Jai Shaikh – Head Chef at The Ivy West Street Aussie Aberdeen Black Ribeye, Potato Terrine, Penny Buns and Jus

Method

Potato terrine

1. Line the terrine mould with greaseproof parchment paper. Ensure all corners are covered to stop the liquid escaping into the terrine mould.
2. Preheat the oven to 180°c
3. Melt the butter in a sauce pan and keep lukewarm.
4. Wash the Maris Piper skin of any dirt. Peel the potatoes and slice through the mandolin lengthways to 1 or mm long and thin potato slices. DO NOT PUT THE SLICED POTATOES IN WATER. Add them straight to the mixing bowl.
5. Add melted butter, chopped spring onions and salt to the mixing bowl and marinate the potato well.
6. Layer the pre-lined terrine mould with marinated sliced potato. Ensure one layer is level on all sides before adding the next layer of potatoes. Top up the potatoes with the rest of melted butter to marinade and cover the top with parchment paper to ensure it’s all encased.
7. Bake at 180°c for 50-55 minutes and check if a paring knife passes easily through the middle of the potatoes when poked. Place the cooked terrine in a blast chiller for an hour and half or in a refrigerator. Place the empty terrine mould on top of the cooked potato terrine to compress the potatoes while cooling down.
8. Once cold, demould and cut the potatoes in 5cm wide and 15cm long pieces. Keep aside.

Bombay potato sauce

1. Peel and dice the shallots in 3mm thick slices. Peel and chop the ginger and garlic finely.
2. Wash and chop coriander leaves and keep aside.
3. Wash and chop the ripe plum tomatoes in 4mm dices.
4. Heat oil in a saucepan, add the cumin seeds, cardamom seeds, bay leaves, cinnamon sticks and cloves. Fry untill the aroma releases.
5. Add the chopped shallots and fry until light golden brown. Add the chopped ginger and garlic, fry until the oil releases. Add the powdered spices (cumin, coriander, turmeric , garam masala) and fry further.
6. Add tomatoes and continue cooking until the tomatoes are soft and mushy and you have a nice smooth curry sauce consistency.
7. Add salt and coriander leaves and squeeze the lemon juice in the sauce. Keep warm for assembly.

Penny buns

1. Wash, dry and cut the penny buns in half. Score the flesh lightly and keep aside.
2. Peel and chop the carrots, and shallots in 3mm dices. Fine chop the garlic and chives.
3. Heat oil in a pan, add carrots and shallots and sweat lightly. Ensure the carrots are not over cooked.
4. Drain the liquid from the butter beans and add the butter beans to carrots and shallots. Continue cooking on low heat now. Add salt and chives and mix well. Keep warm for assembly.
5. Heat butter in a frying pan over a medium heat. Sprinkle the yeast flakes on the scored side of the mushrooms. Add the scored mushrooms face down in the pan and cook until the mushrooms get a nice golden sear. Ensure the heat is maintained and not turned down as the mushrooms will start leaving water.

Ribeye steak

1. Ensure the ribeye steaks have been left at room temperature for at least 15- 20 minutes before cooking.
2. Heat 10ml of oil per steak in a thick bottom non stick pan. Add one clove lightly crushed garlic. Season the steak and add it to the hot pan, let the steak sear and get a good charring. This will take around 4 – 5 minutes max in a hot pan. Turn the steak over and let it sear on the other side. Add a knob of soft butter and baste the steak over with butter as it melts. Once both sides are sealed remove the steak and place on a cooling rack.
3. Continue the process until all the steaks are seared off and placed on a cooling rack. Steak should be medium rare after 10 minutes of resting. For a medium cooked steak place the steaks in a hot oven at 160°c for 4 minutes after searing off in a pan. Retain the pan for making red wine jus.

Pan jus

1. Drain the dirty oil out of the pan and add the red wine to it. Let the wine deglaze the pan as it reduces. Add the veal jus and reduce it by one quarter of its original volume or until it turns to a thick pouring consistency.

Assembly

1. Heat a frying pan, add soft butter and some rape seed oil, add the portioned potato terrines in the pan and cook until light golden and crispy on all sides. Remove and place on a j-cloth to drain excess oil and keep warm. One terrine per plate.
2. Heat up a large main course plate and place a 7cm ring cutter in the middle of the plate. Fill the warm broad beans mix in the ring half way up and gently press using the same spoon to level it. Place the warm penny bun on top with the scored side facing up.
3. Place the hot potato terrine on the right side of the broad beans mix and top up with the hot Bombay potato sauce.
4. Slice the rested the steak into thin slices and lay it flat on the left side of the broad bean mix.
5. Pour a tablespoon of hot reduced jus on the steak and a few drops around the plate. Pour the rest of jus into 5 x small sauce boats.
6. Garnish with baby watercress and serve with the hot jus.