JUSTIN NORTH
Greenfest demonstration 2009
FEATURING
Gundooee Organic Wagyu
And
Bauers Organic Farm
Organic Grass Fed Wagyu Beef rib - Served 2 ways
1st way
Cured rib cap with mushroom a la crecque
2nd way
Scotch fillet seared with the carrots ‘en papillote’ and confit new potatoes
Bauers Organic Farm Vegetables
Jap pumpkin veloute with almonds and goats curd
New potatoes slow cooked in aromatic olive oil
New season carrots roasted ‘en papillote’ with aromates
Cured rib cap with mushroom a la Grecque - Serves 4 entree
For the rib cap
400g rib cap
300g salt
150g sugar
1 clove garlic
2 juniper berries
2 white peppercorns
3 sprigs thyme
2 sprig rosemary
For the mushroom a la crecque
20ml grape seed oil
80g unsalted butter
A few drops lemon juice
400g assorted mushrooms
50g shallot
20g garlic
Pinch turmeric powder
4 sprigs thyme
100ml white wine
60ml virgin olive oil
Juices retained from sautéing mushrooms
Salt
For the garnish
Baby leaves
Red wine reduction
For the rib cap
Crush together the garlic, juniper, peppercorns, thyme and rosemary in a mortar and pestle until aromatic.
Add the salt and sugar and rub together until the aromas are released.
Completely cover the beef with the aromatic salt mix. Refrigerate for 8 hours.
Rinse off salt mix, pat dry and quickly sear the rump in a hot pan to give a little caramelised colour and flavour.
To serve slice into thin medallions, bring to room temperature and serve with the mushrooms.
For the mushroom a la Grecque
Cut the mushrooms into neat even sized pieces.
Finely dice the peeled shallots and finely slice the peeled garlic.
Heat a large fry pan over a high heat, add the oil, followed by the mushrooms, sauté quickly with a pinch of salt. Add the butter and allow to foam until soft and lightly caramelised.
Heat a saucepan over a medium heat, add half of the olive oil followed by the shallots, and garlic. Sweat without colour for about two minutes then add the turmeric and continue to sweat for a further three minutes until the shallots are translucent and sweet.
Add the thyme and white wine, increase the heat and reduce this mix quite rapidly by about half its original volume.
Now add the chicken stock and again reduce by half.
Remove from the heat and whisk in the olive oil, adjust the seasoning, and maybe acidity to obtain a correct balance of flavours.
Add the tarragon sprigs and pour this warm mixture over the mushrooms, cover immediately with cling film and leave at room temperature for 25 minutes to infuse. Then place in the refrigerator until required.
Scotch fillet seared with the carrots ‘en papillote’ and confit new potatoes - Serves 4
For the scotch
4 x 200g steaks of scotch fillet
30ml grape seed oil
Salt
Have the scotch come to room temperature.
Heat a large fry pan over a high heat.
Season the steaks well with salt.
Caramelise in the pan with the grape seed oil until well browned all over and medium rare in the middle this will take about 4 minutes each side.
Rest the steak for a couple of minutes and serve with the roasted carrots.
Jap pumpkin veloute with almonds and goats curd
Nage
1 litre water
2 star anise
1 carrot
1celery stick
1 onion
1 fennel
1 skin and seed of pumpkin
4 sprigs thyme
1 bay leaf
2 cloves garlic
10 crushed coriander seeds
Soup
1 onion
1 pumpkin
50g butter
1lt veg nage
100g organic goats’ cheese
50g toasted almonds to garnish
Nage
Slice all vegetable very thin. Crush coriander seeds. Cover with water and bring up to boil. Turn down to simmer for 20mins. Pour directly onto fresh herb stalks (parsley and basil). Cover and infuse.
Soup
Sweat onion till soft and translucent and add butter. Add finely chopped pumpkin and sweat right down. Add nage and cook till soft. Blitz and season.
Pour into warm bowls crumble in the goats’ cheese and nuts
New potatoes slow cooked in aromatic olive oil
Potato Fondant
8 small potatoes
1lt vegetable oil
2 sprigs thyme
2 bay leaves
2 cloves garlic
salt & pepper
For the potato fondant
Cut potatoes in ½ (equal size) and bring oil up to 95°C. Add potatoes, seasoning and aromats and place in pre-heated oven at approx 100º - 120º and cook for 20-30mins until cooked through. Allow to cool in oil. To serve caramelise one side until golden brown.
New season carrots roasted ‘en papillote’ with aromates
6 carrots
50ml Olive oil
100g butter
Salt
4 sprigs thyme
2 cloves garlic
Peel the carrots and cut into long thick batons.
Caramelise in a hot pan with the olive oil.
Place in foil with the remaining ingredients, secure tightly and roast in a pre-heated oven at 180°C for 15 minutes until tender.
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