Simon Rogan: Radish stew
Print ThisIngredients
- For the aubergine purée
- 1 large aubergine (about 450g)
- ½ tbsp tahini paste
- 1 tbsp natural yoghurt
- ½ tsp roasted garlic, chopped
- For the radish sauce
- 1 tbsp sunflower oil
- 1 shallot, sliced
- 40g button mushrooms, sliced
- 1½ tsp tomato purée
- 250g red radishes, thinly sliced
- 500ml vegetable stock
- Sherry vinegar, for seasoning
- 5g unsalted butter
- For the truffle granola
- 135g honey
- 35g black truffle oil
- 35g chilli oil
- 150g porridge oats
- For the radishes
- 12 mixed radishes
- 2 tbsp rapeseed oil
- 8 stalks of rhubarb or Swiss chard, stalks removed and cut in half
- To serve
- Rapeseed oil
- Radish flowers and sea purslane
Instructions
- l Preheat the oven to 200°C.
- l First, make the aubergine purée. Wrap the aubergine in foil and bake it in the oven for 35–40 min until completely soft, then halve it lengthways and scoop out the flesh. Put the flesh in a blender with the tahini, yoghurt and garlic and blitz until smooth. Pass through a fine sieve and season with a pinch of salt.
- l While the aubergine is cooking, make the radish sauce. Warm the
- oil in a saucepan over a medium heat, add the shallot and sweat for 5–6 min, or until translucent, stirring regularly.
- Add the mushrooms and sweat for a further 3 min, or until soft and tender. Stir in the tomato purée and cook for 3–4 min. Add the radishes and vegetable stock and bring to the boil. Reduce the heat and simmer for 8 min.
- Remove from the heat and blitz with a hand-held blender until smooth, then strain through a fine sieve. Finish the sauce by seasoning with sherry vinegar and salt and whisking in the butter. Reduce the oven temperature to 160°C.
- For the granola, warm the honey, oils and 1 teaspoon of salt in a small saucepan over a low heat until the honey has melted and the salt dissolved. Mix in the oats. Transfer to a baking tray, spread it out in an even layer and bake for 15 min, or until golden. Remove from the oven and leave to cool, then break into small pieces.
- Put the radishes on a baking tray, chopping any larger ones in half, season with a pinch of salt, drizzle over half the oil and roast for 10–12 min.
- Heat the remaining oil in a saucepan and add the chard leaves along with a splash of water. Cook gently until the leaves have wilted and season with a little salt.
- Warm the radish sauce. Put a spoon of the purée in the centre of four plates and place the roasted radishes on top. Add the chard, purslane leaves and flowers. Spoon the sauce around the outside and sprinkle with truffle granola. Drizzle with rapeseed oil.
