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Rogan
Simon Rogan
Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.Simon is the chef and restaurateur of L’Enclume, the two-Michelin-star restaurant in Cumbria which has won The Good Food Guide’s Best Restaurant for the past four years. He was a winner on BBC2’s Great British Menu and a mentor on MasterChef, and is the winner of GQ’s Chef of the Year award for 2018. Within the village of Cartmel, where he set up L’Enclume 16 years ago, there is also Rogan & Co, the relaxed neighbourhood restaurant; Aulis, a chef’s table and development kitchen; and Our Farm, where the team select what to grow, when it is harvested and how it is prepared, allowing Simon to truly set a benchmark for the calibre of ingredients he uses. In London there is Roganic, a permanent Marylebone site inspired by the original two-year pop-up which provides a window into the Cartmel operation, and Aulis London, an eight-seater chef’s table which provides a preview experience for dishes that might feature at Roganic.Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is primal. And it’s natural. But it’s not rough or messy. It’s beautifully refined and has transformed how we view locally sourced cuisine.Simon’s book showcases recipes using beautiful ingredients that are accessible to people everywhere. It combines vibrant recipe pictures with photography that captures the life and landscapes of Our Farm in Cumbria. Breaking the boundaries of how people use their ingredients and cook their food, this will become the cookery book of the year.
COPYRIGHT (#ulink_2dafe04c-dce2-5577-be9c-164698f75021)
HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
www.harpercollins.co.uk (http://www.harpercollins.co.uk)
First published by HarperCollinsPublishers 2018
FIRST EDITION
Text © Simon Rogan, 2018
Photographs © Cristian Barnett, 2018
apart from here (#litres_trial_promo) © nnattalli/Shutterstock.com
Photographs here (#litres_trial_promo), here (#litres_trial_promo), here (#litres_trial_promo) and here (#litres_trial_promo), reproduced courtesy of the Flying Fish Company
Cover design by James Empringham © HarperCollinsPublishers Ltd 2018
Jacket image © Valentina Razumova/Shutterstock.com
Food Stylist: Nicole Herft
Prop Stylist: Lydia Brun
A catalogue record of this book is available from the British Library
Simon Rogan asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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Source ISBN: 978-0-00-823272-6
Ebook Edition © September 2018 ISBN: 9780008232733
Version 2018-11-05
CONTENTS
COVER (#u3c047845-9f55-5c38-aff3-cc8800adb26c)
TITLE PAGE (#ubb80e02d-ef78-59ca-a485-13fa430db5e8)
COPYRIGHT (#ulink_f4dfe4d8-9088-56aa-8b14-c4561cb58c83)
INTRODUCTION (#ulink_bdb02fed-c771-56e9-9780-fb8d21af47a0)
HERBS (#ulink_57b0b4bd-2690-5c8f-88ab-ca464710ee0e)
AYNESOME VEGETABLE INFUSION (#ulink_0dbc1648-8316-5a03-a30b-c8cc0f117318)
GRILLED COURGETTES AND QUAILS’ EGGS WITH MARJORAM BUTTER (#ulink_1d39ffe1-5ccf-5f2a-b583-f545887ae467)
HERITAGE POTATOES WITH LOVAGE AND ONION ASH (#ulink_66e9066a-a66c-5158-9e6a-b1883cd6dfeb)
BABY POTATOES WITH OX-EYE DAISY SPREAD AND CULTURED CREAM (#ulink_f858e1f6-8dda-5fa4-ac1d-c958a52a5165)
DOCK PUDDING WITH RAMSON EMULSION (#ulink_5d318aa7-24d8-526a-be89-3442494368f8)
HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB (#ulink_0782ef84-76a4-53c2-86c0-f2a45b47feae)
KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE (#ulink_07f1fa08-321b-54ca-96d8-88e1cef24841)
DUNCAN CABBAGE WITH OYSTERS, PUFFED PORK AND HYSSOP SAUCE (#ulink_492d91d1-e82b-59a9-8f17-70f8fbe5d77a)
TORCHED MACKEREL WITH CHICORY MARMALADE AND TOASTED BARLEY SAUCE (#ulink_ad557811-e388-5c55-b16f-ab7e53bc1021)
SALT COD MOUSSE, BLACK RADISH AND RAMSON SAUCE (#ulink_928bec34-f2c3-5f66-bed2-3e4c71c26061)
