Grilled & poached rib eye

Ludo Baulacky
The River Deck
Albury, Australia

“Australian Beef has a very good reputation, not only in Europe, but everywhere. My advice for cooking a great steak is having a hot pan, good seasoning and the right resting time”

— Ludo Baulacky

INGREDIENTS

• 1 TONGUE
• SCOTCH MURRAY PURE 400G
• 6 ZUCCHINNI
• 1 SPRIG OF THYME
• 1 BAY LEAF
• 3 GARLIC CLOVE BASHED
• WHITE WINE 75ML
• 2 SPRIGS OF TARRAGON
• BUTTER 20 G
• 8 BROWN ONIONS
• 1 FENNEL SLICED
• WATER 4 LTR
• BABY SINACH 100G
• BASIL LEAVES 30G
• PARMESAN 20 G
• 1 PINCH OF XANTHAM GUM
• VEGETABLE OIL
• SALT
• SHERRY VINEGAR
• 2 CHAT POTATO

METHOD

1. TAKE YOUR SCOTCH AND WITH A SHARP KNIFE, TAKE THE OUTER LAYER OUT OF IT. TAKE EXCESS FAT AND RESERVE. ROLL THE SCOTCH IN GLAD WRAP AND RESERVE. WITH THE FLAP GRAB YOUR SELF A VAC PAC BAG AND IN, ADD ALL THE FAT, BAY LEAF, PEPPER CORN, JUS, SEAL THE BAG. COOK FOR A COUPLE OF HOURS AT 55 DEG IN A WATER BATH, REFRESH IN ICE WATER AND RESERVE
2. ASK YOUR BUTCHER FOR SOME BEEF BONES AND DO YOURSELF A STOCK, ROAST THE BONES, UNTIL GOLDEN BROWN, IN A POT ADD ONIONS, CARROTS, LEEK, CELERY AND COOK FOR A FEW HOURS AT LOW TEMP CONSISTENTLY SKIMMING THE IMPURITIES (BLOOD). PASS THROUGH A FINE CHINOIS AND RESERVE, IN THE SAME POT DISCARDING THE BONE AND NOT THE WATER CONTENT, SWEAT A COUPLE OF SHALLOTS MUSHROOMS, CELERY, LEEKS, DEGLAZE WITH 250 ML OF RED WINE AND REDUCE TO SYRUP; ADD THE STOCK AND REDUCE UNTIL CONSISTENCY. YOU COULD USE THAT SAUCE TO COOK THE SCOTCH FLAP.

3. FOR THE ZUCCHINNI PUREE, CUT THE ZUCCHINNI 300G IN HALF LENTHWAYS, THEN AGAIN IN HALF. TAKE THE SEED OUT AND RESERVE. SLICE ALL IN TO THIN BATONS, BRING A SALTED POT OF SALTED TO THE BOIL AND COOK ZUCCHINNI FOR A FEW SECONDS, ADD BASIL, THEN THE SPINACH, AND BRING TO SIMMER, STRAIN AND EXTRACT AS MUCH LIQUID AS YOU CAN, STRAIGHT AWAY IN A BLENDER AND GRADUALLY ADD THE PARMESAN CHEESE + XANTHAM UNTIL SMOOTH,, PASS PURÉE AGAIN AND TRY AND COOL IT DOWN UNDER A BOWL OF ICE TO MAINTAIN ITS COLOUR

4. FOR THE ZUCCHINNI LYONNAISE, SWEAT 4 ONIONS THINLY SLICED AND THE ZUCCHINNI SEEDS, OVER LOW HEAT UNTIL VERY SOFT AND CARAMELIZED. ADD SALT AND SOME SHERRY VINEGAR IF YOU FANCY ANY

