PART ONE:

JOHNNY CAKE:

INGREDIENTS:

1 lb. flour
1 tbsp. baking powder
½ tbsp. yeast
240 grams milk
50 grams butter
1 tsp. salt
3 tbsp. sugar

INSTRUCTIONS:

Set deep-fryer to 170°C.

Melt the butter in a bain-marie. (See chef’s tips)

Weigh milk and add the butter.

Weigh all the dry ingredients and add together in a large mixing bowl. Attach to a mixer and start mixing the dry ingredients together with a dough hook.

Add wet ingredients and mix / knead until dough is not sticking on the hook. If you are doing this by hand, knead until the dough is no longer sticky, approximately five minutes. (NB: the dough can be put in the refrigerator at this point to rest)

When the dough is ready, using a rolling pin, roll the dough flat to approximately 5 cm thickness, and cut out with a round cookie cutter approximately 4.5 x 4.5 cm, a bit less than 5.1 cm.

Fry until both sides are golden brown and bread is fluffy.

PART TWO:

500 grams beef chuck or brisket, cubed
2 liters beef bouillon
6 garlic cloves, mashed
½ onion, diced
2 tbsp. olive oil
2 celery stalks, diced
½ small carrot, diced
6 cilantro stems

INSTRUCTIONS:

Add the olive oil to a hot stock pot and sweat the carrots, onions, celery and garlic until they have released their aromas.

Add the beef and deglaze with the beef bouillon.

Add cilantro stems and bring to a boil.

Reduce heat to medium; liquid should be boiling slowly with small bubbles.

When meat is fully cooked, strain and keep the broth, discard the vegetables, and pull the meat.

INGREDIENTS:

3 tbsp. roucou oil (achiote or annatto oil)
350 grams beef base, cooked and pulled
1 onion, cut into brunoise (See chef’s tips)
½ Madame Jeanette pepper, cut into sugar brunoise
1 green bell pepper, cut into brunoise
3 garlic cloves, finely chopped
1 tbsp. Worcestershire sauce
½ tsp. black pepper
½ tsp. cumin
70 grams tomato paste
50 grams beef bouillon (left over beef base)
2 tbsp. cilantro, chiffonade cut
1 tsp. butter
Salt to taste

Step 2: PULLED BEEF STEW (MECHADA)

In a small brazier, add the roucou oil.

Add and sweat the onions, green peppers, garlic and the Madame Jeanette peppers.

When onions are translucent, add the tomato paste and deacidify.

Add the pulled beef and mix with vegetables.

Deglaze with the beef bouillon and Worcestershire sauce; add the cumin, black pepper and stew until desired consistency.

Turn off and add the butter and cilantro; check for salt and add to taste.

300 grams red onions, julienne cut
100 grams sugar
100 grams red wine vinegar
5 black peppercorns
1 bay leaf
3 tbsp. red beet juice

INSTRUCTIONS:

Mix the vinegar and sugar in a stock pot, add peppercorns and bay leaf and bring to a boil.

Mix well until all sugar is dissolved, add red beet juice and turn off.

In a stainless steel or heatproof container, add the onions and pour the warm pickled liquid on top.

Let it all cool off at room temperature.

INGREDIENTS:

1 avocado
¼ red onion, diced
2 garlic cloves, finely chopped
½ bunch cilantro, chopped
¼ bunch parsley, chopped
½ tomato, diced
½ lemon, juiced
½ lime, juiced
1 tsp. vinegar
¼ tsp. cumin
¼ tsp. coriander powder
1 tbsp. olive oil
Salt and pepper to taste

INSTRUCTIONS:

Add all ingredients to a blender and blend to a fine smooth purée / crème.

PRESENTATION & GARNISH:

Ingredients:

3 Johnny Cakes per person
3 leaves of cilantro microgreens per person
3 pickled red onions per person
1 tbsp. beef stew per person
3 dots of avocado crème from a squeeze bottle per person

Hollow the upper part of the Johnny Cake.

Fill with 1 tbsp. of beef stew, topped with pickled onions and 3 dots of avocado crème.

Garnish with 3 leaves of cilantro microgreens on the avocado crème dots.

Repeat this until you have 2 or 3 per person.