Lamb pilaf and goat cheese pancake: Ravinder Bhogal’s rhubarb recipes | Food

RHubarb is a vegetable disguised as a fruit. It’s typically used as a filling for a pie or crumble, but there are far more creative ways to use its bright, tangy flavor than just pudding. It can be celebrated in chutneys, pickles, stews and salads, while its natural astringency means it’s also a fantastic accompaniment to all sorts of rich meats, fish and cheeses, duck, pork and lamb with fatty mackerel and cheese.

Lamb bulgur pilaf with rhubarb and almonds

The tangy rhubarb brings a citrus kick to this dish, cutting the fat from the lamb in much the same way lemon would.

Preperation 15 minutes
to cook 1 hour
Serves 4-6

60g ghee
750g lamb rump
1 onion
peeled, halved and thinly sliced ​​into croissants
60g slivered almonds
1 cinnamon nib
1 t
tablespoon of honey
200g rhubarb
cut into 4cm pieces
1 t
ground ginger, coriander and cumin each
400g bulgur
Salt and black pepperto taste
750ml boiling chicken stock

To serve
A handful of golden raisins
A handful of crunchy shallots
A handful of finely chopped flat-leaf parsley

Melt a tablespoon of ghee in a saucepan over medium-high heat and brown the lamb pieces all over, in batches if necessary. Remove the lamb from the pan and set aside, then add the onions to the pan and sauté over low heat until caramelized.

Add almonds and cinnamon, stir until toasted, then remove from skillet and set aside. Pour the remaining ghee into the pan, add the honey and let it bubble over high heat until it starts to caramelize. Gently stir in the rhubarb and cook until it too is caramelized while retaining its shape. Remove from skillet and set aside.

Return onions, lamb and almonds to skillet, sprinkle with ground ginger, coriander and cumin and sauté, stirring, until fragrant.

Sprinkle with bulgur, season, then cook the wheat until toasted. Pour the hot broth over the contents of the pan, cover with a lid and lower the heat. Simmer for 10 to 15 minutes, until the bulgur has absorbed the broth, then return the rhubarb to the pan and cover the pan again, allowing the bulgur to steam for another three to four minutes.

Scatter over a handful of golden raisins, crispy shallots and parsley, and serve.

Rhubarb, chard and goat cheese galette

Rhubarb, chard and goat cheese galette from Ravinder Bhogal

Move over the celery! Finely shaved stalks of raw rhubarb bring a crisp mouthfeel to salads and this rustic, savory pie in which it provides a nice light contrast to the rich goat cheese.

Preperation 15 minutes
Coldness 30 minutes
to cook 40 minutes
Serves 4

For the pastry
150g plain flour
150g wholemeal flour

1 t
tablespoons finely chopped thyme leaves
175g cold butter
in cubes
1 egg yolk
1 beaten egg

For filling
Olive oil
A knob of butter
400g chard
chopped stems, finely shredded leaves
cloves of garlicpeeled and finely chopped
Zest of 1 lemon
Salt and black pepper
A good grated nutmeg
175g fresh goat cheese
2 stalks of rhubarb
cut into 8cm lengths, then shaved with a vegetable peeler

1 t
tablespoon white balsamic vinegar
A handful of toasted pine nutsto serve

To make the dough, put the two flours, a large pinch of fleur de sel and the thyme leaves in a bowl, add the butter and rub it in until the mixture resembles fine breadcrumbs. Add the egg yolk, then work in just enough ice water to bring everything together into a smooth, slightly sticky dough. Form a ball, wrap in film and refrigerate for 30 minutes.

Meanwhile, prepare the garnish. Heat a tablespoon of oil and the butter in a skillet, then sauté the chard stalks and the garlic, stirring often, until softened. Add the lemon zest and Swiss chard leaves, and cook until the leaves wilt and soften. Season and add a good grated nutmeg, then leave to cool.

Heat the oven to 200C (180C fan)/390F/Gas 6. On a floured surface, roll out the dough into a round 30-34cm in diameter and place on a large lined baking sheet. Place the chard mixture on the dough, leaving a free border of 4 cm on the edges. Crumble the goat cheese over the chard, then fold the edges of the dough over so they slightly overlap the filling. Brush exposed pastry with beaten egg, then bake for 35 minutes or until golden brown.

In a bowl, toss the rhubarb shavings with a drizzle of olive oil and the vinegar, season to taste, then pile on the baked pie. Finish by sprinkling with pine nuts and serve immediately.

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