COOKING COMPANION BLOCK


TOM CENCI


Tom Cenci began his culinary journey on the Dorset coast at the


Academy of Culinary Arts in Bournemouth and has since worked in several Michelin star restaurants around the UK.


Now Executive Chef at Duck & Waffl e in


London, Tom is not only using salt blocks in his sky-scraping restaurant as stunning serving platters but as a delicate and unique way of seasoning his dishes.


4 In the meantime, drain the shallot rings and dredge in fl our, then deep fry in oil at 160C until crispy. Remove from the oil using a slotted spoon and drain on kitchen paper. Set aside until ready to serve.


5 Thinly slice the beef and dispose of the cling fi lm. Place a small amount of soy mayonnaise on top of each beef slice, then fi nish with a little slice of red


chilli, coriander and some crispy shallot.


6 To fi nish, take the hot salt block out of the oven and place onto a heat proof rack or tray. Carefully place the pieces of beef onto the salt block and allow to sear. Grate a small amount of lime on top.


Do not leave too long on the salt block as it will become too salty.


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