Ingredients
Roasted vegetables
Parnsip purée
Shallot jus
Cacao beef
Method
1.Preheat oven to 150°C.
2.Shred half of the leek finely, aiming for thin ‘hair like’ strands. Place on a baking tray and bake for 15-20 minutes, moving around every now and then and removing any pieces going brown. (The idea is to dehydrate the leeks so that they look like straw, without going too brown.)
3.Meanwhile, peel parsnip and grate into a small saucepan. Add milk, a few tablespoons of water and a pinch of salt. Cook on very low heat (uncovered) about 15 minutes, or until the parsnip is soft and collapses when pressed between fingers. Season to taste. Purée in blender, and set aside.
4.Meanwhile, peel carrots and blanch in hot water for around 5 minutes, or until just soft, but still with bite. Remove from water and set aside.
5.Peel 6 of the peas and set peas aside. Split open the remaining 4 pods. Blanch the peas in boiling water for 2 minutes, strain and set aside.
6.Chop 4 shallots and peel the remaining 2, leaving them whole. Place shallots into a frying pan with a 1 tablespoon of butter and fry gently on low/medium heat until just softened.
7.Add vinegar to frying pan and reduce until thick. Add the wine and reduce again. Finally, add the stock and jasmine flowers and simmer for 2 – 3 minutes until reduced slightly. Remove from heat and stir through remaining butter. Strain and set aside.
8.Once the leeks are dried, remove them, set aside. Increase oven to 190°C.
9.Coat beef in the cacao and salt; fry in a very hot pan on each side for 3 minutes. Ensure each side is sealed, including the ends.
10.Place this beef in the oven (uncovered) for 7 minutes (medium). Remove from the oven and wrap immediately in aluminium foil and place somewhere warm for 10 minutes to rest. After resting, cut in half.
11.To assemble, place parsnip purée in the centre of the dish. Place beef on top of purée in the centre of the dish.
12.Assemble carrots, peas, shallots and tomatoes around the beef. Assemble dried leeks around the vegetables.
13.Drizzle sauce around the outside of the parsnip purée, on the edge of the bowl. Try to avoid wetting the leeks. Garnish with micro herbs and edible flowers
Feel free to add any vegetables you like into the roast vegetable mix.
Note
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