Umami Dressing
1. Bring the soy and nori to 80 degrees and infuse for 24hrs.
2. Bring back to 80 degrees add the white vinegar, sunflower oil and bonito
3. Infuse for a further hour.
Mustard Seeds
1. Add enough water to cover the mustard seeds and simmer on low heat until the mustard seeds are cooked and thickened.
Black Garlic Emulsion
1. Blend the garlic, sepia paste and water.
2. Emulsify the oil, add it to the above and season.
This will be used to pipe on the plate.
Charred Pearl Onions
1. Cook the onions for 10 minutes depending on the size in seasoned water.
2. Plunge into an ice bath.
3. Cut and char before peeling into petals.
Roast Beef Fat Split Sauce
1. Warm up the chicken stock.
2. Using a bar mix, blend in the rendered fat and vinegar, lemon juice and salt.
3. To finish, add a xanthan gum to bind and pass it through a chinois.
4. Store in a vacpack bag.
MB3+ Short Rib
8% salt brine, coriander seeds, peppercorn, bay leaf, thyme (1 tbsp of each)
3kg beef short ribs
1. Brine the ribs for 3hrs.
2. Dry off and cook over night in sous vide at 84 degrees.
3. Carefully remove the bones and press.
4. Trim into 80g portions before brushing on the umami dressing.
Tarragon and rocket oil.
1. Blanch the tarragon and blend with the grapeseed oil.
2. Add the rocket slowly and drain though an oil filter.
3. Place in squeeze bottle till needed.
Pine mushrooms
1. Cut the mushrooms into 8 and fry in the butter and salt.
2. Place on the dish.