230g finger eggplant, cut into 6 to 8 long wedges
170g baby zucchinis, sliced on mandolin
75g peeled shallots, sliced on mandolin
30g peeled garlic, sliced on mandolin
5g flat leaf parsley, picked
5g oregano leaves, picked
30g baby roma tomatoes, cut in half and seasoned
240g goats cheese, crumbled
150ml Barker’s Professional Mustard & Herb Dressing
Set a static oven to 180°C.
Using a mixing bowl, coat the eggplant and zucchinis with olive oil and seasoning. Spread out onto baking sheets lined with non-stick paper. Cook the eggplant for 20 minutes and the zuchinnis for 15 minutes.
Sauté the shallots and garlic until golden (for large quantities this could be done in a bratt pan).
Mix the eggplant, zucchinis, shallots and garlic together with the parsley and oregano. Add the tomatoes and goats cheese.
Spoon the salad alongside the rib block and pour over the Barker’s Professional Mustard & Herb Dressing.
770g boneless beef rib
1 orange, sliced
50g liquorice, chopped
20g peeled garlic cloves, roughly sliced
20g cumin seeds, toasted
4 bay leaves
5g Bush red orange food powder
500ml beef stock
150ml red wine
100ml pomegranate molasses
Seal the boneless beef rib all over with the sumac and seasoning on a solid top or bratt pan.
Place the beef rib in either a deep braising tray or in vac pac bags with all the remaining ingredients, and braise for 3 hours at 150°C static oven or on an 85% steam in the combi oven for 5 hours.
Pass the braising liquor, set in a refrigerator or in a blast freezer to set the fat cap. Remove the fat cap and discard.
Place the braised beef rib on a tray lined with non-stick paper, cover with another sheet of non-stick paper, a tray and weighted on top. Refrigerate overnight.
Remove the weights and cut the rib into portion square blocks.
Reheat, by placing the blocks into a deep tray then pouring around the liquor until half way up the sides, and heating for 20 minutes at 145°C to soften.