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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
Method:
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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optional
Tuesday 28 February 2017
CHARRED TOP BLADE STEAK with cinnamon soy sauce, crispy corn and asparagus fritters
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