Tara Davis

Sous vide Sirloin

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

tagline_website_2020.png
“People are impressed with Australian beef because we have the land to rear and raise beautiful cattle. As a chef, I see the Upper Murray as a unique food bowl”
— Tara Davis
 

PART 1

SOUS VIDE BEEF SIRLOIN

INGREDIENTS

  • SIRLOIN STEAK 300G
  • OLIVE OIL 50ML
  • 1 GARLIC CLOVE, SLICED
  • 2 SPRIGS THYME AND ROSEMARY
  • SALT AND PEPPER

METHOD

  1. SEASON STEAK AND PLACE IN THE VACUUM BAG WITH OLIVE OIL, HERBS AND GARLIC
  2. COOK STEAK IN WATER BATH 65C FOR 35MIN, ONCE COOKED REMOVE STEAK FROM WATER BATH TO REST
  3. TO SERVE REMOVE BEEF FROM BAG, PAT DRY WITH PAPER TOWEL, AND SEAL ON GRILL FOR 4 MIN EACH SIDE, THEN REST AND CUT AS REQUIRED

PART 2

BRAISED SHORT RIB

INGREDIENTS

  • 1 RACK BEEF SHORT RIBS
  • 1 ONION, DICED
  • 1 CARROT, DICED
  • 1 CELERY, DICED
  • 3 CLOVES GARLIC, SLICED
  • 3 SPRIGS ROSEMARY AND THYME
  • WHITE WINE 300ML
  • LIQUID MALT 100ML
  • BROWN SUGAR 200G

  • BEEF STOCK 2LT

    METHOD

  • SEASON SHORT RIB AND SEAL UNTIL GOLDEN, PLACE IN TRAY

  • SAUTE VEGETABLES WITH GARLIC AMD HERBS
  • DEGLAZE PAN WITH WINE, ADD MALT, BROWN SUGAR AND STOCK. BRING TO THE BOIL
  • POUR HOT LIQUID OVER SHORT RIB COVER AND PLACE IN THE OVEN 120C FOR 6 HOURS
  • ONCE COOKED AND TENDER, REMOVE FROM BRAISING LIQUID AND REMOVE THE BONES, PLACE IN THE FRIDGE TO SET
  • STRAIN BRAISING LIQUID INTO PAN AND REDUCE BY HALF
  • ONCE SHORT RIB IS SET, CUT TO DESIRED SIZE, SEAL IN A PAN, ADD THE REDUCED COOKING LIQUID THEN BASTE THE SHORT RIB AND REDUCE THE LIQUID UNTIL THICK AND GLOSSY AND THE JUS HAS REDUCED TO PLATE CONSISTENCY

PART 3

JERUSALEM ARTICHOKE PUREE

INGREDIENTS

  • JERUSALEM ARTICHOKE - PEELED 200G
  • DOUBLE CREAM 150ML
  • SALT AND PEPPER

METHOD

  1. PLACE ARTICHOKES IN PAN AND COVER WITH COLD WATER AND A PINCH OF SALT, PLACE ON MEDIUM HEAT ADD A AND SIMMER GENTLY UNTIL TENDER
  2. ONCE ARTICHOKES ARE SOFT, DRAIN AND PLACE BACK IN THE PAN WITH THE DOUBLE CREAM, BRING TO THE BOIL THEN SEASON AND PUREE UNTIL SMOOTH

PART 4

BRUSSEL SPROUT AND HORSERADISH REMOULADE

INGREDIENTS

  • 10 BRUSSEL SPROUTS
  • 2 JERUSALEM ARTICHOKES – PEELED AND JULIENNED
  • FINELY GRATED HORSERADISH 25G
  • 3 EGG YOLKS
  • 2 TEASPOONS CHAMPAGNE VINEGAR
  • 2 TEASPOONS DIJON MUSTARD
  • SUNFLOWER OIL 200ML
  • SALT AND PEPPER

