Rib Eye & Horseradish Croquete

Ricardo Soares

Ricardo Soares

31st January 2011
Ricardo Soares

Rib Eye & Horseradish Croquete

BRING FIRST 4 INGREDIENTS TO A SIMMER IN A SAUCEPAN, THEN COOK FOR 4 MINUTES AND REMOVE FROM STOVE.

Ingredients

  • HOT STARTER SECTION
  • 1 x POTATO & CREAMED HORSERADISH CROQUETTE
  • METHOD / TRAINING
  • TO MAKE CROQUETTE - MAKE PLAIN MASH AND ADD CREAMED HORSERADISH INSTEAD OF MILK OR CREAM, UNTIL A PIPABLE CONSISTENCY IS REACHED. SEASON TO TASTE.
  • PIPE OUT ONTO LINED TRAY WHISLT STILL WARM, REFRIGERATE TO SET THEN CUT INTO 8cm LENGTHS AND BREAD CRUMB.
  • SAUCE SECTION
  • 195 - 200g RIB EYE STEAK
  • 2 teaspoons GARLIC BUTTER
  • 2 teaspoons JUS
  • 1.5 tablespoons SHALLOT & BACON DRESSING
  • METHOD / TRAINING
  • GRILL RIB EYE TO GUESTS REQUIREMENTS, THEN TOSS IN PAN WITH GARLIC BUTTER, COAT AND FLAVOUR WELL, SEASON.
  • TO MAKE DRESSING
  • 2L SHALLOTS - FINELY DICED IN FOOD PROCESSOR
  • 1.5 bottle CHARDONNAY VINEGAR
  • 1 clove GARLIC
  • 2 ea FRESH BAY LEAVES
  • 2 cups STREAKY BACON CRUMBS
  • 3 tablespoons FRESH THYME LEAVES
  • 2 cups OLIVE OIL
  • SALT AND PEPPER

Method

BRING FIRST 4 INGREDIENTS TO A SIMMER IN A SAUCEPAN, THEN COOK FOR 4 MINUTES AND REMOVE FROM STOVE. ADD OLIVE OIL, THYME LEAVES, BACON AND SEASON. COOL AND REFRIGERATE UNTIL REQUIRED.
GARNISH SECTION
4 each WHOLE RAW BEETROOT - REMOVE SKIN, THEN SHAVE WITH SPECIAL RIBBED PEELER
VEG STOCK, BUTTER, SUGAR. SALT
SPINACH OR CHARD
METHOD / TRAINING
PLACE A LITTLE STOCK WITH AKNOB OF BUTTER AND SUGAR AND SALT INTO A SAUCEPAN. ADD THE SLICED BEETROOT AND COOK UNTIL WILTED BEFORE ADDING THE SPIANCH, COVER AND WILT SPIANCH, CHECK SEASONING AND DRAIN OF ECESS MOISTER.
TAKE CARE - TOO MUCH LIQUID REMOVED COLOUR FROM THE BEETROOT!

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