- 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
Rib Eye & Horseradish Croquete
Ricardo Soares
31st January 2011
Rib Eye & Horseradish Croquete
BRING FIRST 4 INGREDIENTS TO A SIMMER IN A SAUCEPAN, THEN COOK FOR 4 MINUTES AND REMOVE FROM STOVE.
Ingredients
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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