Page 83 - NACC – 2018 Yearbook

NACC CARE CHEF
2018 RUNNER UP
MARTIN MCKEE
TENDER BLADE OF STAFFORDSHIRE BEEF
BROAD BEAN MASH, BRAISED RED CABBAGE & HONEY GLAZED SHROPSHIRE CARROT PUREE WITH POACHED ASPARAGUS & YORKSHIREPUDDING Serves3
INGREDIENTS
420g blade beef 1ltr beef stock
5g herbs
300g potato
30g goose fat
3g salt and pepper 15g butter
METHOD
Season the beef and sear in a very hot pan. Add to pressure cooker with the beef stock and herbs and set timer to cook for 1 hour.
Peel the potatoes for roast potatoes – square them o and cut into desired shape with a cutter, saving the remains for mash. Boil all the potatoes. Once blanched, remove the potatoes for roasting, drain then fry in goose fat and season. Finish in the oven
at 1800C, until golden.
Mash the remaining potatoes, season with salt and pepper and butter.
Drop the broad beans into boiling seasoned water, remove and peel. Add to
the mashed potatoes.
60g broad beans 10g our
10g egg
10ml milk
120g red cabbage 15ml white wine vinegar
30ml apple juice 90g carrot
25g honey
60g pearl onion 10g Bisto granules 60g asparagus
Make the Yorkshire pudding batter by blending the equal quantities of our, egg and milk. Leave to rest.
Shred the red cabbage and cook with the white wine vinegar, apple juice, salt and pepper. Heat a pudding tray in oven
at 2000C, add 1tsp of fat and return to oven for 5 minutes. Once hot add the Yorkshire pudding batter and return the tray to the oven, reduced to 1850C, to cook for 15 minutes. Boil the carrots in seasoned water and honey. Blend and adjust seasoning.
Remove the beef and rest. Fry the pearl onions then add stock and reduce, then stir in the Bisto granules and place the beef in the jus.
Poach the asparagus.
Plate the meal.
BUCKINGHAMSHIRE CHERRY & BELGIAN CHOCOLATE BAKEWELL MOUSSEWITHALMONDJOCONDE Serves3
INGREDIENTS
30g egg white 94g sugar 75g almond meal
10g our
25g Rice Krispies 0.5g salt
METHOD
0.5g lemon zest 5ml almond essence
70ml full-fat milk 200ml double cream
1g vanilla
3g gelatin
180g milk and white chocolate 60g cherry juice 1.5g ground pistachio
2g fresh berries
Make the meringue by whisking the egg white until frothy then gradually add the sugar until it forms soft peaks. Blend the almonds, our and Rice Krispies and fold the meringue into this mixture.
Add a pinch of salt, the lemon zest and half the almond essence. Spread the mixture onto a lined baking tin and bake at 1700C for 15 minutes, then chill.
Put 70ml milk and 30ml double cream, the rest of the almond essence and scraped vanilla into a saucepan and bring to the boil. Add half the gelatin and half the white chocolate and combine. Leave to chill.
Put the cherry juice in a pan and bring to boil. Add the rest of the gelatin and white chocolate. Leave to cool.
Whisk the remaining double cream (170ml) to soft peaks and split in half (85ml for each mousse). Fold each half through each mousse. Pressthealmondjocondeintodessertmoulds. Pourinsomecherry mousse, then add almond mousse.
Temper milk chocolate and spread into plaques.
Layer dessert with chocolate and more cherry mousse. Plate with ground pistachio and fresh berries.
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RECIPES