2 AA Rosette standard Mid Wales Restaurant presents
Braised Shin of Welsh Beef,Goats Cheese and Spinach Ravioli, Buttered Leeks,
Potato and Truffle Espuma, Red Wine Reduction
Warm Potato Espuma
300ml whole milk
100ml water in which potatoes were boiled
Few drops of Truffle oil
Preparation: Boil potatoes in salt water until done and pass through a sieve. Mix with hot milk, water in which potatoes were boiled and butter. Season and pour into the iSi Profi Whip while warm.
550g ‘oo’ Flour
6 Egg Yolks
4 Whole Eggs
5ml Olive Oil
5ml Saffron Water
Use a food processor, place the flour and salt and slowly incorporate the eggs, oil and saffron water, until a dry dough form,
Turn the dry dough out on to a clean working surface; knead the dough until it’s smooth & elastic.
Wrap the dough in cling film and keep refrigerated until needed.
Goat Cheese Ravioli
Goats Cheese 250g
4 tbsp Bread Crumbs (white & fresh)
Toasted Pine Nuts
1 Egg Yolk
Salt & Pepper
Combine all ingredients, mould into balls and chill. Place the mixture between two pieces of thinly rolled pasta and seal. Blanch for 2 ½ - 3 minutes.
Salt & Pepper
Trim the leeks to 3 inches. Bring to the stock to the boil, add the butter and cook until tender, drain and season.
Shin of Beef
1 Shin of Beef
Veal stock to cover
Onions, Leek, Carrot, Celery, Garlic
1 Lt Chicken Stock (Brown)
Seal the beef, brown the mirepoix, add the tomato puree, Madeira and reduce to a glace. Add the red wine and reduce by half.
Add the veal stock, brown chicken stock and the beef; slowly braise for 4 hours.
Once the beef is cooked; pick through the meat for sinew. Form into fillet shapes allow to cool before wrapping in crepinette
Reduce the sauce to the required consistency.
To dress, arrange the leeks and garlic on the bottom of the plate. Place the fillet on the leeks. Blanch the ravioli and place on top of the beef. Sauce the plate and finally spoon the potato espuma on top and finish with a little grated truffle.