ACCORD RADISH, CURED ARCTIC CHAR AND LEMON THYME (#ulink_f5bc1daa-daeb-522c-917a-788034279855)
SWEET CICELY (#ulink_ce54613b-3e8b-568e-aa7d-7f44927b3412)
SWEET CICELY AND RHUBARB PICKLED HERRING (#ulink_008dd645-e620-5aa1-8506-c467dfe6e452)
LEEK AND LANGOUSTINES WITH SWEET CICELY AND FENNEL SAUCE (#ulink_c5e96bed-f026-58a7-9740-1e1a7fcce7d5)
SWEET CICELY CAKE (#ulink_6d328f28-2998-5dd3-8f27-84ff52674012)
STRAWBERRIES WITH SWEET CICELY SYRUP AND SHEEP’S YOGHURT (#ulink_1b7a154f-9604-52e2-b383-2c215230fd75)
SWEET CICELY ICE CREAM (#ulink_1338fe23-4339-56a5-93ca-90d24211850c)
SWEET CICELY POT WITH LEMON VERBENA AND BLUEBERRIES (#ulink_fde76075-428b-50b3-b5b8-e7eb0e2cb664)
VEGETABLES (#ulink_093cb184-6998-5c04-9599-a258f0718912)
RADISH STEW (#ulink_a8d63134-1f3e-5d78-b128-917d96bec081)
SALT-BAKED TURNIP WITH EGG YOLK AND PORK LARDO (#ulink_c89b27cf-297f-5688-bda1-6578970cb97d)
PICKLED RED PEPPERS AND FENNEL WITH SMOKED TOMATO STOCK (#ulink_1e81c43f-62a2-522f-ab37-64e8f8bde943)
THREE WAYS WITH KUZU DUMPLINGS (#litres_trial_promo)
CHEDDAR CHEESE DUMPLINGS WITH BEETROOT BROTH (#litres_trial_promo)
JERUSALEM ARTICHOKE DUMPLINGS WITH TOASTED SUNFLOWER SEED BROTH (#litres_trial_promo)
ANISE HYSSOP DUMPLINGS WITH CHESTNUT AND BACON BROTH (#litres_trial_promo)
BROAD BEANS WITH BABY ONIONS AND PANCETTA (#litres_trial_promo)
GRILLED SALAD SMOKED OVER EMBERS (#litres_trial_promo)
BEETROOT TAPIOCA CRISP (#litres_trial_promo)
JERUSALEM ARTICHOKES AND GOAT’S CHEESE MOUSSE WITH TRUFFLE (#litres_trial_promo)
ROASTED CARROTS WITH HAM FAT (#litres_trial_promo)
AYNSOME OFFERINGS (#litres_trial_promo)
CELERIAC AND MUSTARD-GLAZED CHICKEN WINGS WITH CELERIAC AND APPLE SALAD (#litres_trial_promo)
THREE WAYS WITH BLACK GARLIC (#litres_trial_promo)
BLACK GARLIC BASE (#litres_trial_promo)
BLACK GARLIC YOGHURT (#litres_trial_promo)
BLACK GARLIC BUTTER (#litres_trial_promo)
SUMMER PURPLE BROCCOLI AND SWEETBREADS WITH RAMSON CAPERS (#litres_trial_promo)
CONFIT SARDINES WITH GRILLED COS LETTUCE SAUCE (#litres_trial_promo)
ASPARAGUS WITH BROWN SHRIMP BUTTER SAUCE (#litres_trial_promo)
POTATOES AND CRAB WITH CHICKEN SKIN AND HORSERADISH (#litres_trial_promo)
CHESTNUT PASTA WITH TRUFFLE SAUCE AND CHANTERELLES (#litres_trial_promo)
KOHLRABI (#litres_trial_promo)
SALT-BAKED KOHLRABI WITH SMOKED EGG YOLK (#litres_trial_promo)
VEAL AND POACHED OYSTER KOHLRABI PARCELS (#litres_trial_promo)
BUTTER-ROASTED KOHLRABI AND KALE ROLLS (#litres_trial_promo)
KOHLRABI GRATIN (#litres_trial_promo)
RABBIT TERRINE WITH PICKLED KOHLRABI (#litres_trial_promo)
BUTTERMILK FRIED OYSTERS WITH FERMENTED KOHLRABI AND FENNEL (#litres_trial_promo)
THREE WAYS WITH KOMBUCHA (#litres_trial_promo)
ROSEHIP AND HIBISCUS KOMBUCHA (#litres_trial_promo)
RED CABBAGE KOMBUCHA (#litres_trial_promo)
PUMPKIN KOMBUCHA (#litres_trial_promo)
MEAT (#litres_trial_promo)
CHICKEN WITH MUSHROOMS AND CREAMED KALE (#litres_trial_promo)
POULTRY OFFAL DUMPLINGS (#litres_trial_promo)
CUMBERLAND CREAMED CHICKEN LIVERS (#litres_trial_promo)
GROUSE FAGGOTS WITH ELDERBERRY SAUCE (#litres_trial_promo)
DUCK BREAST WITH CHERRIES AND SMOKED BEETROOT (#litres_trial_promo)
GUINEA FOWL AND OFFAL RAGOUT WITH BROAD BEANS AND ELDERFLOWER (#litres_trial_promo)
PORK JOWL WITH WOOD-FIRED ONIONS AND SMOKED EEL (#litres_trial_promo)
PORK AND EEL CROQUETTES WITH FERMENTED SWEETCORN SAUCE (#litres_trial_promo)
SUCKLING PIG WITH MEAD SAUCE (#litres_trial_promo)
ROAST VENISON WITH GRILLED GEM LETTUCE AND ELDERBERRY CAPER SAUCE (#litres_trial_promo)
SWEETBREADS WITH SWEETCORN PURÉE (#litres_trial_promo)
HERDWICK LAMB (#litres_trial_promo)
SPRING LAMB BELLY FRITTERS WITH RAMSON EMULSION (#litres_trial_promo)
LAMB BRESAOLA (#litres_trial_promo)
SMOKED LAMB SHOULDER (#litres_trial_promo)
BAKED LAMB LOIN WITH SPINACH, CURDS AND WHEY (#litres_trial_promo)
