The New Sticky Beef Part 2

So we have the braised Ox cheek and the carrot purée. I want to cover ju at a later date. On the original dish parsnip mash was the accompaniment but mash for large numbers is always poor. A galette potato or pomme Anna using mid potato and clarified butter makes up the starch. Charred baby leeks for a bit of green. The textured crust is a mixture of puffed wild rice, Thai crispy shallots and furikake. Furikake is basically the flavourings from Japanese noodles so full of nori bonito and other stuff that tastes great but better that you don't understand it's origins. The crust lends texture and depth of flavour . Beautiful main course plates help..