Ingredients
Serves 5For the rump:
5x rump steak approx 200g (get your butcher to cut for you)
50g native pepper berry, ground
50 pink lake salt
100ml olive oil
For the puree:
500g heirloom carrots
100ml vegetable stock
100ml cream
20g butter
2 Heilala vanilla pods
Heilala Vanilla Rice Pudding
Serves 6-8
16 tbsp rice
4 cups water
1litre milk
8 egg yolks
2 cup sugar
2 tsp grated orange rind
2 heilala vanilla pods, scraped
3 cinnamon myrtle leaves
Strawberry gum
Lemon
Method
Hopkins River Rump Steak, Native Pepper Berry, Carrot and Heilala Vanilla Puree
Puree:
Grate the carrots and sweat down in butter until a little soft. Add vegetable stock and Heilala vanilla pods (scraped) and cook until nearly all gone. Add cream and cook until the cream thickens a little (think creamy pasta sauce). Season with salt and blender in food processor until smooth. Pass through fine sieve.
To cook rump:
Season the meat liberally with the native pepper berry.
Heat frypan with a little oil and carefully lay the rump in the hot pan leave for around 3 mins and turn over. Leave for another 3 mins season with salt and let rest for 5 mins while you heat the puree and dress it on the plate.
Slice the rump into five or six nice pieces and lay next to the puree. Add some salt bush leaves, dressed in good olive oil and serve.
Heilala Vanilla Rice Pudding
Put milk in pot and add cinnamon myrtle and strawberry gum leaves bring to boil and take stove let steep for 1 hour until cool.
Boil the water and add the rice. Stir once and simmer for 15 mins. Add the milk, vanilla and simmer for 30 mins, stirring occasionally. Add the sugar, cinnamon, lemon and egg yolks and the mix should thicken. Pour into individual moulds and chill.
Assembling the dish:
Sift an even amount of sugar over the rice puddings and gratinate.