Ingredients for the Herb Butter
Ingredients |
130 |
g |
butter |
130 |
g |
green herbs (chives, borage, chervil, sorrel, parsley, cress) |
3 |
g |
fine sea salt |
5 |
ml |
lemon juice |
0.5 |
g |
white and black pepper, finely ground |
0.5 |
g |
ground Cayenne pepper |
Method:
- Allow butter to come to room temperature, then beat until fluffy in a food processor
- Wash, dry and finely chop the herbs
- Then blend salt, pepper, lemon juice and herbs with the butter
- Roll into a sausage shape and wrap in cling film and refrigerate until serving
Ingredients for the Grilled Vegetables
Ingredients |
|
|
|
330 |
g |
carrots |
330 |
g |
purple carrots |
330 |
g |
yellow carrots |
330 |
g |
parsnips or parsley root |
30 |
g |
garlic |
135 |
g |
red onion |
50 |
g |
lemongrass |
5 |
ml |
chilli oil |
10 |
ml |
lemon oil |
50 |
ml |
olive oil |
25 |
g |
sugar |
50 |
g |
fresh lime |
15 |
g |
sea salt flakes |
3 |
g |
fresh thyme |
6 |
g |
fresh rosemary |
Method:
- Peel the vegetables, cut carrots and parsley root or parsnip into even batons. Crush the garlic and slice the onions. Crush the lemongrass with the back of a knife
- Mix the lemongrass with the remaining ingredients and marinade the vegetable batons in this mix
- Preheat oven to 180 °C and roast the vegetables for 15 minutes so they are still firm to the bite. Check and adjust seasoning
Ingredients for the Steak:
Ingredients |
5 |
kg |
tomahawk steaks |
40 |
ml |
sesame oil |
30 |
g |
sea salt flakes |
125 |
g |
butter |
10 |
g |
fresh rosemary |
5 |
g |
fresh thyme |
17 |
g |
fresh garlic |
|
|
|
Method:
- Preheat oven to 120 °C.
- Heat grill to high heat. Make sure the meat is at room temperature and rub the steaks with sesame oil. Put on the grill until charred grill marks show, about 2 minutes on each side.
- Take steaks off the grill, salt and put into a roasting pan with the butter, garlic, thyme and rosemary, put in the oven and, using a meat thermometer, cook to the desired stage.
- Once cooked, allow to rest in a warm place and baste with the melted butter from the roasting pan just before serving.
Ingredients for the Sweet Potato Chips
Ingredients |
1.75 |
kg |
sweet potatoes |
10 |
g |
rice flour |
5 |
g |
fine sea salt |
|
|
vegetable oil for deep-frying |
Method:
- Peel sweet potato and cut into 1cm batons
- Dust the batons with rice flour
- Deep fry at 170 °C until golden and crispy
- Drain on kitchen paper and season with salt
Ingredients for Asparagus and Limes
Ingredients |
350 |
g |
fresh lime |
10 |
g |
brown sugar |
20 |
g |
hazelnut butter |
330 |
g |
green asparagus |
10 |
ml |
sesame oil |
2 |
g |
sea salt flakes |
10 |
g |
mixed fresh herbs |
Method:
- Wash the limes, cut off the ends, cut in half and dip the cut surfaces in the sugar
- Caramelise the limes in a hot frying pan, once nicely browned add the hazelnut butter, allow to bubble up and cover the limes in the butter. Serve warm.
- Snap off the woody ends of the asparagus, drizzle with sesame oil and grill until just cooked.
- Season with salt and herbs and serve.
Serving:
- Arrange the tomahawk steak on a warmed plate
- Add some herb butter to each steak
- Arrange the sweet potato chips, the grilled vegetables, the asparagus and limes
- Decant the roasting juices into a warmed gravy boat.