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MY MANIA: Polly Morgan

My recipes

Starting from 24 February, this London-based cult artist will be exhibiting in Milan at the Voena Gallery in via Fontana, whose space, room after room, presents a mix of ancient and contemporary which resembles her a great deal, artistically speaking.

Polly Morgan, who will be online shortly with her Portrait, is something of an outsider on the art scene owing to the – highly retro – technique with which she re-elaborates the past in order to imagine the future: taxidermy or, if you prefer, the practice of stuffing animals, is her chosen media for creating present-day visions in a surreal setting.

Telephone receivers with chicks peaking out of them, more chicks hanging from red balloons that float just a few centimetres from the ground; or different works such as the python that symbolizes infinity – with neither head nor tail.…

In her London home, with its annexed ground floor studio, Polly Morgan continues to elaborate recipes, but in this case she is busy on the upper floor with its panoramic window, and the work on hand has to do with refined gastronomic delights. Her way of being artistic in the kitchen is to “adapt” the dishes she has most enjoyed in restaurants.

Here’s how.

“These are things I regularly cook. All slightly adapted from things I've enjoyed in restaurants…”.

Chicken Livers with poached pear, brioche, basil and capers.
Fry four ripe pears in butter until caramelised. Add a sprinkle of sea salt.
Toast and butter the brioche.
Select large basil leaves and sprinkle with salted capers and a drop of Olive Oil.
Sear the chicken livers in a pan for a few minutes on each side. They should be pink inside.
Serve the livers on the toasted brioche with the basil/caper salad and poached pear on the side.

Bone Marrow, toast, parsley and capers.
Ask your butcher to chop a calves shin into 2-3 inch slices.
Bake in the oven for 20 minutes.
Finely chop the parsley with the salted capers and some olive oil and serve with toast.

Seabass with Cardomom rice.
For each portion, tear off a large sheet of tin foil and wrap the following ingredients inside so they can't leak or spill out:
One whole sea bass
Chopped Ginger
Chopped Garlic
Chopped Chilli
Sliced cucumber (with the flesh removed)
Sliced Lemongrass (remove to eat)
Half a chopped onion
Two tablespoons of soy sauce.
Place in the oven on 180 for 20 minutes.
For the rice, use white Basmati, with 15 or so cardomom pods. Pour in enough water to cover the rice, along with a knob of butter. Bring to the boil and allow to boil for one minute, with the pan lid on. Then place the whole (ovenproof) pan into the over on a low hear (160) for 20 minutes.
Chopped coriander is sprinkled on top of the sea bass and rice.

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