Ox Cheek Raviolo – Roast Marrow Butter – Tomato – Caviar

Recipe by Darren Seggie

Pasta

Ingredients

3 Large Eggs (St Ewes Rich Yolk preferable)

300g Tipo OO Flour

Method

Make the pasta dough beginning with a well on the middle of the flour.

Mix the eggs in using a fork and begin to incorporate the flour to a thick paste from the walls outside.

Switching to a dough scraper, fold and cut the remaining flour into the centre of the well until a rough dough begins to form.

Knead for 10 minutes until it begins to smooth, then rest for 10 minutes covered with cling film.

Knead for another 10 minutes then cover well ensuring no air and rest for as long as possible up to 16 hours.

Roll out to about 5mm thickness and fill raviolo with the ox cheek filling.  

Ox Cheek Filling

Ingredients

2kg Ox Cheek – Trimmed and sinew removed.

600ml Red Wine

Mire poix of carrot, shallot and celery.

Cherry Tomatoes (including vines)

Pink Peppercorns

Black Peppercorns

Bay Leaves

1 Garlic Bulb

12-16 month aged Parmigiano Reggiano

Method

Preheat an oven to 150c

In a heavy based pan, lightly oil then sear the ox cheek until a golden crust is formed all over.

Remove from the pan and set aside, caramelise the mire poix for a few minutes. Add the cherry tomatoes, garlic bulb, peppercorns and bay leaves.

Add the cheeks back in and the wine.

Cover with a lid and braise in the oven for 2 hours.

After 2 hours, remove the lid and replace with a cartouche for a further 1-1.5 hours until falling apart.

Remove from the oven and allow the cheeks to cool enough to touch, resting in the cooking liquid.

Once cooled, pick the meat into small pieces, removing any fatty pieces or sinew that has not broken down.

Grate the parmigiano in to taste.

Strain and reduce the cooking liquor to a thick consistency and use to add back into the meat mix to taste. Do not make this mix too wet or the raviolo will explode during cooking.

Roasted Roscoff onion

Ingredients

3 medium Roscoff onions

250ml burnt onion broth

Method

Keep the onion whole and slice it into 2cm slices. Place into a hot pan with a splash of oil and very heavily color one side, once nice and brown, flip over and add the burnt onion broth, transfer to the oven, and cook for 6-8 minutes. Once soft but still slightly firm. Remove from the oven and allow to cool.

Bone Marrow Butter

Ingredients

3 Piece Beef Bones with Marrow

1 Shallot

300ml White Wine

80ml Cider Vinegar

Black Peppercorns

Bay Leaves

200g Butter

Pasta Cooking Water

Method

Roast the beef bones at 150c for 20 minutes, then remove the marrow from the middle.

Slowly render at a low temperature then strain and set in fridge.

Dice the shallot then add to a pot with the wine, vinegar, bay and peppercorns.

Reduce to about 80ml.

Strain and add to a clean pan, preferably the one to finish the pasta in.

Bring back to the boil, then slowly start whisking in diced cold butter to emulsify.

Once a thick, coating consistency is achieved, whisk in about 40g of the set bone marrow.

Use pasta cooking water to stabilise and achieve a creamy consistency.

Tomato gel

Ingredients

2kg Vine Cherry Tomatoes

1 Fennel Bulb

1 Stick Celery

Salt/Sugar

30g Basil

1% Agar

Method

Blend together all the ingredients except the agar.

Place in to a muslin and allow to drip over night.

Weigh the strained liquid and calculate 1% of this, that will be your agar weight.

Mix the agar with a small pinch of sugar and add into the liquid, bring up to the boil making sure to whisk every so often.

Boil for 1 minute then strain and set in the fridge to a firm jelly.

Blend to a smooth gel ready for use. 

Caviar

Ingredients

Salmon Roe

Black Lumpfish Caviar

Finely cut Chives

Method

Mix together just before serving and use to top the raviolo.

Finishing

Blanch the raviolo in salted, gently simmering water for 2 ½ minutes.

Warm the sauce, adding splashes of the pasta water to stabilise as needed.

Add the raviolo to the sauce and agitate in the pan to release the starches, thicken and coat the pasta.

Remove from the heat and add spoon of the lumpfish caviar to the sauce.

Plate the raviolo and top with the caviar mix and micro salad.

Finish the dish with plenty of the marrow/butter/caviar sauce.

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Wagyu and Brassicas

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­Orkney scallop with fermented barley, roasted Roscoff onion, white onion puree, pickled shallot, onion tuille no25 caviar and burnt onion dashi broth