Recipe for rare roast beef with pickles, an onion dressing, sweet mustard and "pofbrood" (lavash)
2 kg Silverside, cleaned
30 g Dijon mustard
Salt and pepper
Pre-heat your oven to 100 degrees.
Season the silverside liberally with salt and pepper. Place a large saute pan on high heat and wait until it starts smoking slightly. Coat your silverside with canola oil and sear in the hot pan all over. Be carful not to burn.
Place the silverside on a roasting dish and into the oven, roast slowly for 60 minutes or until the silverside reah a internal temperature of 45 degrees, remove from the oven and brush with the Dijon mustard, then allow to cool. Once cooled place the silverside in the fridge over-night.
Slice as thinly as possible and dress the slices with some good quality olive oil. Lay on a serving plate and dress with the rest of the garnishes.
500 g Finely chopped onion
150 g Soy Sauce
50 g Rice wine vinegar
2 tbs Sugar
1 tbs Mustard powder
100 g Grape seed oil
100 g Sesame oil
10 g Black pepper, crushed
Finely chop the onions, rinse under cold water to take away the sharpness. Mix all ingredients well. This goes well on everything from grilled chicken to fish.
200 g Sugar
300 g White wine vinegar
300 g Dijon mustard
10 g Salt
5 g Corn flour
Place the sugar, vinegar and beaten eggs in a sauce pot and bring to 90 degrees over a low heat, while stirring continually. The mixture will thicken up and is prone to catching at the bottom so it is crucial to stir. Once the mixture reaches 80 degrees add the corn flour slurry and cook until it reaches 90 degrees. Remove from the heat and allow to cool down before whisking in the mustard. Check the seasoning and bottle for later use
1 kg Pickling Onions
2 Tbs Pickling Spice
500 ml Malt Vinegar
Top and tail and peel the onions and place in to your pickling jar.
Add the pickling spices and pour in the malt Vinegar
Close the lid tight and then I turn the jar upside down on a saucer (just in case there is any leakage) for about a week. This allows the top onions to get fully immersed in the vinegar and start to be infused.
Then turn the jar the right way up and store for a further 3 - 5 weeks. Store your pickled onions in a dark spot and allow to mature.
Pickled button mushrooms
80 g white mushrooms
100 ml white vinegar
1 g salt
Olive oil to fill the jars
1 cloves of garlic sliced
1 Tsp dried oregano
1/4 dried chilies
Wipe your mushrooms with a wet paper towel to remove any soil or quickly rinse them. Do not have them sit in water.
Bring the vinegar, juice of lemon, and salt to a boil, add your mushrooms.
Cook for 2 minutes until tender not too soft as they need to still have a bit of a bite.
Dry and cool on a paper towel or clean kitchen towel.
Wash and boil your glass jar for at least 5 minutes. Dry and set aside.
Once mushrooms and jars are cooled add your mushrooms, garlic, oregano, and peppers.
Mix and add your oil and make sure they’re submerged in the oil.
Seal the jar and store in your refrigerator.
When you eat the mushrooms make sure you add more oil to the top.
185 g Bread flour
185 Coarse Bread flour
7 g Salt
5 g Instant yeast
225 g Water
Mix the water and yeast in a mixing bowl and leave to activate for 10 minutes, add the rest of the ingredients and mix for 5 minutes at a low speed.
Lightly oil a medium sized bowl and place the dough inside. Cover with a damp kitchen towel and proof in a warm spot for 45 minutes.
Pre-heat your oven with a pizza stone inside to 250 degrees.
Punch the dough down and place on a floured surface. Divide the dough into 100 g balls and place on a oiled sheet pan. Cover with a towel or cling film and allow to proof for 1 hour. Once ready roll the balls out to roughly 12 - 14 cm in diameter and quite flat.
Bake one at a time on the stone until it is golden brown. We use a wood burning oven at La motte. If not so keen to make a "pof" bread you can serve the beef with a toasted sourdough bruschetta instead.
Garnish the finished dish with all your pickles and some wild rocket or a few fancy herbs and flowers. Enjoy with a glass of 2018 La Motte Millennium.