Chef Academy Showcase 2023 Cookbook

Beef rump steak and garlic mashed potatoes Method: Braised Steak 1 Turn your hob to medium, then place your pan on the hob and pour your oil in. Let it heat up for 4 minutes; while it’s heating up, season your beef with 1 tsp of the mixed herbs, 1 tsp of the thyme, 1 tsp of the garlic powder, 1 a tsp of the cayenne and salt and pepper. 2 Once the oil has heated up, sear your steak by gently placing your steak on each side for no more than 2-3 minutes per side, to create colour on the steak and seal in flavour. 3 Bring the steak out and allow it to rest for 5 minutes. Wash and peel (if required) the carrots, parsnips, celery and onions; cut julienne onions, batonnet parsnips, carrots and celery at an angle. 4 Stir fry all vegetables in the same pan used for the steak for 3 minutes to release flavour. Add water to the pan and add 1 tsp garlic granules, 1 tsp mixed herbs, 1tsp thyme, ½ tsp steak seasoning, 1 tsp curry powder, ½ cayenne, the stock cube and scotch bonnet. 5 Turn down the heat on the pan and cover. Braise for 2.5 hours. Garlic Mash Potatoes 1 Peel the potatoes and cut into 5 equal pieces, leaving in water until needed. Peel the garlic. 2 Add all the water into a pot and set to boil. Once the water begins to boil, add all of the potatoes and garlic into the water, then cover and boil until soft; check every 3 minutes. 3 Once soft, drain and use a potato masher to mash all of the potatoes until smooth, then pass through a sieve to remove any un-mashed potatoes and leave on the side. 4 Once the beef has braised for 1 hour 45 minutes, take your mashed potatoes and place on the stove at a low heat. Add your butter, garlic powder, chives, and parsley, and combine. 5 Once combined, mix the milk and water together and gradually pour into the mash potatoes. Once all the liquid is combined, add the cheese gradually and combine. 6 Season to taste with the lemon juice, keep warm until required. To Serve 1 Remove all the vegetables out of the beef at 2 hours and place on the side and keep warm. 2 At 2.5 hours, place the beef in foil with 4 tbsp of the sauce inside. 3 Turn up the heat of the sauce to medium/high and reduce until it reduces by 3/4, and remove from the heat. 4 Unwrap the beef and cut into 8 strips. Dip in the reduced sauce to enhance flavour. 5 Plate as you wish. Ingredients: Braised Steak - 320g steak rump - 1 parsnip - 2 carrots - 2 sticks celery - 1 onion - 1.75ltr water - 4 tbsp oil - 2 tsp mixed herbs - 2 tsp dried or fresh thyme - 2 tsp garlic powder - 1 tsp cayenne pepper - 1 tsp of curry powder - 1 scotch bonnet pepper - ½ tsp steak seasoning - 1 beef stock cube - Salt and pepper Garlic Mash Potatoes - 525g potatoes - 5 garlic cloves - 2g garlic powder - 50ml milk - 1ltr water - 100g butter - 125g cheese - 10g freshly chopped chives - 10g chopped parsley - 10ml lemon juice, to taste 2 Serves: