Ready Time: 1 hrs 30 mins
Preparation Time: 30 mins
Cooking Time: 60 mins
Serves: 8
With a string of local awards including one hat from SMH Good Food Guide and glowing media reviews, Kepos Street Kitchen has emerged as a popular eatery in Sydney's newly gentrified Redfern.
Owner and chef Michael grew up in Tel Aviv and arrived in Australia where he joined the fine dining restaurant Bathers' Pavilion as Sous Chef. His dishes have a strong Mediterranean influence with a Middle Eastern twist.
Ingredients
Beef cheeks
- 1/3 cup olive oil
- 600g (2) beef cheeks, cut in half
- 1.5 litres chicken or beef stock
Persian eggplant relish
- 2 eggplants, peeled and cut into 2 cm cubes
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon caraway seeds
- Vegetable oil for frying
- 1/3 cup olive oil
- 1 large onion, peeled and finely diced
- 1 large red chilli, finely diced (including seeds)
- 6 cloves garlic, crushed
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 3 large tomatoes, diced
- 1 large bunch coriander, leaves, and root, chopped
- ¼ cup lemon juice
Risotto
- 1/3 cup olive oil
- 1 onion, finely diced 4 cloves garlic, crushed
- 350g arborio or carnaroli rice
- 1 cup dry white wine
- 2 ½ cups prepared eggplant relish
- 1 litre chicken or beef stock
- Prepared beef cheeks, drained and broken into large pieces
- 1 tablespoon butter
Method
- Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START and allow to heat for 3 minutes. Add the oil and beef cheeks and sear until golden on all sides. Add the stock
- Select PRESSURE COOK and High pressure. Set timer for 40 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- Allow beef cheeks to cool before adding to the risotto.
Persian eggplant relish
- Place the eggplant in a colander and sprinkle with salt. Set aside for 40 minutes. Rinse under cold water, drain and use paper or a tea towel to pat dry.
- Meanwhile place the coriander, cumin and caraway seeds in a frypan and dry roast over medium heat for 2 minutes or until fragrant. Use a mortar and pestle to lightly crush.
- Pour vegetable oil into a frypan. It should be about 1⁄3 full. Fry the eggplant in batches until golden. Drain on paper towel.
- Heat the olive oil in a medium saucepan and add the onion, chilli and garlic and cook until translucent. Add the toasted spices, paprika and turmeric and fry for 30 seconds or until fragrant.
- Add the tomatoes and ¼ cup of water and simmer gently for 15 minutes. Add the eggplant and simmer for another 5 minutes. Season and add the coriander and lemon juice.
Risotto
- Select SAUTÉ/SEAR function and set the timer for 15 minutes. Press START and allow to heat for 3 minutes. Add the olive oil and heat for 1 minute.
- Add the onion and garlic and sauté for 3 minutes until soft. Add the rice and mix well. Saute for 2–3 minutes until the rice is opaque. Add the wine and continue to simmer until the wine has been absorbed. Select START/CANCEL.
- Add the eggplant relish and stir to combine. Add the stock and beef.
- Select PRESSURE COOK and High pressure. Set timer for 10 minutes. Place lid on cooker and close the valve. Press START.
- Once cooking time is complete rest for 5–10 minutes before opening the valve to release all the steam.
- Season, add the butter and stir through. Serve immediately.