Ingredients

125g beef purée (refer to Roast Beef recipe)
Gravy browning
Mashed potato purée (refer to Potato recipe)

Optional ingredients:

Onion purée (refer to Mushroom and Onion recipe)
Mushroom purée (refer to Mushroom and Onion recipe)
Pea purée (refer to Fish & Chips recipe)
Turmeric & malt vinegar (mixed)

Extra equipment:
Clingfilm
Piping bags

Method

1. Lay out 40cm clingfilm on a flat surface and brush the centre area with gravy browning.
2. Place the beef into the centre of the clingfilm and flatten into a steak-like shape.
3. With a knife, mark parallel lines diagonally through your steak. Brush the meat with gravy browning to give a “grilled” look.
4. Loosely wrap the steak in the clingfilm and refrigerate until set, approx. 1-2 hours.
5. Line a baking tray with clingfilm and half fill the tray with the mashed potato puree, flattening it out into a rectangle shape.
6. Place this into the fridge until set, approx. 2 hours.
7. Once set, slice the potato into chip-like shapes.
8. Start plating: pipe the onion, mushroom and pea purees onto the plate (optional). Unwrap your steak from the clingfilm and place on the plate. Stack your potato chips on the plate and brush with turmeric and malt vinegar mix (optional).
9. Place prepared plate in oven at 120°C for 30 minutes.