Recipe Inspiration

Ingredients...

2kg strip-loin of Beef, trimmed

1 litre Essential Cuisine Signature Red Wine Jus

Yorkshire Pudding

6 eggs

260g flour

300ml full fat milk

Oil for the tin 

Roast Potatoes

1.5kg red potatoes, peeled and cut into quarters

50g duck fat

Salt to taste

Hispi cabbage

750g hispi cabbage, cut into wedges

15ml olive oil

150g Irish blue cheese

Anise Carrots

1kg carrots, peeled and halved

500ml Essential Cuisine Signature Reduced Chicken Stock

100g butter

50g sugar

2 star anise

Tender stem Broccoli

1kg tender stem broccoli

Olive oil

50g fresh parmesan, grated

Method...

Method for the roast beef

1. Preheat a waterbath to 53c.

2. Place the strip-loin in a sous vide bag and vacuum pack. Place in the water-bath and cook overnight.

3. Place in a hot frying pan to colour and caramelize the beef the next day.

Yorkshire Pudding

1. Preheat an oven to 220°c.

2. Put the Yorkshire pudding tray in the oven with the oil in until very hot. 

3. Whisk the eggs into the milk, then gradually whisk into the flour.

4. Pour the batter into the tin and place back in the oven for 25 minutes.

Roast Potatoes

1. Place the potatoes in a large pot of salted boiling water. Turn down to a simmer and cook for 10 minutes. Drain and leave to steam dry for a few minutes.

2. Place the potatoes and duck fat in a roasting tray. Put in the oven and cook for 1 hour, turning halfway through. Season to taste when cooked.

 
Hispi Cabbage

1. Heat the olive oil in a large frying pan over a high heat. Add the cabbage wedges and charr on both the cut sides. When charred add a splash of water, cover and leave to stream for 10 minutes.

2. Remove the cover and top with the blue cheese to serve.

Anise Carrots

1. Put the Essential Cuisine Signature Reduced Chicken Stock, butter, sugar and star anise in a medium pot and bring to a simmer.

2. Add the carrots and cook for 20 minutes until tender.

Tenderstem Broccoli

1. Blanch the broccoli in boiling salted water for 5 minutes.

2. Place in a suitable dish for serving and sprinkle over the parmesan.

3. Flash in the oven for 5 minutes to melt the cheese.

Serve

1. Bring the Essential Cuisine Signature Red Wine Jus to the boil and serve along side the roast. Enjoy.