Recipes
Date posted: 23/02/2017
Ingredients
| Farmstead short rib beef (Jacob's Ladder) | 5 |
| Everyday Favourites unsalted butter | 40g |
| Everyday Favourites plain white flour | 40g |
| Cravendale whole milk | 400ml |
| Maldon sea salt | 8g |
| Everyday Favourites white pepper | 0.5g |
| Double cream | 300ml |
| Il Pesatore grana padano wedge | 60g |
| French gruyere style block | 100g |
| Everyday Favourites Italian macaroni | 500g |
| Président goats cheese log | 100g |
| Everyday Favourites ciabatta roll | 1 roll |
| Dill pickles | 125g |
| Everyday Favourites batter mix | 500g |
| Everyday Favourites BBQ sauce | 250ml |
| Apple wood chips | 12g |
Method
- Smoke the Jacob’s Ladder for 4 hours over apple chips, then vacuum pack and sous vide for 72 hours at 73˚C
- Make a cheese sauce by making a roux then adding the milk, cream and cheese and blend until smooth and creamy, season with the salt and pepper.
- Layer grated goats cheese, pasta and cheese sauce in an individual copper pot and top with chunks of ciabatta and bake until golden brown.
- To make the frickles - combine the batter with cold water and drop sliced dill pickles in and deep fry until crispy and golden.
- To assemble the dish chargrill the Jacob’s Ladder and mop with the BBQ sauce, turning and mopping at regular intervals.
- Place the copper pan on a Stonecast oblong plate and rest the cooked Jacobs Ladder against the pan, top with the frickles and serve with Caesar salad or American slaw with red cabbage.