For the braised wagyu cheeks 1 Lightly flour the meat and fry in a pan of hot oil until golden on all sides. 2 Remove and set aside. 3 In the same pan, lightly fry and brown the vegetables and garlic. Add the vinegar and reduce, then add the meat, herbs, veal jus and chicken stock. 4 Cook in the oven at 1600C for two hours until very tender. Remove ribs from the cooking liquor and reserve. 5 Serve with buttered leeks or spinach.
For the kidney sauce 1 Sweat the chopped vegetables in a little butter. Add garlic and herbs, allowing them to colour slightly. 2 Add the short rib cooking liquor and bring to a simmer (for 30 minutes). Pass through a sieve. 3 Heat a little of the oil in another frying pan and sauté the kidneys off until well coloured on all sides. 4 Add them to the above sauce. For the last 20 minutes of simmering, strain and the sauce is now ready.
For the kidney pies 1 Fill the pastry cases with caramelised onions, kidneys, and a little mushroom sauce. 2 Cover with a puff pastry lid and seal with egg wash. Bake in a preheated oven for 12 minutes at 1800C.
Tip: At Rhodes Twenty10 they make the pastry from scratch, which makes this dish taste even better – give it a go!
Name: Gary Rhodes Nationality: British Not content with having just one restaurant in Dubai, Michelin-starred celebrity chef Gary Rhodes opened his second, Rhodes Twenty10, this year. Still as passionate about food as he was when he first donned the apron, Gary isn’t likely to slow down any time soon. To book a table at Rhodes Twenty10, Le Royal Méridien, call 04 316 5550