Читать книгу Rogan - Simon Rogan - Страница 7
ОглавлениеSimply created as a celebration of all the flavoursome and delicious herbs and baby vegetables that we produce, this is a showcase for the produce from Our Farm, demonstrating exactly what we are all about, so it seemed only right to call this dish after the land where we grow – Aynesome.
SERVES 4, AS A STARTER
Vegetable broth
3 large onions, halved
6 red peppers, halved and deseeded
6 plum tomatoes, halved
2 sprigs of rosemary
2 bay leaves
2 sprigs of thyme
tapioca flour, for thickening
Aynesome vegetables
a few sprigs of bronze fennel tops
6 mixed colour cherry tomatoes, peeled (see here) and halved
4 baby pigeon cabbage leaves
2 courgette flowers, halved
2 baby turnips, halved
5mm-thick slice of kohlrabi, cut into 4 small discs using an apple corer
4 tiny baby radishes
32 broad beans, shelled
2 baby courgettes, 1 green, 1 yellow, each cut into 8
8 cooked simane onion petals (see here)
Thai basil leaves and brassica flowers, to serve
To make the broth, preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the onions cut side down on a baking tray and bake for 40 minutes until golden. After 5 minutes, put the peppers, cut side down on another baking tray and bake in the oven for 30–35 minutes until soft and starting to char, then add the tomatoes on another baking tray for the last 20 minutes of cooking. If the onions or peppers are beginning to brown too much, move them to a lower shelf or cover them with foil to avoid the stock becoming too dark.
Once cooked, put the vegetables into separate large, heavy-based saucepans and add 2 litres of water to each, adding the rosemary to the tomatoes, bay leaves to the peppers and thyme to the onions. Bring the pans to the boil over a medium heat, then cover with lids, turn the heat down as low as possible and cook for a further hour. Strain each liquid through a fine sieve into a measuring jug, making a note of how much stock you have – aim for 1 litre per pan – then stir them together in a large, clean saucepan.
For every 500ml of vegetable broth, blend 15g tapioca flour and 30ml water to a paste. Add to the warm liquid and whisk over a low heat for 5–10 minutes until it has thickened to a broth consistency (do not let it boil).
While the stock is thickening, arrange the Aynesome vegetables evenly into four bowls and sprinkle over some Thai basil leaves and brassica flowers. Pour over the hot thickened broth and serve immediately.
NOTE: This recipe yields around 1 litre of each broth, which is more than you need. Keep the leftover broth in the fridge for up to a week.
