You will need to begin this recipe two days ahead.
For the potato and beef purée, clean the beef and slice into
Preheat a coal-bedded kettle barbecue to low heat and set up for indirect grilling. Add one-quarter of the wood chips around the coals and cook until smoke appears. Place the beef on a rack, cover and smoke, adding extra wood chips as required, until cooked through (30–40 minutes) or the meat reaches 60°C (140°F) internal temperature. Remove from heat and set aside to cool to room temperature. Finely chop
Put the potatoes in a large saucepan of boiling water and cook until soft. Pass through a mouli grater, then put in a bowl with the milk, butter and finely chopped beef and stir to combine. Cover and refrigerate until serving.
Meanwhile, combine the langoustines in a bowl with the grapeseed oil, annatto seed paste, coriander stalks, lime zest, garlic, cumin, curry powder and salt and toss to coat. Cover and refrigerate overnight to marinate.
To make the corn reduction, heat the grapeseed oil in a pressure cooker. When it is starting to smoke, add the reserved langoustine heads and shells and roast, crushing the shells as they cook. Remove the shells, reduce the heat slightly and add the corn kernels. Caramelise the kernels without burning them then add the butter and remaining ingredients except the seasonings. Add
Let cool at room temperature without opening. After an hour or so all the fat will set on the top of the liquid. Carefully scoop off as much fat as possible, transfer the stock to a large saucepan and reduce to a glaze-like consistency. Finish by seasoning with lemon juice and butter.
For the sofrito, slowly cook the annatto seed paste in the butter in a small saucepan over medium heat. Add the onion, capsicum, garlic and aji dulce. Cook until soft and fragrant. Add the tomato concasse, season with salt and pepper and finish with the herbs.
To assemble, grill the marinated langoustines on a barbecue or chargrill. On the centre of each serving plate, place a small amount of the potato and beef purée. Drizzle the corn reduction around it. Place a langoustine on the centre of the purée and top with the sofrito. Finish with a few sprigs of dill.
© 2014 All rights reserved. Published by Murdoch Books.