Jake + Elle

Stuffed Mushrooms, Gorgonzola Sauce & Lemon Thyme Pangrattato

 INGREDIENTS:  (Serves 4)


4 large field mushroomsIMG_1751

300gms pine nuts

1 red onion

2 bunches rosemary

2 thyme

2 sage

250gms sun dried tomatoes

150gms panko crumbs

2 table spoons mascarpone

Salt and pepper

Gorgonzola sauce:

300ml cream

150g Gorgonzola dolce

200ml vegetable stock

3 tablespoons mascarpone


200g sourdough bread crumbs

2 garlic cloves

1 bunch flat leaf parsley

1 bunch lemon thyme

4 tablespoons olive oil

Zest of 1 lemon




  1. Remove the stems form the mushrooms and set aside. Toast off the pine nuts and once golden brown set aside to cool. In a large mixing bowl add the chopped herbs, sun dried tomatoes and mushroom stems. Ensure that it is well mixed.
  2. Add the crumbs and the enough mascarpone to just bind the mixture. Season with salt and pepper. Once the mixture just holds itself in the palm of your hand, start filling the mushrooms with a substantial amount of the stuffing. Once stuffed bake the mushrooms in the oven at 200 degrees until soft.
  3. To make the sauce, place the cream and stock into a fry pan and bring to the boil. Add Gorgonzola and melt.
  4. In the meantime, make the Pangrattato; combine all of the ingredients into a bowl and season to taste. Scatter the mixture onto a lined oven tray and bake for 5-10 minutes or until golden in an oven at 250 degree
  5. To finish the sauce, place back on the heat and stir in mascarpone. Serve the figs with sauce spooned over the top
  6. To serve, place the mushrooms on the pate, pour sauce over and sprinkle Pangrattato on top. Garnish with cress.

Jake + Elle – Lamb Shanks


1 lamb shank per-person

1 bunch rosemary

1 bunch thyme

3 bay leaves

3 tsb sweet paprika

3 tsb smoked paprika

3 celery sticks, diced

3 carrots, diced

2 brown onions, diced

2x 400g can whole peeled tomatoes

4 red tomatoes, diced

1 vegetable stock cube

Half bottle red wine


  1. In a large heavy based sauce pan, fry off the carrots, onion, and celery with vegetable oil until they are golden brown – this will take 15 minutes.
  2. Add the bay leaves, rosemary and thyme, continue sautéing for 10 minutes.
  3. Rub the shanks with salt, pepper, smoked and sweet paprika. Sear them off in the pan until they are coloured – remove and set aside.
  4. Add the fresh tomatoes then the wine cook for 5 minutes.
  5. Add the canned tomatoes and stock cube bring to the boil, once boiling add the shanks back to the pot and stir them into the mixture.
  6. Cover the shanks with enough water to cover the shanks, season with salt and pepper and cover – leave for 4 to 5 hours.
  7. Once done they are ready to eat, we love serving them with polenta recipe below.


Jake + Elle  - Polenta – this recipe was inspired by Phillip Johnson


1 liter milk

½ brown onion

2 bay leaves

1 stick rosemary

4 cloves of garlic

130g polenta

60 grated parmesan

white pepper and salt


  1. In a large bowl, add the milk, onion, bay leaves, rosemary and garlic let steep or infuse for 40 minutes or as long as you can.
  2. Using a heavy based sauce pan on medium heat, toast of the polenta for 5 minutes.
  3. Strain the milk into the sauce pan and whisk quickly.
  4. Keep whisking until the polenta is cooked about 10 minutes, add the grated cheese salt and pepper and its ready to serve.

Note: you can keep this polenta over night, to rejuvenate it the next day heat up and add a little more milk until it is runny again.




Jake + Elle – Vietnamese Baguette

Ingredients:                        Serves 4

4 short baguettes or soft bread rolls

Pork patty:

500kg pork mince

5 Birdseye chilies

3 gloves garlic

1 large ginger

4 lemon grass sticks

200ml cups sweet soya sauce

Salt and pepper


1 bunches cos lettuces

3 carrots

4 red radish

1kg white sugar

1kg white vinegar



2 egg yolks

350ml grape seed oil

2tsb cayenne pepper

2tsb white vinegar

1 lemon juiced


1 bottle Hoisin sauce


  1. Crush the garlic, ginger, chili and lemongrass in a food processor until a paste is formed. Add the pate to the pork mince, add the salt and pepper, mix until well combined.
  2. To make the mayonnaise, add the egg yolks to a mix master with a whisk attachment, add the lemon juice, vinegar, cayenne pepper and whisk until combined. While on a slow speed, add the oil very slowly until all the oil is used. Set aside in the fridge.
  3. Grate the carrots and radish into a bowl, add the sugar and vinegar stir until the sugar has started to dissolve. Set aside for 45 minutes and then drain off the liquid.
  4. Start shaping the mince into paddies – about a small palm size. Fry off until golden brown.
  5. Cut the baguette length ways and spread the mayonnaise along each side, place the washed cos lettuce on top of that. Add the patties about 2 or 3 for one bun – depends on the size of the bun. Finish with a spoon full of the carrots and radish mixture and a drizzle of hoisin sauce.