Beef
Tataki

carrot / daikon / cashews

Junk’s Jam:

Serves 4

Hey!

So we made a small fuck up on this one! Cam made the clinical mistake of forgetting to put on a certain ingredient. When he actually realised, Jade had already taken the photos and scranned half of it. It all happened quite quick! So, when you come to making and plating it - don’t forget the Pickled Ginger & Radish!

Equipment…

>Whisk
>Spice GRinder
>Mandolin
>Spiralizer
>Squeeze Bottle

The Recipe

Stage #1
>the PREP

Miso & Tahini Dressing

20g White Miso
20g Red Miso
44g Rice Vinegar
40g Mirin
50g Tahini
5g Sesame Oil
10g Chilli Oil
1 Tbsp Soy Sauce
1 Tbsp Water
1 Tsp Black Sesame

  • Place the Miso into a pot and add the Rice Vinegar, Mirin, Soy Sauce and Water onto a medium heat. As it is heating whisk until everything has melted and incorporated together.

  • Remove from the heat and whisk in the rest of the ingredients.

  • Pop in a container and chill until plating.

 
 

Cashew Nuts

200g Sugar
40g Water
80g Cashew Nuts
20g Junks Spice Mix
4g Crushed Doritos 

Maldon Sea Salt

  • Heat the oven to 175ºc. Once hot roast the Cashew Nuts for aprox. 13 Minutes or until golden brown.

  • Remove and leave to cool.

  • Put the Sugar and Water into a pot. On a high heat, bring up to 135ºc just before it turns to a caramel.

  • Remove from the heat and shock the sugar by adding the Cashew Nuts, Spice Mix and Doritos. Stir rapidly until the Sugar crystallises.

 
 

Gomasio 

This is not a traditional Gomasio but it is still the tits. This will make more than you need but it will keep in an airtight container for a month or so!

2 Tbsp White Sesame Seeds
2 Tbsp Black Sesame Seeds
1 Small Piece Kombu
1 Tbsp Maldon Sea Salt

  • Toast off the Sesame in a medium hot pan until fragrant.

  • Transfer to a Spice Grinder with the other ingredients and pulse until well mixed and slightly broken down. Done!

 
 

Pickled Ginger & Radish

200g Ginger
1 Large Red Radish
120g Rice Wine Vinegar
100g White Sugar
1 Litre Water
4g Table Salt

  • Peel the Ginger. Using a Mandolin very finely slice the Ginger into long strands. Cut the Radish in the same way.

  • Add the Ginger & Salt together and leave for half an hour.

  • Meanwhile make the pickle mix. Place the Vinegar, Sugar & Water together and bring it up to the boil.

  • Place the Ginger & Radish into a sealable container and pour the pickle mixture over. Pop the lid on and let it sit.

 

Cam check the pickle recipe please

 

Salad

1/2 Mooli
3 Carrots
1 Leek (White Part)
2 Spring Onions
1 Green Chilli
1 Red Chilli

Ice Water

  • Peel the Carrots & Mooli - discard the ends. Place into the Spiralizer and run them through.

  • Take your Spiralized Veg and place into Ice Water.

  • Halve your Leek - discard the outer sheath. Very finely slice the Leek length ways and place it in with the Spiralized Veg.

  • Deseed and finely chop your Chilli’s. Slice your Spring Onion’s finely at an angle and place both into a separate container of Ice Water.

  • This will keep in the fridge for 24 hours if needs be.

 
 

The Beouf

300g High Quality Sirloin Steak

Gomasio 
Vegtable Oil

  • Remove the Steaks from the fridge 40 minutes before cooking.

  • Coat the Steak on both sides with the Gomasio. Leave to come up to room temperature.

 
 

Garnish

  • Finely chop the Chives.

30g Chives

Stage #2
>Cook it baby!

 

  • Pop a pan onto a high heat and get it super super fucking hot.

  • Add a splash of Vegetable Oil.

  • Flash the Beef in the pan for 20 seconds on each side. Then leave to rest for 5 minutes.

  • Trim the fat off and slice into bite (or two) sized pieces.

Stage #3
>Assemble