5. ROAST THE POTATOES IN THE OVEN RUBBING WITH OIL AND SALT, ONCE COOKED LET THEM SIT OUT UNTIL COOLED, PEELED THEM AND CRISS CROSS THE LATTER. JUST BEFORE SERVICE FRY THEM IN SOME BUTTER TO GET THE LINES ON THE POTATOES
6. CUT YOUR STEAK ABOUT 250G AND COOK ON THE BBQ, MAKE SURE YOUR TURN THE MEAT OFTEN. TEST THE MEAT WITH A THERMOTHER ONCE IT READS 50-55 DEG IT SHOULD BE A NICE MEDIUM RARE FINISH. ALLOW TO REST FOR ABOUT 10 MNS
7. BRING THE TONGUE TO THE BOIL WITH A MIREPOIX, COOK UNTIL TENDER WHICH MIGHT TAKE A FEW HOURS, TAKE IF OFF THE WATER AND BEFORE IT GOES COOL, TAKE OFF SKIN OFF TONGUE, TAKE A SLIVER AND CRUMB IT AND KEEP IT ON SIDE,
8. POACH SOME ZUCCHINNI IN WATER, FENNEL, TARRAGON, WHITE WINE, AND BUTTER. TAKE THE ZUCCHINI AND SLICE THEM LENGTHWAYS, THEN AGAIN IN LENGTH, THEN CUT THEM EQUALLY AND BLANCH, RESERVE THEM.
9. DICE THE FLAP TO THE DESIRED SIZE, WARM IT UP SLIGHTLY IN THE OVEN, REDUCE THE SAUCE UNTIL SHINY, FRY THE TONGUE ONCE MEAT IS RESTED SLICE IN HALF AND ARRANGE ON PLATE, ALONG SIDE, THE PURÉ, THE LYONNAISE, THE POACHED ZUCCHINNI, THE TONGUE AND THE BRAISED FLAP. DRIZZLE THE JUS AROUND AND PUT YOUR POTATO ON THE PLATE.

Lamb offal tasting

Ludo Baulacky
The River Deck
Albury, Australia

“Oh this region is very beautiful, the pastures, the livestock, mountains, the river, which has creeks leading everywhere, which feeds the local livestock”

— Ludo Baulacky

INGREDIENTS:

• 1 LAMB BRAIN
• SWEETBREADS 100G
• 1 LAMB NECK ON THE BONE
• PANKO CRUMB 50G
• 2 EGGS
• MILK 200ML
• ½ BUNCH THYME
• STOCK BROWN 200ML
• FLOUR 20G
• PARMESAN GRATED 5G
• ½ SAVOY CABBABE
• UNSALTED BUTTER 200G
• 1 FENNEL
• 2 RED CHILLI
• 1 GARLIC CLOVE
• GINGER 10G
• 1 BUNCH OF NETTLES
• 2 EGGS YOLKS
• TABLE SPOON WHITE WINE
• CLARIFIED BUTTER 100ML

METHOD

1. SEAL THE LAMB NECK, UNTIL CAREMELISED IN A LITTLE OIL. IN A VAC PAC BAG, PUT THE LAMB NECK AND VAC WITH STOCK OR JUS AND SEAL, COOK IN A WATER BATH FOR 18 HOURS. ONCE COOKED SHRED THE MEAT AND KEEP ON THE SIDE, REDUCE THE COOKING LIQUOR UNTIL SYRUPY AND POUR IN THE LAMB MIX. SEASON AND KEEP REFRIGERATED
2. TAKE THE BRAIN AND SOAK IT IN ICE WATER. GENTLY WARM SOME MILK, WITH BAY LEAF AND PEPPER CORN AND POACH THE BRAIN AT 50 DEG FOR ABOUT 20 MNS, DELICATELY TAKE A PERFORATED SPOON AND REMOVE IT, LAY IT ON A PIECE OF PAPER TOWEL. LEAVE TO COOL. WHEN ITS COOL, REMOVE THE MEMBRANE ON THE OUTSIDE AND SPLIT IT IN HALF
3. CHOP SOME THYME FINELY. IN A BOWL ADD PANKO, PARMESAN, SALT, THYME, PEPPERCORN GRINDED. MIX PROPERLY. CRACK AN EGG AND WHISK. GET A LITTLE BIT OF FLOUR TO PANE YOUR BRAIN. THEN CRUMB YOUR LAMB BRAIN INDIVIDUALLY, STILL TAKING INTO CONSIDERATION THAT IT IS STILL DELICATE. RESERVE IN THE COOLROOM UNTIL NEEDED
4. TAKE THE SWEETBREADS AND SOAK IT IN MILK ( IF YOU HAVE ENOUGH TIME FOR 24 HOURS) THIS WILL HELP REMOVE ANY EXCESS BLOOD AND BRIGHTEN THE FLESH. REMOVE THE SWEETBREADS FROM MILK AND RINSE UNDER COLD WATER. DRY WITH A CHUX AND IN A WATER BATH OF 64 DEG FOR 3O MNS. REMOVE AND STRAIGHT INTO ICE WATER FOR 15 MNS.
   
