{"id":27117,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/sirloin-with-yellow-peas-grilled-butter-celeriac-and-baked-onion\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"sirloin-with-yellow-peas-grilled-butter-celeriac-and-baked-onion","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/sirloin-with-yellow-peas-grilled-butter-celeriac-and-baked-onion\/","title":{"rendered":"Sirloin with yellow peas, grilled butter, celeriac and baked onion"},"content":{"rendered":"<h3><strong>Serves 10 as a smaller main course<\/strong><\/h3>\n<h3>Hay-grilled butter<\/h3>\n<ul>\n<li>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>5 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>2 cloves \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic (crushed)<\/li>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Hay<\/li>\n<li>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Espelette pepper<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Melt the butter with thyme, garlic and Espelette pepper. Place the hay in a pot and light it. Put out the fire with the melted butter and cover the pot with a lid. Strain the butter just before serving.<\/p>\n<p>&nbsp;<\/p>\n<h3>Sirloin from Swedish dairy cow<\/h3>\n<ul>\n<li>1,2 kg \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sirloin<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Swedish) pecorino<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Portion the sirloin as shown by your chef and fry the pieces golden brown in a hot pan. Baste with butter and cook in an oven at 100\u00b0C to a core temperature of 56\u00b0C. Rest the meat. Season with salt and pepper and slice to portion size. Brush with melted butter and grate the cheese over the beef.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Yellow peas<\/h3>\n<ul>\n<li>200 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried Vreta peas<\/li>\n<li>50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Yellow mustard seed<\/li>\n<li>5 sprigs \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thyme<\/li>\n<li>2 cloves\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Garlic (crushed)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Soak the peas in cold water overnight. Boil the peas with mustard seed, thyme and garlic until the peas are almost soft. Drain the peas and remove the thyme and garlic. Toss the peas in the grilled butter, season with salt and pepper.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Baked onion<\/h3>\n<ul>\n<li>2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n<li>25 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Swedish soy Sauce from Liuras<\/li>\n<li>50 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Shallot vinegar<\/li>\n<li>1 sprig\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sage<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Peel the onions and cut them into thick slices. Place the slices along with the remaining ingredients in a vacuum bag. Seal the bag and cook the onions at 85\u00b0C for 15 minutes or until soft. If you don\u2019t have access to a vacuum machine you can let the onions simmer on the stovetop instead. Keep the liquid for the jus. Place the onion rings on a tray and blast them with a blowtorch.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Roasted hay jus<\/h3>\n<ul>\n<li>1 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Brown onion<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apples<\/li>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Roasted chicken stock<\/li>\n<li>5 g\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Hay<\/li>\n<li>&#8211; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Liquid from the baked onions<\/li>\n<li>20 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Whisky<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Chop the onion and apple and fry until golden brown. Add the stock and reduce by half. Roast the hay 10 minutes in the oven at 170\u00b0C. Add the hay to the reduced stock and season with salt and the liquid from the baked onion. Strain the jus.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Celeriac<\/h3>\n<ul>\n<li>1 kg\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Celeriac<\/li>\n<li>200 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Peel the celeriac and slice 1\/3 of it thinly using a mandolin. Cut the slices into thin matchsticks. Deep fry the sticks until crispy. Cut the remaining celeriac into cubes and cook it in vegetable oil until soft. Mix to a smooth cream in a blender with a little of the oil. Season with salt and vinegar.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Pickled endives \/ chicory<\/h3>\n<ul>\n<li>100 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/li>\n<li>50 ml\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Salt<\/li>\n<li>100 ml\u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 Spirit vinegar<\/li>\n<li>100 ml\u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 Water<\/li>\n<li>3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Endives<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Bring the water to a boil with sugar, salt and vinegar. Cut the endives into 4 and place them in the pickling liquid until it&#8217;s time to serve.<\/p>\n","protected":false},"featured_media":25408,"template":"","recipe_category":[],"course":[230,226],"season":[],"class_list":["post-27117","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-poultry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sirloin with yellow peas, grilled butter, celeriac and baked onion - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Sirloin with yellow peas, grilled butter, celeriac and baked onion och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/sirloin-with-yellow-peas-grilled-butter-celeriac-and-baked-onion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sirloin with yellow peas, grilled butter, celeriac and baked onion - 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