Beef cheek, oyster, polenta chip
Beef cheek, oyster, polenta chip

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, beef cheek, oyster, polenta chip. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Kao Tom Kai Cheek ข้าวต้มไก่ฉีก - Rice Porridge with shredded chicken. See great recipes for Wagyu Beef Cheeks Tacos too! See great recipes for Pan fried Oyster with Green Onion Sauce too!.

Beef cheek, oyster, polenta chip is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Beef cheek, oyster, polenta chip is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook beef cheek, oyster, polenta chip using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Beef cheek, oyster, polenta chip:
  1. Take 1 small beef cheek
  2. Make ready 1 oyster
  3. Make ready 60 grams mayonnaise
  4. Prepare 100 grams polenta
  5. Take 1 radish
  6. Get pinch pea shoots
  7. Make ready tsp wakami
  8. Get pinch kombu

Corn fed chicken breast - polenta chips, poached leg, sweetcorn, tarragon crumb. Butter poached hake - winter greens, warm tartare sauce, charred langoustine. All Main courses served with potato of the day. Place the oysters on a serving platter.

Instructions to make Beef cheek, oyster, polenta chip:
  1. Beef cheek soaked over night in beer
  2. Seal on all sides and pour back over with the beer and some stock
  3. Braise for 3 hours at 200°
  4. Blend mayo and oyster
  5. Cook polenta in 400 ml of milk
  6. Set polenta in a tub leaving a thickness of about 2cm
  7. When cooled cut out polenta into chips and roll in more raw polenta. Fry at 280°
  8. Slice radish and add to seaweed and shoots. Dress with olive oil and salt

Season lightly with freshly ground black pepper. Add a slice of chilli to each oyster. Place a dollop of flying fish roe to each oyster. Place the remaining lemon wedges around the platter. Heat a large saucepan over medium-high heat.

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