Scottish Highlander with rum and blackberry chutney
Ingredients:
Beautiful piece of picanha/tail of beef, preferably Scottish highlander
1 bottle gourd
1 liter of chicken stock
handful of dewberries/blackberries
1 onion
1 apple
1 lemon
ginger
3 tablespoons of fine granulated sugar
dash of rum
olive oil
salt and pepper
butter
sprig of rosemary
two cloves of garlic
For the pumpkin cream:
Preheat the oven to 180 degrees hot air or 200 degrees top and bottom heat.
Cut the butternut squash in half lengthwise and remove the seeds. Cut the rest into pieces and put them in an oven dish with some olive oil, salt and pepper. Bake them in the oven until the pumpkin has some color and is completely soft, about twenty minutes. Place the pumpkin in a food processor with a quarter of the stock. Turn on your machine and add stock until the pumpkin has the structure of a cream. Set aside and reheat when it’s time to plate up.
Time to make the chutney. Chop the onion and place in a pan with a small dash of olive oil. Peel the apple, remove the core and cut into pieces. Add to the onion and squeeze the lemon over the apple. Stir well. Grate some ginger above the pan. Add the sugar, blackberries and rum and stir well. Let it simmer until everything is nice and soft, but still has a bit of a bite. Set aside, lukewarm, and store in a closed jar in the refrigerator.
Then fry the meat in a pan over high heat with the fat side down! Turn when the fat is well rendered. And then after a minute add a good knob of butter, turn the heat down and add the rosemary and garlic. Then continue pouring the butter over the meat with a spoon until the meat has reached the desired doneness. This is best done with a food thermometer. Then heat the meat to about 52 degrees Celsius for a nice pink center.
Decorate the plate with a good spoonful of pumpkin cream. Place the meat on top and spoon the chutney over it. Enjoy your meal!