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Beer-braised beef cheek, three-corner garlic, girolles, onions cooked in whey
Allow the meat to cool in the cooking liquor. Pass the cooking liquid through a fine sieve, wrap the cheeks in cling film and keep in the fridge until needed. Reduce the liquid down to a glaze and reserve until needed
5
Preheat a deep-fryer or pan of oil to 160°C
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For the crispy onion, fry the onions until golden brown. Drain and transfer to a dehydrator at 50°C for 2 hours
To finish the dish, glaze the cheeks in the reduced liquor by warming gently. Spread some black garlic purée on each plate, then arrange the other ingredients on top
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Chop the crispy onions into a crumb, sprinkle over the dish and serve
Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.