KOMBU BRAISED BEEF CHEEK, HANGI POTATOES, ROAST POTATO AND BLACK TRUFFLE JELLLY, COASTAL GREENS AND A SEAWEED JUS
Braised Beef Cheek
4x 200-250gm pieces of beef cheek
10gm Gohan Desuyo (seaweed paste)
Sear off the beef cheeks and once cooled place in a vacuum sealed bag with the Gohan Desuyo and sous vide at 83c for 24 hours.
Hangi Potatoes
12-14 Baby Golden Gourmet potatoes
200gm soil
Woodchips
Spread the soil evenly over a baking tray whilst leaving a small area clear in one corner to place the wood chips. Wrap the potatoes in damp muslin cloth and place on top on the soil and wrap the baking tray with tinfoil. Place the edge of the tray with the wood chips over a gas flame until the chips start to smoke then place the covered tray in an oven a 180c for 2 hours.
Seaweed Jus
5gm dried seaweed
5gm seasoned seaweed
10gm Gohan Desuyo
Combine all ingredients with 200 ml of water and gently heat in a pan or sous vide and place in the water bath with the beef cheeks. Once the flavour has infused you can thicken slightly with Ultratex or Arrowroot.
Watercress Oil
1 bunch of watercress
150ml canola oil
Blanch the watercress in boiling water for 40 seconds then remove and place in an ice bath to refresh and set the colour. Squeeze out excess water from the watercress and roughly chop and then blend with the oil. Strain oil and keep aside.
Roast Potato and Black Truffle Jelly
10 Baby Golden Gourmet potatoes
2gm black truffle, finely diced
300ml water
2gm Lota
Slice the potatoes and roast in the oven until golden without any oil (potato peel can also be used instead). Once golden place in a pot and cover with the water and slowly cook to infuse the flavour, strain and discard potato. Sprinkle the Lota over the warm stock and leave to dissolve, once dissolved add the truffle and bring to the boil. Once the mixture has boiled pour it onto a tray and leave to set in the fridge, once set slice into thin strips.
PLATING
Place some of the potato to the side of the plate (can be left whole if small or cut in half if a little bigger), sauté the sea greens and place over the potato, place some of the potato jelly on top and garnish with some watercress. Put one piece of braised cheek to the side of the potato garnish and drizzle with seaweed jus and a little watercress oil.