Slow Cooked Beef Shin Ragu with Pappardelle Pasta

 

Slow cooked beef shin with pappardelle pasta


I happened to come across an article in a recent Jamie Oliver magazine about a new restaurant in London’s Borough Market called Padella and sounded right up my street! Unfortunately they don’t take bookings, so I took Jamie’s advice and joined the queue. After a short wait we were in and warming up with a nice glass of vino. 

The menu is small, but this doesn’t make deciding which delicious dish to have any easier… Eventually I settled on the slow cooked beef shin with pappardelle pasta which was (in my opinion) a taste sensation!  

So as you can imagine, the first thing I wanted to do when I got home was try and recreate this deliciousness.

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Ideas for Figs

Fogs

Photography by Leanne Capuzziello

 

My mum would argue that the only way to eat a fig is straight away, skin an all! And although I am inclined to agree with her, I think by taking a little extra time and some simple ingredients you can create something even more delicious. 

Figs

When selecting these little gems it’s worth noting that once a fig has been plucked from the tree it will ripen no further, therefore my advise would be to spend a little extra time selecting the ripest ones with the sweetest smell and deepest colour.

Sadly figs are a perishable fruit that won’t last long, maybe 2-3 days in the fridge at best. If however you are like me this isn’t really a concern as they are lucky to make it across the supermarket car park nevermind lasting 2-3 days in the fridge! If you are preparing for a dinner party then I would suggest either buying the day before or on the day if possible.  Read More…