Center cut Beef Rib eye, beef chorizo, corned beef croquette

Ingredients Serves 2

Center cut rib eye
  • 200g Center cut rib eye
Corned beef croquette
  • 100g starchy potatoes steamed and cooled
  • 1pc egg yolk
  • 20g grated manchego cheese
  • 50g minced cooked corned beef
  • 20g roasted onions cooled and finely chopped
  • 1/2tsp chopped chives
  • 1/2tsp parsley
  • 2tbs flour
  • Salt,pepper to taste
Beef chorizo
  • 100g beef rump minced
  • 20g minced beef fat
  • 10g diced beef fat
  • 1pc garlic clove chopped
  • 1tbs of chorizo Spice mix of smoked paprika, oregano, thyme, cumin, salt, pepper, chili
  • 1tbs red wine vinegar
  • 20ml ice water
  • Hog casing
Roasted garlic cream
  • 2pc cloves roasted garlic
  • 1tb demi glaze
  • 30ml White wine
  • 100ml Fresh cream
  • Sprig of roasted thyme
  • Salt, pepper to taste
Sautéed Vegetables
  • Pink beet
  • Black beans
  • Kenya beans
  • Swiss chard, a little chard puree

  • Center cut rib eye

    200 g Center cut rib eye, seasoned with salt and pepper, grilled medium.
    Optional steak side trimming for serving

  • Corned beef croquette

    Mix all together and form into 30 g balls
    Flour, egg wash and bread crumb, deep fry golden 2-3 min

  • Beef chorizo

    Mix ingredients together well, fill into casing and rest overnight.
    Panfry and serve.

  • Roasted garlic cream

    Reduce all together for 8 min, strain and return to heat, whisk in 1 tbs butter and serve

Angelo McDonnell

Angelo McDonnell

Angelo Mc Donnell began his culinary career over thirty years ago in his native Ireland. Angelo expanded his horizons and set off to work in some of the most exciting counties in the world. His career has taken him to Switzerland, New Zealand, California, Canada and Manila, Philippines before finally settling in Hong Kong in 1994, the place he now calls home.

His extensive travels have exposed Angelo a vast array of cooking styles and cultures which is evident in his cuisine.
After seven years as Executive Chef in one of Hong Kong’s leading hotels, he joined Igor’s Group, which has since merged with Café Deco Group, and
As group Executive Chef has opened over 50 outlets in the past 20 years in Hong Kong.

He is currently the CEO of the renowned Food Square production factory producing high quality meat and seafood products for the HK and Macao market,
The Factory has been internationally recognized winning many awards in IFFA Germany for their products.

An avid competitor at culinary competitions throughout the region, Angelo has won numerous accolades for his innovative and artistic cuisine. In 2006 he commandeered the Hong Kong Chefs Team competing at Singapore’s Culinary Challenge where his team won a gold medal and were awarded ‘Best Gourmet Team’.
He also lead the Hong Kong National Team to the 2008 Culinary Olympics, He is the author and creator of two culinary books, Bold Appetizers and Hot Tomatoes.