| Recipe
Week 2
Beef sirloin, ricotta gnocchi & sauce vierge
This week our guest chef drove all the way from Keri Keri to cook at Our Place. Paul Jobin is one of New Zealand’s top chefs, and just the man to turn half a metre of NZ beef sirloin into a mouth watering treat for the Our Place family.
Paul is Head Chef and owner of Pure Tastes in Keri Keri. Inspired by the 'feel good factor' of New York Eateries, Paul runs a 3 tiered business encompassing a gourmet take-out counter; an eat-in chefs tasting bar and a resident cookschool demonstration kitchen.
Beef sirloin, ricotta gnocchi & sauce vierge
ingredients
serves: 4 portions
beef & ricotta gnocchi |
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560g
250g
5g
40g
75g
50g
2
2
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Quality Mark beef filet, trimmed
Ricotta cheese
Garlic powder
Ground almonds
Plain flour
Grated parmesan
Eggs, lightly beaten
Tomatoes, peeled, seeded & diced
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- Massage the meat with olive oil, then season with salt and pepper all over
- Heat a non-stick frypan, and seal the beef all over, then place into a pre-heated 230oC oven for approx 12 minutes, remove from the pan and allow to rest on a wire cooling rack
- Meanwhile, place ricotta in a large bowl and stir with a wooden spoon until smooth
- Add garlic powder, ground almonds, flour, parmesan and eggs, stir until just combined. Season with Salt and pepper
- Have a large saucepan of salted water with a splash of olive oil ready
- Place a little of the ricotta mixture into the palm of your hand, then, using a metal tablespoon, scoop into the water, cook about 24 pieces at a time
- Once gnocchi rises to the surface, cook for 4 minutes then remove with a slotted spoon and place onto a lightly oiled tray to cool
- To assemble, slice the beef onto a plate, place three gnocchi and spoon over the sauce and serve
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sauce vierge |
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12
12
1T
12
100ml
4T
2t
2t
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Basil leaves, julienned
Coriander leaves, julienned
Chives, cut into sticks
Coriander seeds, crushed
Extra virgin olive oil
Lemon juice
Shallots, peeled & finely chopped
Balsamic vinegar
Seasoning
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- Warm the lemon juice and olive oil in a saucepan, add the shallots, coriander, balsamic vinegar and seasoning
- Stir briefly then fold in the picked herbs
- let it stand to infuse for about 20 minutes before using
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