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Hillside Nursery, Toftwood, Dereham, Norfolk, NR19 1NP

Blade of Beef

Jamie Coleman
Blade of beef | smoked champ | nasturtium leaves | onion | beef jus | Thyme | Baby Watercress | Red Chilli | Nasturtium flowers

Ingredients

  • Beef
  • Blade of Beef (500g)
  • Butter (100g)
  • Thyme (2 Sticks)
  • Salt & Pepper (Season)
  • Nasturtium Purée
  • Nasturtium Leaves (200g)
  • Large Maris Piper (1)
  • Large Banana Shallot (1)
  • Water (100ml)
  • Cream (50ml)
  • Watercress (200g)
  • Salt & Pepper (season)
  • Pickled Onions
  • Baby Onions (4)
  • White Wine Vinegar (100ml)
  • White Wine (100ml)
  • Crushed Juniper Berries (2 tsp)
  • Thyme (Garnish)
  • Smoked Champ
  • Maris Piper Potato (1 kg)
  • Cream (50ml)
  • Butter (50g)
  • Spring Onions (2)
  • Shallot Rings
  • Large Banana Shallot (1)
  • Milk (50ml)
  • Flour (50g)
  • Ground Star Anise (5g)
  • Beef Jus
  • Red Chilli (10g)
  • Ginger (10g)
  • Coriander Stalk (20g)
  • Port (50ml)
  • Madeira (50ml)
  • Clove Black Garlic (1)
  • Beef Stock (500ml)
  • Nasturtium Leafs (5)
  • Nasturtium flowers (2)
  • Burnt Onion Powder (Garnish)

Method

Beef:

Trim all the sinew and fat of the blade

Season both sides

Place in a vac pack bag with the thyme and half the butter

Seal and cook in a water bath at 55c for 45 mins

Then take out of bag colour outside of meat

Allow to rest then carve

 

Nasturtium puree:

Finely slice shallots and sweat down

Finely dice potatoes and add to shallots

Add nasturtium leaves

Cover with the water

Leave to cook out

Add the watercress and cream

Then puree till smooth

Pass and set aside in a bottle

 

Pickled onions:

Place wine and vinegar in a pan and bring to the boil

Add crushed juniper and thyme

Cut baby onions in half with root on

Place in vac pack with liquor and seal

Remove from the bag

Blowtorch the heart of the onion

Then separate the leaves

Set aside till plating

 

Smoked champ:

Peel the potatoes and place in pan cook till soft

Finely chop the spring onion

When potatoes cooked place in smoker

When smoker pass through a drum sieve

Beat in spring onion, butter and cream

Place in piping bag

 

Shallot rings:

Slice shallot rings as fine as possible on a mandolin

Soak shallot rings in milk

Then dry off dust in the flour and star anise mix

Deep fry at 160c till crisp

Set aside

 

Beef jus:

Finely chop and sweat down the garlic, chilli, ginger, coriander

Add port and reduce

Add madeira and reduce

Add beef stock reduce till right consistency

Pass through a sieve

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