As part of our partnership with Audi, Observer Food Monthly has produced an exclusive recipe manual containing recipes from five of the most forward thinking, futuristic and revolutionary chefs in the UK. The recipes have been created specifically for the manual. Here is a taster from Simon Rogan featuring unusual herbs. For more information on Simon Rogan's cutting edge philosophy on food look out for his documentary on www.observer.co.uk/foodmonthly/futureoffood.
Polenta stuffed mushrooms with lovage
Lovage is very aromatic with flavours of celery, anise and lemon.
Serves 4
150g cream cheese
1 tbs lovage
24 cup mushrooms
70g polenta
2 tbs caraway seed
flour
2 eggs (beaten)
oil for deep frying
Combine the cheese, lovage and seasoning in a bowl. Remove the mushroom stems, trim a little off the flat side and then divide the cream cheese mix between 12 of the mushrooms. Sandwich with the other 12 mushrooms to form balls.
Mix the caraway seed with the polenta. Dip mushroom balls in flour then egg and finally the polenta mix. Then deep fry for 30 seconds, season and serve.
Bergamot salsa
Bergamot has a wonderful warm, citrus and spicy flavour.
Serves 4
75g each of diced apple, diced fennel, diced celery and diced red onion
juice of 3 limes
1 green chilli chopped
100ml good quality olive oil
a good handful of bergamot shredded
Combine all the diced ingredients, chilli, lime juice, olive oil and bergamot. Let stand for 25 minutes. This is a good side dish for duck, chicken or pork.
The star of our second documentary produced in association with Audi is top chef Simon Rogan, of whom The Observer's food critic, Jay Rayner said: 'A Rogan menu is a dizzying affair, not just because of the dishes themselves - think langoustine, plantain and Roquefort purée with lychee and coconut - but the sheer number of them. You could be served 25 to 40 courses.' To learn more about Rogan's cooking, simply log on to observer.co.uk/foodmonthly/futureoffood. If you missed our first four-minute film featuring Nuno Mendes, the chef behind Britain's most futuristic pub, go to the same website. Look out for next month's OFM for the second recipe and third short film - out on 25 February.