   REMOVE THE MEMBRANE FROM THE SWEETBREADS. PRESS THE LAMB BETWEEN TWO TRAYS IN THE FRIDGE FOR AT LEAST 2 HOURS AND BEFORE USE
   
   
5. CUT THE SAVOY CABBAGE HARD ROOT AND BLACK THE LEAF WHOLE UNTIL TENDER, REFRESH IN COLD WATER.
6. TAKE THE FENNEL AND SLICE VERY THINLY AND PUT IT IN SOME ACIDULATED WATER. TAKE THE CHILLI, GARLIC, AND GINGER. USING A MOTAR AND PESTLE WORK OUT THE CHILLI PASTE, STRAIN THE FENNEL AND DRY IT. RUB THE CHILLI PASTE INTO THE FENNEL AND PUT THE LATTER IN A ZIP LOCK BAG. LEAVE IT SOMEWHERE WARM OR OUT IN THE SUN FOR AT LEAST 30 MNS.
7. IN A DOUBLE BOILER, TAKE YOUR EGG YOLK AND WINE AND WHISK WITHOUT CURDLING THE YOLK, SLOWLY ADD THE CLARIFIED BUTTER UNTIL A THICK WARM SAUCE IS OBTAINED,
8. WITH THE HELP OF A LADLE UPSIDE DOWN, SPRAY THE BOTTOM FIRST. LAY YOUR LETTUCE DOWN ADD YOUR LAMB MIX, UNTIL THE TOP, FOLD IT AND TURN IT UPSIDE DOWN AND RESERVE IN A TRAY IN THE FRIDGE
9. PICK THE STINGING NETTLES, AND BLANCH IT IN SEASONED WATER, REFRESH THE NETTLE AND BLITZ WITH 50 G OF BUTTER UNTIL SMOOTH ASTE IS OBTAINED, PASSS THROUGH A FINE CHINOIS, YOU COULD REDUCE TO CONSISTENCY IF YOU WANTED TO.
10. TAKE YOUR SWEETBREADS OUT OF THE FRIDGE, SLICE IT IN SQUARE, AND FRY BOTH SIDES BEFORE PUTTING IT IN THE OVEN FOR ABOUT 10 MNS
11. TAKE THE CABBAGE OUT AND IN A POT, WITH SOME JUS OF STOCK PUT IT STRAIGHT INTO THE OVEN FOR THE SAME AMOUNT OF TIME.
12. DEEP FRY THE CERVELLE UNTIL GOLDEN BROWN, REHEAT THE NETTLE SLOWLY AND WARM UP SLOWLY THE EMULSION
13. ON A PLATE LAY THE SWEETBREADS, THEN THE CABBAGE ON TOP, ARRANGE SOME DOTS OF HOLLANDAISE, AND FENNEL KIMCHI AROUND, ADD THE BRAIN NEXT TO THE CABBAGE, POUR IN SOME JUS OVER THE CERVELLE, AND SOME NETTLES AROUND THE PLATE

