A fourth and final pie of Pie week consisted of one of our favourite products, Diced Wagyu Fillet.
As we don't like to waste anything in this place we use the tail ends of the fillet which wouldn't produce nice thick even centre cut steaks and dice it up, the result a delicious morsel of Wagyu which you can use for a variety of things.
With the more traditional pies happening at the beginning of the week it was time to tantalise those taste buds and get everyone thinking, and boy did we do that.
Keeping with the main theme of Wagyu Beef which is obviously the Japanese flavours it gave us a perfect opportunity to play around with the delicious umami tastes.
To create this gorgeous pie we used the following
- 1 x 500g pack of Diced Wagyu Beef
- 3 x Spring Onions
- 50g Ginger
- 2 x Garlic Cloves
- 2 x Birds Eye Chillies
- 2 x sachets of Miso (around 36g)
- 200ml Sake
- 150ml Mirin
- 1tsp Brown Sugar
- Soy Sauce to Taste
- 1tsp Sesame Oil
- Pinch of Maldon Salt
- 6 x Sheets of Spring Roll Pastry or Filo
- 1 x Egg (made into Egg Wash)
Defrost the Diced Wagyu and bring up to room temperature 30 minutes before cooking.
In a bowl mix together the diced wagyu and sesame oil and a pinch of Maldon Salt.
Heat up a deep based saucepan and seal off the diced Wagyu in batches to ensure you don't boil the meat.
Remove the meat into a bowl and cover.
Slice the Spring Onions thinly at an angle and sweat off in the saucepan. Add in finely chopped Garlic and Chillies. Depending on how hot you like food keep the seeds or get rid. I kept one Chillies seeds and there was a warmth to the dish.
When they have all sweated down add in the Sake and boil rapidly until reduced.
Add the Wagyu Beef back in and then add the Mirin, Brown Sugar and Soy Sauce.
Taste it here and see how it tastes, you may need to add in some more Soy Sauce.
Reduce the heat and let simmer for around half an hour.
Let cool, I left it overnight and used it the next day. This develops the flavour of the mix much better.
In a pie dish you want to lay out 4 pieces of the Spring Roll pastry so they over lap in the middle but is a lot of overhang. Using a pastry brush lightly brush each sheet with egg wash.
After putting the pastry and making sure there aren't any gaps on the bottom, add in the Wagyu mix. Using the overhang of the pastry, loosely fold over the top.
Using the other 2 sheets of the pastry brush with egg wash and then tear into strips. Place the strips loosely on top as well ensuring all the meat is incased.
Cook in a preheated oven at 180C for 12 - 14 minutes of until the pastry is golden brown.
Serve and watch your guests go wide eye whilst they enjoy the fantastic flavours wrapped up in crisp pastry.
A strange title you might feel for the first blog post on Meat Me At Homes very beautiful looking page, but, an apt place to start!
Meat Me At Home, the sister company of Freedown Food. Started life in 1993, overlooking a field on the family farm. Our gorgeous founder, Mr Russell, decided to sell the family Venison. A few years later, needing to expand the companies repertoire he jumped, fittingly, to importing Kangaroo and Crocodile (an understandable link, right?!). Moving in the right direction we get introduced to our other exquisite owner, Mr Bengue.
The two, are a force to be reckoned with, the company continued to expand and go through several years of new products and selling all sorts of interesting "Bush Tucker" treats. Wanting to provide more focus on who Freedown were, and what they did culling season started. In doing so they found a position in the market for the company to make some serious head way. They started importing Wagyu Beef and Duke of Berkshire Pork. Further on from that and nearer to the present day they now import US Grain Fed Beef, Japanese Miyazaki Wagyu Beef, Iberico Pork and Bison to name just a few.
The rest is history as they say, and near to 25 years later the company is going from strength to strength...but they aren't who I'm just here to talk about! Meat Me At Home, or MMAH for short, a concept created in the school playground after the old Freedown consumer site realised how vintage it was looking - not the kind you want to wear either!
Collaborations, photo-shoots, puzzlement, mountains and molehills aside, two years later we are here, growing, striving and surviving. The most wonderful customers we could ask for, a beautiful (yes, you should see the pair of them) purchasing team behind us who source exquisite products, a back office who buffer my frustrations with excel superbly, and the sales team who's fingers are continuously on the pulse in the restaurant scene. A warehouse team who pick and pack the most beautiful parcels. Saving the best till last (obviously) our credit manager, who manages the hell out of all of us and also moonlights as my restaurant critic!
Our plan is simple - to bring exceptional meat with outstanding taste straight to your front door. I'll be using this to talk about our products, recipes -the success and failures, and any topics that you our customers and readers come up with. The places we have eaten, what is going on in the industry and hopefully provide some memorable moments along the way!
And breathe...this is more frightening than producing figures for the bosses. That gives you a background of where we started and a perfect place to start our journey.
As for me, having been with Freedown Food for near on 5 years now, working with MMAH for just over a year of that. My love for food started way before this and landed me training as a chef in London. Now I have access to some of the best meat products the world provides and get to cook, eat, write and socialise.
Who doesn't love talking lunch at breakfast!
I'm off to raise a glass...