Beef Bolognaise
300g ground beef
100g finely diced shallot
30g finely dice garlic
30g fresh thyme
300g Tomato bolognaise sauce
30g sliced fresh parsley
(1) In pan with olive oil lightly shallow fry shallot, garlic and thyme with no color
(2) Add ground beef, shallow fry until evenly browned
(3) Add Tomato bolognaise sauce and gentle simmer until sauce has reduced by 20%
(4) Season with salt and pepper, add parsley and serve
Porcini pasta
400g type OO pasta flour
350g Organic free range egg yolks
100g Dried porcini powder
(1) In a Robo coupe blend together all ingredients
(2) Place into a sous vide bag and vacuum full removing all air to compress dough together
(3) Allow to rest in the refrigerator for 4 hours prior to rolling
(4) Using a pasta machine roll pasta 1mm in thickness and cut into sheets
(5) Upon serving prepare a pan of well-seasoned water with extra virgin olive oil
(6) Take the water to a rolling boil and cook pasta for 30-45 seconds
Porcini and Comte cheese sauce
500g Milk
500g cream
150g butter
50g sherry
5g tarragon
75g Comte cheese
250g mushroom stock
15g dried porcini
10g thyme
(1) Reduce cream and milk by half, set aside
(2) In a pan place mushroom stock and dried porcini, reduce by half and set aside
(3) In a pan reduce sherry by half
(4) In a pan mix together cream milk reduction, mushroom stock/ porcini reduction and sherry reduction
(5) Return to heat and bring to a gentle simmer
(6) Whisk in butter and Comte cheese a little at a time until all butter is fully incorporated and all cheese is fully melted
(7) Remove from heat, add thyme, tarragon and set aside to infuse for 30 minuets
(8) Strain through a fine sieve and place into an espuma co2 charger and charge with 2 co2 canisters
Crisp beef tendons
100g Beef tendon
(1) Place Beef tendon into a pan and cover with water
(2) Simmer gently for 6 hours, until tendon is transparent and firm jelly like in consistency
(3) Remove tendon from water and allow to cool
(4) Once cool thinly slice tendon and place onto a silicon mat
(5) Dehydrate at 56oC for 12 hours
(6) Once dehydrated allow to sit uncovered at room temperature for a further 12 hours
(7) Fry and season
Confit porcini
200g fresh porcini mushroom
10g garlic
15g fresh thyme
150g beef dripping
(1) Clean porcini keeping the whole and intact
(2) Melt beef fat
(3) Place all ingredients into a sous vide bag and vacuum pack being careful not to crush the mushroom
(4) Cook at 90oC for 4 hours
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