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Cracking Gourmet: Inside The Harrods Food Halls

This March, Harrods celebrates all things food and drink with the Cracking Gourmet campaign. From Friday 4th March to Monday 28th March, the Harrods Food Halls take over the Hans Crescent windows for a second year running, showcasing the most exclusive gourmet food, drinks and Harrods products from our world-famous store.

Inspired by the architecture of the labyrinth-like Food Halls, where pyramids of luxurious chocolates, exotic teas, sushi and premium groceries, amongst other things, appear around every corner, each of the 14 windows is dedicated to the integrity and quality of our key food and drink suppliers. With an Easter theme running throughout, we invite you to discover our unique foodie destination.

Within the Food Halls, take part in tastings and demonstrations from our exclusive brands throughout the month and get the chance to meet some of the makers with a host of masterclasses.

The launch of the campaign also marks the new Spring/Summer edition of our Dinner at Harrods range at the Traiteur counter, a selection of gourmet dishes developed in-house and produced fresh daily in the Harrods kitchens. Designed as a complete meal to enjoy at home, Head Chef Alistair Dibbs cites the Rolled Lamb Shoulder with Wild Mushrooms as a particular favourite. If you can’t make it to the store, we’re pleased to be able to share Alistair’s favourite recipe with you below, along with the Food Halls’ beautiful La Boqueria Exotique cake.

Rolled Lamb Shoulder with Wild Mushrooms (Makes around 6 portions – approximately 1kg)

Ingredients
Welsh lamb shoulder – bone removed
200g onions, roughly chopped
200g carrots, roughly chopped
100ml white wine
1 sprig each of thyme, rosemary and tarragon
2l veal stock
200g chicken breast
200ml cream
60g egg whites
10g chopped parsley
100g wild mushrooms, pan fried

First, heat a heavy frying pan and sear the lamb all over until golden. Heat the veal stock and braise the lamb shoulder with the vegetables and white wine for around 3 hours, until very tender. Remove from the pot, strain the stock and reduce it until it becomes thick and flavoursome, yielding around 400ml.

Remove around 300g of the lamb shoulder from the main piece, break into small pieces by hand and reserve. Allow the rest of the lamb shoulder to cool, then place it between two trays with a weight on top and press it overnight in one piece. It should be about 2cm thick.

Purée the chicken breast with the cream, egg whites, herbs and some salt to make a mousse and fold in the pan-friend mushrooms and reserved lamb shoulder.

Remove the pressed lamb shoulder from the fridge and lay it out on 4 layers of cling film. Brush with the reduced stock and spread the mousse onto the shoulder. Roll the meat tightly, like a Swiss roll, and tie the ends of the cling film together. Steam for around 30 minutes, until the mousse is cooked and the inside of the lamb is 75 degrees. Place in a tray of iced water and leave to cool.

To serve, remove the cling film and warm in the oven. Serve with the reduced sauce, some green beans and a potato gratin.

La Boqueria Exotique (Makes 10 individual cakes)
A Food Halls favourite, this cake features a coconut sponge-topped raspberry jelly, tropical curd and fresh fruit.

Pastry Cream
Ingredients
400g milk
30g egg yolk
40g whole egg
100g sugar
64g custard powder
½ a vanilla pod
40g butter

Bring the milk and vanilla up to the boil in a small pan. Meanwhile, whisk the egg yolks, whole eggs, sugar and custard powder together. Pour half of the hot milk into the egg mixture, combine and pour back into the pan with the remaining milk. Bring to the boil, stirring constantly for 2 minutes. Remove from the heat and whisk in the butter.

