Celebrating incredible produce and a farm-to-fork philosophy, Goodwood’s executive chef Mike Watts shares the flavours of the season
Braised Ox Cheeks with Charlton Polenta
This dish comes from the menu of our award-winning flagship restaurant, Farmer, Butcher, Chef where we believe in making the most of every cut of meat, and ox cheek is a prime example of this philosophy.
Serves: 4-6 Prep time: 1 hour Cooking time: 4 hours
1kg Ox cheeks
350ml Red wine (approx.. ½ bottle)
1 bulb of garlic
1 carrot
2 celery stalks
1 onion
3 rosemary sprigs
3 juniper berries
2 bay leaves
2 oranges (zested)
330 ml Goodwood Grogger Ale, or any good quality pale ale
1l litres Organic beef stock
400g chopped tomato
75g seasoned flour
Olive oil
Trim the ox cheeks of any excess fat & sinew. Marinate the meat in 250ml of the red wine, garlic, carrot, celery, onion, rosemary, juniper berries and bay leaves for 24 hours. After 24 hours, remove the meat from the marinade and keep to one side.
In a large heavy bottom pan, bring the marinade and vegetables up to the boil. Add the orange zest, ale, meat stock and chopped tomatoes and simmer for 1 hour. Remove from the heat and strain through a fine sieve. Flour the meat and sear off in a hot heavy-bottomed casserole dish. Remove the meat and deglaze the pan with the remaining 100ml of red wine.
Add the seared off meat and passed stock into the casserole dish. Cook covered in the casserole dish for four hours at 150 degrees centigrade until the meat is tender to the touch
Goodwood Charlton Polenta
Olive oil, drizzle
100g small red onion – diced
2tbsp rosemary
2 rosemary sprigs
3 garlic cloves
1.5l milk
250g polenta
475ml cream
100g Goodwood Mature Charlton Cheese - grated or mature cheddar cheese
Heat the olive oil in a pan. Sauté the red onion and rosemary.
While this is happening, infuse the milk with the rosemary sprigs and three cloves of garlic, then pass. Add milk to sauteed red onion bring to boil, add the polenta and cook out. Then fold in the double cream to the desired consistency.
Slow Braised Lamb Shoulder with Wild Garlic & Onion Seed Rub
Serves: 4-6 Prep time: 30 mins Cooking time: 6-8 hours
Lamb is rich in essential nutrients like protein, iron, and zinc, which are vital for a healthy immune system. The lamb is rubbed with a fragrant blend of wild garlic and onion seeds and slow-cooked to perfection.
1 Boned and rolled organic lamb shoulder
Olive oil
3l litres lamb stock
Garlic and onion seed rub
1 tbsp black onion seed
1 tsp mild curry powder
1 tsp Turmeric
1 tsp Cumin seed
1 tsp Black mustard seed
1tsp Coriander seeds
2 tbsp sea salt
3 garlic cloves
Combine all the dry ingredients in a spice grinder and pulse to a fine rub. Add the garlic to the grinder and blitz together with the spice mix. Lightly season the lamb shoulder and seal off the meat in a heavy based pan. Use a skewer to prick the lamb shoulder all over. Cover the lamb shoulder with the rub and leave to marinate in the fridge overnight.
Put the lamb shoulder in a suitable oven proof dish cover with the lamb stock (make sure that the lamb shoulder is completely submerged) and braise slowly at 130 degrees centigrade for 6 – 8 hours making sure to keep topping up the liquid in the dish where necessary.
For the Romesco sauce
120g blanched almonds
240g roasted red peppers
1 garlic clove
1 ½ tbsp Sherry vinegar
1 tsp smoked paprika
30 ml olive oil
Blitz all the ingredients in a food processer. Season to taste. Serve with roasted sweet potato, chargrilled spring onions and Romanesque cauliflower.
Smoked Ham Hock, Cheese & Nettle Salsa Verde Pizza
This pizza recipe is a celebration of the exceptional produce from Goodwood's Home Farm. Our Smoked Ham Hock, cooked until it falls off the bone, pairs perfectly with the rich, creamy Goodwood Levin Down cheese. Topped with a vibrant nettle salsa verde, this pizza is a true taste of Goodwood.
Serves: 4 Prep Time: 30 mins Cooking Time: 8-10 mins
500g Goodwood Ham Hock, or any good quality ham hock
250g Goodwood Levin Down Soft Cheese (or any quality organic soft cheese, such as brie or camembert)
300g Goodwood Mature Charlton Cheese, or any quality mature Cheddar cheese, grated.
For the Nettle Salsa Verdi
30g Flat leaf parsley
20g Nettles (young shoots)
15g Mint leaves
30g Capers
6x Anchovy fillets in oil
1x Garlic clove
1tbsp Dijon Mustard
1x Lemon, juice, and zest
150ml olive oil
Salt
Chop the parsley, nettles, mint, capers, anchovy fillets and garlic together, stir in the mustard, lemon juice, olive oil and ½ tsp of salt.
For the pizza dough
15g fresh yeast
300 ml tepid water
500g 00 flour
15g salt
2 tbsp olive oil
Whisk together the fresh yeast and the tepid water. In a large bowl mix together the flour, salt, yeast mix and olive oil, and form the mixture into a ball. Knead the dough on a floured surface for 10 minutes. Prove in a warm place until doubled in size. Divide the dough into four even balls. Store in the fridge until ready to make the pizzas
For the tomato sauce
50 ml olive oil
1 small onion
1 garlic clove
325g fresh tomatoes
400g chopped tomatoes
5g oregano
Sea salt and cracked black pepper
Sugar, pinch, optional
Heat the olive oil and sweat the onion and garlic until soft. Add the fresh tomatoes and cook out. Add the chopped tomatoes and simmer for 15 minutes. Take off the heat and blend until smooth. Check the seasoning - you can add a small amount of sugar at this point if necessary.
Making The Pizza
Preheat your oven to 250°C (480°F) or as high as it will go. If using a pizza stone, place it in the oven to heat up. On a floured surface, roll out each ball of dough into a thin circle, about 10-12 inches in diameter. Place the rolled-out dough onto a baking sheet or pizza peel dusted with flour or semolina to prevent sticking.
Spread a thin layer of the prepared tomato sauce over each pizza base, leaving a small border around the edges. Tear the soft cheese into small pieces and distribute evenly over the pizzas. Scatter the shredded smoked ham hock over the cheese. Sprinkle the grated cheese on top. Slide the pizzas onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8-10 minutes, or until the crust is golden and crispy and the cheese is melted and bubbly.
Once out of the oven, spoon a generous amount of nettle salsa verde over each pizza. Optionally, garnish with fresh mint leaves or a sprinkle of extra capers for added flavour.
