Tapenade-stuffed lamb belly with caponata

Muiño is a little family-run restaurant on Cotham Hill in Bristol, serving evening tapas and weekend brunch. It’s recently bagged itself a new head chef in the form of Huw Warrick. Formerly of Bell’s Diner, Huw joined the team in February and has since been injecting the menu with his own personal style, by way of dishes such as this one...

Yields6 Servings
 2 boned lamb bellies
 1 ltr chicken stock
For the tapenade:
 250g taggiasca olives, rinsed and drained
 1 tsp lilliput capers
 2 anchovy fillets
 1 tsp Moscatel vinegar
 50ml arbequina olive oil
 ½ red chilli, seeded and finely chopped
 1 garlic clove, finely chopped
For the caponata:
 olive oil
 1 ½ celery sticks, finely diced
 1 onion, finely diced
 1 red pepper, finely diced
 2 aubergines, diced
 1 tbsp capers
 small handful black olives
 25g raisins
 25g pine nuts, plus extra to garnish
 2 large beef heart tomatoes
 small bunch basil
1

Preheat the oven to 160C/310F/gas mark 2.

2

For the tapenade, blend the olives, capers, anchovies, vinegar and oil until combined, then add the chilli and garlic and mix.

3

Laying the bellies out flat, spread the tapenade over generously, then roll tightly and tie with butcher’s twine.

4

Brown the bellies all over in a hot pan. After a couple of minutes, remove from the heat.

5

Put the meat into a deep oven tray. Pour in the chicken stock and cover the tray with foil. Place in the oven to braise for 3-4 hours, until the braising liquid and lamb is a nice dark brown. When it’s done, set aside to cool then chill in the fridge.

6

For the caponata, add a dash of olive oil to a pan over a medium heat, and sweat the celery, onions and peppers until caramelised (about 5-6 minutes). In a separate pan, fry the aubergine on a medium-high heat for a few minutes until starting to colour, then add to the caramelised veg. Add the capers, olives, raisins and pine nuts, and then grate in both of the tomatoes.

7

Remove from the heat, allow to cool for 15 minutes and season.

8

When you’re ready to eat, slice each belly into 4 discs and heat a frying pan with a dash of olive oil. Fry until crispy and hot through.

9

To plate, pile the caponata onto a platter and add the lamb slices on top. Garnish with torn basil leaves and more pine nuts, and serve in the middle of the table to share.


Category

Ingredients

 2 boned lamb bellies
 1 ltr chicken stock
For the tapenade:
 250g taggiasca olives, rinsed and drained
 1 tsp lilliput capers
 2 anchovy fillets
 1 tsp Moscatel vinegar
 50ml arbequina olive oil
 ½ red chilli, seeded and finely chopped
 1 garlic clove, finely chopped
For the caponata:
 olive oil
 1 ½ celery sticks, finely diced
 1 onion, finely diced
 1 red pepper, finely diced
 2 aubergines, diced
 1 tbsp capers
 small handful black olives
 25g raisins
 25g pine nuts, plus extra to garnish
 2 large beef heart tomatoes
 small bunch basil

Directions

1

Preheat the oven to 160C/310F/gas mark 2.

2

For the tapenade, blend the olives, capers, anchovies, vinegar and oil until combined, then add the chilli and garlic and mix.

3

Laying the bellies out flat, spread the tapenade over generously, then roll tightly and tie with butcher’s twine.

4

Brown the bellies all over in a hot pan. After a couple of minutes, remove from the heat.

5

Put the meat into a deep oven tray. Pour in the chicken stock and cover the tray with foil. Place in the oven to braise for 3-4 hours, until the braising liquid and lamb is a nice dark brown. When it’s done, set aside to cool then chill in the fridge.

6

For the caponata, add a dash of olive oil to a pan over a medium heat, and sweat the celery, onions and peppers until caramelised (about 5-6 minutes). In a separate pan, fry the aubergine on a medium-high heat for a few minutes until starting to colour, then add to the caramelised veg. Add the capers, olives, raisins and pine nuts, and then grate in both of the tomatoes.

7

Remove from the heat, allow to cool for 15 minutes and season.

8

When you’re ready to eat, slice each belly into 4 discs and heat a frying pan with a dash of olive oil. Fry until crispy and hot through.

9

To plate, pile the caponata onto a platter and add the lamb slices on top. Garnish with torn basil leaves and more pine nuts, and serve in the middle of the table to share.

Tapenade-stuffed lamb belly with caponata