Related News
Recipe for Sunchoko beef and heirloom polenta
Online Edition
SUNCHOKO beef
Ingredients:
12kg Sunchoko beef short rib
Salt
Grape-seed oil
Instructions:
1. Salt 6g per kg for 24hours.
2. Sear with grape-seed oil.
3. Confit at 62°C for 48 hours with beef jus and garnish in the bag.
Coarse polenta
Ingredients:
500g yellow coarse Murino polenta
1x Cevennes onion
700g chicken stock
500g water
Parmesan
Butter
Whipped cream
Instructions:
1. Sweat onion in olive oil, add polenta and fry for 2 minutes.
2. Add liquid and bring to a boil while stirring.
3. Add a lid and leave at very low temperature for 2 hours.
4. Finish with parmesan, butter and whipped cream at the last second.
Horseradish relish
Ingredients:
13g white balsamic
75g fresh grated horseradish
125g crème fraîche
2g salt
25g shallots
Instructions:
Cut the shallots in a small brunoise then grate the horseradish with a micro plane and mix in a bowl with the rest of the ingredients.
Buckwheat salt
Ingredients:
100g Soba-ko
Buckwheat
Instructions:
1. Fry at 200°C for 2 seconds before grinding with fleur de sel.
2. Add 1 part salt to 6 parts of buckwheat.
- About Us
- |
- Terms of Use
- |
-
RSS - |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 沪ICP证：沪ICP备05050403号-1
- |
- 互联网新闻信息服务许可证：31120180004
- |
- 网络视听许可证：0909346
- |
- 广播电视节目制作许可证：沪字第354号
- |
- 增值电信业务经营许可证：沪B2-20120012
Copyright © 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.
