Chargrilled Sirloin with shank cromesquise
Cromesquise: Shred the braised blade until it is completely shredded and there are no big chunks. Then add the beef stock into it along with the diced veg. Press flat into a tray of your choice and chill in the fridge. Once chilled enough to portion, pane the cromesquise in flour, eggs and breadcrumbs and deep fry until golden and crispy.
Celeriac Bubble: Peel the potatoes and place them in a pan of water and bring them to the boil until they are cooked all the way through. Next mash the potato until it is smooth with no lumps. Now add the celeriac and the savoy cabbage to the mash potato and mix thoroughly. Once it’s all mixed together season with salt and pepper and allow to cool slightly. Once cooled form the mix into patties and pan fry until golden and crispy.
Salsify: Peel the salsify and wash any excess mud off. Next slice the salsify into 5cm batons and place in a tray with the butter and 200ml water and place in the oven at 180 degrees for 20 mins until cooked through. Place the cooked salsify on a tray with a dash of oil until roasted and golden.
Spinach Puree: For the spinach puree, sweat off the shallot in a pan with a dash of oil until cooked and soft. Now pour in the cream and bring to boil. Place the shallots and cream into a blender and add the spinach and blitz until smooth and green. Once this is done remove from a blender and season with salt and pepper.
Chargrilled Sirloin: Oil the sirloin and add salt and pepper, then cook for 1½ mins on each side to cook it to medium rare.