INGREDIENTS
For the filling- 4 sweet chilli-marinated
beetroot, cut into ½ cm pieces - 3 tbsp ricotta
- 1 egg
- pinch of chives, finely chopped
- pinch of nigella seeds
- 50g parmesan, grated
- sea salt and black pepper
For the tarts - 4 sheets filo pastry
- 20g butter, melted
- olive oil, for drizzling
METHOD- Preheat the oven to 180°C.
Butter four ramekins well, and
set aside. - For the tart filling, combine
the beetroot, ricotta, egg,
chives, nigella seeds and half the
parmesan in a large bowl, mix
well, and season to taste. - For the tarts, flatten the filo
sheets and brush each one with
melted butter. Fold over so each
sheet is half the size, then brush
with more butter. - Place a sheet of folded filo in
each ramekin, pushing the pastry
down into the bases. - Divide the filling between
the filo cases, sprinkle with the
remaining parmesan and bake
for 10-12 minutes. Remove from
the oven and set aside. - To serve, drizzle with olive oil.
Either serve in the ramekins or
lift out and serve on plates.
Dan Doherty Sweet chilli
beetroot & ricoa filo
tarts with nigella seeds
Serves 4RECIPE COURTESY
OF DAN DOHERTY,
DUCK & WAFFLE
duckandwaffle.comINGREDIENTS
For the brine and ribs- 200g caster sugar
- 200g salt
- 1 litre water
- 1 medium rack of beef short
ribs, trimmed - 1 litre duck or beef fat
For the shiitake ketchup - 200ml rice vinegar
- 100g caster sugar
- 500g fresh shiitake
mushrooms, juiced - 2-10g agar agar
For the shiitake soy - 200g fresh shiitake
mushrooms - 75g sunflower oil
- 250g soy sauce
- mirin, to taste
To serve - 10g washed sea lettuce,
pickled for 15 minutes in rice
wine vinegar - handful of puffed wild
rice (buy from an Oriental
grocery or deep-fry raw wild
rice for about 2 seconds in
hot oil) - a few dried shiitake
mushrooms, crushed
METHOD- For the brine, add the sugar
and salt to the water and stir
to dissolve. Add the ribs and
refrigerate for 5 days. - Wash and dry the ribs, then
preheat the oven to 75°C. Put
the duck or beef fat and ribs
in a deep tray and cook for 48
hours, or until the meat falls
off the bone.- Meanwhile, for the shiitake
ketchup, whisk together the
rice vinegar and sugar in a
small bowl and set aside. - Weigh the shiitake juice,
add 2g of agar agar for each
100g, transfer to a medium
saucepan, bring to the boil,
then refrigerate until set. - Blend the chilled mixture
until smooth, adding soy and
the reserved vinegar mixture
to taste. Pass through a fine
sieve, discarding what remains
in the sieve and set aside.- Remove the ribs from the
oven and allow to rest at room
temperature. When cool,
transfer to the refrigerator. - For the shiitake soy, preheat
the oven to 200°C. In a
roasting tray, toss the shiitake
mushrooms with the oil,
and cook for 20-25 minutes,
or until golden and crisp,
ensuring they don’t burn. - Remove from the oven, add
the soy sauce, and set aside to
cool. When cold, pass through
a fine sieve, add mirin to taste,
and set aside. - Preheat the grill to high.
Cut the ribs into pieces and
grill on all sides until crisp.
Remove from the grill and set
aside to rest. - To serve, divide the rib
pieces between serving
plates. Brush the top of
the meat with the shiitake
ketchup and dress with sea
lettuce, shaking off any
excess vinegar. - Sprinkle each serving
with the crushed shiitake
mushrooms and the puffed
wild rice, spoon over the roast
shiitake soy, and serve.
GARETH WARD, YNYSHIR
ynyshir.co.ukGareth Ward Confit salt beef rib shiitake
Serves 4MEET
THE
CHEF
At Duck & Waffle’s
helm since 2012, this
chef clearly has an
appetite for heights –
his kitchen is on Level
42 of East London’s
Heron Tower.MEET
THE
CHEF
78 goodthingsmagazine.comHe may have begun
his kitchen career as
a humble pot-wash in
Country Durham, but
this chef now leads
the team at Michelin-
starred Ynyshir.Chefs_MATT ZPCATHY ZP_v2.indd 78 03/04/2017 21:04