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Corned beef
- 1.5kg corned silverside
- 3 bay leaves
- 12 peppercorns
- 90ml malt vinegar
- 100g brown sugar
- 6 pickling onions
- 3 carrots, roughly chopped
Spinach gratin
- 500g baby spinach, blanched
- 1 onion, chopped
- 2 cloves garlic, chopped
- 250ml cream
- 50g butter
- 50g Parmesan, grated
- Nutmeg
Sweet potato and sprouted broccoli
- 400g sweet potato, sliced evenly
- 200g sprouting broccoli
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Corned beef
- Place beef in large pot.
- Add all ingredients, cover with water.
- Bring to boil, reduce heat and simmer for 2 hours.
- Skimming occasionally.
Spinach gratin
- Melt butter sauté onion and garlic till soft.
- Add cream reduce to required consistency adding grated nutmeg for flavour.
- Add spinach leaves mix well.
- Season to taste.
- Remove to gratin dish.
- Top with grated Parmesan.
- Place under hot salamander and gratin till golden brown.
Sweet potato and sprouted broccoli
- Pan roast sweet potato cook till tender and season to taste.
- Blanch broccoli toss in melted butter and season taste.
To assemble
- Assemble as per the photograph.
- Serve mustard on the side.
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