Goat noisette & cutlet

Ludo Baulacky
The River Deck
Albury, Australia

“My Mom and dad were always is in the kitchen after work, So I guess I get a lot of inspiration from them. Having spent half my life overseas has also exposed me to a lot of cooking influences””

— Ludo Baulacky

INGREDIENTS

PART A

• 1 SADDLE OF GOAT
• 1 FULL RACK GOAT
• CHESTNUTS SCORED 50G
• PURPLE CONGOS 200G
• 2 BABY CARROTS
• CREPINETTE 200G
• BABY SPINACH 300G
• GOAT LIVER 50G
• SWEETBREADS 50G
• 2 SHALLOTS
• 1 GARLIC
• 2 BAY LEAVES
• SPRING OF THYME
• SPRING OF ROSEMARY
• 1 SHOT OF BRANDY
• PEPPERCORN
• MURRAY RIVER SALT
• MILK 200ML

PART B

• 1 CARROT
• 1 LEEK
• 1 ONION
• 2 GARLIC CLOVE
• SPRING OF THYME
• 2 CUPS OF RED WINE
• SPRIG OF ROSEMARY
• 1 BAY LEAF
• BUTTER UNSALTED 200G

METHOD

1. TAKE THE SADDLE OFF THE BONE LEAVING THE CONNECTIVE TISSUE TOGETHER LEAVE IT ON THE SIDE
2. TAKE THE RACK AND RUN THE BLADE ALONG THE BONE TO CLEAN THE BONES AND TAKE ALL THE MEAT OUT OF IT. (ASK YOUR BUTCHER TO DO IT IF YOU WANTED TO)
3. BLANCH THE SPINACH, REFRESH IN ICE WATER, SQUEEZE IT AND LEAVE ON THE SIDE
4. DICE THE LIVER AND THE SWEETBREADS SEPARATELY AND KEEP THEM SEPARATE
5. IN HOT PAN, POUR A LITTLE BIT OF OIL AND SWEAT THE DICED SHALLOTS, ½ GARLIC SLIVERS WITHOUT COLOUR, THEN ADD THE SWEETBREADS AND LIVER. CARAMELISED THEM AND ADD THE SHOT OF BRANDY AND FLAMBÉE. ADD THE SPINACH MIX IT IN WEL. PUT IN THE FRIED TO COOL DOWN ON A PAPER TOWEL/ CHUX
6. WHILE THE MIX IS COOLING DOWN, TAKE YOUR GOAT RACK, ½ GARLIC, SPRIG OF ROSEMARY, 1 BAY LEAF, A LITTLE OLIVE, 40 G BUTTER, PINCH OF SALT. WRAP THE BONE IN BAKING PAPER. IN A VAC PAC BAG, PUT ALL THOSE INGREDIENTS TOGETHER AND VAC IF ON A HIGH SETTING.
7. IN A WATER BATH, SET AT 50 DEG, COOK THE RACK FOR 50 MNS, THEN REFRESH IN ICE WATER, THIS PROCESS WILL TENDERISE YOUR MEAT AND INTENSIFY THE FLAVOUR
8. TAKE THE SADDLE, UNWRAP THE LIPS ACROSS YOUR WORKING STATION AND PUT THE SPINACH MIX IN THE MIDDLE. WRAP THE SADDLE, THE ROLL IT IN CREPINETTE. WASH YOUR CREPINETTE IN SOME COLD WATER TO REMOVE ANY BLOOD IN IT.
9. ON A TEA TOWEL, EXTEND YOUR CREPINETTE AND PUT THE NOISETTE OF GOAT IN IT. ROLL IT TIGHT AND IF YOU HAVE A BUTCHER’S STRING TIE THE MEAT UP.
