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Sunday London Gunge

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Margi Cintrano View Drop Down
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    Posted: 04 December 2012 at 09:28
To Gunge is to Purée, such as Spinach or Swiss Chard or most vegetables or tuber varieties.
 
This recipe hails from Fergus Henderson, who recently opened the St. John Hotel in London and he and his wife Margot, still believe in the ancient British tradition of Sunday Roast Sirlion of Beef and Gunge.
 
This recipe appears in:  Bon Appetit Magazine:  www.bonappetit.com/go/hendersons  and was authored by interviewer Christine Myhu¡lke.
 
SPINACH OR SWISS CHARD GUNGE
 
1/2 stick butter
2 pounds fresh spinach of swiss chard or vegetable of choice
1 1/2 cups lightly grated Manchego Cheese or Reggiano Parmesano
1/4 cup Cremè Fraîche or similar cream substitute
1 tsp. Dijon French Mustard 
Kosher salt sprinkle to taste and freshly ground black pepper  
 
1) In a large Dutch Oven or similar, melt the butter, over medium heat and working in batches; add the vegetable to the pot, tossing to wilt between batches.
 
2) Stir in the freshly grated cheese, and cream and then the mustard.
 
3) Using an immersion blender or FP, purée the vegetable until smooth and velvety and season with salt and freshly ground pepper.
 
Very delicious spinach or swiss chard.
 
Kindest regards,  Big smile
 
Ciao, Margi.
 
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2012 at 10:34
Interesting comment on Fergus Henderson and roast beef, Mare.
 
While a big promoter of traditional British foods, Fergus is, of course, almost single-handedly responsible for the renewed fascination with offal, on the part of many chefs. So it's nice to see him associated with other sorts of animal protein.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 December 2012 at 10:45
Brook,
 
I believe he may be involved with preparing his own salt pork liver, according to his website. There was a well written article in Bon Appeit on him and his wife when they took over the Hotel.
 
The article included: Sunday Roast Sirloin, Diojn Vinaigrette, Gunge, Anchovy & Tomato Salad, and home made Chocolate icecream.  Margot his wife prepares her own orange marmalade.
 
 
Thanks for your contribution and feedbk.
 
Feel better,
Margi.
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