a baked sweet potato and marshmallow quite like
00:50Puck at 45 Park Lake.
00:53Right, green bean casserole. In with the shallot.
00:57So again, all of this, it doesn't take long to cook. You want a little bit of a little bit of caramelization.
01:03And then in with our
01:05green beans.
01:07That is Thanksgiving in a pan there. Look at that.
01:15You know, this is just what you want on Thanksgiving. Finish it
01:22with a little bit of this crispy panko breadcrumbs. And this is the trick.
01:27So the turkey is coming over now. We've cooked that. It is a beautiful burger.
01:35Scott, what do you think?
01:38So Scott, if you just want to brush that with butter a moment.
01:40So we put plenty of butter, salt and pepper on that and we've just cooked it quite naturally in the oven.
01:45I think it's taken around
01:47two and a half hours, three hours. We're just going to gently lift that onto the board. I mean, look at that.
01:54Look at that.
01:56You can see that it's so moist and delicious.
02:03With a few picks and blanks. Homemade cranberry sauce made by the amazing pastry team here.
02:14So there we have our roast turkey.
02:18And pecan pie, it's quite an American one, isn't it?
02:21Yeah, I think pies, you kind of steal all of them from America, but yeah, pecan pie is more American than that.
02:28This one is a key lime pie.
02:31We like to just to put it with some Italian meringue. It's really nice, thick.
02:37Italian meringue, quite rusty.
02:40Thanksgiving dinner and lunch is on Thursday the 28th of November. It's going to be absolutely amazing. So dinner, we've actually sold out, which is
02:49unbelievable. So we've now opened the books from 12 until 10 p.m.
02:53So there's still availability from 12 noon on Thursday the 28th of November until 6 p.m.