Method - Braised Beef Short Ribs
- Season the short ribs with salt and pepper.
- In preheated olive oil, sear the short ribs until caramelised on all sides, then remove.
- Sauté garlic, diced vegetables, bay leaves, and thyme for 3 minutes in the same pan.
- Stir in the tomato paste and continue to sauté for another 2 minutes.
- Deglaze the pan with red wine and beef stock, bringing the mixture to a boil.
- Add the short ribs back to the pan and braise for 2 hours.
- Remove the beef, portion it, and reduce the braising liquid to a sauce consistency.
Method - Seared Scallops
- Pat the scallops dry with a kitchen towel.
- Season the scallops with salt and pepper.
- In a preheated pan, sear the scallops with olive oil until golden brown on both sides.
Method - Celeriac Puree
- Dice celeriac into 2cm cubes.
- Boil celeriac cubes in Oldenburger full cream milk for 30 minutes or until fork tender.
- Strain the celeriac and transfer to a jar blender.
- Blend with President whipping cream until smooth.
- Transfer to a pot, bring to a boil with butter, and season to taste.
Method - Serrano Ham Crisps
- Lay ham slices on a baking tray lined with baking paper.
- Bake in a preheated oven at 70°C for 1 hour, or until crispy.
- Allow to cool and break into bite-sized pieces.
Method - Piquillo Sauce
- Combine all ingredients in a jar blender and blend until smooth.
To serve: Serve beef short ribs with braising sauce, seared scallops, celeriac puree, serrano ham crisps, and piquillo sauce.
