FOOD

Rossendale Free Press - - Leisure - AN­DREW NUTTER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

BRAISED TEN­DER BEEF SHIN WITH JERUSALEM AR­TI­CHOKE PURéE AND FRICASSEE OYS­TER BEEF shin slow braised is to me the per­fect com­fort food. Cook long and slow and then the liquor re­duces to give a fan­tas­tic sticky glaze - the joys of au­tumn! Serves 4 In­gre­di­ents: Mush­rooms

One ta­ble­spoon of olive oil

One ta­ble­spoon of plain flour

Four 200g shin beef joints One onion – chopped One car­rot – chopped One branch of cel­ery – chopped One cin­na­mon stick Three cloves of gar­lic 400ml red wine 1,000ml beef stock

Sprigs of fresh rose­mary

Sprigs of fresh thyme Jerusalem Ar­ti­choke Purée:

One ta­ble­spoon olive oil

One small onion – roughly chopped One clove gar­lic Half small cele­riac 400g Jerusalem ar­ti­chokes – peeled

200ml veg­etable stock Oys­ter Mush­rooms:

One ta­ble­spoon olive oil

One shal­lot – fine­ly­chopped

One clove gar­lic – finely-chopped

200g oys­ter mush­rooms

Hand­ful spinach leaves To Serve Crushed pota­toes Sprigs of fresh herbs Fraz­zled Ba­con METHOD: 1. Heat the olive oil then dust the flour over the beef joints and fry un­til coloured. 2. Place in a casserole pan; add the onion, car­rot, cel­ery, cin­na­mon and gar­lic, sweat briefly, then add the red wine, beef stock, rose­mary and thyme. Bring to a sim­mer, cover with tin foil and place in an oven at 120˚C for two-and-a-half hours. 3. Re­move the shin from the cook­ing liquor and strain re­serv­ing the liquor, skim off any grease and fat then place in a casserole pan and re­duce un­til slightly thick­ened. 4. For the ar­ti­choke purée – heat the olive oil in a pan and fry the onion and gar­lic for about five min­utes un­til slightly soft­ened. Add the cele­riac, ar­ti­chokes and stock – cover and sim­mer gen­tly for about 20 min­utes un­til ten­der, blend un­til smooth. Sea­son to taste. 5. When ready to serve – re­heat the shin in the re­duced cook­ing liquor. 6. For the mush­rooms – heat the olive oil and fry the shal­lot and gar­lic for two min­utes, add the oys­ter mush­rooms and fry for two min­utes be­fore adding the spinach – toss briefly then sea­son. 7. Place a gen­er­ous spoon­ful of the ar­ti­choke purée on in­di­vid­ual plates, place the shin on top – scat­ter over the oys­ter mush­rooms and fin­ish with a driz­zle of the liquor over the top. 8. Serve with crushed pota­toes on the side scat­tered with herbs and fraz­zled ba­con.

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