BEEF
Sirloin. I stripped back the fat and cleaned up the meat, cut in half and seasoned. Protein glued the fat back on, rolled in cling film and chilled for 24 hours. Then we portioned, vac-packed and sous-vide at 64 degrees for 15 minuntes, pan seared to finish.
PRESSED POTATOES-
Like Boulangere the potatoes are thinly sliced with layers of caramelised onion, picked oxtail and stock, tastes a bit like stovies.
BRAISED RIB-
Jacobs ladder slow cooked, bone removed and pressed.
PHEASANT
I got the protein glue out again with this one. I removed the Pheasant breasts and skin, glued them together, wrapped them in blanched chard leaves and rolled them in cling film to set for 24 hours. The legs are split, the thighs confit, the drumstick and bones I used to make the sauce.
FONDANT POTATO-
Scott makes them with butter, thyme, garlic and sugar first then stock. They are amazing.
Simply finished with roast root vegetables and a squash puree.
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