FLOWER POT KITCHEN: BEEF SASHIMI WITH WASABI AND PICKLED GINGER

8 Feb 2015

BEEF SASHIMI WITH WASABI AND PICKLED GINGER

One of my favourite eats, simple yet so sumptuous, I do confess to having a bit of a crush on wasabi paste, I love the fiery wallop wasabi delivers to my taste buds, the racy flare that goes up through my nose which then renders tears in my eyes, gorgeous just gorgeous, a pea size piece of wasabi on each slice of beef will give you that fiery burst. Use the pickled ginger to cleanse your pallet in between each mouthful and then do it all again!

Prep and cook time 5 minutes / Rest time 20 minutes

Ingredients

(Serves 2)

16oz centre cut fillet steak

Wasabi paste

1 tsp coconut or groundnut oil

Sushi ginger

Sea salt

Side salad

2 handfuls bean sprouts

1 small carrot julienned

1 tbsp parsley torn

1 spring onion red or white finely sliced

Heat your griddle or pan to a high heat, rub the coconut or ground nut oil over the steak and sear in the pan, sear all sides evenly.

Remove from the pan and leave to rest for ten minutes, then and wrap in parchment paper then cling film and pop in the freezer for ten to twenty minutes to firm up, this is so you can cut the steak in nice thin even pretty slices, you don't have to do this and sometimes I just want to eat the steak and can't wait any longer after the resting time! Season with sea salt.

Toss all the salad ingredients together and serve with the sashimi and a generous portion of wasabi paste.

No comments:

LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.