Aussie Sirloin Roast Dinner

Method

Confit Garlic Paste

1. Add garlic cloves to a half gastro and cover with vegetable oil. Wrap with foil.
2. Confit in the oven at 120℃ for 2 hours until the garlic is golden and tender. 
3. Pass through a sieve, and keep the oil aside for future batches.
4. Blend the confit garlic in a thermomixer into a paste, store in a container.

Confit Garlic Mash

1. Peel the potatoes and chop into small pieces, steam in the steamer for approximately 20 minutes until cooked through then pass through a potato ricer.
2. In a saucepan, melt together double cream, confit garlic and butter. 
3. Add mash to a pan and, on a low heat, add the confit garlic cream mixture until desired consistency. Check for seasoning then transfer to piping bags.

Sauteed Greens

1. Pick the kale and rinse well, then thinly slice the hispi cabbage and rinse well.
2. Place in a pot of seasoned boiling water to cook then transfer to ice water.
3. Drain well when cooled down and transfer to J cloths to drain.
4. For the nutmeg butter, melt the butter and blend in nutmeg powder. Transfer to a plastic bottle.

Infused Vegetable Oil

1. Crush garlic and place in a large saucepan with oil, rosemary and thyme. Heat up on a high heat until herbs start frying. 
2. Remove from heat and leave to infuse.

Roast Potatoes

1. Peel & chop the potatoes into roast potato size.
2. Steam the potatoes for approx. 15 minutes until half cooked, drain well then deep fry until slightly golden and crisp. Divide equally into gastros.
3. Add infused vegetable oil and season with salt and pepper and mix well.
4. Roast in Oven at 200℃ for approx. 20 minutes until golden and cooked through.

Yorkshire Puddings

1. Crack eggs and milk into a large bowl and hand blend together.
2. Add plain flour and hand blend the flour into the mix.
3. Add cold water and hand blend together, season with salt.
4. Place oil in Yorkshire pudding trays and heat up in the oven at 210c for 10 minutes. Reduce the temperature of the oven to 200℃ and pour in Yorkshire pudding mix. Cook for 10 minutes.
5. When the timer is up, reduce the temperature of the oven to 180℃ and cook for a further 10 minutes. (It is important to not open the oven at any point when the Yorkshire puddings are cooking.)

Beef Gravy

1. Caramelise shallots, thyme and garlic in a pan. Add veal base and beef stock combine well and reduce down by half until desired consistency.
2. Season with salt and redcurrant jelly. Pass through a chinois. 

Finishing Off

1. Season and sear sirloin steak, transfer to the oven to cook to desired temperature then allow to rest.
2. In a pan finish with butter herbs and garlic and baste, carve the sirloin steak and plate up the roast dinner.