Chef – February 2018

shoRt RiB, seeded MustaRd, pine MushRooM,

ChaRRed onion, uMaMi, BLaCk GaRLiC

by Nelly Robinson

Makes 10 Portions

uMAMi dressinG

● 100ml Good Quality Soy
● 4 sheets Nori
● 40ml White Wine Vinegar
● 70ml Sunflower Oil
● 5g Bonito

Bring soy and nori to 80 degrees and infuse
for 24hrs. Bring back to 80 degrees add white
wine vinegar, sunflower oil and bonito. Infuse
for further 1 hour and pass.

MustArd seeds

● 2tbsp mustard seeds yellow
● 2 tbsp honey
● 2tsp sugar
● 2tsp salt
● 2tsp madeira

Add enough water to cover the mustard seeds
and simmer on low heat until the mustard
seeds are cooked out and thickened. Add rest
of ingredients.

blAcK GArlic eMulsion

● 3x black elephant garlic bulbs peeled
● 2tbsp sepia paste
● 100ml water
● 300ml grapeseed oil
● Salt to taste
● 4x splash’s of chardonnay vinegar

Blend the garlic, sepia and water emulsify oil
and season (should be able to pipe on plate)

chArred peArl onions

● 10x pearl Onions

Cook out onions for 10mins depending on size
in seasoned water, plunge into ice bath. Cut
and char before peeling into petals.

roAst beeF FAt split sAuce

● 150g rendered beef fat

● 500ml Chicken Stock

● 80ml Chardonnay Vinegar

● Lemon Juice

Warm up the chicken stock and using a bar

mix, blend in the rendered fat and vinegar.

Lemon juice and salt to finish. Add a ½ tsp of

xanthan gum to bind pass through chinois and

store in vac pac bags.

AutuMn pine MushrooMs

● 10x Medium Pine Mushroom

Clean the excess dirt and grit from the

mushrooms, trim up the stalks and put

separately in a bain and cover with pine

needles and grapeseed oil warm to 80

degrees. Place the mushrooms carefully in

vac pac bags with the passed pine needle oil

and fresh pine that has been slightly torched.

Lightly compress before storing.

To finish cook over medium heat on Japanese

konro.

Mb3 short rib

● 8% salt brine, coriander seeds,

peppercorn, bayleaf, thyme

● 1kg Short ribs

Brine the ribs for 3hrs dry off and cook over

night in sous vide at 84 degrees.

Carefully remove the bones and press. Trim

into 80g portions before brushing on the

umami dressing and finishing on the konro.