Serves 4

Mushroom and Dilmah Earl Grey Tea Crust

Ingredients

• 2 tablespoons Dilmah Earl Grey Tea
• 500g dried shitake mushrooms
• 100g bread crumbs
• 50g pork back fat

Method

Hydrate mushroom in hot boiling water until soft.
Strain off water and press the mushroom between
two towels to extract all the moisture. Blend the
mushrooms, bread crumbs, tea and back fat in a
food processor until it forms a smooth paste. Using
a rolling pin, roll out the paste between two sheets
of baking paper as thin as possible. Try to make the
sheets 20cm by 20cm. Put into the fridge to set for
about ½ hour.

Beef Fillet

Ingredients

• 1 beef fillet
• 200g pig’s caul fat

Method

To prepare the beef, take each sheet of mushroom
crust and wrap around the loin, then wrap each
loin in a sheet of caul fat, wrapping tightly. Then
roll in plastic wrap to form a cylinder shape. Tie off
each end, and put in the fridge to set for 2 hours.
In a hot pan, sear the loin all the way round evenly,
then place in an oven on high (about 220°C) for
4 minutes, then leave to rest for 10 minutes. Slice
into thin pieces.

Braised Beef Cheek

Ingredients
• 4 beef cheeks, deboned
• 4l veal stock
• 1 onion, roughly chopped
• 1 stick celery, roughly chopped
• 1 carrot, roughly chopped
• 1 leek, roughly chopped
• 4 garlic cloves, crushed
• Salt and pepper

Method

Season the beef with salt and pepper and sear in a
hot pan until brown in colour, then use the same
pan to colour up the vegetables and garlic. Place
the lamb, vegetables and garlic in a deep tray and
cover with veal stock, then braise for 5-6 hours at
150°C.

Fondant Potato
Ingredients

• 3 desiree potatoes
• 200g butter

Method
Slice the potato into 3cm-sized slices. Using a
round metal cutter around 4cm in diameter, trim
the potatoes so they are an even thickness all the
way through. Melt the butter in a pot then add the
potatoes, adding just enough water to cover them.
Keep on a moderate heat until all liquid is cooked
out, then turn the heat down to low. The butter
will start to slowly burn. Keep cooking until there
is an even coating of burnt butter on the potato
slices. Remove from heat. When you take the
potatoes out of the pan there should be a golden
ring around the outside.
Garnish

• Marche cress
• Braised garlic, diced
• Pan-fried pine mushrooms

Assembly
Smear a plate with mushroom puree then arrange
the lamb loin, braised shoulder and potato on the
plate. Add the pine mushrooms then garnish with
marche cress and diced black garlic.