1. Preheat oven to 150°C.
2. Using a mortar and pestle, very lightly pound 4 of the unpeeled cloves of with 2 teaspoons sea salt flakes. Place beef in a bowl and massage the mixture into the beef. Set aside for 10 minutes to marinate. Place 10 cloves garlic on a small baking tray and bake 20 minutes until golden and tender. In a wide saucepan add olive and peanut oils and bring to a simmer. Add the contents of the bowl and stir gently. Make a cartouche and cover the meat, pressing down gently. Bake for about 40 minutes until tender. Remove from oven and chop beef finely. Reserve braised garlic cloves. Peel the roasted garlic cloves and dress with soy and oil.
3. For the chiko filling, place potatoes in a medium saucepan and cover with cold water and 1 teaspoon salt. Bring to the boil and then simmer for 20-25 minutes until soft. Drain well. Use a wooden spoon to press potato through a sieve into a bowl. Add 1 tablespoon oil and mix well. Heat 1 tablespoon oil in a small frying pan and add cabbage, garlic and beans. Season with a pinch of salt and pepper and cook for 1 minute until softened. Add soy sauce and check for seasoning. Squeeze 4 of the braised garlic cloves into a bowl with the chopped beef and mashed potato and season with pepper.
4. For the crepes, mix flour and water with a pinch of salt until smooth. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin fi lm and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden. Heat a crepe pan until hot, then smear with a thin layer of the batter, using your fingers to spread it out evenly being careful not to burn yourself. Let the crepe cook for about 20-30 seconds then gently peel the crepe back from the edge and pull away from the pan. Place on paper towels on a small baking tray and cover with more paper towels until ready to use.
5. For the batter, make a well in the flour and add eggs. Mix well and add water a little at a time to make a smooth thick batter.
6. To form the rolls, place 1 tablespoon chiko filling along the centre of one crepe and roll up, tucking ends in as you go. Seal flap with a little of the crepe batter.
7. To cook the chiko rolls, heat peanut oil in a wok until the end of a wooden spoon makes the oil sizzle. Dip rolls into batter and place immediately in hot oil. Fry, turning a few times until golden. Drain on paper towels.
8. For the cabbage salad, toss cabbage, carrot, beans, oil and soy gently with fingers until coated.
9. To serve, slice the chiko rolls into 3 rounds each, cutting off the ends. Place a 3 small piles of cabbage salad on a plate with a few roasted cloves of garlic, top with rounds of chiko roll and dress with soy/oil dressing from the roasted garlic.