Page 46 - Foodservice Magazine October 2018

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RECIPE
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2018 NESTLÉ GOLDEN CHEF’S HAT AWARD
BILLY FOX AND MATT WILLS' DUO OF AUSTRALIAN BEEF WITH ORANGE AND MAPLE CARROT, PEA TART, TURNIPS, AND KOREAN BBQ SCENTED SAUCE
BEEF PORTERHOUSE
1 porterhouse steak, sinew and fat removed
200 g Swiss brown mushrooms, washed and dried
100 g butter
50 g panko breadcrumbs
50 g Maggi demi-glace sauce mix 10 ml sherry vinegar
10 ml water
OXTAIL CROMESQUI
500 g oxtail
50 g shallot
1⁄4 bulb garlic
500 ml Chef reduced veal stock
100 ml Maggi Taste Of Asia Korean BBQ sauce 50 g plain flour
50 g polenta
1egg
50 ml milk
M E T H O D In a pressure cooker, cook the garlic and shallots. Add the oxtail and allow to brown before adding the veal stock and half of the Maggi Taste Of Asia Korean BBQ sauce. Pressure cook for 45 minutes then remove the meat from the bones. Season the meat with the remaining Korean BBQ sauce, chill and portion to 30 gram balls. In a bowl, combine the flour, polenta, egg and milk, coat the oxtail balls in the crumb mixture and fry for serving.
SERVES 4
M E T H O D In a bowl, add the Maggi demi-glace sauce mix, water and sherry vinegar, and combine well. Once a paste has been formed, spread thinly on a silpat and dehydrate in a deck oven by baking for 45 minutes or until crisp. Remove and reserve for serving.
Blitz the Swiss brown mushrooms in a food processor before transferring to a fry pan and sautéing with small amount of butter. Season well and remove from the heat. Add the remaining butter and mix in the panko bread crumbs. Form to a ball then roll thinly between 2 sheets of silicon paper and store in fridge until serving.
Season the porterhouse well and sear in a pan, transfer to a combi oven and probe roast at 85°C until the internal temperature reaches 55°C. Cover the steak with foil and rest for serving.
For service, wrap the porterhouse in the mushroom mat, carve into 4 equal portions and cover with demi-glaze wafers.
ORANGE AND MAPLE CARROTS
1 carrot, medium
1 orange, peeled and juiced 10 ml sherry vinegar 50 ml maple syrup
1 bunch Dutch carrots
5 g black cumin seeds
M E T H O D Peel and dice the medium-sized carrot and add to a cryovac bag together with the orange peel, orange juice, vinegar and maple syrup. Steam for 45 minutes. Turn the Dutch carrots to desired shape and halve so that the carrot is flat at the top, then blanch and set aside. Puree the cryovac bagged carrot, season and place in piping bag.
For service, pipe in a wave motion with the puree on top of the flat cut carrot. Finish with a sprinkling of black cumin seeds.