For the Ox Cheeks:
1) In a pressure cooker, seal the ox cheeks
2) When caramelised, remove and roast the vegetables
3) Colour for 5 minutes. De-glaze the pan with Madeira and red wine, reduce by half
4) Add the stock and ox cheeks, bring to the boil, put the pressure cooker lid on and cook for 40 minutes to 1 hour. Then take off the heat and cool until all the pressure has gone
5) Once the pressure has gone from the pan, remove the lid. Take the cheeks out, pass the liquid through a sieve into another pan and reduce the liquid until it’s a sauce consistency.
For the pasta:
1) Sauté the spinach with the olive oil and garlic – drain well and chop finely
2) Chop the cooked beef down to a coarse texture then mix well with the spinach, cheese, herbs and egg yolk – season with plenty of black pepper, a little salt and nutmeg
3) Use straight away or chill until required
4) Divide the pasta into 2 pieces
5) Roll the pasta dough out very thinly, preferably using a pasta machine
6) If the pasta is difficult to handle, dust lightly with flour (but only if necessary)
7) Trim the pasta with a knife to produce 2 long strips about 40cm long by 5cm wide – dust with semolina to prevent the sheet from sticking to the work surface
8) Roll the chilled filling into 12g balls about the size of a hazelnut (3 per person)
9) Place the balls of filling along the centre of the strip, allowing a 3cm gap between each – lightly brush the pasta sheet with beaten egg
10) Fold the pasta up over the filling – take each side in turn
11) Press firmly between each ball of filling to seal the ravioli
12) Cut through the pasta between each ball of filling to give individual ravioli
13) Store on a plate/tray dusted with semolina, cover with cling film and place in the fridge until required.
For the mushroom broth:
1. Pre heat the oven to 180˚c
2. Roast the mushrooms in the oven for 20 -30 minutes or until golden brown
3. When roasted, add the mushrooms to a saucepan with the rest of the ingredients
4. Bring the mushroom up to the boil. When boiled turn down to a simmer for about 30 -40 minutes or until the stock is flavoured
5. When ready, strain and set aside. Keep warm.
For the asparagus:
1) Remove the woody stalks and discard
2) Slice the asparagus, on the angle, 1cm thick; leaving the tips
3) Reserve for service.
Bone marrow powder:
1) Roast the bone marrow and render all the fat, strain and reserve the fat
2) In a bowl, place the maltodextrin and whisk in 13g of bone marrow fat, reserve.
Pickled Onions:
1) Peel the onions and slice in half; reserve
2) Place all other ingredients in a pan and bring to the boil
3) Pre heat the water bath to 90C
4) In a vac pack bag, place the onions and pour the liquid to cover half of the onions
5) Vacuum under full pressure and place in the water bath for 90 minutes
6) Cool immediately
7) Once cool, remove and dry any excess liquid on the onions
8) On the plancha, or a hot non-stick frying pan, char the onions until heavily roasted
9) Remove the out leaves, leaving the hearts. Reserve.
To Assemble
1) Bring a pan of salted water up to the boil and begin to cook the raviolis for 3 minutes
2) Whilst the raviolis are cooking, in a separate pan, bring 75-100ml of mushroom stock. As the stock begins to boil, add the charred onions, shimeji mushrooms, asparagus pieces and tips; cook for 90 seconds
3) Once the raviolis have cooked, remove from the water, glaze with 1tbs rapeseed oil and season
4) Place the raviolis in the bottom of the bowl
5) Arrange the onions, asparagus and shimeji mushrooms on top of the raviolis
6) Garnish with 3 raw slices of shiitake mushrooms and 2 pieces of land cress each
7) Spoon over 1 tbs of bone marrow powder and place the mushroom broth in a jug to serve tableside.
8) Enjoy!