METHOD

  1. MAKE A MAYONNAISE WITH THE EGG YOLKS, VINEGAR, MUSTARD AND SUNFLOWER OIL, HORSERADISH AND SEASON
  2. REMOVE HALF THE OUTER LEAVES OF THE BRUSSEL SPROUTS, CHIFFONADE THEM AND PLACE IN BOWL WITH THE RAW ARTICHOKE, DRESS LIGHTLY WITH THE HORSERADISH MAYONNAISE SEASON WITH SALT AND PEPPER
  3. WITH THE REMAINING HEART OF THE BRUSSEL CUT IN HALF, SEASON SEAL IN A PAN UNTIL TENDER AND GOLDEN
 

Sous vide lamb rump

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

tagline_website_2020-2-02.png
“I think we’re lucky in this region. I can have a close relationship with a supplier, I can go to the winery, visit the butchery, head to the olive grove and see the products being grown and processed. I know exactly where they come from”
— Tara Davis
 

PART 1

ROASTED LAMB RUMP

INGREDIENTS

  • LAMB RUMP 200-300G
  • OLIVE OIL 50ML
  • 2 GARLIC CLOVES
  • ZEST HALF LEMON
  • SPRIG ROSEMARY

METHOD

  1. CLEAN LAMB RUMP OF ANY SINEW BUT LEAVE AN EVEN LAYER OF FAT COVERING THE RUMP
  2. PLACE RUMP IN BAG WITH OLIVE OIL, GARLIC, HERBS AND LEMON ZEST
  3. COOK AT 60C FOR 45MIN, REST FOR 10MIN
  4. ONCE RESTED REMOVE LAMB FROM BAG, PAT DRY AND SEASON
  5. SEAR LAMB RUMP FAT SIDE DOWN IN A PAN TO RENDER THE FAT DOWN, THEN SEAL ALL SIDES AND PLACE IN OVEN TO COOK FOR A FURTHER 3-4 MIN, REST AND SLICE AND SERVE

PART 2

CRISPY SWEETBREADS

INGREDIENTS

  • LAMB SWEETBREADS 300G, SOAKED OVERNIGHT IN COLD WATER TO REMOVE
  • ANY IMPURITIES
  • VEGETABLE STOCK 500ML
  • CORNFLOUR 150G
  • RICE FLOUR 150G
  • SALT AND WHITE PEPPER

METHOD

  1. BRING THE VEGETABLE STOCK TO A GENTLE SIMMER, DEPENDING ON THE SIZE GENTLY POACH THE SWEETBREADS FOR 8-10MIN MAKING SURE THE LIQUID DOESN’T BOIL
  2. REMOVE SWEETBREADS FROM POACHING LIQUID AND REFRESH INTO ICE WATER, THEN TRIM OFF ANY SINEW OR GRISTLE AND PAT DRY.
  3. SEASON THE SWEETBREADS WITH SALT AND WHITE PEPPER, LIGHTLY DUST IN THE FLOUR MIXTURE
  4. HEAT OLIVE OIL TO MEDIUM HEAT TO HIGH HEAT AND GENTLY COOK SWEETBREADS UNTIL AND EVEN GOLDEN BROWN, 3-5 MIN EACH SIDE
 

PART 3

MUSHROOM PUREE

INGREDIENTS

  • LARGE FIELD MUSHROOM FINELY SLICED 500G
  • 1 GOLDEN SHALLOT FINELY SLICED
  • 1 CLOVE GARLIC FINELY SLICED
  • 1 TABLESPOON FINELY CHOPPED THYME
  • DOUBLE CREAM 300ML
  • UNSALTED BUTTER 50G
  • MADEIRA 50ML

METHOD

  1. SAUTÉ GARLIC, SHALLOT AND THYME, ADD MUSHROOM AND COOK UNTIL GOLDEN, DEGLAZE WITH MADEIRA AND COOK UNTIL MADEIRA IS EVAPORATED ADD CREAM AND COOK 10MIN
  2. SEASON SALT AND PEPPER AND PROCESS UNTIL SMOOTH

