- Playing a bit more with egg yolk sheets and with some Oxtail waiting (a favorite) I wanted to make Breakfast as a starter...steak, eggs and hashbrowns. So, I made sort of an oxtail cigar. The oxtail was pressure cooked in beef stock with aromatics, couple pounds of ground beef and extra bones and a full bottle of syrah and then left to cool. I then picked the oxtail put it in canoli molds (lined with parchment) and injected it with a/the red wine glaze (reduced from the cook). I let this cook so the gelatin would set them into cigars. Then, wrapped in an egg yolk sheet and served in a potato sheet (which was also fun). I brined some and not others. The brined turned completely brown when baked. So, with the crunch of the potato, taste of the egg yolk and juiciness of the oxtail it turned out well. Two bites and gone. Then onto dinner - Oxtail and red wine glaze, potato puree, triple cooked potato chip (yup, had to try it-probably not needed) and cumin and parmesan roasted carrot. For desert.....in the spirit of a heston's BFG, on top of the cookie base, blackberry spread thin to glue to the thin layer of aerated chocolate, chocolate ganache split with banana puree and crunchy beetroot hazelnut praline, above than a flourless chocolate sponge soaked in a strawberry amaretto sauce, next a amaretto mousse and to top it off a chocolate mousse, chocolate glaze and topped with strawberries. Served on a frozen chocolate ganache (that was left over), a snow base of caramel powder and drizzled with a strawberry amaretto glaze and dusted with more caramel snow. Why? because we had one butter cookie left over and I wondered what to do with it. Rumor has it, I got carried away......or might get carried away....
Injecting Oxtail
Hashbrown cups
Egg yolk wrapped oxtail
Served
Main-Oxtail, pommes puree, red wine glaze, chips and cumin parmesan roasted carrots
Carrot
Left over cookie :-)
