Recipe Created by NSW Metro National Finalists Billy Fox & Matthew Wills

Duo of Australian Beef - Mushroom and Demi Glace Wafer Crusted Porterhouse, Korean BBQ Oxtail Cromesqui, Orange and Maple Carrot, Pea Tart, Turnip, Korean BBQ Scented Sauce

Nestlé Golden Chef Hat Award National Finalists Recipe | NSW Metro Main

Ingredient	Unit	Quantity
FOR PORTERHOUSE
BEEF PORTERHOUSE, FULLY CLEANED	whole	quarter
MUSHROOMS, SWISS BROWNS	G	200
BUTTER	G	100
PANKO BREADCRUMBS	G	50
MAGGI DEMI GLACE SAUCE MIX	G	50
SHERRY VINEGAR	ML	20
FOR OXTAIL CROMESQUI
OXTAIL	G	500
SHALLOT	G	50
GARLIC	BULB	¼
CHEF REDUCED VEAL STOCK	ML	500
MAGGI TASTA OF ASIA KOREAN BBQ SAUCE	ML	100
FLOUR, PLAIN	G	50
POLENTA	G	50
EGG	EA	1
MILK	ML	50
FOR ORANGE AND MAPLE CARROT
DUTCH CARROT	BUN	1
CARROT, MEDIUM	EA	1
SHERRY VINEGAR	ML	30
MAPLE SYRUP	ML	50
ORANGE	EA	1
BLACK CUMIN SEEDS	G	5
PEA TART
PUFF PASTRY	G	150
BLACK CUMIN SEEDS	G	10
SHALLOTS	G	50
PEAS	G	300
PRESERVED LEMON	G	20
FOR BBQ TURNIP
WORSTERSHIRE SAUCE	ML	15
DIJON MUSARD	G	30
BABY TURNIP	BUN	1
BROWN SUGAR	G	30
FOR MASH
POTATO, DESIREE	G	300
SALT	G	10
BUTTER	G	100
CHERVIL	BUN	1

BEEF PORTERHOUSE

Hydrate demi glaze powder with 10mls water and 10 sherry vinigar, spread thinly on silpat and dehydrate in deck oven bake for 45 mins or until crisp remove and preserve for service.
Wash swiss brown mushrooms, dry and blitz in robo coupe saute with small amount of butter seasoning well remove from heat and add remaining butter add panko bread crumbs and form to a ball roll thinly between 2 sheets of silicon paper and store in fridge until service.
Fully clean beef porterhouse removing sinue and fat season well and sear in a pan probe in rational cook at 85c until internal temp reaches 55c cover with foil and rest for service. For service wrap porterhouse in mushroom mat carve into 4 equal portions cover with demi glaze wafers.

OX TAIL CROMESQUI

Cook out garlic and shallots in pressure cooker, add oxtail and brown, add veal stock and korean bbq sauce pressure cook for 45mins then remove meat from bones, season meat with remaning korean bbq sauce chill and portion to 30g balls crumb in polenta. Fry for service.

ORANGE AND MAPLE CARROTS

Peel and dice carrots add to cryovac bag with orange skin orange juice and maple syrup steam bag for 45 mins. Turn dutch carrots to desired shape then cut in half so the carrot is flat at the top, blanch dutch carrots, puree bagged carrots season and place in piping bag ready for service for service pipe in a wave motion puree on top of the flat cut carrot and finish with black cumin seeds

PEA TART

Laminate puff with black cumin seeds and salt, adding cumin and salt roll pastry up and cut disks turning them on their side then roll out to 3mm thick, push into tart moulds and bake at 180 for 12 mins, for pea filling saute finley diced eshalots and preserved lemon add peas and fill tarts for service.

TURNIP

Combine brown sugar, dijon mustard and worstershire sauce, place in bag with peeled turnips and steam for 20 mins reserve for service, blowtorch of service.

MASH

Peel and chop potatoes, boil until tender then drain, dry slightly in pot over the heat. Push through drum sieve return to pot and add butter and salt to taste, reserve for service

SAUCE