- Roscoff
- 2 Roscoff onions
- 20g rendered beef fat (see base recipes)
- 5 sprigs thyme
- 4 cloves garlic
- Beef fat dressing
- 100g rendered beef fat
- 20g soy sauce
- 50g beef trimmings
- 200g dashi (see base recipes)
- 25g cider vinegar
- 50g reduced chicken stock (see base recipes)
- 2 cloves garlic
- Pickled shallot
- 1 banana shallot
- 100g white wine vinegar
- 25g sugar
- 50g water
- Goats cheese mousse
- 200g Driftwood goat’s cheese
- 100g double cream
- To finish
- Watercress
- Beef crumb (see base recipes)
Roscoff onion slow cooked, beef fat dressing, beef crumb, pickled shallot, goats cheese mousse
Paul Foster
18th November 2018
Roscoff onion slow cooked, beef fat dressing, beef crumb, pickled shallot, goats cheese mousse
Dishes like this are all about celebrating an amazing onion like the Roscoff. Everyone knows onions; more often than not they are used as a base ingredient. But when you have a good one they should shine on the plate as the main ingredient. This is a variation of a dish we have had on the tasting menu and like the carrot cooked in chicken fat it’s about using meat and animal fat to enhance vegetables, instead of the other way round.
Driftwood goat’s cheese is perfect with this dish as it has a good lemony acidity and a nice ash around it to compliment the beefy flavours.
Ingredients
Method
Beef fat dressing
In a thick based pan roast the beef trim in the beef fat. When browned add the garlic and roast for another 2-3 minutes. Add the soy sauce cider vinegar and dashi and bring to the boil. Reduce by ¼ and add the chicken stock to emulsify. Taste to check if it needs any more acidity and season with salt if needed and pass through a fine sieve.
Roscoff
Do not peel the Roscoff. Cut in half across ways and char in a pan with the beef fat. When a dark colour is achieved reduce the temperature slightly and add the thyme and garlic. Move the pan to an oven at 150C and cook for 20-25 minutes until soft to touch. Remove from the pan and drain on kitchen paper.
Goats cheese mousse
Keep the goat’s cheese out to warm and beat in a stand up mixer until smooth. Semi-whip the cream and fold together with the cream. Check the seasoning and transfer to a piping bag.
Pickled shallot
Slice the shallot into rings 2mm thick. Mix the sugar, water and vinegar and pour over the shallots. Vacuum pac tightly and leave for 10 minutes to pickle.
To finish
Pipe the goat’s cheese into the center of plates. Remove the skin from the onion and layer on the goats cheese. Top with the pickled shallots and watercress and finish with the beef dressing and beef crumb
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