Three cheese mac with smoked rib of beef

1. Smoke the Jacob’s Ladder for 4 hours over apple chips, then vacuum pack and sous vide for 72 hours at 73˚C
2. Make a cheese sauce by making a roux then adding the milk, cream and cheese and blend until smooth and creamy, season with the salt and pepper.
3. Layer grated goats cheese, pasta and cheese sauce in an individual copper pot and top with chunks of ciabatta and bake until golden brown.
4. To make the frickles - combine the batter with cold water and drop sliced dill pickles in and deep fry until crispy and golden.
5. To assemble the dish chargrill the Jacob’s Ladder and mop with the BBQ sauce, turning and mopping at regular intervals.
6. Place the copper pan on a Stonecast oblong plate and rest the cooked Jacobs Ladder against the pan, top with the frickles and serve with Caesar salad or American slaw with red cabbage.

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