NOTES FROM THE KITCHEN

Slow Braised Ox Cheek With Artichoke, Bacon Jam And Girolles

In the first of what we hope will be of many more blogs, we are delighted to be sharing with you ‘Notes From The Kitchen’. This mini series will share recipes, culinary advice and tips and tricks from Iscoyd Head Chef Jason Hodnett. Jason, affectionately referred to as ‘Chef’, has very kindly acquiesced to our rather persistent requests to feature on the blog and we are thrilled to be kicking off with a favourite recipe just in time for the festive period.

A true wedding breakfast favourite with so many of our couples is the slow braised ox cheek – which you can see rather deliciously presented here. The dish always garners enthusiastic feedback and so it seems only right that we begin with this recipe. Perhaps you might be tempted to have a go at recreating it at home for friends and family this Christmas. The set of ingredients below is based on a serving for two people so bear this in mind if you’re cooking for more than two.

Below we share three recipe cards that detail the ingredients needed for each component of the dish as well as the step by step instructions on how to make the dish itself. Whilst the ox cheek itself requires a little bit of time to cook – good things come to those who wait – the bacon jam, girolles and the artichokes take far less preparation and cooking time. What is more you can save each of the images for your own recipe books should you (hopefully!) want to make it again in the future.

We would be thrilled to hear from those of you who attempt to cook this beautiful combination; do let us know either by emailing in, leaving a comment on this post or even by sharing a photo with the hashtag #iscoydoxcheek

We really hope this has inspired you to cook this classic Iscoyd dish for yourselves. If you have any questions, then please let us know. We will be only too happy to answer them. And do let us know which recipe you would like Chef to share next…

All our Iscoyd love

xxx