2-2.5 kg bone-on rib eye (standing rib roast)
2 tablespoons olive oil
2 eschallots, finely sliced
1 garlic clove, crushed
500g kohlrabi, finely sliced
100g smoking chips
12 baby leeks, tops and outer leaves removed
1 tablespoons butter
300g black fungi (wood ear mushroom), finely sliced
Micro red shiso, to garnish
1. Pre-heat oven to 200°C (fan-forced). Allow rib eye to come to room temperature for at least 30 minutes before cooking. Rub with oil, season liberally with sea salt.
2. Place rib eye in a roasting pan, roast for 15 minutes to develop a crust. Reduce heat to 180°C. Roast meat for 1.5-2 hours or probe meat and cook until medium rare (54°C internal temp).
3. Meanwhile, sweat eschallots and garlic in a medium sized saucepan until transparent. Add kohlrabi, milk and cream, bring to the boil. Simmer for 15-20 minutes or until kohlrabi is tender. Strain, reserving liquid. Place in a blender and puree the kohlrabi, adding reserved liquid if too thick. Season with salt and pepper.
4. Leeks: Make a boat shape from foil. Place the foil in a small pot and fill with the smoking chips. Heat the pot on a medium-high heat. When chips start to smoke, put the leeks in a colander that fits over the pot and cover tightly with more foil. Smoke the leeks for 10 minutes. Remove.
5. Melt butter in a frying pan over medium-high heat, add leeks, cook, turning until golden all over. Add the black fungi and cook for 3 to 4 minutes.
6. Remove the rib eye from the oven, checking the internal temp. Rest, loosely covered with foil for 10 minutes.
7. Serve with kohlrabi and leeks. Garnish with red shiso leaves.
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