Simon Rogan

A home cooking favourite from our Aulis development chef Alessandra Russo and L'Enclume head chef Paul Burgalières. Made with Our Farm greens. Enjoy.

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Serves 2

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BEEF STEW

Ingredients

500g braising steak, cut into large chunks

100g pork belly (skinless or smoked back bacon)

1 orange zest

1 bay leaf

a small bunch of thyme

500ml red wine

2 tbsp oil

1 large carrot, cut into large chunks

1/2 onion, roughly chopped

2 garlic cloves

½ tsp black peppercorn

To serve

100g butter

2 tbsp chopped parsley

Method

Marinate the beef for 12h in the wine, aromas, orange zest and half of the vegetables (peeled and cut), keep refrigerated.

Peel and cut the rest of the veg, roast with the oil in a casserole, set aside. Strain the meat and roast, set aside. Roast the bacon, add everything else in the casserole, strain the wine from the veggies and aromas and pour in the casserole. Bring to simmer and slow cook covered for 4/5 hours, until the meat is very tender. Add butter, season to taste and add chopped parsley.

PILAU RICE

Ingredients

• ½ tsp black pepper
• 4 cardamom pods
• 1 tsp cumin seeds
• 4 cloves
• 1 cinnamon stick
• ½ thumb of ginger, finely chopped
• 75g butter
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 150g basmati rice, rinsed and drained
• 250ml chicken or vegetable stock
• sea salt

Method

1. Using a pestle and mortar, pound the black pepper, coriander seeds into a coarse powder. Add the cardamom pods and grind until the husks split and the seeds are lightly crushed. Add the cumin, cloves, cinnamon and pound very lightly for a few seconds, to mix.
2. Melt half the butter in a sauté pan or wide-based saucepan over a medium heat. Fry the onion, ginger and garlic for 5 minutes, or until softened, stirring regularly, add all the ingredients from the pestle and mortar. Fry gently for 2 minutes, stirring.
3. Mix in the rice to coat it in the buttery spices. Add the stock. Add a pinch of salt if needed (stock from a cube will already contain salt). Stir well and bring to the boil. Give a final stir then cover the pan with a tight-fitting lid. Reduce the heat to its lowest setting and cook for 15 minutes.
4. When the rice is cooked, cut the rest of the butter into small pieces. Remove the pan lid and dot the butter over the hot rice. Leave to melt for a few seconds, then quickly fluff up the rice using a fork, taking care not to break up the grains.
5. Replace the lid and leave to stand for 5 minutes before serving.

WILTED GREENS (from Our Farm)

300g of any greens - spinach, collard, kales

50g butter

Salt, pepper, nutmeg

Method:

Heat the butter in a casserole, add the greens, wilt down and season.