10. SEAL THE NOISETTE OF GOAT GENTLY ON A LOW FLAME WITH ABOUT 50 G OF BUTTER UNTIL GOLDEN BROWN BY TURNING CONSISTENTLY.
11. ONCE COOLDOWN PUT IN A WATER BATH AT 55 DEG FOR 45 MNS THEN COOL DOWN
12. WITH THE LEFT OVER BONES, ROAST ALL OF THEM AT 220 DEG, FOR 30 HOUR WITH YOUR CARROT, ONION CUT IN HALF WITH THE SKIN, THEN TAKE ALL AND TRANSFER IN A POT, FILL THE WATER UP TO THE BONES AND BRING TO THE BOIL. ONCE TO THE BOIL, BRING IT DOWN TO SIMMER,
13. WITH THE TRAY THAT THE BONES WAS ROASTED IN, PUT IT BACK IN THE OVEN OR STOVE ADD YOUR RED WINE TO THE TRAY AND SCRAPE THE MEAT JUICE THAT GOT STUCK ON THE TRAY. PUT ALL THOSE LOVELY JUICES IN YOUR POT,
14. SKIM YOUR STOCK OF IMPURITIES, USUALLY ITS ALWAYS ON THE PERIMETER OF YOUR POT
15. ADD, YOUR PEPPERCORN, BAY LEAF, GARLIC, ROSEMARY, AND HALF A LEEK.. COOK FOR 1 HOUR
16. PASS STOCK THROUGH A FINE CHINOIS, AND IN A NEW POT REDUCE THE STOCK DOWN, YOU SHOULD GET A RICH LIGHT GRAVY. ONCE REDUCE YOU COULD USE IT AS YOUR SAUCE FOR THE DISH
17. TAKE ALL MEAT OUT OF THE FRIDGE, AND LEAVE IT AT LEAST 20 MNS, BEFORE COOKING. PUT YOUR OVEN AT 210 DEG CELSIUS.
18. PEEL THE BABY CARROT AND BLANCH IT WITH WATER, SALT, AND SOME BUTTER.
19. IF YOU BUY UNPEELED CHESTNUT, CRISS CROSS THE TOP OF THE NUT AND THROW IT IN THE OVEN AT 2OO DEG FOR ABOUT 10 MNS, THEN PEEL IT WHILE HOT AND PUT IT IN MILK AND COOK IT UNTIL TENDER, BLITZ ALL TOGETHER UNTIL A SMOOTH PASTE OBTAINED AND POUR IT INTO A PIPING BAG AND RESERVE
20. FOR THE ROSTI, GRATE YOUR POTATO AND SOAK IT IN WATER, SQUEEZE AND DRY THE POTATO AND IN A BOWL ADD HERBS, SALT, PEPPER AND CHEESE IF YOU WANTED TO, COOK IT UNTIL GOLDEN BROWN ON EAH SIDE
21. CHOOSE A PAN THAT CAN GET IN THE OVEN AND LEAVE IT IN THERE FOR 10 MNS TO GET SOME HEAT. TAKE IT OUT AND PUT IN THE NOISETTE AND RACK
22. COOK FOR ABOUT 10-14 MNS
23. TAKE OUT OF THE OVEN AND LEAVE IT ON THE BENCH, ADD YOUR BLANCHED CARROT TO THE PAN TO WARM IT UP
24. DIP YOUR PIPING BAG INTO SOME WARM WATER TO WARM THE PUREE UP AND THE ROSTI BACK IN THE OVEN FOR A QUICK WARM UP
25. SLICE YOUR MEAT AND SEASON
26. ON A PLATE, PUT SOME DOLLOPS OF CHESTNUT PUREE ON, PLACE YOUR ROSTI ON THE SIDE OF THE PLATE. ARRANGE YOUR MEATS ON THE PLATE, ALONG SIDE THE CARROT, AND DRIZZLE WITH YOUR SAUCE AROUND THE PLATE,
27. PLACE SOME NASTURTIUM LEAVES AROUND THE PLATE