200 g self-raising flour, plus extra for rolling out
Β½ tsp baking powderβ―
200 ml natural yogurtβ―
Pinch salt
Ingredients for the truffle mayonnaise:
2 medium free range egg yolks
1 garlic clove, peeled and minced
1 tsp Dijon mustardβ―
Pinch salt
25 ml white wine vinegarβ―
200 ml vegetable oil
1 tsp truffle oil
To garnish:
80g fresh watercress
Preparation
Method for the smoked beef cheek and mushrooms:
Feed the chip feeder with the flavoured smoked chips of your choice.
Smoke the seasoned beef cheek and mushrooms all over for 5-10 minutes.β―
Heat the Fire Pot and add the onion, carrot and celery and cook for 2-3 minutes, until softened and golden in colour.
Add the star anise, bay leaf, garlic and thyme and continue to cook for 1-2 minutes. Then add the tomato puree and cook for a further 2 minutes.
Pour in the wine and reduce by half, add the cheek and mushrooms back in the Fire Pot before adding the stock.
Place a lid on top and shut the lid overnight:
The next day the cheek will be soft, remove the beef and the mushrooms from the pot, keeping them to one side, warm.
Bring the sauce to the boil and simmer it down to a coating consistency.
Add the cheek back in the pot once the sauce has reduced and baste. Add the mushrooms back in the pot and warm through.
Method for the flatbread:
Heat the Pizza Stone.
Mix all the ingredients in a large bowl. Divide the dough into 4 balls.
Lightly flour a work surface and then roll into thin rounds.
Place the flatbread onto the dry stone and cook until blackened on both sides. Keep warm.β―
Method for the truffle mayonnaise:
Place the egg yolks into a large bowl and whisk in the garlic, Dijon mustard and salt and vinegar.
Slowly drizzle in the oil until the mayonnaise has thickened.
Add the truffle oil to taste and set aside.
To serve:
Spread some of the truffle mayonnaise on the flatbread, break over some of the cooked beef cheek and sliced the mushrooms with the sauce.
Garnish with fresh watercress.β―
