Recipe taken from USA - Beef Org
Cooking time: 60 minutes
- 4 Flat Iron Steaks
- 3 large red bell peppers, cut lengthwise into quarters
- 2 tablespoons prepared minced roasted garlic, divided
- 1/2 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup grape tomatoes
- 1/2 cup fresh cilantro leaves
- 1/2 cup toasted pine nuts
- 2 tablespoons fresh orange juice
- 1 tablespoon freshly grated orange peel
- 1/2 teaspoon salt
- Fresh cilantro sprigs, orange slices and pine nuts (optional)
- Arrange bell peppers skin side up on a large sheet of aluminium foil. Place on broiler rack so the surface of peppers is 7 to 10 cm from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminium foil over peppers to enclose. Let stand 5 minutes.
- Meanwhile, combine 1 tablespoon garlic and black pepper in a small bowl; press evenly onto beef steaks. Heat 1 tablespoon oil in a ridged grill pan or large non-stick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium-rare to medium doneness, turning occasionally. Remove to a serving platter, season with salt, as desired. Keep warm.
- Remove and discard blackened skins from peppers. Place peppers, remaining 2 tablespoons oil, 1 tablespoon garlic and 1/2 teaspoon salt in blender or food processor container. Add tomatoes, cilantro, pine nuts, orange juice and orange peel. Cover; pulse on and off until pureed.
- Spoon some sauce over steaks; serve remaining sauce with steaks. Garnish with cilantro sprigs, orange slices and pine nuts, if desired.
Recipe taken from MEAT - The Ultimate Companion - Anthony Puharich and Libby Travers
Prep time: 15 minutes (plus marinating)
Cook: 10 minutes
- 1 pack of MMAH New Zealand Lamb Tenderloin Fillets (500g)
- 1 tablespoon finely chopped thyme
- 1 garlic clove, finely chopped
- Finely grated zest and juice of ½ lemon
- Extra virgin olive oil, for cooking
- 200g peas
- 1 large handful of wild rocket
- 1 baby fennel bulb, thinly shaved with a mandolin, fronds reserved
- 1 small handful each of torn flat leaf parsley and mint
- 2 spring onions, thinly sliced
- 2 zucchini, thinly sliced into ribbons; use a mix of yellow and green zucchini if available
- 1 tablespoon red wine vinegar
- Combine the thyme, garlic, lemon zest and half the lemon juice in a bowl, add a splash of olive oil and the lamb, season with salt and pepper, mix well and set aside to marinate for 30 minutes.
- Meanwhile, blanch the peas in a saucepan of boiling salted water for 1-2 minutes until bright green and tender, then drain and refresh under cold running water. Combine in a large bowl with rocket, shaved fennel and fronds, parsley, mint and spring onion.
- Heat a barbecue or chargrill pan to high. Toss the zucchini with a little oil and chargrill, turning occasionally, for 1-2 minutes until just tender, then set aside.
- Drain the lamb from the marinade and chargrill, turning occasionally, for 2-3 minutes until brown all over, but still pink in the middle.
- Rest the lamb for a minute or two, then slice across the grain and add to the salad, along with the chargrilled zucchini. Add the vinegar and remaining lemon juice, drizzle generously with extra virgin olive oil, season with salt and pepper, toss to combine and serve.
- Pan-frying is also a good method to cook the tenderloins
Recipe taken from MEAT - The Ultimate Companion - Anthony Puharich and Libby Travers
Prep time: 20 minutes (plus chilling)
Cooking time: 15 minutes
- 2 skinless chicken breast fillets
- Plain (all-purpose) flour, seasoned with salt and pepper, for dusting
- 3 eggs, slightly whisked
- 185 g day-old coarse white breadcrumbs
- 35g finely grated parmesan cheese
- 1 ½ tablespoons finely chopped thyme
- Finely grated zest of 1 lemon, plus the lemon cut into wedges to serve
- Olive oil, for shallow frying
- White or sourdough rolls, buttered if desired
- Mayonnaise or aioli, to serve
- Shredded romaine lettuce and sliced cucumber pickles to serve
- Halve each chicken breast horizontally to create two flat pieces, then flatten with a meat mallet to an even 4mm (1/8 inch) thickness.
