A New Dawn
- LEVEN MEDIA GROUP LTD
- Sep 6, 2024
- 4 min read
Words by Tom Hannon
Celebrating ten years at the heart of the city; Chef Patron Tom Hannon, of multi-award-winning gastro pub The Rising Sun, delivers a selection of his flavour-led, indulgent dishes.
Chorizo Brioche
A rich, indulgent bread, very versatile; a decadent treat to break bread before a meal or delicious as a loaf to pull apart and enjoy with a hearty stew or casserole.
Makes eight to ten rolls or one medium loaf.
For the dough
300g strong bread flour
150g butter at room temperature
25g caster sugar
10g fresh yeast
3 medium eggs
6g salt
For the onion compôte:
1 tbsp rapeseed or vegetable oil
2 medium onions, sliced
130g chorizo, sliced into matchsticks
10 sprigs thyme, leaves only
50g parmesan, grated
For the egg wash:
1 medium egg
Splash of milk
Method
Take all the dry ingredients for the dough and mix together using an electric mixer.
Once the dry ingredients are combined, add the eggs. Mix until the eggs are combined and add the butter.
Once the dough has come together, remove the bowl from the mixer and cover with a damp cloth.
Leave to rest in the fridge for five hours.
Sweat off the sliced onion, chorizo and thyme on a medium heat in the rapeseed oil, constantly stirring, until the onions are soft and a light golden brown in colour.
Remove from the pan and place on kitchen paper to drain the excess oil.
Remove the dough from the bowl and roll out flat, to approximately a 5mm thickness.
Sprinkle the onion compôte mix evenly over the surface and add the grated parmesan on top.
Roll the dough up into a sausage (think jam roly poly) and cut into approximately 5cm slices.
Place the portions into greased circular dress rings/moulds so you can see the swirl of the onion compote on top. Egg-wash the tops and then place on a baking tray and cover with a damp cloth.
Keep them in a warm dry place until the dough has doubled in height (when in dress rings), or doubled in size if making a loaf.
Bake at 160°C for 16 minutes.
Herb Gnocchi
Serves 4.
Ingredients
300g dry mash potato (approximately six medium potatoes)
90g Italian ’00’ pasta flour, sifted
60g parmesan, finely grated
1 whole egg yolk beaten
10g salt
10g chives
10g parsley
To serve:
Beetroot
Six baby leeks
Method
Wash the potatoes with skins on and place onto a baking tray of salt and bake for 1 hour at 180°C or until cooked through.
Once cooked, cut the potatoes in half and scoop out the soft potato discarding the skins.
Pass the scooped potato through a moulin or fine drum sieve.
In a bowl, weigh out the correct amount of mash.
Whilst the mash is still warm, light and fluffy add the flour, parmesan and salt, saving a little of the flour for rolling.
Using only your fingertips, mix the flour, parmesan and mash together forming a breadcrumb like mixture.
Add the beaten egg yolk and work into the mash in the same way until a smooth dough has formed.
Be careful not to over work the mixture as it will become tough and elastic.
With the saved flour, dust a work surface and in batches carefully roll the gnocchi mix into a long sausage, of desired shape and size.
Cut into pieces and pinch in the sides and gently squash the tops with a fork leaving an indentation of the prongs.
Transfer the gnocchi pieces to a deep pan of hot seasoned water left on a moderate heat but not boiling.
The gnocchi will sink, then after a few minutes float to the surface. As they do, lift them out into ice water, then drain and gently dry on kitchen paper.
Finely slice some beetroot (on a mandolin if you have one) and deep fry for 4 minutes on 140°C degrees.
Add some butter to a pan and fry the gnocchi on a medium heat until golden brown
Slice and blanche six baby leeks.
To serve, delicately layer the baby leeks, gnocchi and beetroot crisps.
To elevate an already elegant dish, add some fresh truffle.
Chocolate and Stout Cake
Serves 12.
Ingredients
250ml stout
250g butter
200g caster sugar
100g dark sugar
150ml yogurt
175g plain flour
2 1/2 tsp bicarbonate of soda
2 eggs
35g cocoa
Method
Pre-heat the oven to 180°C and line a baking tray or roasting tin with greaseproof paper.
Melt the chocolate on a bain marie or use a bowl placed over a pan of boiling water, ensuring the bowl is not touching the water.
Cream the butter and sugar with an electric mixer, then add the eggs and continue to mix.
Add the yogurt and the stout and then the sieved flour, cocoa and bicarbonate of soda on a low speed.
Finally add the melted chocolate.
Bake at 180°C for 40mins.
Place on a wire rack and once cooled, cut into squares.
Serve with vanilla ice cream and pouring cream for an indulgent dessert.
