Côte de boeuf with hogweed spiced cabbage, sprouts, lardons and wild mushrooms
serves four
Spiced Cabbage
1 large red cabbage (thinly sliced)
3 russet apples (cored and cut into rough cubes)
1 tsp ground hogweed seeds
½ tsp ground white pepper
1 tsp sweet cicely seeds
250g caster sugar 250g apple cider vinegar
150g butter Good pinch salt Method: Heat a large heavy based pan and add the butter. Cook the cabbage and apples for about 8-10 minutes until softened. Add the hogweed, cicely and pepper and cook for a further five minutes. Now add the sugar and vinegar and bring to a gentle boil. Stir well then turn the heat down to low and cook for 40 minutes. Remove from the heat and keep warm.
Sprouts with aged butter
300g sprouts (broken into individual leaves)
150g butter
100g smoked lardons
125ml white wine
Method: Heat a heavy based sauté pan and add a little oil. Once the pan begins to smoke a little, add the lardons and cook until all golden and crispy. Deglaze the pan with the wine and reduce by one quarter then add the butter and whisk to emulsify.
Finally add the sprout leaves and cook for about two minutes until the sprouts are tender then remove from the heat and keep warm.
To Serve
1 côte de boeuf (about 800g – 1kg)
200g wild mushrooms
Sprouts Red cabbage
‘In the spirit of Christmas, the team have been experimenting with pine as a food flavouring’
Method: Heat a large frying pan until very hot. Rub oil and salt on the côte de boeuf and add to the pan. Colour all sides of the beef thoroughly until brown and crisp then put into the oven at 210 º c for four minutes.
Remove from the oven to add a knob of butter and baste the meat, return to the oven for another four minutes. Baste once more. Take the beef out of the pan and rest on a draining rack for 10 minutes.
Add the mushrooms to the same pan as the beef and sauté for five minutes.
Slice the beef and arrange on top of the warm cabbage, sprouts and mushrooms. Pour juices left in the pan into a jug and serve.