Coconut Sponge
Ingredients
250g butter
250g desiccated coconut
250g caster sugar
150g eggs
35g custard powder
25g passion fruit puree
250g pastry cream (from the above recipe)
Pinch of salt
Pinch of dried orange zest

Pre-heat the oven to 160⁰C. In a mixing bowl, beat together the butter, sugar, custard powder and coconut until pale and creamy. Slowly add the eggs, followed by the passion fruit puree. Incorporate the remaining ingredients and beat to combine. Spread the mixture 1cm thick on a tray lined with greaseproof paper or silpat. Bake for 15 – 20 minute until golden brown. Remove from the oven and freeze. Once frozen, cut into 8cm discs.

Raspberry Jelly
Ingredients
250g raspberry puree
5g gelatine12g cold water

Soak the gelatine in the water. In a small saucepan, bring the puree up to the boil, pour over the gelatine and mix well. Pour into small sphere moulds 2cm in diameter and freeze.

Mango and Passionfruit Curd
Ingredients
250g mango puree
150g passion fruit puree
240g egg yolks
150g eggs
120g caster sugar
150g butter
12g gelatine
40g cold water
¼ vanilla pod
Frozen raspberry jelly discs (from the above recipe)

Soak the gelatine in cold water. In a saucepan, bring the purees, sugar and vanilla up to the boil. Add the eggs and egg yolk and bring back to boiling point, without letting the mixture boil. Remove from the heat and add the soaked gelatine and butter. Using a stick blender, emulsify until smooth and combined.

Fill a 4.5cm diameter mould half way, place a frozen raspberry jelly disc into the centre and continue to fill the mould, burying the raspberry centre. Place in the freezer.

Finishing La Boqueteria Exotique
Place a disc of sponge on a board or plate, place a frozen dome of tropical curd – with its raspberry jelly centre – on top and arrange fresh fruit to create an eye-catching dessert.

Cracking Gourmet Harrods Food Halls Masterclasses
Sunday 20th March 2016
10.00am – 11.30am
To celebrate the Cracking Gourmet campaign, Harrods is hosting two food masterclasses on Sunday 20th March. A chance to get a behind-the-scenes insight into Harrods' historic Meat and Fish Food Halls, learn some new skills from our experts. The classes are free, but places are very limited. Please email FoodHallsMasterclass@Harrods.com to register your interest.

Meat Masterclass:
- Begin with breakfast in the Food Halls
- Hear all about the quality and provenance of the produce in the Food Halls from our expert butchers
- Watch how trained staff create complex dishes, like a crown of lamb
- Learn basic knife skills
- Learn how to correctly cut steak
- Create your own burgers
- Take home what you work on, to enjoy at home with recipes and serving tips

Seafood Masterclass:
- Begin with breakfast in the Food Halls
- Hear all about the quality and provenance of the produce in the Food Halls from our expert fish mongers
- Watch how trained staff create complex dishes
- Learn basic knife skills
- Learn how to correctly clean and butterfly prawns
- Learn how to skin a fish
- Take home what you work on, to enjoy at home with recipes and serving tips

In-store Tea Tasting Schedule
Friday 4th March – Basilur Tea
Saturday 5th March – The Republic Of Tea
Monday 7th March – Q Chocolate & Basilur Tea
Tuesday 8th March – Selamlique & English Tea Shop
Wednesday 9th March – English Tea Shop
Thursday 10th March – Basilur Tea
Friday 11th March – Comtesse du Barry& Basilur Tea
Saturday 12th March – The Republic Of Tea
Monday 14th March – Finca Hostalets & Ross Kopi coffee
Tuesday 15th March – Simply Chocolate & Art Muria
Wednesday 16th March – Basilur Tea
Thursday 17th March – Basilur Tea
Friday 18th March – Bonnie’s Jams& Ross Kopi coffee
Saturday 19th March – The Republic Of Tea
Monday 21st March – Benoit Nihant& English Tea Shop
Tuesday 22nd March – English Tea Shop
Wednesday 23rd March – Basilur Tea
Thursday 24th March – Basilur Tea
Saturday 26th March –The Republic of Tea

Find out more in our Tea Guide.

Scroll down to shop our tea collection below.

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