Kitchen Gallery Cookalong 28th October

Join me at Kitchen Gallery showroom in Stratford-upon-avon, 6:30pm October 28th

I’ll be demonstrating a few delicious Asian inspired dishes on the showroom kitchen. Cookalong or just watch along for an hour. Check on Kitchen Gallery’s Instagram and Facebook for the live link. See you there!

MENU

  • Grilled slow cooked steak, soy brown butter, charred shallot 
  • Miso glazed aubergine
  • Vegetable fried rice

RECIPES – serves 2

Reverse seared steak, soy brown butter, charred shallot

Ingredients

  • 600-800g beef steak, côte de boeuf or any steak of preference. Season steak with fine sea salt on both sides and leave overnight in the fridge. 
  • Garlic cloves 2
  • Vegetable oil 30g
  • Butter 2 x 50g
  • Soy sauce 50g mixed with lemon juice 30g & water 30g
  • Banana shallot 2 medium 
  • Salt

Method for the steak

  • Rub the steak with oil, place in a vacuum bag with crushed garlic and seal
  • Cook steak in a steam oven at 55C for medium rare. Cook for at least 50 mins and up to 90mins
  • Remove from bag. Dry the steak with kitchen paper. Sear for 1 mins on each side on a very hot grill or in a very hot pan
  • Slice and serve with soy brown butter and charred shallot petals

Method for soy brown butter sauce

  • Brown 50g of butter in a small saucepan until nutty in aroma and browned
  • Add the soy sauce mixture to deglaze the pan and turn heat off
  • Add the remaining cold butter and emulsify

Method for charred shallot

  • Slice shallot in half keeping the root intact. Do not remove the skin. Oil a teppanyaki or small frying pan and place the shallot cut side down and char for 10mins or until blackened. Set aside and allow to cool
  • Remove the skin and separate the shallots into petals

Miso glazed aubergine

Ingredients

  • Aubergine, 1 large
  • Vegetable oil 30g
  • White miso 50g
  • Mirin 80g 
  • Ginger paste 10g
  • Sugar 30g
  • Spring onion 2, cut finely separate white and green
  • Toasted sesame seeds

Method

  • Cut the aubergine in half and cross hatch the flesh. Oil the flesh and roast in 180C oven for 20mins
  • Combine white miso , mirin, ginger, sugar and white spring onion. Mix well to form a sloppy paste
  • Remove aubergine from oven and smother with miso paste
  • Place the aubergine back in the oven under top heat and cook for further 10mins to cook and caramelise the glaze
  • Remove from the oven. Sprinkle with green onion and sesame seeds

Vegetable fried rice

Ingredients

  • Cooked white rice 300g, prepare in advance
  • Vegetable oil 
  • Garlic 2 cloves finely minced
  • Asparagus 4, baby courgette 4, baby sweetcorn 4 or any vegetable of preference
  • Soy sauce and salt to taste

Method

  • Cut vegetables into 1cm pieces and sear on teppanyaki grill with a little oil for 3-4mins until lightly browned. Season with salt and soy sauce. Set aside
  • Oil the teppanyaki with a thin film of oil and flatten the rice onto it. Let the rice warm through before stir frying
  • In one corner cook the garlic covered with oil separately. When the garlic is aromatic incorporate it into the rice and stir fry. Add back the vegetables. Season with soy sauce and salt to taste

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