PART 4

PICKLED MUSHROOMS

INGREDIENTS

  • MIXED MUSHROOMS 500G (BUTTON, SWISS BROWN, FIELD, SHITAKE SHIMEJI ETC)
  • 2 SHALLOTS – SLICED
  • 2 GARLIC - SLICED
  • 1 TABLESPOON CHOPPED THYME
  • 1 TABLESPOON CHOPPED ROSEMARY
  • 1 CUP WHITE WINE
  • 1/4 CUP APPLE CIDER VINEGAR
  • 1 CUP VEGETABLE STOCK

METHOD

  1. SAUTÉ SHALLOT, GARLIC AND HERBS, ADD WINE, REDUCE, ADD VINEGAR AND STOCK AND REDUCE CHECK SEASONING
  2. CUT MUSHROOMS INTO EVEN SIZES, SMOKING HOT PAN WITH OIL, SAUTÉ MUSHROOMS UNTIL THEY START TO TURN GOLDEN, DEGLAZE WITH BUTTER, LEMON JUICE AND SALT, COOK IN SMALL BATCHED IN PAN TO MAINTAIN HEAT IN THE PAN, CONTINUE UNTIL ALL YOUR MUSHROOMS ARE COOKED.
  3. POUR HOT LIQUID OVER MUSHROOMS AND REFRIGERATE OVERNIGHT TO MARINATE BEFORE USING.
 

PART 5

GRUYERE CRUMBLE

INGREDIENTS

  • 2 CUPS FLOUR
  • 1TS SALT
  • ½ TS BAKING POWDER
  • BUTTER 200G
  • GRUYERE 80G
  • PARMESAN 30G
  • 1 EGG
  • 1 EGG YOLK

METHOD

  1. SIFT TOGETHER FLOUR, SALT AND BAKING POWDER
  2. PROCESS FLOUR MIXTURE WITH BUTTER AND FINELY GRATED CHEESES

  3. ADD EGGS UNTIL MIXTURE COMES TOGETHER, DON’T OVER PROCESS

  4. WRAP AND REST BEFORE ROLLING

  5. ONCE RESTED ROLL INTO AN EVEN LAYER
  6. BAKE 170C UNTIL GOLDEN

PART 6

CELERIAC FONDANTS

INGREDIENTS

  • 1 CELERIAC
  • BUTTER, MELTED 100G
  • CHICKEN STOCK 200ML
  • 1 BAY LEAF
  • 1 SPRIG THYME
  • 1 SPRIG ROSEMARY
  • SALT AND PEPPER

METHOD

  1. PEEL AND CUT CELERIAC INTO 2CM DICE, PLACE CELERIAC IN TRAY, ADD CHICKEN STOCK, HERBS AND SEASONING THEN POUR OVER MELTED BUTTER
  2. BAKE 170C 25-30 MIN UNTIL EACH CUBE IS GOLDEN AND TENDER
 

Braised goat leg crepinette

Tara Davis Bistro Selle Albury, Australia

Tara Davis
Bistro Selle
Albury, Australia

tagline_website_20203-03.png
“My first memory of cooking would probably be in high school, in home economics. Then when I finished high school I got a job as a kitchen hand and a week later I started an apprenticeship. I just fell in love with the industry..”
— Tara Davis
 

PART 1

BRAISED GOAT LEG CREPINETTE

INGREDIENTS

  • 1 WHOLE GOAT LEG – BONE IN
  • 2 CARROTS - DICED
  • 2 ONIONS - DICED
  • 2 CELERY – DICED
  • 1 BULB GARLIC – CUT IN HALF
  • ½ BUNCH THYME
  • 2 TEASPOONS RAS EL HANOUT
  • 2 TEASPOONS FENNEL SEEDS
  • 2 TEASPOONS CUMIN SEEDS
  • 2 TEASPOONS CORIANDER SEEDS
  • PRESERVED LEMON 400G
  • WHITE WINE 750ML
  • CHICKEN STOCK 2LT
  • SALT AND PEPPER
  • CAUL FAT 500G

