Ingredients (SERVES FOUR):
2 kg of beef cheeks • 8 large Dublin Bay prawns • 16 large basil leaves • 2 sheets of brik pastry • 6 cloves of garlic • 1 onion • 250 g. of haricot beans • 6 thin slices of Iberian cured ham • 2 bay leaves • mixed wild mushrooms • ½ l. litre of dark beef stock
METHOD
Salt, pepper and brown off the beef cheeks. Leave to cool and wrap up together with a little dark beef stock, then cook at 74ºC for around 3 hours. Again leave to cool and set aside.
Shell and clean the prawns, season and wrap each in two basil leaves, and then in the brik pastry. Secure the ends of the prawn with a pair of cocktail sticks to ensure that the pastry does not open up while they are fried in sunflower oil. Once fried, dry with kitchen paper and set aside still warm.
Dry out the ham on baking paper in the oven at 100ºC, and blend to a powder. Gently fry up the garlic, onion and bay. Add a splash of white wine and the beans. Once cooked, remove the bay leaves, blend and form an emulsion with virgin olive oil. Divide the beef cheeks into squares, and caramelise in the beef stock.
PRESENTATION
Arrange the bean purée and wild mushrooms on a soup plate, with the beef on top, and then the prawn packages. Finish off with a little stock, a drizzle of virgin Arbosana olive oil and a sprinkle of the powdered ham.
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