Bevans Heaven by Tommy Heaney

Tommy Heaney

Tommy Heaney

4th October 2018

Bevans Heaven by Tommy Heaney

Bevans Heaven by Tommy Heaney - this was Tommy's main dish on Great British Menu.

Ingredients

  • Cawl
  • 1 Swede
  • 2 baker potatoes Med/Large
  • 2 bunch baby leeks
  • 6 shallots
  • 30g duck fat
  • 2 sprigs of thyme
  • 100g butter
  • Bunch baby carrots
  • 1ltr veal stock
  • Fillet beef
  • 1 fillet of Welsh black beef
  • Watercress cracked wheat
  • 500g bulgur wheat
  • 400g spinach
  • 400g watercress
  • 6 cloves of garlic
  • 2 shallots
  • 400ml cream
  • Maldon salt
  • 1 ltr vegetable stock
  • Rarebit
  • 1 sourdough
  • 130g of Perl Las, crumbled
  • 50g of butter
  • 50g of plain flour
  • 220ml of ale
  • 130g of welsh cheddar, grated
  • 1tsp English mustard
  • 1 tsp Worcestershire sauce
  • salt
  • pepper
  • Coal oil
  • 500g rapeseed oil
  • 6 pieces coal
  • Veal Jus
  • 5 Shallots (roughly chopped)
  • 2 cloves Garlic
  • 100g Sugar
  • 2 teaspoons of mustard seeds
  • Tablespoon of tomato puree
  • 250g red wine vinegar
  • 300g red wine
  • 1ltr veal stock

Method

Cut swede and baked potatoes into 2cm fondants.
Pan roast with duck fat and thyme until golden brown on one side, turn veg and cover ¾ with veal stock. Cover with cartouche. Place in oven at 160c and cook until soft.
Blanch leeks in boiling salted water for 2 minutes and refresh in ice water.
Place peeled shallots in a vacuum pouch with thyme and butter. Seal and cook at 90˚C for 5-8 minutes, ensuring the shallots are not too soft.
Trim all sinew from beef.
Roll in cling film and set in fridge until needed.
Prepare centre part of the beef in a bit of oil and seasoning and cook on the big green egg until coloured all around.
Remove from the egg, roll in burnt onion powder until completely covered.
Place in vacpac bag and cook at 63c for 15 minutes.
Sweat off the garlic and diced shallots, add cream and reduce by half.
Blanch spinach and watercress in boiling water and refresh and squeeze out any excess moisture.
Place bulgur wheat into a bowl and cover with boiling vegetable stock. Cover with cling film and let steam.
Blend all ingredients and season to taste.
For the rarebit, melt butter and add flour and cook for 5 minutes.
Add the ale, mustard, Worcestershire sauce and cook for a further 5 minutes and fold through the cheese.
Season to taste.
For the coals, remove them from the big green egg when completely white and infuse in oil for half an hour.
For the veal jus, sweat shallots garlic and seeds, add sugar and turn to caramel, Add Vinegar and reduce a syrup, add tomato puree and red wine reduce to a quarter. Add stock and reduce to correct consistency

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