June 2013 Charred Bavette with Diamond Shell Clams, Roast Parsnip, Horseradish Cream

18 FOODSERVICENEWS.COM.AU JUNE 2013

BEEF CHARRED BAVETTE WITH DIAMOND SHELL CLAMS, ROAST PARSNIP AND HORSERADISH CREAM. BY CARLA JONES, 4FOURTEEN.

CHEF: CARLA JONES

1 PIECE OF BAVETTE METHOD Trim excess fat off bavette.

Marinate with olive oil, crushed garlic clove, some thyme and rosemary. Leave overnight.

Chargrill bavette on a hot grill for about 5 minutes on each side. Let rest. Slice and serve with fresh grated horseradish.

PARSNIP PUREE INGREDIENTS • 1 onion • 1 clove garlic • 1 bay leaf • 2 large parsnips • 300ml of cream • 100ml milk

• 50g butter • Salt and pepper to taste

METHOD Finely slice the onion and roughly chop the garlic. In a heavy-based saucepan sweat onion and garlic down for a few minutes with bay leaf. Add the parsnip and cover with cream and milk, simmer till parsnip is soft. In a blender blitz until smooth. While blending, add diced butter.

BUTTER ROASTED PARSNIP INGREDIENTS • 2 parsnips • 200g of butter • 1 garlic clove

• 2 sprigs thyme • 1 sprig rosemary

METHOD Peel and trim parsnip into shape.

Heat pan and add butter and aromats. When butter is foaming add parsnip and colour slowly; continue to slowly roast and turn until tender. Season and serve.

HORSERADISH CREAM INGREDIENTS • 150ml of crème fraiche • 1 stick of horseradish • ¼ tsp hot English mustard • ¼ lemon zest • Salt and pepper to taste

19

MASTERCLASS

METHOD In a bowl whisk crème fraiche and horseradish and mustard, season to taste with salt, pepper and lemon. Whisk till slightly firm.

STEAMED CLAMS INGREDIENTS • 10 diamond shell clams • 100ml water • 50g butter • 2 sprigs tarragon • Salt and pepper to taste

METHOD Place clams in a steamer for a couple of minutes then take out as soon as they open. Remove clams from shell. In a saucepan heat water and whisk in cold diced butter, add tarragon and salt and pepper. Use this emulsion to reheat clams to serve.

VEAL SAUCE INGREDIENTS • 5kg of veal bones

• ½ calf foot • 5 carrots • 3 onions • 5 sticks of celery • 2 leeks • 500ml port • 5 peppercorns • Thyme • Rosemary • Water • 2L red wine • 500ml port

METHOD In a hot oven roast veal bones till golden brown. Roughly chop vegetables. In a large pot put the roasted bones, calf foot, 1/2 the mirepoix, port, aromats and cover with water. Bring to the boil and skim off the fat and scum that will rise to the top. Turn down to a simmer and continue to skim the fat off. Simmer for 8 hours. Strain through a cloth. In two separate pots put the strained stock into one with the rest of the mirepoix and reduce by half. In the other pot put the wine and port, reduce till ¼ of the starting quantity and add to the stock. When heating to serve refresh with fresh herbs and crushed garlic clove. •