As we hit the Autumn months, we asked our resident chef and food editor Simon Wood to share a mouth watering recipe:
Rib of beef, Celeriac Puree, & Pommes Anna
BY SIMON WOOD
Sticky Rib Sauce
- 2 Litre Beef Stock
- 100ml Mirin
- 100ml Gluten Free Soy
- 50g Dashi Granules
- 30ml Lemon Juice
- 60g Brown Sugar
Beef Rib
Method
Add all of the ingredients to a saucepan and bring to a steady simmer, in an oven proof pan add a little oil and brown your beef rib on all sides before adding the heated sauce mixture. Cook for 5 hours at 180ºc until tender
Remove the rib and chill in the fridge or if eating straight away remove from the sauce and then start to reduce the sauce into a sticky glaze in a pan and then re add the rib once the sauce is thickened and sticky
Salt bake pastry (Salt baked celeriac sheets)
Celeriac Puree
- 1kg celeriac peeled and sliced
- 50g unsalted butter
- 200ml double cream
Method
Thinly slice the celeriac before adding the double cream and unsalted butter, and cooking in a saucepan on a low heat for 30 minutes. Then, place into a food processor and blend into a puree.
Spring Onions
Slice thinly and add to iced-water to curl
Pommes Anna
- 1kg Redskin Potato (Like a Rooster)
- 250g Butter
- 1 Bulb Garlic Halved
- 1 Bunch Thyme
- 3 Spring Rosemary
- 1/2 tea spoon maldon sea salt
Method
Add your butter and aromats to a low heat and soften for 6-8 minutes to infuse with the garlic, rosemary & thyme flavour. Then pass so you just have butter left, season it with salt
Peel and thinly slice your potatoes before layering in a small oven proof rectangular dish, add a little butter with every layer and cook until soft at 170ºc for 35 minutes. Chill in the fridge and Fry until golden when required.
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