Directions

Ingredients for dish:

 Beef marinade

Sweet potato mash

Crispy beef cheek ravioli

Roasted tomato

Herb crust

Crispy asparagus and peas

Micro herbs

Edible flowers

Sweet potato chips

Beef Marinade

Lemon zest

Fresh thyme

Fresh marjoram

Fresh bay leaf

Garlic

E-V oil

Salt and pepper

Method:

Seasoned beef with salt and pepper, cook with all other ingredients, basting over beef

always until cook.

Sweet potato mash

1½kg sweet potato, peeled and diced, discard any woody cores

100g butter

3 tbsp milk

1 tbsp cooking cream

Method:

Boil the sweet potato in salted water the place into a blender and puree, season well.

Roasted vine ripe tomato

8 vine ripened tomatoes

100ML Sherry vinegar

Salt and pepper

Method:

Place tomatoes on an oven tray, season and drizzle with sherry vinegar. Roast for 8 – 10 minute and set aside.

Crispy Asparagus and peas

8 spears asparagus, trimmed, bleached and refreshing

½ punnet green peas

30 g red onion

15ml E-V oil

5g garlic

1g dried oregano

Salt and pepper to taste

Method:

Blanched asparagus and peas for few 30 seconds, remove and put in ice and sautéed onion garlic with olive oil add asparagus and peas adjust salt and pepper. Remove from heat keep aside.

Crispy Beef Cheek Ravioli (Filling)

180g Beef cheeks, cleaned and trimmed

25ml Canola oil

38g Carrots, peeled cut diced

50g Red onion diced

27g Celery, peeled and medium-diced

10g Garlic diced

15ml Extra virgin olive oil

Salt and pepper to taste

Method:

To prepare beef cheeks for ravioli filling, sear them in a sauté pan over medium heat with canola oil until caramelized. Remove from pan and set aside. In a pot set over medium heat, roast mirepoix (chopped carrots, onion, and celery) and garlic cloves in pot with olive oil for approximately 10 minutes, or until caramelized. Season with salt and pepper. Add 1 cup of red wine and cook until liquid is reduced by half. Add beef stock, ½ a bay leaf, and beef cheeks to liquid. Bring to a boil, then immediately reduce to a simmer and cover (angle lid to allow stock to breathe a bit). Simmer for approximately 1½ hours,  until cheeks are tender. Remove beef from stock, shred, and set aside in a bowl. Strain stock into another pot to remove vegetables and reduce stock by half. Moisten beef cheeks with stock, season with salt and pepper, and allow to come to room temperature before using as ravioli filling.

Pepper sauce

2 tbls black peppercorns, cracked

2 tbls pickled green peppercorns

2 tbls dried pink peppercorns, cracked

1 tbls Sichuan pepper, crushed

6 shallots, sliced

4 cloves garlic, pasted

1 tsp chopped rosemary

1 tbls chopped thyme

750ml veal stock

300ml red wine

100ml brandy

Method:

Heat some oil in a pot and add the shallots and garlic, sauté until golden, add the thyme and rosemary and cook for 30 seconds, add the peppers and cook for 30 seconds, add the brandy and flambé, add the red vine and reduce by half, add the stock and reduce by half, for service monte with butter.

Mix herb crust

100g breadcrumbs

1 tbsp grated Parmesan cheese

30 gm finely chopped parsley

10 gm finely chopped rosemary and thyme

1 garlic clove, peeled

1 spoon Dijon Mustard

Salt and freshly ground black pepper

Method:

For the herbs crust, place the bread crumb, parsley, Rosemary, thyme, parmesan cheese and garlic in a food processor and blend for 30 seconds. Remove from blander and leave it for a 2 hour in dehydrate on vegetable temperature to make it dry. After taking out from dehydrating, keep in airtight container.

Sweet potato chips

500g sweet potato (steam in steamer until soft)

25g Golden gelatin leaf

Method:

Steam sweet potato until soft add the soft gelatin leave and blend until smooth. Spread over slip pad. Dehydrated until crispy. Remo