Cabbage a gem

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Beef cheeks

SALTED BEEF CHEEK, BEETROOT & HORSERADISHINGREDIENTS

• 4 kg Trimmed Beef Cheek’s

• 1 Carrot

• 1 Onion

• 1 bunch thyme & rosemary

• 1 head garlic

• Beef Brine

• 200g Sliced Bone Marrow

• 1kg Pickled Beetroot

• Sourdough crouton

• Horseradish crème fraiche

BEEF BRINE RECIPE

2.5 litre Water

250g Salt

37.5g Salt Peta

150g Sugar

2.5 bay leaves

1 bunch thyme

4g Juniper

10g Black pepper

2g Cloves

3g Star anise

METHOD

• Place all ingredients in a pan and bring to the boil

• Remove from the heat and cool

• Brine the Prepped Cheeks for 4.5 days

• Rinse the beef cheeks and place in a pan with chopped onion carrot, thyme, rosemary, garlic, and cover with water.

• Cook in the oven at 175°C.until tender, allow to cool I the liquor then wrap in cling film individually while still warm, then cool completely and carve into 4 portions. Horseradish Crème Fraiche

• 200g Hung Crème Fraiche

• 25g Grated Horseradish

• 25g Dijon Mustard

• 100g Whipped Cream

• ½ Lemon

• Salt & Pepper

METHOD

1. Mix the crème freich, horseradish, mustard and lemon together.

2. Fold in the whipped cream and season.

PICKLED BEETROOT

• 1 kg Beetroot.

• 75g Honey

• 200g Red Wine Vinegar

• Thyme

• Garlic

• Salt

• Olive oil

METHOD

1. Steam beets until cooked then cling film and allow to cool slightly

2. Peel beets and cut into wedges

3. Marinade the beets using the vinegars honey garlic thyme and seasoning.

4. Pour over beets while still warm and chill overnight.

5. Take some of the pickle liquor from the marinated beetroots and reduce in a pan until slightly thickened.

6. Add olive oil and a little more vinegar to make a dressing for the beetroot leaves.

ASSEMBLY

1. Warm the beef cheeks up in some reserved cooking stock.

2. Lightly sauté the beetroot leaves in a pan, add the pickled beetroots and dress with the pickle dressing.

3. Put the beef cheeks on a plate with some roasted bone marrow on top, the beetroots and leaves to the side.

4. Add a generous spoon of the horseradish cream, finish with the sourdough crouton on top.

Beet and honey salad

Roasted Mooncoin Beet, Ruby Red Grapefruit, and Warm apairy Honey Salad

2 Ruby Red grapefruits

3 medium red beets

2 tablespoons extra-virgin olive oil

Sea salt

Pepper

2 tablespoons local honey

1 (1-inch) rosemary sprig

Flaky sea salt, for garnish

How to Make It

Step 1

Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.

Step 2

Preheat oven to 160. On a large sheet of heavy-duty tin foil, rub beets with olive oil and season with salt. Wrap beets in foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.

In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt

Braised short ribs by Kevin

So today I cooked one of my favourite dishes to cook, not the traditional cut of meet uses but deffinatly my new favourite after eating it.

Osso Buco
Chin is the traditional recipe meat but after seeing (Jacob’s ladder) beef Ribs at a Peter Curran butchery demo in the collage I could not resist.

The only part I will describe for you is the sauce I made for it and the way I made the sauce. I used Know beef stock cube (in theory as a chef this is cheating, it is possible to make beef stock). I used a Garnache grape wine, plenty of herb and spice in that wine. I used a high acidic balsamic vinegar so as the help cut through the fat but not to much, to much and no one will be able to stomach the sauce. 1 tin of chopped plum tomatoes 1 small tin of tomato puree. After that I diced my veg and sealed the meat in a cast iron pot. Take the meat out, saute the veg in the same oil. Add the red wine, just under half a bottle and reduce by half. Then the balsamic (half a small cup), the tin of chopped tomatoes and the puree. Add 2 beef stock cubes dissolved in about half a litre of water. Put the ribs back in and put it in the over and serve with mash after about 4 hours at 180 degrees. Simple

Apple charolette

INGREDIENTS

1 lb (450 g) apples – half Bramley and half Cox’s if possible

1 tablespoon caster sugar

4 oz (110 g) butter

6 slices bread from a large loaf, about 1/4 inch (5 mm) thick with crusts removed

1 egg yolk

Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter.

Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles.

Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don’t leave any gaps between the pieces – overlap them and press firmly.

When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).

After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.