- Put the seasoned flour and whisked eggs in separate bowls. Combine the breadcrumbs, parmesan, thyme and lemon zest in a separate bowl and season with salt and pepper.
- Dip each piece of chicken in the flour, then the egg, shaking off excess.
- Dip into the breadcrumb mixture, pressing the breadcrumbs onto the chicken, coating it completely.
- Lay the coated pieces in a single layer on a try and refrigerate for 30 minutes to set the coating.
- Heat 2cm (3/4 inch) of olive oil in a large frying pan over medium heat, add the chicken in batches and shallow-fry, turning occasionally, for 5-6 minutes until golden brown and cooked through. Drain on paper towel.
- To serve, spread bread rolls with a little mayonnaise or aioli. Top with schnitzel, season with salt and pepper, squeeze a little lemon juice over, then add lettuce and pickles. Sandwich and serve with lemon wedges.
Note: if you prefer a crunchier schnitzel, use panko or dried breadcrumbs or for a different flavour, try using rye breadcrumbs.
1500g US Grain Fed Beef Brisket (to dice at home)
Dried Porcini Mushrooms
4 Garlic Cloves
3 Large Carrots
1tsp Caster Sugar
1 bottle Dark Ale (e.g. Black Sheep Ale)
2 Beef Stock Pots
2 Bay Leaves
Thyme (Either a few sprigs of Thyme or a scattering of dried)
200g Bacon Lardons
300g Chestnut Mushrooms
2 packets pre rolled Short Crust Pastry
- Firstly, pull the beef out of the freezer the night before you want to cook the pie mix up. Bring the beef and bacon to room temperature half an hour before you want to cook as this will give you a better result.
- Put the dried porcini mushrooms in a deep bowl and cover with boiling water. Allow these to soak for 20 minutes.
- Whilst the mushrooms are soaking, heat a large saucepan, season the beef with salt and a little oil. Seal off the beef in small batches to ensure it does not boil. Put in a bowl and cover with a plate until needed.
- Dice the onions and sweat off in the pan, halfway through add in the minced garlic.
- Add a drop of the ale to de-glaze the pan and so the onions can soak up all the deliciousness.
- Add in the sliced and quartered carrots and cook for 5 minutes or so to get some colour.
- Add in the porcini mushrooms then sprinkle over the sugar and flour. Stir until browned and all the juices have been soaked up.
- Tip back in the meat and any juices left in the bowl. Followed by the rest of the bottle of ale, add in the 2 beef stock pots and the liquor from the mushrooms.
- Do not pour out all the juices from the mushrooms as there may be grit at the bottom.
- Season with salt and pepper, add in the bay leaves and thyme.
- Give the pot a good stir.
- Bring the pan up to a boil and then reduce the heat to a simmer.
- Cook for an hour and a half, covered, stirring occasionally to ensure it does not stick to the bottom of the pan.
- In a frying pan, brown off the bacon lardons until crisp and then add in the sliced mushrooms.
- Remove from the heat and let the mushrooms cook through with the residual heat.
- Add a splash of water just to get those nuggets of flavour from the lardons up.
- After the beef has cooked remove from the heat and add in the bacon and lardon mix.
- Stir and allow the pot to cool over night to use the next day.
- The pie can either be cooked with the mix at room temperature or cold, it doesn't really matter which.
- Liberally butter and flour a pie dish, trim the pastry up leaving a lip on the sides, add in the pie mix with a slotted spoon as you may have more liquid than needed.
- The meat should pile up just over the top of the pie dish.
- Pour over enough of the beef mix juice to halfway up the pie dish.
- Brush the edges of the pie with water and place the other sheet of pastry over the top.
- Pinch the sides together, make 2 incisions in the middle of the pie to let out steam.
- Do feel free to decorate the pie.
- Mix an egg and cover the top of the pie liberally, this will ensure the pie goes a gorgeous golden-brown colour.
