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POACHED SCOTCH FILLET OF BEEF RECIPE BY TALLYRAND

I wanna wish you a Merry Christmas, from the bottom . . . .

Only nine more days before that very enthusiastic, aged and weight challenged entity . . . (that by the way is the politically correct way of saying the jolly, old fat guy) . . . visits one and all.

I cannot imagine the site being updated on Christmas Eve nor Chritsmas Day to bring you all the new weekly updates. So I am wishing you all seasonal good cheer this week. Looking for some recipes for this Christmas? Why not check out my previous Christmas recipes from years gone by, such as

There is something for everyone . . . from traditional to new. My Christmas present to you this year? If your tired of the same old Christmas dinner, lunch, Boxing Day leftovers, etc . . . try to think out of the box like I have done with many of the dishes above. So what if it is freezing cold outside, dust that BBQ off and have it sitting right outside the kitchen door and turn some turkey into kebabs, with some pineapple, wrap it all in streaky bacon and lob it on the old Barbie! Better still light the Barbie in the garden as normal, wrap up warm, take a snifter of brandy with you and enjoy the crisp air. Always have one whacking great Christmas pudding? Buy some cheap small moulds and make individual ones instead . . . maybe put something special in each (I like to do this after it is cooked) that way I can personalise the gift to each person . . . even if it is only an "I Love you" note placed in a piece of tin foil to prevent it from ruining.

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

But onto this week's recipe, number three that I will be demonstrating in the UK. It has a nice Japanese flavour / twist to it and utilises a mode of cooking not generally associated with steak . . . poaching.

SLICES OF POACHED SCOTCH FILLET OF BEEF SERVED ON SUSHI RICE WITH A WASAABI CRUST AND TOASTED NORI CONES

Ingredients

sushi vinegar
150
ml
sugar
1
tbs
salt
1
tsp
sushi rice
200
gm
nori sheets
2
pc
carrots
2
pc
fresh white breadcrumbs
1
cup
wasaabi powder
1
tbs
melted butter
1
tbs
water - hot
sq
scotch fillet steaks
2
pc
fresh beef stock
2
lt
black peppercorns
10
pc
Japanese soy sauce
100
ml

Method

Wasaabi Crust:

  • Combine the breadcrumbs with the wasaabi power

  • Combine into a paste with the melted butter and water

  • Place on a sheet of greaseproof and spread out to a 2mm thickness

  • Cover with another sheet and roll flat with a rolling pin if required

  • Place on a tray and allow to set in the chiller

  • Cut into neat triangles

Sushi Vinegar:

  • Place the vinegar, sugar and salt into a saucepan, bring to the boil and simmer for 5 minutes

  • Remove from the heat and allow to cool slightly

Sushi Rice:

  • Rinse the rice well under running water until the water runs clear

  • Place in a saucepan, barely cover with water and allow to soak for at least 15 minutes

  • Top up with water if required after 15 minutes and slowly bring to the boil

  • Simmer until the rice is cooked, topping up with water if required

  • Drain well once cooked and spread out in an open tray

  • Sprinkle over the sushi rice (see below) and cut through to ensure even absorption without crushing the rice granules

Toasted Nori Cones:

  • Cut the nori sheets in half (into triangles)

  • Wrap into cones and seal edges with a little water

  • Partially fill with the cooked sushi rice

  • Garnish with a julienne or jardinière of carrot

Poached Steaks:

  • Crack the peppercorns open and place into the stock

  • Bring to the boil and allow to simmer for a few minutes

  • Place the steaks into the stock, bring back to the boil and simmer for 3-5 minutes, depending on the thickness of the cut

  • Remove from the stock and allow to rest and drain

  • Slice and serve

Enjoy and bon appetit . . . . .

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Tallyrand
Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com