Cooking ideas from Chef Rob Bragagnolo

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This is the season of the hearty dish. Executive chef Rob Bragagnolo from  Marben Restaurant joined us on Morning Live to bring some wonderful ideas in partnership with Ruffino.

Recipes:

Marben Restaurant Executive Chef Rob Bragagnolo’s

Braised Beef with Pea-Truffle Puree

For the Braised Beef

• 2kg of braising meat ( cheeks, short ribs, oxtail)
• 2 Onions, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 whole garlic, halved
• ½ bunch rosemary
• ½ bunch thyme
• 2 tbsp tomato paste
• 200ml red wine
• 2 tbsp Flour
• 4 tbsp vegetable oil
• salt-pepper to taste

Method

1. Season meat well with salt and pepper, lightly dust in flour and brown in a large pan on high heat with a little vegetable oil. Be sure not to burn – the flour burns easily on too high of a flame.Remove meat from pan and reserve.

2. In the same pan that the meat was browned in add carrots, celery, onion, garlic, bay, thyme, rosemary, sage. Cook on medium heat until onions are translucent. Add tomato paste & turn heat on high while stirring constantly. Once the paste is fully incorporated anf the pan is try deglaze with red wine and stir until all wine has evaporated.

3. Return meat to the pot and completely cover with water after and simmer on low heat for 3.5-4 hours or until meat is tender.

4. Strain cooking liquid through fine mesh and return to a pot boil until this liquid has reduced to a thick- gravy like texture. This sauce will be poured over the meat for glazing just prior to serving.

For The Pea Puree

• 3 potatoes – peeled and cubed
• 3 shallots – chopped
• 200g beef bacon – cubed
• 1 bag of frozen peas
• truffle oil (optional)
• salt pepper to taste
• additional water if puree is too thick water

1. Caramelize shallot with bacon and a little oil

2.   Once caramelized add potatoes – gently cook until potatoes are soft

3.   Place this mixture in a blender and puree with frozen peas and a little water until a smooth puree is achieved

4.   Season with black truffle oil, salt, and water if the puree is too thick.

5.   Serve with baby beets sauteed with rosemary, and blanched fresh peas.

Marben Restaurant Executive Chef Rob Bragagnolo’s

Grilled Octopus Salad

new potatoes : chorizo : red pepper : blood orange glaze

Octopus

• 1 x Octopus (T5 size)

Octopus Stock:

• 1 litre Red wine,
• 3 litres water,
• 1 whole garlic halved,
•  3 tbsp hot paprika,
• ½ bunch thyme,
• 6 bay leaves

1. Blanch octopus 3 separate times by dropping octopus into stock for 30 seconds and shock in an ice water bath. Repeat 3 times in total.
2. Return blanched octopus to simmering stock and cook for 45 minutes. Remove from stock and cool in fridge on tray.
3. Once chilled keep covered or in ziplock bag in fridge.
4. 1 portion is a full tentacle.

Potato-Red Pepper-Chorizo Salad

• 1kg Yukon Gold potatoes, boiled & cut into wedges
• 1 Roasted red peppers, roasted skinned & deseeded
• 100g Sliced iberico chorizo , machine sliced
• 1 Scallion, finely sliced
• Handful of Arugula per person
• 50ml  olive oil

1. Heat chorizo in oil until it starts to sizzle.
2. Add potatoes, red pepper, and scallions
3. Warm to incorporate all flavours. Season to taste

Blood Orange-Passionfruit Glaze

• 500ml Blood Orange Puree – reduced to 300ml
• 100ml Passionfruit puree – reduced to 75ml
• 50g Grated ginger – grated on microplane

Combine all ingredients and put in a squeezy bottle.

To Plate

1. Heat octopus tentacle in oven at 200ºc for 5 minutes. Slice into 1 inch chuncks. Place in a pan with 1 tbsp of chorizo oil and 2 tbsp glaze. Coat octupus well.
2. Place a handful of arugula leaves in the middle of a shallow bowl. Spoon 2 large spoons of the potato-red pepper-chorizo salad on top of the arugula and finish by placing glazed octopus on top of potatoes.

Marben Restaurant Executive Chef Rob Bragagnolo’s

PASTA CON RAGU (Pasta Bolognese)

Ingredients

• 5 tablespoons extra-virgin olive oil
• 3 tablespoons butter
• 1 carrot, finely, diced
• 1 medium onion, diced
• 1 rib celery, finely diced
• 1 clove garlic, sliced
• ½ kg veal, ground
• ½ kg pound pork, ground
• 100 g pancetta or slab bacon, ground
• 100g  tomato paste
• 200ml  milk
• 200ml dry white wine

.  salt and freshly ground black pepper

• Parmigiano-Reggiano, for grating

Directions

In a heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.