- Place the pie in a preheated oven at 200°C and cook the pie for 40 minutes, or until golden brown. Serve up with extra gravy and a side of buttery mash potato.
500g of Diced Wagyu Beef
3 x Spring Onions
2 x Garlic Cloves
2 x Birds Eye Chillies
2 x sachets of Miso (around 36g)
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 do not 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 of them.
- 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 overnight.
- In a pie dish you want to lay out 4 pieces of the spring roll pastry, so they overlap 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 are not 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 encased.
- Cook in a preheated oven at 180°C for 12 - 14 minutes or 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.
Ingredients for 2 people:
Pork Belly slices: 200g
A dash of oil
Spring Onions: 50g
Chinese Cabbage: 160g
Brown Mushrooms: 2 mushrooms
ブラウンマッシュルーム: 2 pieces
Instant Ramen: 1 pack
インスタントラーメン: 1 pack
A bit of pepper
White Wine: 50ml
Soy Sauce: 100ml
- Clean the vegetables and cut them in thin slices - 野菜を洗って写真のように切る。
- Prepare the sauce and set aside - 分量のソースを合わせておく。
- Heat the frying pan with oil - フライパンに油を引く。
- Sear the onions, the spring onions and the pork belly slices until golden -玉ねぎ、長ネギ 、豚バラ肉を黄金色に焼く。
- Set apart the pork belly - 豚バラ肉を一旦フライパンから取り除く。
- Add the sauce - ソースを入れる。
- Add the Chinese cabbage, the carrots, the brown mushrooms, and the tofu - 白菜 人参 ブラウンマッシュルーム 豆腐を入れる。
- Add the pork belly, cover with a lid and simmer for around 5 minutes - 豚バラ肉を入れて蓋をして煮る。
- Rest and add at the end the rocket - 具材をほぐし、最後にルッコラを盛る。
- Dip in the egg and eat. You can heat the egg in a microwave oven for 20 to 30 seconds should you not want to eat it raw - お好みでレンジで２０〜３０秒加熱した卵をつけて食べる（日本では生卵で食べますがイギリスでは生卵に抵抗があるかと思うので)。
- You can use what is left of your sukiyaki sauce to make instant ramen in the frying pan. Add pepper and enjoy (if there is not enough sauce left, you can add water and soy sauce) - すき焼きの食べた後のソースでラーメンを作る胡椒をかけて食べる（ソースが足りなければ水と醤油を足す）。
- Searing the onions and the meat releases some great aromas - ネギ、肉を焼くと香が出る。
- Do not simmer the meat for too long (if simmered for too long it will become tough) - 肉をあまり煮込まない。（煮込みすぎると硬くなる）
- One of the characteristics of the sukiyaki is that the umami of the meat will pass on to the vegetables -すき焼きの特徴で肉のうまみを野菜に移す。
- Any leftover sauce can be used as a soup with meat and vegetables, and it is delicious to make ramen with it - 残りのソースは肉と野菜のだしが出ているので、ラーメンを作ると美味しいです。
- The rocket looks like a chrysanthemum and it is delicious - ルッコラは春菊みたいでおいしいです。
1 pack Meat Me At Home Iberico Pork Cheeks
3 lugs Extra Virgin Olive Oil
3 Celery stalks
2 Bay leaves
Dash of Smoked paprika
2 tablespoons flour
250ml Red wine
250ml Beef or Veal stock
Salt and pepper to taste
- Brown the cheeks with a couple of lugs of EVO.
- Take the cheeks out of the pan.
- Add carrots, onions, celery, thyme and bay leaf to the pan.
- Fry that up for a couple of minutes and then return the cheeks to the pan.
- Add smoked paprika and a couple of spoonfuls of flour to make a roux.
- Add some red wine and some beef or veal stock
- Simmer on the stovetop for about 3 hours.
- After 3 hours, take the cheeks out of the pan, bring the liquid back to a boil to reduce liquid to half the amount.
- Take out or leave the vegetables in the sauce to serve and add salt and pepper to taste.