Char-grilled eye fillet, fat chips, smoked tomato, balsamic onions and pea puree
ANDIAMO - Char-grilled eye fillet, fat chips, smoked tomato, balsamic onions and pea puree, with West Brook Waimauku Malbec
Peel agria potatoes and cut into thick circles. Place in a pot of cold salted war and bring to a simmer.Simmer for 9 minutes and drain.
Place on baking tray and cool in fridge. Once cool deep fry for 7 minutes, drain and season with sea salt.
Place small vine tomatoes in smoker. Over a medium heat bring apple wood chips to a slow burn and smoke tomatoes for 7 minutes.
Remove and cool in fridge. Reheat in oven for 5 minutes before serving, season with sea salt, pepper and olive oil.
250gm peeled shallots
20ml white balsamic vinegar
20ml black balsamic vinegar
20ml sherry vinegar
1 cup water
2 tbsp honey
3 sprigs of thyme
1 sprig of rosemary
1/2 red chilli deseeded
Place vinegars, water, honey, herbs and chilli in a pot and bring to a simmer. In a hot pan with olive oil colour the onions for 2mins and season with sea salt and pepper.
Place onions in a baking tray with stock, cover with foil and bake in oven at 180 degrees for 25 minutes.
250gm baby peas
Put peas into a pot of boiling salted water and simmer for 3 minutes, drain and cool under cold water. Place peas into a blender and add water until it forms a smooth runny puree. Season with sea salt.
Horseradish, garlic butter
250gm salted butter
4tbsp fresh grated horseradish
2 garlic cloves minced
2 tbsp chopped flat leaf parsley
Soften butter in microwave, so it is soft not runny, mix in horseradish, garlic and parsley. This mixture can be stored in the freezer for several months.