With bbq shiraz reduction white pudding, herbed sweetcorn maize cake, bacon crisp, serves 2.
- 2x 200g beef fillet
- 100g white pudding
- 100g hominy & 400ml water 1tsp salt
- 250g white polenta & 650ml water & 1tsp salt
- 150g sweetcorn kernels
- 1 tbsp of each fresh chopped thyme, parsley & marjoram
- 4 tbsp butter
- 100g baby peas
- 4 x slices white bread
- 4 x slices streaky bacon
- salt & pepper for seasoning
- olive oil for frying
SHIRAZ REDUCTION
- 300ml shiraz
- 100ml hickory smoked bbq sauce
- 200ml water
- 300ml beef stock
For the beef;
Prepare your smoker as per instructions and once smoking place beef inside and smoke for seven minutes.
For the polenta cake;
Mix 350ml of the water with the white polenta to form a paste. Boil the remaining 300ml water and once boiled mix in with the polenta paste, simmer on low heat for 25 minutes with a lid on.
Once polenta is cooked add the sweetcorn, chopped fresh herbs, with 1 tbsp butter. Season with salt and pepper. Pour mixture into a loaf tin lined with glad wrap, refrigerate. Once set cut into desired shapes.
For the hominy;
Wash the hominy a few times to rinse off the starch, then place in a pot with 400ml water and 1 tsp salt. Bring to the boil and cook until soft and tender, but not mushy.
For the white pudding;
Cut out the desired shape of the white pudding,
For the reduction:
Reduce the wine until only a third of the wine remains. Add beef stock, water and bbq sauce, simmer and reduce this until a thick syrup remains.
For the bacon crisp;
Cut off the crusts of the white bread. Cook bacon until very crispy and place between two pieces of sliced bread rolling over back and forth until bacon is pressed into bread. Bake between two baking trays at 170C until golden brown.
To plate;
Cook beef in a hot frying pan with a little oil until cooked to your liking. Salute the polenta cake in a little butter until golden brown. Salute white pudding discs until golden in colour on both sides, then add the baby peas & hominy & season with salt & pepper.
Gently heat sauce and whisk in 1 tbsp butter and brush on plate.
Place the beef on the sauce, the sweetcorn cake, white pudding, peas & hominy and garnish with the bacon crisps and pea tendrils or micro herbs.
Enjoy with a nice glass of shiraz!
Recipe: Chef from Canapes and Co.Bespoke Catering Auckland. Photography: Nicola Keenan
