Cooking Together with Simon Wood

Beef & Bone Marrow with Nasturtium, Sour Onions  and a Beef Suet Pudding

Ingredients

• Aged Sirloin Flat Iron
• Sour Onions
• Steak Braise, Cow Heel and Kidney Suet Pudding
• Salted Celeriac Sheet / Lacto Mushroom and Onion ash Dusting
• Nasturtium Cut out
• Nasturtium Oil
• Sushi Sushi Glaze 20 YO Mirin and Soy
• Brioche Hovis / Bone Marrow and Yarrow butter
• Beef Sauce with Dripping and Bone Marrow
• Fried Beef Fat / Heart / tongue / Bloomer Fried Bread / Grated Bone Marrow

Suet Pastry

• 400g Self raising flour
• 200g beef suet
• 300ml water
• ½ tsp salt

Method

In a kitchen aid bowl place salt, self raising and suet and mix using the paddle attachment and mix like you would do if you are making shortcrust pastry.  then incorporate water into the mixture and form a dough. Take the dough out of the bowl and cling and leave to rest for 45 mins. then using the pasta machine and correct cutter, roll out the pastry and cut discs ready to wrap around the rag pudding mix.

Sour Onions

• 10 litres Whey
• 10 sliced onions
• 30ml Wellocks Double cream
• 40g Salted netherend farm butter
• 600ml reduced whey

Method

In a large pan place 10 litres of whey and reduce it gently down to 3 litres. stir every so often to avoid catching. Once reduced, emulsify the mixture with hand blender and then cool down. Taking a large frying pan place salted butter in and sweat off the onions and then add the 600ml of reduced whey and bring down until thickened and then finish with 30ml of double cream.

Inedit Malt Loaf

A sweet leavened bread made with malt extract and Inedit beer – a mix of malted-barley beer and wheat beer.

• 550g T55 strong bread flour
• 45g Malt flour
• 16g Table salt
• 10g Caster
• 100ml water
• 100ml Inedit beer
• 180ml Inedit levain starter
• 25g molasses
• 8g Yeast

Method

In kitchen aid or in large mixer if doubling up the recipe, place dry ingredients in the bowl with a dough hook and mix then in a large jug have all wet ingredients and mix together and slowly add to the mixer and form a dough keep the dough working for maximum 20 mins to stretch the gluten. leave to prove in the fridge overnight. Once proven, take dough out and weigh out at 40g and place in suitable  mould. cooking time steam/combie 75% Humidity  200°c heat fan 3 for 6 mins then down to dry heat 0% humidity 180°c 8 mins fan 3.

White Inedit Bloomer

A white loaf made with two types of beer: traditional malted-barley beer and wheat beer.

• 500g T55 strong white bread flour
• 5g bicarb soda
• 8g yeast
• 100g plain flour
• 14g salt
• 3 tbsp olive oil
• 220ml cool water
• 100g inedit levain – a starter similar to that used in Sourdough

In kitchen aid or in large mixer if doubling up the recipe, place dry ingredients in the bowl with a dough hook and mix then in a large jug have all wet ingredients and mix together and slowly add to the mixer and form a dough keep the dough working for maximum 20 mins to stretch the gluten. leave to prove in the fridge overnight. Once proven, take dough out and weigh out 250g loaves and place in a suitable mould. cooking time steam/combie 75% Humidity  200°c heat fan 3 for 8 mins then down to dry heat 0% humidity 185°c 12mins fan 3.

Nasturtium Emulsion

• 50g pasteurised yolks
• 250ml nasturtium oil
• 3 whole eggs

Method

In a medium pan filled with water and bring to the boil. Place the eggs in the water on a rapid boil and cook for 3 mins and 40 seconds. chill down rapidly. Once cooled de shell the eggs and place into a vita prep jug, and add yolks, start to blend and create a paste then slowly add the nasturtium oil the mixture should emulsify and become thicker to a mayo consistency. take out and store in piping bags.

 Salt bake pastry (Salt baked celeriac sheets)

• 1kg gluten free flour
• 400g coarse sea salt
• 600ml water 
• 2 large celeriac

Method

In a large bowl place coarse sea salt and flour and water and form a dough.

Then roll out the pastry and cover the celeriac and place on a tray with a no slip mat and bake 160°c fan 4 stick the probe into the celeriac and cook to 72°c. once cooked remove the tray from the oven and chill down. and then using the meat slicer slice sheets 2mm thick. and keep in between sheets of greaseproof.

Burnt Onion Powder

• 10 Quartered large brown skin onions

Method

Light the jasper bbq and bring it up 150°c to 200°c and cook the onions to charcoaled black.

Ensure they are cooked so they should disintegrate to black ash  when picking up place in vita and powder the onions and place in a shaker.

Beef Sauce

• 5 bags true foods beef stock (1 bag 2.5kg)
• 6 pigs trotters
• 2 bottles red wine
• 4 leeks sliced
• 8 large donkey carrots sliced
• 1 heads celery sliced
• 6 shallots sliced
• 1 whole head garlic halved
• 3 sprigs thyme
• 3 sprigs rosemary
• 1 bay leaf

Method

In a large pan reduce down 10 litres of beef stock with pigs trotters and reduce down to 6litres gently on the stove. in another large pan place all the veg and herbs in a pan and gently sweat off. then add in two bottles of red wine and reduce right the way down.  then add in the reduced 6 litres of beef stock and continue to reduce right down to 4 litres gently. pass through a  chinois lined with muslin cloth. chill in the fridge and set.

Rag Pudding Glaze

• 600ml finished beef sauce
• 30ml 20 year aged mirin
• 30ml hori soy

Method

Take the 600ml of beef sauce and bring down to 300ml and then finish with soy and mirin and then are ready to glaze rag pudding