Method
1. Bring the stock to the boil with the thyme and rain in the polenta while whisking at the same time it will start to thicken.
2. Take off the heat and whisk in the butter adjust the seasoning according
3. Set this mix in to a gastro tray so it forms a slab about 2cm thick this is now ready to go into the fridge to set up
4. When it is set cut the slab into strips about 2cm wide then in to a dice 2cm x 2cm
5. Dust in the remaining polenta these are now ready to be deep fried at 200c for 3-4 minutes when needed
Jerusalem artichoke puree
Method
1. Peel the artichokes placing them into water with lemon juice and vitamin c powder this stops them from going brown, remember to keep two or three large artichokes for a deep fried garnish.
2. In a large pan sweat down thinly sliced shallots chopped thyme and 2 cloves of garlic purred
3. While the above is cooking chop the artichokes very thinly
4. Add them to the pan when the shallots are soft add a lid then sweat until soft with no colour add the milk then cook until thick
5. The puree is now ready to be blitzed and passed so it is ultra smooth, adjust seasoning to taste
Prepping baby artichokes
1. Peel down the outer leafs then cut the top off about 3cm down from the tip of the artichoke
2. With a peeler peel down the stalks , then turn the artichoke around in your hand and peel down the leafy part of the choke, you should be left with a pale white flesh with a violet colour centre
3. Place into water with lemon juice and vitamin c powder to help maintain its colour ready for cooking
4. To cook make a simple pickling liquid of water, white wine vinegar, olive oil , sliced shallots and crushed coriander seeds and white pepper corns
5. The artichokes will take about 10-15 minutes to cook
6. When cooked and cooled they can be trimmed up and cut in half ready for pan frying
Deep fried Jerusalem artichoke
1. Peel and thinly slice the artichokes and deep fry at 180c until golden in colour
2. Drain well and place on a tray with paper towel and season straight away leave in a warm place to dry out
Baby girole mushrooms
1. Scrape down the stalks with a small knife and wash in a bowl of cold water
2. Drain well and leave to dry out
Smoked egg yolks
1. Pre heat your olive oil to 65c with the beech smoke essence
2. Separate your eggs and place the yolks into the oil for 1 hour and 30 minutes maintaining 65c at all times!!
3. Your yolks are now ready to be served
Marinating and cooking the Rib eye steaks
1. Ask your butcher to portion you stakes accordingly then marinade in olive oil, thyme, rosemary, bay leaf and garlic for at least 24 hours
2. When ready to cook take the marinade off the meat and season the meat well
3. Meanwhile have a hot pan on the stove and lightly brush the steak with olive oil, place the steak in a hot dry pan and cook until you have good colour all over add a little butter to the pan and cook the steak accordingly to your taste
4. Take the steak out of the pan and leave to rest on a wire rack
To finish the dish
1. Deep fry the polenta until golden
2. Pan fry the artichoke in a little olive oil then add a little butter when this goes nut brown add the girole mushroom to the pan and season with salt and pepper cook these fast and quick and finish the pan with a little chopped flat leaf parsley
3. Warm the steak back up under the grill but don’t cook it just warming it
4. Warm the artichoke puree up and this can be piped on to the plate
5. Place the yolk on top of the steak and garnish the mushrooms and artichokes around the meat and over it
6. Place the crispy polenta around the meat and finish the dish with the artichoke crisps.
To finish you may wish to accompany with a little red wine and truffle sauce