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
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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. •