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  • Arum Nixon - Beef, Leek and Parsnip Bonfire

    Serves 4

    Ingredients

    Mini Baked Potatoes

    4 Kipfler potatoes

    35ml oil, for coating

    Salt, to taste

     

    Beef and Whisky Sauce

    500g beef bones, finely chopped

    1 tbs oil, for frying

    1 small onion, chopped

    1 small carrot, chopped

    200ml whisky

    500ml veal stock

    1 bay leaf

    5 black peppercorns

    30g butter

    Salt, to taste

     

    Charred Leek

    4 leeks, white part only

    30ml oil, for coating

    Salt, to taste

     

    Parsnip Purée

    ½ head garlic

    2 parsnips, peeled and diced

    100ml milk

    75ml cream

    ¼ tsp grated nutmeg

    Salt, to taste

     

    Smoked Beef

    4 x 200g pieces of beef eye fillet

    75ml grape seed oil

    4 stalks rosemary

    Salt, to taste

     

    Potato Skin Crisps

    4 large potatoes

    35ml oil, for coating

    Salt, to taste

    1. Pre-heat oven to 190C. Pre-heat a pressure cooker to high heat.
    2. For the Mini Baked Potatoes, place potatoes, oil and salt in a medium bowl and toss well to coat the potatoes with the oil. Place the directly onto the rack of the oven and cook until crispy on the outside and soft inside, about 45 minutes.  Remove cooked potatoes from the oven and flatten slightly with a knife or spatula. Tear the flattened potatoes in half and set aside, keeping warm, until ready to serve.
    3. For the Beef and Whisky Sauce, heat a stainless steel frying pan over a medium heat. Add the oil and bones and fry until well caramelised all over. Transfer the bones to the pre-heated pressure cooker, reserving the frypan over the heat.
    4. Add the onion and carrot and to the frypan and fry until softened, then transfer to the pressure cooker.
    5. Add half of the whisky to the pan and stir to deglaze. Reduce the pan juices to a sticky residue, about 2-3 minutes. Add the remaining whisky and deglaze the pan again, then reduce for 1 minute. Add the stock, stirring to scrape the bottom of the pan, then transfer the whisky pan juices to the pressure cooker. Seal the pressure cooker and cook on high pressure for 20 minutes.  
    6. Once cooked, release the pressure then remove lid.  Strain the contents of the pressure cooker through a fine sieve and discard the solids. Place the strained stock into a clean pan and place over medium heat to simmer.
    7. Reduce the stock until thickened slightly, about 2 – 3 minutes. Once reduced, remove from the heat, stir in the butter, and transfer the sauce to a serving jug. Set aside, keeping warm, until ready to serve.
    8. For the Charred Leek, place leeks on a wire rack over a stovetop gas burner or barbecue until black and charred all over. Remove and allow to cool. Strip away the burnt layers and trim the remaining leek into neat sections. Brush with oil, season and set aside, keeping warm, until ready to serve.
    9. For the Parsnip Purée, wrap the garlic in foil and place in the pre-heated oven until soft, about 15 minutes. Remove and squeeze the roasted garlic from the cloves and set aside until needed.
    10. Place parsnip into a small pan, along with the milk, and cook over a medium heat until completely soft. Transfer to a blender and blitz until completely smooth. Add reserved roasted garlic and remaining ingredients and blitz until a smooth purée. Set aside in a small bowl, keeping warm, until ready to serve.
    11. For the Smoked Beef, a heavy based grill pan until smoking hot.  Season the steaks with salt to taste. Add about 1 tablespoon of the oil to the hot pan and then the steaks. Cook to medium rare, about 5-6 minutes on each side, or until cooked to your liking. While cooking, baste the steaks continually using one of the rosemary stalks dipped in the remaining oil. Once cooked to your liking, remove steaks from the pan and set aside to rest, covered, until ready to serve.
    12. Meanwhile, place the remaining 3 rosemary stalks in the microwave on high heat to completely dry them out, about 5 minutes. Place the dried rosemary stalks at one end of a deep baking dish. At the other end, place a small wire rack. Place the steaks on the rack, and cover the entire tray with foil. Lift the foil, ignite the dried rosemary with a barbecue lighter, then recover immediately to extinguish the flames and trap the smoke.
    13. Leave the steaks covered to smoke for 10 minutes, then remove the steaks and set aside, keeping warm, until ready to serve.
    14. For the Potato Skin Crisps, using a vegetable peeler, cut long strips of potato peel.
    15. Place the peel and the oil I a medium bowl and toss well to coat the potato skins. Place the peel, skin-side down, in a baking tray lined with baking paper. Season with salt and place in the pre-heated oven until crisp, about 7 – 8 minutes. Once crisp, remove from the oven and set aside on the tray, keeping warm, until ready to serve..
    16. To serve, spread a generous spoonful of Parsnip Purée in the middle of each serving plate.  Place one Smoked Beef steak on top of the purée on each plate. Lean one section of Charred Leek against the beef on each plate and place two torn halves of Mini Baked Potato to the side of the leek. Top with the Potato Skin Crisps and serve with Beef and Whisky Sauce in a jug on the side.
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