The shortening days, falling leaves and noticeable chill in the air can only mean one thing: autumn is back. While many of us still yearn for the balmy days of summer, the change in season is no reason to be glum; the new season brings with it a new landscape of colours, smells and flavours ready to be enjoyed whether in front of the fireplace at home, venturing over the crisp British landscape, or alongside friends and family over the dinner table.
This season, The Hut was fortunate enough to team up with Michelin starred restaurant Carters of Moseley and one of our favourite brands, Le Creuset, on two exclusive new recipes centred on Le Creuset’s new seasonal campaign, A Taste of the City. Carters of Moseley is a multi-award-winning Natural Modern British restaurant based in Moseley, Birmingham ran by talented young chef Brad Carter and his partner Holly Jackson. With a meticulous focus on the quality of his ingredients, Carter strives to keep the fresh herbs, fruits and vegetables, juices and infusions, and wild foods—all of which are sourced from the UK wherever possible—at the centre of his cooking. In doing so, Carters of Moseley creates dishes that are light and modern, innovative and dynamic while showcasing a clear understanding of flavours and seasonal ingredients. But don’t take our word for it; the restaurant has won multiple awards including being named the Good Food Guide’s Restaurant of the Year and holding a Michelin Star since 2015.
The new Le Creuset Taste of the City campaign attempts to capture the style of industrial loft living by offering a kaleidoscope of muted, elegant winter shades inspired by the modern kitchen and city lifestyle. To help bring the campaign to life, The Hut challenged Brad Carter to create two exclusive new recipes to tie in with the urban city theme. Brad came up with an exciting brunch recipe—baked eggs in a Bloody Mary-inspired tomato sauce—and a warming British supper of beef cheeks in a Cotswolds sherry sauce, both perfect for any weekend away in the city.
An Interview with Michelin Starred Chef Brad Carter
After creating two exclusive recipes for The Hut, we spoke to Michelin-starred chef Brad Carter about life in the kitchen, getting started as a chef, the bustling Birmingham food scene and for his advice to young chefs getting started in the industry.
Baked Eggs With Sausage & Oysters
Ingredients
- 2 large eggs, best available
- 2 fresh oysters, shucked & cleaned
- 2 large Cumberland sausages
- 15ml olive oil
- 75g onion, diced
- 1 clove garlic, diced
- 1 large stick celery with leaves, peeled, diced, leaves chopped & kept separately
- 20ml English vodka
- 400g overripe tomatoes, crushed by hand (or tinned)
- 1 sprig rosemary
- 10g Worcester sauce
- 1 tsp tabasco or hot sriracha
- 1 red chilli, snapped
- 10g fresh wild horseradish, grated
- 15g tomato purée
- 45ml red wine vinegar
- 45ml light brown sugar
- 2 fillets salted anchovies, chopped
- celery salt & black pepper
- 1 lemon cut into wedges
Method
- Set the oven to 175c.
- Firstly, make the sauce; Heat the oil over a medium heat then add the onion, garlic & celery, cook for around 5 minutes until softened.
- Add the crushed tomatoes, vodka, chilli, rosemary, tomato purée, anchovies, horseradish, vinegar and sugar, then cook for around 15-25 minutes until thickened and the flavours have developed.
- Add the hot sauce, season with celery, salt and pepper to taste, then remove the rosemary and chilli. Set aside to cool.
- Place a pan or skillet on a medium heat & seal off the sausages until coloured evenly. Place the sausages onto a baking tray and roast in the oven for 8-10 minutes. Remove from the heat and allow to cool enough to handle.
- When the sausages are cool enough to handle, chop them up into even rounds and add to the tomato base sauce. Stir until thoroughly combined.
- To cook the eggs, place 200g of the finished tomato and sausage sauce into each individual cocotte, making a well so the egg yolk can sit in the middle and not move whilst cooking.
- Season the raw egg yolk with celery salt, black pepper and Tabasco, replace the lid and put the four cocottes into a deep baking tray. Pour in some boiling water until it submerges each ramekin by three quarters.
- Bake the eggs for around 15 minutes until the whites are set and the yolk is jiggly.
- Carefully remove the bain-marie from the oven and take out the cocottes, wiping the bottoms with a cloth as you remove them from the water.
- To finish, put a cocotte onto a plate, remove the lid and sprinkle on some of the celery leaves. Place a fresh oyster next to it, along with the lemon wedge.
- Serve with freshly toasted sourdough bread.
Stevie Parle & Le Creuset's Taste of the City Recipes
Le Creuset has teamed up with prestigious British chef Stevie Parle to create several exclusive new recipes inspired by the energy and diversity of the city. Discover your favourite new Autumn/Winter recipe at The Hut.
Beef Cheeks in English Sherry & Cauliflower
Ingredients
- 4 beef cheeks, trimmed of sinew
- 125ml grapeseed oil
- 1 bulb garlic, halved
- 1 onion, sliced
- 2 white carrots, chopped
- 500ml Cotswolds sherry or PX
- 150ml red wine
- 2 bay leaves
- 2 tbsp. thyme leaves
- 1 tsp sea salt
For the roast cauliflower
- 1 large head cauliflower, fully trimmed
- 100g rendered beef fat, softened
- Sea salt
For the cauliflower purée
- 1 head cauliflower, blended coarse
- 100ml whole milk
- 100ml double cream
- 40g butter
- salt
Method
- Season the Cheeks with sea salt & leave for 6-12 hours.
- Heat half of the grapeseed oil in a casserole dish & seal off the cheeks for around 2 minutes either side or coloured evenly, remove from the dish & set aside.
- Add the rest of the oil & add the onion, carrots & garlic & cook over a high heat until well browned, around 12-15 minutes.
- Add the sherry, wine, bay leaves, thyme sea salt & 400-500ml water, add the beef cheeks back to the dish & reduce the heat, cook for around 3-4 hours, or until the cheeks are tender & falling apart.
- While the cheeks are cooking, massage the cauliflower with all of the beef fat & season liberally with sea salt.
- Set the oven to 200c.
- Add to a lined casserole dish, replace the lid & roast the cauliflower for 1 hour, 25 minutes with the lid on, then remove the lid for the remaining 35 minutes or until golden brown all over & slightly crispy.
- For the purée, add the blitzed cauliflower, milk, cream & butter into a saucepan & cook covered, on a low heat for around 25-30 minutes or until very tender, add the cauliflower mixture to the blender & blend on high until very smooth, season with salt.
- After 3-4 hours the sauce around the cheeks should have reduced & be glaze like. If it's not, take out the cheeks & keep somewhere warm & covered, reduce the sauce to your desired consistency & pass through a fine sieve & return back to the casserole dish, gently reheat the cheeks back in the sauce, glazing as required.
- To finish, cut the roasted cauliflower into quarter wedges & place in the plate, add the cheeks along with the sauce & serve the purée alongside to share.
