Category All Recipes

Miso Beef


MARINATED MISO SOUSVIDE BEEF

Ok! I haven’t had the chance to get all the photos and post together about the Great Friday cook off so for now it will be next weeks post. It was definitely a long weekend thats for sure. The recipe I am going to post was Thursday and Sundays cook up which was miso marinated skirt steak and brisket. I stumbled across this recipe on www.allrecipes.com last week (I adapted it a little bit to make it more my own) as I wanted to impress my friends with hanger steak, they had only seen it on my blog. Unfortunately, my local butcher down at Swansea didn’t have any but what they did have was 2.48 kilos of skirt steak which is from the same Plate Cut (very grainy but very robust flavoured steak).

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INGREDIENTS

– Steak (any steak is fine the marinade is enough for 2.5kg)

– 2 Tbsp White Miso Paste*

– 1 Tbsp Shaoxing Wine* (Pronounced Shaow-SHEEN)

– 2 Tbsp Champagne Vinegar (or red wine)

– 2 Tsp Brown Sugar, Compacted

– 2 Tsp Garlic, Crushed

– 1/2 Tsp Cayenne Pepper

*Specialty ingredient see below

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METHOD

First you want to combine all marinade ingredients into a measuring jug and whisk to combine. Pour over meat in a large bowl, combine and leave to marinate in the fridge for as long as you can. I left the meat to marinade for 5 hours but 1 to 2 or even over night are all fine.

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Set the SousVide to your liking. I generally set it to 58° because that is the temperature half way between medium-rare and medium so it pleases most people. You want to cook the steak for 3 and a half hours then brown on all sides. I served this with steamed greens and mash potato as there was ten of us and I didn’t want to take the attention off the prized steak.

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Below is a link to Kongs in Victoria Park. across the road from Park Center they have all ingredients you will need or they can get in for you if you give them some notice

http://www.kongstrading.com.au

Adapted from Chef John’s recipe on http://www.allrecipes.com

http://allrecipes.com/cook/15278401/profile.aspx

Heston Blumenthal’s Pumpkin Soup


PUMPKIN SOUP

While I would like to say this is a perfect dish with winter approaching, Perth has actually just had a 30° day with more warm days to come over the Easter Long Weekend. But if you are a big lover of pumpkin soup like me then you can enjoy this dish at any time. There are two simple cooking techniques that are used which add so much flavour and to be honest there is only a handful of ingredients used so this dish is very easy to make.

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INGREDIENTS

– 850g Pumpkin Flesh

– Olive Oil

– 200g Unsalted Butter

– 3 Onions, peeled and finely sliced

– 400g Fresh Milk

– 4 Sprigs of Rosemary

– Pinch of Cayenne Pepper

– 40g Sesame Oil (or to taste)

– 40g Balsamic Vinegar (or to taste)

– Salt

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METHOD

Peel and de-seed the pumpkin (I used three different pumpkins in my recipe as it adds to the flavour). You want to cut half into cubes, drizzle with olive oil and place into an oven that has been pre-heated (180°) and cook for approximately 40 minutes or until soft and caramelised. The other half cut finely with a mandolin or with a sharp knife and set aside.

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Next you want to melt the butter in a large pot and sweat the onions with the pumpkin slices for ten minutes or until the onions go translucent.

 In the meantime, in a smaller pot heat the milk until it is almost simmering, turn off the heat, add the rosemary and allow to infuse for 20 minutes. Strain the liquid and discard the rosemary. Add the infused milk, cold tap water and the roasted pumpkin. Bring to a boil and reduce to a simmer for ten minutes or until the pumpkin slices go soft.

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When the pumpkin goes soft, remove from the heat and liquidize with a hand blender. The recipe says pass through a fine sieve but I don’t bother as all it does is make the soup thinner.

 Season with cayenne, sesame oil, balsamic vinegar and salt.

 Serve with some crusty bread and enjoy!

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Full credit to Heston Blumenthal’s “Heston Blumenthal at Home”

Link below with the full recipe from BBC

 http://www.bbc.co.uk/programmes/b015yt3v/features/pumpkin-soup