INGREDIENTS FOR THE TOMAHAWK
- 1.4 kg Tomahawk Beef
- 20 gm Maldon Salt
- 10 gm Hunters Spices
- 100 gm Clarified Butter
PREPARATION OF THE TOMAHAWK
Using a knife, clean the bone from the tip of it until where the loin starts. Wrap it in clings film and reserve. Seasoning with butter, salt and spices. Grill until required temperature is achieved.
INGREDIENTS FOR THE TRUFFLE MACH 'N CHEESE
- 120 gm cooked Macaroni
- 100 ml Cooking Cream
- 20 gm Parmesan Cheese
- 30 gm Cheddar Cheese
- 5 ml Truffle Oil
- 5 gm Garlic (brunoised)
- 10 ml Corn Oil
- Salt
- Black Pepper
PREPARATION OF THE MAC 'N CHEESE
Fill a pot up with water and bring to boil. Add salt and olive oil. Cook the pasta about 50% only. After that strain and reserve.
Using a pan, heat the oil and sauté the garlic for few seconds. Add the pasta and combine the ingredients. Add cream and when this one is hot add both kinds of cheese and combine properly until the cheeses melt. Add Truffle Oil. Season with salt and pepper. Serve in the plate, add more cheese and gratinate under the salamander.
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