Ash Heeger

INGREDIENTS

Cured Egg Yolks: 4 egg yolks


50g fine salt

50g caster sugar

Honey Cured Beef: 
30ml grape seed oil


300g free range beef thick flank

5g black pepper, crushed


5g maldon salt


50g raw honey


10g smoked paprika


5g coriander seeds, crushed

10g garlic flakes, crushed

XO Sauce: 
5g ginger, diced


5g garlic, diced


50g brown onion, diced

5g red chilli, diced

30ml grape seed oil

5g white miso paste


5g treacle sugar


10ml dark soy sauce


5ml Worcester sauce


5g white sesame seeds, toasted

5g black sesame seeds, toasted

30g walnuts, toasted and crushed

Egg Yolk Sauce:
 4 egg yolks


100ml dark soy sauce

10g Dijon mustard

50ml grape seed oil

METHOD

For the cured egg yolks, cover the bottom side of a slide tray with half the salt and sugar mix. 


Add the egg yolk to the tray and cover with the other half of the mix. 


Place the yolks in the fridge for 24 hours to cure. 


After 24 hours, remove yolks from the cure, rinse under a running tap and pat dry with paper towel. 


Place the cured yolks in a cool oven (around 70 degrees Celsius) for about four hours, or until 
completely dried. 


Set aside in a sealed container to be used later on.

For the honey cured beef, heat the grape seed oil up to smoking point in a cast iron or non stick frying pan. 


Add the beef thick flank to hot oil as is and brown all sides evenly. 


Remove beef from pan and immediately cover with honey, followed by the rest of the beef 
seasoning. 


Cover with cling film or place in a sealed container and leave to cure for a minimum of 8 hours in 
the fridge.

To make the XO Sauce, brown ginger, garlic, onion and chilli along with grape seed oil over a low to medium heat. 


Once softened, add the remainder of the ingredients above and simmer for about one minutes 
before taking off the heat and leaving to cool. 


Keep in a sealed container at room temperature until needed.

To make the egg yolk sauce, cure the egg yolks in soy sauce for a minimum of 8 hours until slightly translucent. 


Our off excess soy sauce and add the remainder of the ingredients listed above. 


Whisk vigorously until well combined and set aside in the fridge until needed.