Preview Royal foodART 2016 | BBQ - Leonardo Royal Hotel Munich

US beef flank steak with green tomato relish and smoked potato espuma

Serves 4 people

»This dish turns your BBQ into a real delight.«

Marinade: Warm up all the ingredients and vacuum pack together with the (whole) uncooked piece of meat. Pre-cook the vacuum-packed meat in a water bath for 12 hours at 55 °C. This will make the meat very tender. Unpack the meat and grill as a whole on a charcoal grill. Reduce the cooking juices from the vacuum bag and use as a strong sauce. When serving, slice the meat against the grain into nice slices and season the cut surface with flakes of sea salt. Green tomato relish: Remove the tomato stems and score the tomatoes on the bottom. Then place the tomatoes into boiling water for about 20 seconds and then plunge them into ice water. Remove the tomato skins and dice the tomatoes into 0.5 cm cubes. Peel and finely dice the shallots. Sweat the diced shallots in the olive oil until glassy. Now add all the other ingredients, except for the spring onions, and let the relish simmer for 60 to 80 minutes. Then add the diagonally cut spring onions and cook for about 2 minutes. Season with salt and pepper. Smoked potato espuma: Peel the floury potatoes, cut into quarters and cook until soft in salted water. Drain the potatoes and allow them to steam dry briefly. Ignite the smoking chips in a pot, suspend the potatoes over the smoke in a sieve, create an airtight seal with aluminium foil and smoke for about 10 minutes. Then press the potatoes through a potato ricer. Bring the cream to the boil, season with salt and nutmeg, and add the pressed potatoes. Place the mixture into an iSi flask and fill with 2 cream chargers. To keep the iSi flask warm, place it in a 60 °C water bath. Peel the waxy potatoes and dice into 0.5 cm pieces. Cook in salted water until firm to the bite. Cut the shallots and the streaky bacon into a fine brunoise. Fry the diced potato in oil in a pan on a medium heat until golden. Add the shallots and the bacon and finally season with salt, pepper and marjoram.

1.5 kg US beef flank steak

Marinade: 150 g honey 50 g vegetable oil 100 g butter 100 g soy sauce A little chilli Thyme Salt and pepper

Green tomato relish: 1 kg green tomatoes 400 g shallots 250 g brown sugar ½ tbsp curry powder 200 ml tomato- or white wine vinegar 1 tbsp crushed mustard seeds 2 chilli peppers

1 garlic clove 6 spring onions Some freshly grated ginger Salt

Pepper Olive oil

Smoked potato espuma: 250 g floury potatoes 350 ml cream Salt Nutmeg Smoking chips 400 g waxy potatoes 1 shallot 30 g streaky bacon Marjoram

www.aubergine-starnberg.de

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