METHOD

  1. SEASON THE GOAT LEG AND SEAL ON GRILL UNTIL GOLDEN, PLACE IN A BRAISING TRAY
  2. SAUTE THE VEGETABLES, GARLIC, HERBS, LEMON AND GROUND SPICES.
  3. DEGLAZE WITH WINE, ADD CHICKEN STOCK
  4. BRING THE BRAISING LIQUID TO THE BOIL, POUR THE LIQUID OVER THE GOAT LEG COVER AND PLACE IN THE OVEN AT 175C FOR 3-4 HOURS UNTIL TENDER
  5. ONCE COOKED REST FOR ½ HOUR THEN REMOVE GOAT FROM LIQUID, REMOVE ALL THE BONES AND PLACE THE MEAT IN A TRAY LINED WITH GREASE PROOF PAPER, PRESS DOWN UNTIL YOU HAVE AN EVEN LAYER OF MEAT 3-4CM. PLACE ANOTHER TIGHTLY FITTING

    TRAY ON TOP, PLACE A SMALL AMOUNT OF WEIGHT ON TRAY AND PLACE IN THE FRIDGE TO SET OVERNIGHT
  6. STRAIN THE BRAISING LIQUID DISCARD THE VEG AND REDUCE THE LIQUID UNTIL A THICK GLAZE
  7. ONCE GOAT IS SET CUT INTO DESIRE SHAPE AND WRAP IN CAUL FAT
  8. SEASON AND ROAST THE GOAT CREPINETTE, COOK AT 180C FOR 10- 15MIN UNTIL GOLDEN BROWN AND CAUL FAT HAS MELTED, SERVE WITH THE REDUCED GOAT JUS

PART 2

RICOTTA AND PRESERVED LEMON DUMPLINGS

INGREDIENTS

  • RICOTTA 500G
  • 1/4 CUP PARMESAN
  • 1/2 CUP PLAIN FLOUR
  • 1 TEASPOON SALT
  • 1 EGG YOLK

METHOD

  1. PASS RICOTTA THROUGH DRUM SIEVE, ADD YOLK, PARMESAN AND SALT, GENTLY COMBINE
  2. ADD FLOUR AND MIX GENTLY TO FORM A SOFT DOUGH
  3. USE REMAINING FLOUR ON BENCH AND GENTLY KNEAD UNTIL NO LONGER STICKY
  4. FORM INTO LOGS, PLACE IN FRIDGE 30 MIN TO REST
  5. ONCE SET CUT AND COOK IN SALTED BOILING WATER
 

PART 3

ROASTED FENNEL

INGREDIENTS

  • 2 FENNEL
  • 2 TEASPOON FENNEL SEEDS – TOASTED AND GROUND
  • ZEST OF ONE LEMON
  • OLIVE OIL 100G
  • SALT AND WHITE PEPPER

METHOD

  1. CUT EACH FENNEL INTO 8 WEDGES, PLACE IN BOWL WITH FENNEL SEEDS, LEMON ZEST, SALT AND PEPPER
  2. ROAST 180C 15-20MIN UNTIL GOLDEN AND TENDER

PART 4

PRESERVED LEMON AND GARLIC CREAM

INGREDIENTS

  • 10 BULBS GARLIC
  • CREAM 500ML
  • PRESERVED LEMON 100G
  • SALT

METHOD

  1. PEEL THE GARLIC, PLACE IN COLD WATER BRING TO THE BOIL, DRAIN THE WATER AND REPEAT THIS PROCESS 3 TIMES
  2. PLACE THE BLANCHED GARLIC, CREAM AND PRESERVED LEMON IN A PAN AND GENTLY SIMMER FOR 10-15MIN UNTIL GARLIC IS SOFT.
  3. PUREE MIXTURE UNTIL SMOOTH, PASS THROUGH A SIEVE AND SEASON WITH SALT
  4. RAW SHAVED FENNEL, TOASTED PINENUTS, PARSLEY DRESSED IN LEMON VINAIGRETTE