Trenchmore beef, alliums, nettle

Jean Delport

Jean Delport

10th June 2024
Jean Delport

Trenchmore beef, alliums, nettle

60 min

As a nod to sustainability, we wanted to showcase our raw beef dish. This includes beef from across the road at one of our favourite farmers who has ethical farming running through his core and everything they do on the farm. We paired with this with foraged alliums and nettles from across the estate.


Diced Aged Beef

  • To showcase the beef as much as possible, we use sirloin on the bone and age it for up 250 days in our salt chamber.

Onion Puree

  • 6 ea Large white onion
  • 50g Butter, unsalted
  • 200ml Full cream milk
  • 200ml Double cream

Onion Tuille Mix

  • 180g white Onions (sweated & cooked)
  • 30g sunflower oil
  • 30g egg whites
  • 12g caster sugar
  • 30g T55 flour
  • 6g fine salt

Tempura nettle leaves

  • 125 ml Cake flour
  • 125 ml Corn flour
  • 2.5 ml Salt
  • 2.5 ml baking powder
  • 2.5 ml Bicarbonate of soda
  • 1 ea Egg whole
  • 100-150 ml Soda water – cold
  • 12ea Small fresh nettle leaves

Nettle emulsion

  • 250 ml Nettle oil
  • 40g Egg yolk
  • 1tbsp Mustard
  • 1 tbsp Champagne vinegar
  • Squeeze of lemon to taste

Amaranth Crumb

  • Popped Amaranth
  • Crispy Shallots
  • Beef fat

To assemble

  • Diced aged beef
  • Amaranth crumb
  • Tempura batter
  • Nettle leaves
  • Tuille batter
  • Nettle oil
  • Nettle emulsion
  • Onion puree
  • Chopped fine herbs
  • Blackened shallots (fine dice)
  • Good quality olive oil


Onion Puree

Take the onions and slice very fine. Transfer into a pot with the butter and cover with a cartouche. Place on a low heat and stir occasionally until caramelization has started.
Caramelize until a light golden colour, deglaze with the milk and cream. Reduce half, and to a high-speed blender and blend at 70°c with 1g Xanthan gum. Pass and cool.

Onion tuille mix

Add all ingredients to a high-speed blender and blitz until smooth. Pass, spread in mould and bake at 160°c until crisp and golden. Remove from mould while still warm, dust with charred onion dust and reserve for later.

Tempura nettle leaves

For the batter, sieve all dry ingredients into a large mixing bowl. Add egg and 100ml of soda water into the middle, and gently whisk into a batter.
Whisk batter until a smooth consistency and it gently coats a back of a spoon, use extra soda water if needed.
Coat the nettle leaves in the batter and fry gently at 160°c until golden and crisp in sunflower oil. Drain from oil, and reserve for later.

Nettle emulsion

Add the egg yolk, vinegar, lemon, and mustard to a bowl and whisk together. Whilst whisking slowly drip in the nettle oil until thick and emulsified. Season with salt add more lemon if needed.

Amaranth Crumb

Popped Amaranth:
Take 20g amaranth seeds and set aside. Meanwhile place a pot on the side with the lid and allow to get extremely hot. Add Amerath with a lid on top and shake constantly until all has popped and puffed. Drain and reserve on the side.
Crispy shallots:
Brunoise approximately 2 medium shallots and cover with oil, start on a low heat to remove moisture. Once steam has stopped evaporating from your pot, bring to a high heat and stir constantly. Cook until golden brown, drain and dehydrate
Beef fat:
We use the aged beef fat from the back of the sirloin for the best flavour. Mince about 100g of beef fat on the large setting in electric mincer, place into a small pot on a high heat mix constantly until crispy and golden brown.
Strain crispy fat, reserve on tray and dehydrate.
To assemble the Amaranth crumb, combine crispy shallots, beef fat and amaranth crumb together and set aside.


To assemble the dish, place a small dollop of the onion puree at the base of the plate. Create a small well in the puree with the back of a spoon and flood with nettle oil.
Dress your cubed beef with a small dash of olive oil, blackened shallots and chopped herbs.
Place about 20g of beef gently on top of puree and place a teaspoon of amaranth crumb on top.
Dress with nettle emulsion and mixture of small herbs, for this dish we use amaranth, onion and chive grown on site. Finish off with a tuille on top.

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