Aussie Aberdeen Black Ribeye, Bombay Potato Terrine, Penny Buns and Butter Beans & Pan Jus by Jai Sh
Jai Shaikh – Head Chef at The Ivy West Street Aussie Aberdeen Black Ribeye, Bombay Potato Terrine, Penny Buns and Butter Beans & Pan Jus.
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Cooking tools:
- Terrine mould
- Mandoline
- Blast chiller
- Ring cutter
- Cooling rack
- Oven
- Stove
- Refrigerator
- Sauce boat
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Skillet
- Nonstick skillet
- Mixing bowl
- Peeler
- Colander
- Parchment paper
- Kitchen towel
- Spoon
- Measuring spoon
- Plate
- Serving platter
Ingredients
- Aberdeen black ribeye steak x 5
- Penny buns/cepes : medium to large x 250g
- Chinese chives x 2 bunches
- Banana shallots x 150g
- Carrots x 2 large
- Ripe plum tomatoes x 500g
- Kikkoman light soy sauce x 50ml
- Yeast flakes x 25g
- Extra virgin rape seed oil x 150ml
- Unsalted butter x 500g
- Maris Piper potatoes x 8 (large)
- Veal stock x 500ml
- Ginger (fresh) x 50g
- Garlic x 1 clove
- Turmeric powder x 25g
- Cumin seed powder x 25g
- Coriander seed powder x 25g
- Garam masala powder x 25g
- Coriander x 1 bunch
- Lemon x 1
- Maldon sea salt x 50g
- Bordeaux red wine x 100ml
- Baby watercress x 10g
- Tinned butter beans x 400g
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