There are moments that I revel in the use and ability that social media plays in business, the connections forged by glancing at an image or 140 character snippets of information. Friend requests and a few hearts and re-tweets later its like you are old acquaintances sharing in each others lives and pinnacle moments.
We met Tabl in that exact way, a company who help people set up their supper clubs, scrap that, they go above beyond putting the pieces of the puzzle together. Having had so much success doing exactly the above in the Brighton area they are now in London, ready to kick the capital in gear.
A few exchanges of tweets and emails later we were asked to be at an event they held for food bloggers to mingle, eating and drinking comes naturally to these wonderful people and the room was testament to that. We lucky enough got to have a mingle and a wander around the room, tried some of the greatest Indian food, tea flavoured popcorn, made some desserts and tasted some delicious wine.Quite something I can tell you
The space the event took place in was stunning, mood lighting gorgeous mix of wood, glass and metal. Phenomenal! We wanted to get everyone to try something mouth wateringly good, and that they would keep coming back for. Trying to look at different cuts, something you wouldn't connect to the dish served it suddenly became clear...Wagyu Chuck Flap!
Wagyu Chuck Flap is a cut from around around the shoulder, when from a grass-fed cow this cut would be used for long slow cooking as it is very lean and quite robust. People would also use it to ground up for burgers.
Luckily for us Wagyu Chuck Flap is completely different! With a delicious bite but tender enough to cut and cook as a steak, with no wastage! Yes you heard correct, no wastage. We had used it before as an alternative to Striploin steaks, the flavour was phenomenal and had more of a bite, but still that glorious Wagyu flavour. Previously making Tartare we have used the Picanha, but it was time to really test the versatility of the Chuck.
It went down an absolute treat, mixed with the gorgeous flavours of Japanese cooking and served with some delightful spicy mayonnaise for an added kick. The best part it was all gluten free!
The recipe for our Tartare is as follows
Firstly defrost the Wagyu Beef, the key is to keep the meat as cold as possible. You want to use around 800g of the product. Our Chuck Flap comes 2 pieces to a packet, so use one piece. Slice the product into half centimetre thick steaks. Then you want to cut into thin strips and then cut the strips down. So you end up with half centimetre cubes roughly.
Have a bowl of ice with another bowl on top ready to put the chopped meat into, this will help keep the temperature of the meat down.
In another bowl add in the ginger, spring onions, juiced limes, oils, mirin and sake. Taste and see what you think, adjust if you want to buy adding more of either the lime or mirin. These will either increase sweetness or sour element. Stir and add into the meat.
Mix up the meat and sauce until well combined. Now you want to taste and add in the Soy sauce or Tamari. Add small amounts and build as it can quite easily become over salty.
We served up our Tartare with a choice of Wasabi Mayonnaise or Sriracha Mayonnaise.
You can use this recipe as a great base and add in other ingredients such as fresh chillies into the Tartare, or crispy slithers of garlic on top. You could even serve the Tartare on Shiso leaves, work great as presentation and you can actually eat them! Enjoy!
With the array of different meat we have on the website, it was decided that pie week needed a shake up! Or a kick in this instance, so Kangaroo Pie was the option of the day.
Kangaroo is one of the leanest and healthy meats that we do. Known for being low in fat and high in proteins and minerals we often have the health concious or even those competing for body building competitions calling in for this wonderful meat. Fear not, as Kangaroo isn't just for those aiming to look like Arnold Schwarzenegger in the 70's! No, this beautiful red meat can be enjoyed by the family over on any night of the week.
Here is what we used for the delicious pie!
First defrost the Kangaroo overnight, do make sure to defrost it in a bowl as sometimes you have blood ooze from the packet. Bring the Kangaroo to room temperature about half an hour before cooking.
Cut the Kangaroo in cubes about 1 inch in size, season the cubes of meat with salt and oil. Heat a large saucepan and sear off the cubed Kangaroo in batches to ensure the meat doesn't boil.
Remove the meat from the pan and place in a bowl, cover and leave until needed later. Use some of the wine to deglaze the pan and keep all those delicious flavours in the pan. Dice the onions, and chop the garlic quite finely, sweat them off in the saucepan.
Peel the Carrot, Celery and Potato, slice the carrot and celery and dice the potato. Add into the saucepan, along with the herbs, stir thoroughly. Add in the Kangaroo and any juices in the bowl. Sprinkle over the flour and stir continuously until the flour has turned brown and the juices have all been soaked up. Season with salt and pepper to taste.
Pour over the wine and the two stock cubes, now here is where I didn't then add the water which was suggested in recipes I had found online. The office did make reference to there "not being enough wine (oh hahahah) in here". So if you prefer a less alcoholic stew add in 2 cups of water as well.
Bring up to the boil and then reduce the heat and simmer for 2 hours. I then let this cool overnight and used it the next day. During the course of the week I came to the conclusion that it not only fitted well with life, the universe and the washing up, but also to allowing the flavour to really enhance and create a more spectacular filling!
Grease and flour a pie dish, line the dish with the short crust pastry. Trim the pastry with leaving a lip all the way around to ensure the pastry lid has something to stick on. Blind bake the pastry for 10/15 minutes in a preheated oven at 180. Set aside to cool.
Once cooled fill the pastry case with the Kangaroo filling. Egg wash the lip of the bottom pastry, then lay over the puff pastry. Trim to match the underneath. Using a fork or your fingers, crimp or pinch the pastry to attach to the bottom layer. Put two slits in the middle of the pastry top and liberally with egg wash.
Cook in a preheated oven at 180 for 35/45 minutes or until delightfully golden brown.
Serve and enjoy!