Alex Jackson began his culinary profession as the head chef of Dock Kitchen, where he operated for several months. He moved to London as main cook of Stevie’s second eatery, Rotorino, and worked as a cheese maker prior to starting Sardine in 2016. Sardine officially closed in 2020, and Alex is now the chef at Noble Rot Soho. His two favorite recipes are as follows: Loaded Cabbage and Ricotta Pancake.

Loaded Cabbage

Ingredients

1. 1 head of savoy cabbage

2. 50 g butter + 2 tablespoons butter for cooking

3. 1 tablespoon oil

4. 1 sliced and chopped onion & 2 sliced and chopped garlic cloves

5. 1 sprig fresh thyme, plucked and cut leaves

6. 75 gram of risotto rice

7. Fatty pork mince (400g)

8. 2 boneless pheasant breasts (about 150g), peeled and finely diced

9. 2 tablespoons parsley, minced

10. For flavor, season it with salt, pepper, and freshly shredded nutmeg.

11. 2 tbsp. bouillon powder (vegetarian)

12. 6 dried porcini slices, steeped in a small amount of boiling water

13. 150ml passata de tomato

14. Garnish with cooked (peeled) potatoes

Recipe

1. Take a large saucepan of water and bring to a simmer. Place each cabbage leaf separately. Remove and rest on a platter covered with kitchen towels, then cut the middle ribs to make them simpler to roll afterward.

2. In a big saute skillet over moderate temperature, soften two tbsp butter and the oil, then sauté the onion, garlic, and thyme for about 10 mins. Cook for around 15 minutes with the rice and 100ml water. Allow to cool, then sprinkle with salt and pepper and toss in all of the meat and parsley.

3. Now is the time to pack the cabbage. Place a thick sausage of filling down one edge of every leaf, curled up firmly, and tuck the edges in. Place the loaded leaf in a saucepan that will fit them firmly in 2 layers, folded side downwards; ensure they’re closely packed so they don’t wander about during cooking.

4. Combine the bouillon powder and 300 milliliter freshly boiled water, then toss in the resting liquid and passata, seasoning to taste with salt, pepper, and nutmeg. Using a ladle, ladle the soup over the cabbage rolls.

5. 50g butter, sliced and spread over the surface of the rolls to moisten. Cook, stirring occasionally, for 20 to 30 minutes over moderate flame or until the rolls are tender all the way through. And season it to taste.

Ricotta Pancake

Ingredients

To make the batter

1. Maida (140g)

2. Two eggs

3. 1 teaspoon of salt

4. 1 tsp. caster sugar, and maybe a little more for decoration

5. Milk (140ml)

6. 140 milliliters of sparkling water

7. 1 tablespoon of oil

8. 2 tbsp unsalted butter (for the pancakes)

9. 1-2 tablespoons melted salted butter for coating the pancakes

To make the coating

10. 125g ricotta cheese

11. 90 g cottage cheese/cream cheese

12. A single egg

13. 15 g raisins, steeped in a small amount of rum

14. 1 tsp citrus peel (orange and lemon)

15. To flavor, raw orange and lime juice

16. caster sugar (40g)

To make the sauce

17. 250 g sour cherry, frozen

18. caster sugar (125g)

19. 100g unsalted butter, cubed, + 1 tablespoon more to serve

20. 2 tablespoons rum

Recipe

1. In a mixing basin, mix together all of the mixture materials until creamy and well blended, then set aside for an hour at least. In a separate dish, combine all of the filling components, then check and adjust the sweetness or lemon juice as needed. Place in the refrigerator.

2. In a mixer, combine the sour cherries and 25g sugar. In a medium saucepan, dissolve the remaining 100g sugar over moderate flame until it becomes a light caramelized, then mix in the cherry juice, cubed butter, and rum. Leave the sauce warm in the pan for subsequent use.

3. Preheat the oven to 220 degrees Fahrenheit. Add a little dab of unsalted butter to your preferred pancake skillet and warm it up. Pour a small cupful of batter into the saucepan, cook for approximately a minute, and then let it cool. Continue with the rest of the batter.

4. On one side of every cooked pancake, spread 2 or 3 teaspoons of filling, then wrap up into a cylindrical shape. Place the pancakes on a lightly oiled baking sheet and sprinkled with sugar. Bake for three to five minutes, just until the sides are crispy and browned.

5. Pre – heat the syrup gradually while the pancakes are baking. After the pancake is ready, pour it on them and decorate it with some icing sugar.

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