Cocoa-Orange Glazed Ribeye, Celeriac Puree

helehadrienflip

On this, the last episode of Farmer's Kitchen for 2019, Helen is in the kitchen with Chef Hadrien Villedieu from Inked, Dubai, who is using Spinneys ingredients to create an alternative festive dish. Chef's bringing together flavours of chocolate, orange and beef. Watch the episode and get the recipe to re-create this easy dish which will make you look like a pro. 

Farmer's Kitchen Episode

Ever thought Chocolate, Orange and Steak could go together? On this week's Farmer's Kitchen presented by Spinneys Dubai Chef Hadrien Villedieu from INKED creates a grand dish which you can easily re-create at home using Spinney's fresh ingredients. Head to dubaieye103.8.com/farmerskitchen to get the recipe!

Posted by Dubai Eye 103.8 News. Talk. Sport on Wednesday, December 4, 2019

 

RECIPE

INGREDIENTS

For the glaze:

  • 300g of caster sugar
  • 100g of water
  • 100g of vinegar
  • 1 orange
  • 5g of Coriander seeds or powder
  • 5 g of Black pepper
  • 5 g of salt
  • 1 anis seeds
  • 100g of Dijon mustard
  • 100g of cocoa powder
  • 10g of tomato paste
  • You can add any dry herb extras, such as chili flakes, dried thyme, dried rosemary…etc

For the Ribeye:

  • 1 ribeye

For the celeriac puree:

  • 1 celeriac root
  • 250g of cream
  • 250g of milk
  • 500g of vegetable stock
  • 1 onion
  • 1 vanilla pod
  • 2 garlic cloves
  • 100g butter
  • Salt & Pepper

For the decoration:

  • 1 orange zest
  • Cress or herbs

For the glaze:

  • Caramelize the sugar until golden brown. Deglaze the sugar with the vinegar.
  • Add the coriander, black peppercorns, the anis seeds, some orange zests along with any added dried herbs it to form a “gastrique”.
  • Then whisk in the mustard, the tomato paste and the cocoa powder.
  • Strain everything and reserve.

For the celeriac puree:

  • Peel the celeriac and cut in cube. Peel and chop the onion, peel and smash the garlic. Sautee onions and garlic until soft add the celeriac.
  • Then add milk, cream and vegetable stock, open and scrap the vanilla seeds at to the pan and cook until celeriac is soft.
  • Strain liquids from solids, but reserve the liquid. Put the solids in a blender and add some of the reserved liquid slowly, add some butter until it is all smooth and perfect. Season to taste. Keep in the chiller or room temperature until use.

For the Ribeye:

  • Heat a frying pan with olive oil until you see a smoking point, add the Ribeye, leave on until golden brown, once nice and crispy, flip the ribeye and sear the other side the same way.
  • Brush the glaze on top of the ribeye and slice it nicely.

For the Plating:

  • Dress the celeriac cream, on the side the cocoa glaze and on top the ribeye, decorate with orange zests and cress.

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