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Main Course (serves
4)
For Charred Top Blade Steak
600 g Tob
Blade Steak
600 ml Cinamon
Soya Glazed (R)
4 pcs Corn and Asparagus Fritters
(R)
240 g Root Vegetables, cut
diamond
100 g Crispy parsnip
4 ea Garlic
Chives
For Cinnamon Soya Sauce:
60 g Shallots, chopped
30 g Garlic, chopped
40 g Red chili, chopped
10 g Ginger, chopped
10 g Galangal, chopped
1 tsp Coriander powder
¼ tsp Nutmeg powder
¼ tsp Cinnamon powder
1 pc x 1 cm Cinnamon Stick
250 ml Chicken
stock
100 ml Sweet
soy sauce
For Corn and Asparagus Fritters
200 g Sweet corn kernels
200 g Asparagus green, sliced
30 g Shallots, fine chopped
15 g Garlic, fine chopped
15 g Red Chili Long, seedless,
julienned
¼ tsp Coriander Powder
1 ea Egg, whole, lightly
whisked
50 g All-purpose flour
2 cups Oil, for shallow frying
Method:
To Cooked the Beef:
Marinade Beef in 1
cup (200 ml) of cinnamon soy sauce for 30 minutes. Grilled beef over wood fire
grill 5-7 minutes on each side of the beef for medium rare doneness. Basted
beef with the sauce during cooking. Let it stand for 5 minutes before slicing
the beef.
To Make Cinnamon Soy Sauce:
Blend the shallots,
garlic, chili, ginger and galangal until become a paste. In a saucepan with
oil, cooked the paste until aromatic for 10 minutes. Add chicken stock and
coriander, nutmeg, cinnamon powder and stick and bring to boil. Add the sweet
soy sauce. Seasons with salt and pepper. Simmer until sauce thicken.
To Make Corn and Asparagus Fritters:
Crushed corn kernels
a little bit and mix with shallot, garlic and chili and asparagus. Add egg,
flour, combine well and seasons with salt and pepper. Heat oil in a frying pan
in a medium heat and using spoon, fry the corn and asparagus batter in batches
until golden color.
To arrange:
Sautéed the root
vegetables and arrange on the bottom of the plate, top with Slices of the Top Blade
Beef, Pour the extra sauce over. Garnish with Crispy parsnips, Corn and
Asparagus Fritter, Garlic Chives.
note: resep ini spt yang sy tulis untuk buku "PROVENANCE beef", Meat and Livestock Australia
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Tuesday 28 February 2017
CHARRED TOP BLADE STEAK with cinnamon soy sauce, crispy corn and asparagus fritters
GRILLED EYE RUMP FILLET with BEEF CHEEK and KIDNEY BEAN “RENDANG
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GRILLED
EYE RUMP FILLET with BEEF CHEEK and KIDNEY BEAN “RENDANG
Goat
Cheese Potato Croquettes
Main Course (serves 4)
For Grilled
Eye of Rump Fillet:
480 g Eye of Rump Fillet, cut 120 gr
each
100 g pesto
8 pcs Baby
Bok Choy, steamed
40 g Tomato,
removed skin, diced
4 tsp Extra
Virgin Olive oil
4 tsp Chives
For
Beef Cheek and Kidney bean “Rendang”:
400 g Beef
Cheek, cut cubes
40 g Shallots, chopped
20 g Garlic, chopped
80 g Red chili, seedless, chopped
10 g Ginger, chopped
10 g Galangal, chopped
5 pcs Candlenut,
chopped
2 pcs Lemongrass,
bruised
¼ tsp Coriander
powder
¼ tsp Turmeric
powder
500 ml Chicken stock
100 ml Coconut milk
200 g Kidney
bean, cooked
100 ml Demi glaze
For Goat
Cheese Potato Croquette:
400 g Mashed
Potato plain
3 pcs egg
½ tsp nutmeg
2 tbsp Parsley,
chopped
120 g Goat
Chese, crumbs
½ cup Plain
flour
½ cup Bread
crumbs
Method:
To make Beef Cheek:
Blend
and make paste of shallot, garlic, chili, ginger, galangal and candlenut.
Combine
beef cheek with the paste in a deep pan and add 2 tbsp of oil.
Stir well and
cooked for 2 - 3 minutes until aromatic.
Add lemongrass, coriander and turmeric
powder.
Pour Chicken stock and let it boil. Then simmer on a slow fire for
about 1 hours.
Add coconut milk and cook for another 0,5 or 1 hours or until beef are tender.
Stir occasionally to prevent from burning in the bottom of cooking pan.
When
beef are tender, add kidney bean and Demi glaze.
Continue cooking for
couple minutes.
Seasons with salt and
pepper. Keep warm.
To make Goat Cheese Potato Croquettes:
Combine mashed potato with one egg, parsley and seasons
with salt and nutmeg.
Dusted some flour if necessary to make the dough not too
wet.
Make 100 g ball of the potato dough.
Flatten each potato dough and fill in
with 30 g of the goat cheese crumbs inside and cover it up again. Shaped the
potato dough to cylinder shape.
Breaded the goat cheese potato cylinder into
flour and egg and bread crumbs separately.
Then fried them in medium hot, deep
frying oil and cooked them until golden color. Set aside.
To Cooked Eye of Rump Fillet:
Seasons the beef with pesto or herb oil, seasons with salt and black pepper.
Grilled for about 10-15 minutes to a medium doneness.
To arrange:
Arrange Beef
Cheeks and Kidney bean “Rendang” in the middle of the plate.
Then put Steamed
Baby Bok Choy and top with the grilled Eye of rump fillet.
Pour the extra sauce
over.
Served with Goat Cheese Potato Croquetes,
garnish on top of the beef with
a combination of tomato, olive oil and chives.
note: resep ini seperti yang saya tulis untuk buku "PROVENANCE beef", Meat and Livestock Australia
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