2019 Cooks the Books Recipe from Liaison College

Sous Vide:

• Place beef in vacuum sealed bag and submerge in sous-vide machine at and leave in machine for 72 hours.

Fried Barley:

• Place barley in a cheesecloth sachet and submerge in boiling water. Cook until soft, approx. 20mins. Remove from water, lightly pat dry and coat in flour. Submerge barley in hot oil andfry until crispy and golden brown. Remove from oil and season salt.

Pea Puree:

• Place peas is boiling water. Cook until soft, approx. 8mins. Remove from water and place in blender/bullet. Process until smooth. Season with salt and pepper.

Squash Puree:

• Peel and chop squash. Place squash in boiling water. Cook until soft, approx. 10mins.
• Remove from water and place in blender/bullet. Process until smooth. Season with salt and pepper.

Beet Gel:

• Peel and chop beets. Place beets in boiling water. Cook until soft, approx. 15 mins. Remove from water and place in blender/bullet. Process until smooth, pass through sieve. Season with salt and pepper.
• Place beet puree in pot with agar and bring to boil for 2mins. Remove from stove, place in bowl and put in fridge until it is set solid, approx. 20minutes. Once it is set, place in bullet/blender and blitz until very smooth.

Beef Short Ribs:

• Remove beef from sous-vide machine. Pat dry with paper towel. Place in hot cast iron skillet sear all 4 sides. Remove from pan, lightly pat dry. Mix Dijon mustard and garlic powder together, lightly rub onto short ribs. Once coated, roll short ribs in crushed wasabi peas to coat all 4 sides. Cut beef into cubes for plating.

Sauce:

• In skillet used for beef, approx.. 1L of beef stock in pan with garlic, thyme and maple syrup, let stock reduce to a demi. Place mushroom in the pan and add approx. 500mL of stock. Let stock reduce and adjust seasoning and add lemon just if necessary. Once reduced to a nappé consistency, set aside.

Fried Cheese:

• Cut cheese into 1inch triangles. Coat cheese in flour, then coat with egg, then coat with panko. Once all 5 pieces are coated. Place in hot oil to fry. Cheese is ready when panko is golden brown. Season lightly with salt once removed from oil. Set aside.

Beet Corals:

• Mix water, beet juice, flour, canola oil and salt in a squeeze bottle. In a pan over medium heat, squeeze approx. 2tbsp the liquid into the pan. Cook until the edges become crispy approx. 3mins. Repeat this process for 5 corals. Set aside.

Carrots:

Sugar Snap Peas & Shallot:

• Place carrots in boiling water. Cook briefly, approx. 1min. Remove from water and set aside.
• Place peas (in poin boiling water. Cook briefly, pprox.. 1min. Remove from water and set aside.
• Peel shallot, cut in half lengthwise, remove 5 layers to use on plate as vessels for sauce. Place in sautée pan and char the edges. Set aside.
• Divide all ingredients evenly among the 5 plates, add garnishes. Ensuring that seasoning is to taste.