Home Delivered Meat, Perth
$150 minimum for online orders.
- 2 x 2cm thick wagyu beef steaks
- salad ingredients including: cherry tomatoes, lettuce, coriander, mint, sprouts, cucumber, grated carrot, red onion
- 2 tablespoons roughly ground unsalted peanuts, to serve
- ½ cup lemon juice
- 1/3 cup fish sauce
- 1 teaspoon grated palm sugar
- 3 cloves garlic, peeled and grated
- ½ knob ginger
- 1 medium red chilli, seeds removed and sliced
- 2 kaffir lime leaves
- small handful of coriander
- small handful of mint
1. Steam rice
2. To make dressing, blend all ingredients together until palm sugar dissolves and everything is well combined, taste the dressing and make sure the sweet, sour, salty and hot components are in balance, you may like to add some water to the mix at the end to make it go further - not too much though as it will become too diluted.
3. Make a salad of cherry tomatoes, lettuce, coriander, mint, sprouts, cucumber, grated carrot, red onion
4. Char-grill the beef no more than rare. Rest until it is nearly room temperature. Remove any fat and gristle and slice into ¼cm slices.
5. Serve the salad and rice, topped with the Wagyu slices, a drizzle of dressing and top with peanuts.
* Remember it is best to start with not enough dressing rather than too much - you can always add more later. Be careful not to drown the meal in dressing.
- Recipe from MasterChef.com.au - Suggested cut, Wagyu Beef with a marble score of 8+
- 750g wagyu fillet, marble score 8+
- ½ bunch watercress, sprigs picked
- ½ cup shaved parmesan
- Crusty bread, to serve
Corn & Capsicum relish:
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 6 cloves garlic, thinly sliced
- ¼ teaspoon dried chilli flakes
- 2 cobs corn, kernels removed
- 300ml chicken stock
- 2 red capsicums, finely chopped
- ½ cup brown sugar (firmly packed)
- 100ml white wine vinegar
Method for Relish
Heat oil in a frying pan over medium heat. Cook onion, garlic, chilli flakes and 1 teaspoon sea salt for 5 minutes or until onion is softened.
Add corn and cook for 3 minutes, then add stock and bring to a simmer. Remove half the mixture from the pan and process to a purée in a food processor, then return to pan.
Add capsicum, sugar and vinegar, and simmer for 20 minutes or until liquid has evaporated and mixture has thickened. Cool.
Cut wagyu into 3mm-thick slices. Place between plastic wrap and gently pound using the flat side of a meat mallet or rolling pin until 1mm thick. Place 4–5 slices of beef to cover the centre of 6 plates, spread a generous spoonful of relish over the centre, scatter with watercress sprigs and shaved parmesan and serve with crusty bread.
500g Wagyu beef, thinly sliced (reserve a little trimmed fat to grease pan with)
1 large onion, thickly sliced
2 sticks celery, thickly sliced
4-5 fresh shitake mushrooms, thickly sliced
½ cup fresh enoki mushrooms
150g firm tofu, cut into large bite size pieces
1 cup soy sauce
1 cup sake
½ cup sugar
227g can sliced bamboo shoots
227g can water chestnuts, sliced
2 cups water 200g fine yam noodles, drained
3-4 green onions, cut into
3-4 cm pieces Japanese sticky rice, to serve
1. Heat a large heavy-based frying pan or skillet and rub with some beef fat to grease the pan.
2. Add onions and celery and cook 2-3 minutes or until beginning to soften. Add beef and cook until browned on all sides.
3. Add mushrooms and sauté briefly until brown and cooked through. Add tofu and sauté briefly.
4. Add combined soy, sake and sugar and bring to a boil.
5. Add bamboo shoots, water chestnuts and water and bring back to a boil; simmer 2 minutes to combine flavours.
6. Add drained noodles and green onions, stir to combine, and heat through. Serve over sticky rice.
- 4 x 250g of wagyu sirloin
- 8 shallots, peeled
- salt and pepper
- extra virgin olive oil
- 50ml balsamic vinegar
- 8 medium kipfler potatoes
- 160g frozen porcini sliced
- 60 ml chicken stock
- 20g parsley, chopped
- 80 ml of veal jus
- 80g wild rocket
To make the ecshallots; preheat oven 140°C/120°C. Place onto a square of foil and season with salt and pepper and drizzle with olive oil. Wrap tightly and roast in the oven 45 minutes. Remove from oven and cool slightly. Cut into four and marinate with in balsamic vinegar. Place potatoes into a pan of cold water and bring to the boil. Cook 30 minutes or until tender. Drain and refresh in cold water; peel and slice into 5mm thick rounds. Heat a frying pan with a little olive oil and add potatoes; cook 3-4 minutes or until just golden. Add porcini, chicken stock and parsley and simmer 5 minutes; season with salt and pepper. Season sirloin with salt and pepper and cook in a hot pan for 1 minute each side. Transfer to a hot oven and cook a further 2 minutes. Remove and rest for 6 minutes, loosely covered with foil. Meanwhile, reheat potatoes and place onto a plate. Cut the steak, place on top of the potatoes. Drizzle over the jus and the shallots. Dress the rocket with olive oil and top the steak; serve immediately.
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1 cup (250ml) oyster sauce
1 cup (250ml) hoi sin sauce
1 tablespoon lemon juice
1 teaspoon five spice powder
Beef and greens
4 x 180g wagyu sirloin steaks
salt and pepper
2 teaspoons olive oil
2 bunches Chinese greens (Chinese broccoli, bok choy and choy sum)
1 teaspoon finely chopped garlic 1 teaspoon finely chopped long red chilli
1 teaspoon Chinese salted black beans
1 tablespoon olive oil, extra
2 tablespoons barbecue sauce lemon wedges, to serve
1. Combine ingredients for barbecue sauce in a small saucepan and bring to the boil. Simmer 10 minutes or until thickened slightly; set aside.
2. Season wagyu steaks with salt and pepper on both sides and drizzle with olive oil. Heat a char-grill pan to very hot and grill steaks 3-4 minutes each side or until cooked as desired.
3. Meanwhile, chop Chinese greens coarsely and steam or boil until just tender; drain.
4. Stir-fry garlic, chilli and black beans in extra olive oil until light brown and fragrant. Add barbecue sauce and Chinese greens and toss until coated in the sauce.
5. Serve stir-fried vegetables with grilled steak and a wedge of lemon.
(image via: wwwkitchen.nine.com.au)
- 400g piece wagyu tenderloin, sliced thinly
- salt and black pepper - olive oil
- 1/3 cup capers, drained
- ¼ cup (60ml) olive oil
- ¼ cup chervil sprigs
- 100g pecorino or parmesan cheese, shaved
- salt and black pepper
Season wagyu with salt and pepper. Heat heavy based frying pan to very hot. Cook wagyu for 30 seconds. Arrange on a serving plate. Pat capers dry on absorbent paper; fry in half of the olive oil until crisp, drain. Scatter fried capers over the wagyu. Top with chervil sprigs, pecorino or parmesan, a grinding of black pepper, some sea salt and finally drizzle with remaining olive oil.
(Image via: www.silveroak.com/ )
- Dorper Lamb ® Wagyu Beef patties
- red capsicum
- rocket leaves
- brie cheese
- toasted italian loaf, english muffins or sour dough bread
- your favourite chutney
- onions, fried brown
1. Firstly slice the capsicum into quarters (long ways) and bake in oven until they begin to soften
2. Cook the Wagyu patties on a bbq or in a pan until cooked.
3. Prepare the salad ingredients and cheese and toast your bread
4. Layer all ingredients in the bread and top with your favourite chutney