Cooks the Books 2019 Chefs from Centennial College

Prepare the sous vide machine until it reaches 54˚C.

Portion the steaks and season with salt and pepper. Sear in a hot cast iron pan about 1 to 2 minutes on each side. Remove from heat and allow to cool.

Seal into a sous vide bag with garlic, thyme, rosemary, and canola oil.

Place the sealed bag into the prepared sous vide machine and cook in 54˚C for 1.5hrs. After the 1.5 hrs,remove sous vide bag from water and open. Pat steaks dry, season and re-sear in a hot pan. Remove from heat. Allow to rest 5 minutes and slice on to plate

Setup Blender. Blitz one bunch of parsley, zest of one lemon, and 30g honey with 320ml water until completely pureed, or a bright green color is visible in the mixture.

Strain the mixture in a fine mesh strainer and put into a sauce pot, saving some of the liquid for later. Add 1tbsp of agar agar powder and mix well. Bring the mixture to a boil and then place in a bowl to be placed in a freezer for 5 to 8 mins or until hard set.

Take it out of the freezer, and blitz the mixture again adding little by little the reserved liquid.

Stop adding liquid once you achieve the correct consistency and strain through a fine mesh strainer and place into a squeeze bottle.

Add wine, rosemary and thyme in a sauce pan over medium heat, and slowly reduce by half.

Then add vinegar, brown sugar and demi-glace, and simmer until sugar has dissolved and desired consistency has been achieved. Adjust seasoning. Strain before use.

Setup the blender. Make the hummus by blitzing Chickpeas, Garlic, Horseradish, Juice of two lemons, Parsley, and Harissa, and Tahini until smooth. Season with salt to taste then set aside.

Setup a bain-marie for the Sabayon.

In a stainless bowl add egg yolks, white vermouth, grainy mustard, lemon zest and honey.

Cook over boiling water while whisking continuously. Stop when you’ve reached the desired consistency. Season with Salt to finish. Hold in a warm area.

Start boiling some water while preparing the beets. Peel and slice thinly by using a mandolin.

Stack up the sliced pieces and cut shape with a cookie cutter. When the water starts to boil blanch the shaped beetroot slices for 2mins, or until the desired softness is achieved.

Make the cheese filling by mixing goat cheese, smoked gouda, honey and pepper. Get the beetroot slices and shock in ice water. Dry the pieces and start making the ravioli making sure no air is left inside when putting in the cheese filling. Save some red ones for the fried beet chips. Brush the top with egg wash top with black pepper and bake in the 375˚F oven for 6mins. Finish and set aside in a warm place.

Start heating up a pan while preparing the mushrooms. Cut the King oyster Mushroom in the middle vertically. Slice trellises for presentation.

Cut the oyster mushrooms into manageable pieces and set aside. Add oil to the pan and sear the Mushrooms and season with salt and pepper. Drizzle with pine tree syrup to finish. Keep warm for service.

Peel the beets and cut into medium dice. Toss over Canola Oil, Honey, Beer Vinegar season with salt and pepper and chopped sage. Roast in the oven for 15mins.

Use the reserved slices of the blanched red beet slices and dry them thoroughly.

Fry in a 180˚C oil until crispy. Transfer to a bowl and season with salt while tossing.

On the right-side brush in a vertical manner (10mof the Mustard Sabayon, and on the left side do a crescent smear of a heaping tablespoon (45of the horseradish hummus. Use it as a base and lay down your King Oyster Mushrooms. Fill the gaps in between with the raviolis and oyster mushrooms, and roasted beets. Top with the crispy beetroot chips. On the lower right of the stack add pour 5mL of the red wine demi-glace and top it with your steak cut at an angle. Finish the steak with coffee salt, a healthy drizzle of the cold pressed canola oil, and top with mixed sprouts.