U.S. Rump & Charred Grill Cauliflower

• Marinate U.S. beef rump with salt and pepper. 
• Slice the beef rump into two thin flat slices.
• Add the nori sheet on top of the beef.
• Add a thin layer of chicken mousse.
• Add the apricot and asparagus.
• Make a nice roulade using cling film in order to create a cylinder shape.  Roll it on garlic crumbs and wrap tightly in aluminum foil. 
• Place roulades in hot water for poaching until internal temperatures reaches 71 °C (160 °F)
• Once cooked, unwrap and set aside to dry out.

• Take a whole mango. Peel it off and then scoop out mango ball. Keep them separately.
• Bring small florets of cauliflower. Season them with salt and pepper. Grill these on charcoal grill.
• For tomato confit, use some nice, red colored cherry tomatoes. Add Canola oil to a small pan. Immerse cherry tomatoes in oil and add thyme and garlic. Cook on low heat for 10 to 15 minutes. Don’t allow tomatoes to over soften.
• For green peas puree preparation, add butter and canola oil to a small pan. Put chopped onions. Sautee until soft , but avoiding browning. Afterwards, use some frozen green peas and put little amount of vegetable stock, salt and pepper. Cook them for 5 minutes. Add a small amount of butter and make puree.
• Remove the roots from the Shimeji mushrooms. Dry and sauté with olive oil, salt and black pepper. Add the cooked Shimeji mushrooms and passion fruit seeds to decorate.

Chicken mousse

• Step 1. Boil the chicken in water while adding a teaspoon of salt and pepper. 
• Step 2. Once the chicken is soft and fully cooked, remove it and let dry using a strainer.
• Step 3. Blend the chicken with the whipped cream, and season it with salt and pepper.