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    Beef, Leek, Crunch Friends and Warrigal Greens - Copy Me That

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    Beef, Leek, Crunch Friends and Warrigal Greens - Copy Me That

    Uploaded by

    anafilipaviolino
    2 views2 pages

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    Beef, Leek, Crunch Friends and Warrigal Greens _ Copy Me That

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    Beef, Leek, Crunch Friends and Warrigal Greens - Copy Me That

    Uploaded by

    anafilipaviolino

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    10/02/2021 Beef, Leek, Crunch Friends and Warrigal Greens | Copy Me That

    Beef, Leek, Crunch Friends and Warrigal Greens


    10play.com.au
    Recipe by Chris Badenoch. MasterChef S12E01

    Servings: 4

    Ingredients
    Warrigal Greens Puree:
    250g Warrigal greens leaves
    1 tbsp olive oil
    1 onion
    2 garlic cloves
    250g potato, peeled and diced
    salt
    Leek:
    2 medium sized leeks, approximately 3cm diameter
    Panko Seaweed Crumb:
    10g unsalted butter
    2 tsp olive oil
    1 gaonori
    35g panko crumbs
    ¼ tsp lemon zest
    Crispy Capers and Onions:
    125ml olive oil
    ½ small onion, finely diced
    2 tbsp drained capers
    Rib Eye:
    1 x 1.2kg 30 day dry aged rib eye, bone in
    Seaweed Beef Butter:
    80g beef fat
    30g butter
    1 nori sheet, finely shredded
    ½ tsp soy sauce
    salt
    Vinegar Gastrique:
    ¼ sugar
    ¼ water
    ½ red wine vinegar
    Steps
    1. Preheat a hibachi BBQ if using. Preheat oven to 40C.

    2. For the Warrigal Greens Puree, bring a saucepan of water to the boil and prepare a
    bowl of iced water.

    3. Blanch the greens in boiling water then refresh in iced water. When cool, drain
    well and set aside.

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    10/02/2021 Beef, Leek, Crunch Friends and Warrigal Greens | Copy Me That

    4. Place the olive oil, onion and garlic into a medium frypan over medium heat.
    Cook, without browning, until onion is soft, about 5 minutes.

    5. Add the diced potato and 500ml water and bring to a boil. Simmer until potatoes
    are tender, about 8-10 minutes. Drain and reserve cooking liquid.

    6. Transfer potato and onion to the bowl of a food processor along with the blanched
    greens and process until smooth, adding a little cooking liquid if required. Pass
    through a fine sieve and season with salt, to taste. Cover and set aside.
    7. For the Leek, cook the leeks on the hibachi until charred. Transfer the leeks to a
    sheet of foil then wrap and return to the heat to cook until soft. Remove from the
    heat and set aside.
    8. For the Seaweed Panko Crumb, place butter and oil into a medium frypan over low
    heat. Once melted, add the aonori and cook for a minute to toast. Add the panko
    and stir until crispy and evenly toasted, about 5-7 minutes. Remove from heat and
    stir through lemon zest. Transfer to a lined tray and set aside in a low oven to keep
    warm.

    9. For the Crispy Capers and Onions, place the oil into a small saucepan over
    medium heat. Pat the capers dry and cook in the hot until golden and crispy.
    Remove from oil and set aside on paper towel. Fry the onions in the hot oil until
    golden and crispy. Remove from the oil and set aside until needed.
    10. Preheat a BBQ or grill pan if using.
    11. For the Rib Eye, trim away the bone and excess fat. Place 80g of fat into a small
    saucepan and place over medium heat to render. Once rendered, reduce the heat
    to low to keep warm.

    12. Season the steak with salt flakes and cook on the hibachi or BBQ on each side until
    the internal temperature reaches 50C on a meat thermometer or until cooked to
    your liking. Remove from the heat and allow the rest before serving.
    13. For the Beef Fat and Nori, drain the rendered beef fat into a small saucepan. Add
    the butter and nori and allow the butter to melt. Set aside to infuse for 10 minutes
    then pour through a fine sieve. Season to taste with a little soy sauce and salt and
    transfer to a small serving jug. Set aside in a warm place.

    14. For the Vinegar Gastrique, place the sugar and water into a small saucepan over
    medium heat. Stir until sugar has dissolved. Remove from the heat and add the
    red wine vinegar, to taste. Transfer to a small serving jug and set aside.
    15. To serve, spoon some Warrigal Greens Puree onto each serving plate. Slice the Rib
    Eye and place on top of puree. Slice the leeks in half lengthways and place one half
    on top of the steak. Combine the Panko Seaweed Crumb and Crispy Capers and
    sprinkle over leeks. Top with Crispy Onion. Spoon some Vinegar Gastrique around
    the plate. Garnish with sorrel and serve with the Seaweed Beef Butter on the side.

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