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Chef Amir's Black Onyx Recipes

Rika Sioson

I recently had Malaysian Chef Amir Gan Bin, former consultant for Meat and Livestock Australia, teach in my class. We featured one of the best meats currently in the market, the Black Onyx beef, created from the most genetically pure Black Angus around.

Here are just some of the recipes we made from that class. Enjoy!


Appetizer

Vegetable Spring Rolls and Poached Shrimp with Sesame Dressing and Curry Dressing

Ingredients

  • 12 8-inch rice paper wrappers or rice paper spring roll wrappers

  • 1 small head of lettuce

  • 1 medium cucumber, cut into thin strips

  • fresh herbs: asian basil, Vietnamese coriander, cilantro

  • 1 medium carrot , cut into thin strips

  • 1/2 lb. cooked meat or shrimp

  • Sesame Dressing

  • Curry Dressing

Procedure

  1. Gather all your filling ingredients on plates: meat or shrimp, noodles, lettuce, cucumber, herbs and rice paper wrappers.

  2. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).

  3. On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then the veggies & herbs, meat, and the noodles.

  4. Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.

  5. Serve the rolls with poached shrimp and the sesame dressing and curry dressing.

Carrot Soup

Ingredients

  • 2 kg Carrot

  • 2.5L Bone Roasters Chicken stock

  • 400g Potato

  • 200g Royal Victoria Whipping cream

  • 120g White onion chopped

Procedure

  1. Sauté all vegetables in butter.

  2. Add stock, cream and season, bring to boil, then simmer for 45 minutes.

  3. Blend all together and pass through a fine chinois.


Main Course

Classic Roast: Black Onyx Angus Beef Rump with Onion Gravy

Ingredients

  • 3 kg Black Onyx Angus Beef rump, trimmed

  • 400ml Bone Roaster Veal Stock

  • 2 to 3 tablespoons olive oil

  • 2 tablespoons fresh thyme leaves

  • 4 large red onions, thinly sliced

  • 50g butter, cubed

Procedure

  1. Preheat oven to 250C (180C fan-forced).

  2. Brush beef with half the oil, season and sprinkle half the thyme over beef.

  3. Place onions in base of roasting dish and place beef on a rack in the dish.

  4. Add ½ a cup water to base of dish.

  5. Roast until internal temperature is 60F using a meat thermometer.

  6. To make the gravy, place roasting dish with pan juices and onion on stove over medium-high heat.

  7. Add Bone Roasters Veal stock, bring to the boil and simmer until mixture reduces. Add butter and allow to thicken

  8. Pour in any extra juices from rested beef roast.

  9. Serve beef roast with gravy

Slow Braised Rib with Bone Roasters Veal Jus

Ingredients

  • 2kg Black Onyx Angus Chuck ribs portioned

  • 2L Bones Roasters Veal Jus 15 brix

  • 100g Bouquet garni

  • 100g Onions

  • 300g Carrot

  • 200g Celery

  • 300g Potato Puree

  • 80g Maven Butter

Procedure

  1. Seal Beef ribs in hot braising pan till golden brown.

  2. Remove and add vegetables and sauté until soft, caramelised.

  3. Add bouquet garni, return ribs to dish.

  4. Add the jus and bring to boil. Then place in a 0ven at 160C.

  5. Braise until meat is tender (2-3 hours) skim off scum.

  6. Remove bone.

  7. Strain sauce and reduce to required consistency.

  8. Return ribs to sauce and reheat, adjust seasoning.

  9. Serve with Potato puree finished with butter.

  10. Drizzle with sticky jus



Dessert

Brownie Cream Cheese Tiramisu

Ingredients

Sponge Cake

  • 500g OFI Muffin Mix

  • 2 Eggs

  • 200G Water

Brownie Base

  • 500g Brownie Mix

  • 110g Eggs

  • 112.5g Coconut Oil

  • 20g Invert Sugar

  • 50g Water

Cream Cheese Layer

  • 880g Cream cheese

  • 480mL Whipping Cream

  • 50g Powdered Sugar

Coffee Brandy Mixture

  • 375mL Brewed Coffee

  • 15mL Brandy

  • 25g Sugar

Garnish

  • Cocoa Powder

Procedure

Sponge Cake

  1. Preheat oven 170°C. Grease 8x8" pan.

  2. Pour water into the bowl.

  3. Add Muffin Mix and eggs

  4. Combine till dry ingredients are moistened, careful not to overmix.

  5. Pour mixture into pan.

  6. Bake for 22 to 25 minutes.

  7. Cool down.

Brownie Base

  1. Pre-heat oven at 180 C and grease pan.

  2. Place BROWNIE MIX, oil, eggs, invert sugar and water into a bowl.

  3. Mix for 1 min low speed. (mixture will be thick).

  4. Spread batter evenly in 8x8 pan.

  5. Bake for 25-30 minutes. Do not over bake. Brownie is baked when skewer inserted into the center comes out with a few crumbs clinging or clean

  6. Cool in pan for 5-8 minutes then run a spatula or knife around edge, loosen and invert onto a cake rack, then remove pan.

Cream Cheese Layer

  1. Using a mixer on paddle, cream the cream cheese on medium speed for 2 minutes. Set aside.

  2. Add powdered sugar to the whipped cream.

  3. Whip the cream on high speed for 3 to 4 minutes (until stiff peak forms).

  4. Fold in the whipped cream to the cream cheese. Keep chilled.

Coffee Brandy Mixture

  1. Dissolve sugar in hot coffee and brandy mixture. Chill.

Assembly

  1. Layer the brownie mix, cream cheese layer, sponge cake drizzled with coffee brandy mixture in 2 8x8" pans.

  2. Chill or freeze the mixture, then serve.