Stockport Express - - Leisure - AN­DREW NUT­TER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

Serves 6

Oxtail Fricassee In­gre­di­ents:

●One oxtail about 1.5kg cut into 3cm chunks – ask your butcher to do it for you ●Two ta­ble­spoons plain flour ●Two ta­ble­spoons olive oil ●One car­rot - chopped ●One stick cel­ery chopped ●One onion - chopped ●400ml red wine ●1.2 litres beef stock ●Sprigs fresh thyme and rose­mary Root Veg­eta­bles

●Two car­rots – peeled ●Two parsnips ●One small cele­riac ●Two king Ed­ward pota­toes Fish

●Two ta­ble­spoons olive oil ●Six 180g stone bass fil­lets – skin on/boned ●Zest and juice of one le­mon ●Thin slices black gar­lic

To Fin­ish

●Few leaves baby spinach


1. For the oxtail – take the oxtail and dust with the flour, heat the olive oil in a casse­role pan, add the oxtail and brown both sides. 2. Add the car­rot, onion, cel­ery and fry briefly, add the red wine stock, thyme and rose­mary, bring to the boil, cover, re­duce the heat slightly and sim­mer for three hours un­til very ten­der. 3. Leave to cool slightly then pick off the meat and place to one side. Strain the liquor through a sieve and re­duce to form a sauce. 4. For the root veg­eta­bles, dice all the veg­eta­bles into neat cubes. Place the car­rot, parsnip and cele­riac in an oven-proof tray, driz­zle with oil, sea­son and cover with tin foil. Roast in a hot oven 180C for about 20 min­utes un­til al dente. 5. Blanch the pota­toes blanch in veg­etable oil at 120C be­fore in­creas­ing the temp to 180C and cook un­til golden and crisp. Fin­ish tossed with goose fat and chives if de­sired. 6. When ready to serve – heat a non-stick pan, seal the stone bass skin side down un­til golden – turn over then add the le­mon zest and gar­lic and baste un­til cooked through. Fin­ish with a squeeze of le­mon juice. 7. For plat­ing up, ar­range the crispy pota­toes and root veg­eta­bles on a plate, add the oxtail meat to the sauce, bring to the boil then spoon over. Add a flour­ish of spinach be­fore fin­ish­ing with the stone bass.

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