Junior Doctors supper by Shauna Froydenlund

Shauna Froydenlund

Shauna Froydenlund

4th October 2018

Junior Doctors supper by Shauna Froydenlund

Junior Doctors supper by Shauna Froydenlund - this was the meat dish that Shauna cooked on Great British Menu.

Ingredients

  • For the short rib
  • BRINE
  • 5 lt water
  • 350g salt
  • 9g pink salt
  • 8g white peppercorns
  • 8g coriander seeds
  • 8g fennel seeds
  • 10g thyme
  • 6x Bay leaf
  • 2x Shortribs
  • 2 lt Chicken stock
  • 2 lt Veal stock
  • 500ml Red wine
  • 500ml Port
  • For the Galloway beef fillet
  • 1x2kg Fillet of Galloway beef
  • 250g Block of unsalted butter
  • ½ bulb of garlic
  • 1x Bunch of rosemary
  • For the beef sauce
  • 300g Beef scraps
  • 150g Smoked Alsace bacon
  • 2 Shallots
  • Celery scraps
  • 2 Carrots
  • 1 bulb garlic, halved horizontally
  • 10 white peppercorns
  • ½ bunch Thyme
  • 3 Bay leaves
  • Rock salt
  • ½ Btl of Port
  • 1lt Red wine
  • 1lt Brown chicken stock (true foods)
  • 500ml Veal stock, reduced (true foods)
  • Brandy to finish
  • Double cream to finish
  • For the crispy shallot brunoise
  • 2 x Shallot, brunoise
  • Veg oil for frying
  • For the bone marrow cream
  • 8 x bones with marrow
  • 100g Creme fraiche
  • Sherry vinegar
  • Fine salt
  • For the mash
  • 1kg Ratte potatoes washed - Boiled in salted water
  • 250g Unsalted butter, melted
  • 500ml Whole milk) - reduced by half
  • 500ml Double cream)
  • Salt to taste
  • For the Lincolnshire poacher rarebit
  • 1lt Whole milk
  • Lincolnshire poacher rind
  • 80g Butter
  • 80g Plain flour
  • 120g Lincolnshire poacher cheese, grated
  • 4x Clarence court egg yolks
  • 1 tbsp English mustard
  • 50ml Worcestershire sauce
  • For the celery
  • 1x Head of celery
  • 200ml Chicken stock
  • ½ tbsp Celery salt
  • For the carrot
  • 1 litre carrot juice (mash) - reduced to 200ml
  • 1x bunch of carrots with tops - reserve the tops in iced water for garnish.
  • TO GARNISH:
  • - Carrot tops
  • - Pickled girolles
  • - Finely sliced chestnut mushrooms
  • - Fresh grated horseradish
  • - Cider vinegar spray

Method

For the short rib/brine
Bring all ingredients together, boil, strain and chill.
Pour over the ribs, leave for 24hrs to brine, rinse well.
In a pressure cooker, bring both stocks and alcohol to the boil, add the short ribs
and put the lid on. Cook for 1.5 hours.
Once cooked, chill slightly and pick the meat down for the cottage pie.
For the Galloway beef fillet
Season the fillet then chargrill on the big green egg.
Beurre noisette the butter, add the aromatics then add the charred fillet.
Put in the oven at 65℃ with the probe, cook to 54℃. (Will take about 40 mins).
Rest and carve when ready to plate.
For the beef sauce
Reduce port and red wine together in a pot, down to a glaze.
Roast beef in another pot in butter and oil. Add shallots, garlic, carrots, celery trim,
peppercorns, bacon scraps, salt, herbs. Colour then strain.
Place back in the pot and add the port and wine.
Add the stocks, bring to a simmer, skim and cook out for 20-30 minutes.
Strain and reduce to a sauce consistency.
For the crispy shallot brunoise
Cook the finely sliced brunoise shallots in the fryer at 190℃.
Leave to cool in a napkin, season with salt.
For the bone marrow cream
Smoke the marrow using oak chips and a smoke gun.
Put smoked marrow in a pan on the stove to melt.
Blend the marrow until smooth, then chill slightly.
Blitz in the creme fraiche and season with the sherry vinegar and salt.
Leave to set in the fridge.
For the mash
Peel the potatoes and pass over the pan of melted butter, beat well to incorporate
Add the milk and cream, season to taste.
Reserve in a piping bag until needed.
For the Lincolnshire poacher rarebit
Bring the milk to the boil with the cheese rind, leave to infuse for 30 mins.
Strain the rind from the milk and place back on the heat.
Melt the butter in a pan and once foaming, whisk in the flour and gently cookout.
Slowly start adding the hot milk, constantly whisking to ensure a smooth sauce.
Once all the milk is incorporated and the sauce is thick and smooth, remove from the
heat and whisk in the grated cheese.
Finally, whisk in the yolks and adjust seasoning with salt and pepper. Reserve in a piping bag until required.
For the celery
Warm the chicken stock with the celery salt.
Prep the celery and peel off any woody bits, reserve the leaves in iced water.
Add the sliced celery to the stock for a few minutes.
Lay the celery out flat in a small vacuum pouch and add a few spoonfuls of the stock.
Vac pac until completely compressed, cook in the pan of boiling water with the potatoes for 25 minutes.
Reserve in the bags until needed.
Carrots
Cook the carrots in the carrot juice as it reduces, the portion to desired sizes.

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