Tuesday 28 February 2017

CHARRED TOP BLADE STEAK with cinnamon soy sauce, crispy corn and asparagus fritters

Main Course (serves 4)

For Charred Top Blade Steak

600 g                    Tob Blade Steak

600 ml                  Cinamon Soya Glazed (R)

4 pcs                     Corn and Asparagus Fritters (R)

240 g                     Root Vegetables, cut diamond

100 g                     Crispy parsnip

4    ea                    Garlic Chives                                                                                     

For Cinnamon Soya Sauce:

60 g                       Shallots, chopped                                          

30 g                       Garlic, chopped                                               

40 g                       Red chili, chopped                                         

10 g                        Ginger, chopped

10 g                        Galangal, chopped

1 tsp                       Coriander powder

¼ tsp                     Nutmeg powder                                             

¼ tsp                     Cinnamon powder

1 pc x 1 cm           Cinnamon Stick

250 ml                   Chicken stock

100 ml                   Sweet soy sauce

For Corn and Asparagus Fritters

200 g                     Sweet corn kernels

200 g                     Asparagus green, sliced

30 g                       Shallots, fine chopped

15 g                        Garlic, fine chopped

15 g                        Red Chili Long, seedless, julienned

¼ tsp                     Coriander Powder

1 ea                        Egg, whole, lightly whisked

50 g                       All-purpose flour

2 cups                   Oil, for shallow frying                    


To Cooked the Beef:

Marinade Beef in 1 cup (200 ml) of cinnamon soy sauce for 30 minutes. Grilled beef over wood fire grill 5-7 minutes on each side of the beef for medium rare doneness. Basted beef with the sauce during cooking. Let it stand for 5 minutes before slicing the beef.

To Make Cinnamon Soy Sauce:

Blend the shallots, garlic, chili, ginger and galangal until become a paste. In a saucepan with oil, cooked the paste until aromatic for 10 minutes. Add chicken stock and coriander, nutmeg, cinnamon powder and stick and bring to boil. Add the sweet soy sauce. Seasons with salt and pepper. Simmer until sauce thicken.

To Make Corn and Asparagus Fritters:

Crushed corn kernels a little bit and mix with shallot, garlic and chili and asparagus. Add egg, flour, combine well and seasons with salt and pepper. Heat oil in a frying pan in a medium heat and using spoon, fry the corn and asparagus batter in batches until golden color.

To arrange:

Sautéed the root vegetables and arrange on the bottom of the plate, top with Slices of the Top Blade Beef, Pour the extra sauce over. Garnish with Crispy parsnips, Corn and Asparagus Fritter, Garlic Chives.

note: resep ini spt yang sy tulis untuk buku "PROVENANCE beef", Meat and Livestock Australia 


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