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!
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
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 covered.
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.