Kerwee Wagyu Tataki with Ponzu, Sesame and Ginger

October 28, 2020

Recipes

This cut of meat is perfect for raw/tataki applications. This restaurant quality meal can be achieved by even novice cooks with common pantry ingredients. The wagyu is silky smooth in texture, and pairs perfectly with the Ponzu and ginger.

Ingredients

• 1 loin Kerwee Teres Major
• 3 tbsp Currawong Olive Oil
• 1/4 cup Ponzu
• 5g (1 1/2 tsp) ginger, finely diced
• 2 shoots green onion, sliced
• 1 tsp toasted sesame seeds
• 1 tsp sesame oil
• Salt
• Pepper

Method

1. Clean excess silver/fat off the meat and set aside to allow the meat to come to room temperature.
2. Finely dice the ginger, and mix with sliced green onion. Place into a heat proof bowl and set aside.
3. Once the meat has come to room temperature, sprinkle with salt, pepper and sesame seeds to cover all sides. Roll the meat to make sure it is completely covered.
4. Heat a cast iron skillet so that it is searing hot. Then add the oil and hard sear both sides of the tenderloin until golden brown and caramelized. To achieve the perfect sear and ensure the meat is still raw internally, sear the meat for 1-1.5 minutes each side. Take the meat off the heat, then set aside to rest.
5. In the meantime, heat up the sesame oil in a small pan until it begins to smoke. Then pour straight over the ginger and green onion. Stir to combine.
6. With a very sharp knife, slice the tenderloin into 1/2 inch slices. Arrange on a plate, then pour the ponzu into the side of the plate until it has evenly distributed underneath the meat.
7. Finally, spoon on the warmed ginger and spring onion mix, along with any sesame oil left over in the bowl.
8. Serve immediately.

King Salmon Carpaccio

October 28, 2020

Recipes

This carpaccio recipe uses the finest New Zealand King Salmon, and can be adjusted to suit your individual taste and serving size. The natural fattiness from the fish is perfectly balanced with fresh tomatoes and herbs, with the tanginess from freshly squeeze limes.

Ingredients

• New Zealand King Salmon
• Extra Virgin Olive Oil
• Chives
• Dill
• Tarragon, fresh
• Heirloom tomatoes
• Flat leaf parsley, fresh
• Sea Salt
• Black pepper
• Lime wedges

Method

1. The exact measurements of the ingredients varies depending on the serving size, and can be easily changed to suit individual taste.
2. Ensure the salmon has been completely thawed overnight in a refrigerator. Using a sharp knife thinly slice the salmon and lay it gently around the plate until you have the desired amount and put plate back in the fridge to chill the salmon.
3. Dice the tomato into small pieces.
4. Finally chop the parsley, tarragon, chives and dill. Keep herbs separate to one another and set aside.
5. Remove prepared salmon from the fridge, and drizzle with extra virgin olive oil. Generously season the salmon with black pepper, sea salt and freshly squeezed lime juice.
6. Arrange the tomatoes and herbs over the salmon, making sure to cover the entire plate for maximum flavor in every bite.
7. Serve immediately.

Miso Glazed Yumbah Abalone

October 28, 2020

Recipes

Ingredients

• 5 x 7pc Yumbah Greenlip Abalone
• ½ cup Mirin
• ¼ cup Sake
• 3 tbsp Miso paste (yellow or white)
• 1 tbsp white sugar
• 1 tsp sesame oil
• Green onion, to garnish, sliced
• 1 tbsp olive oil

Method

1. Defrost abalone following defrosting guide here. Then shuck, trim, and clean. Instructions can also be found here. Also clean the shells and put aside for serving.
2. Score the flat side of the abalone in a cross hatch pattern (see picture) and set aside.
3. In a small saucepan combine the Mirin and Sake, and bring to the boil for 30 seconds. Turn down to a low heat and stir in Miso paste, sugar and sesame oil. Let reduce on a low heat for 5-8 min until glaze begins to thicken. Turn off and set aside.
4. Place a pan on the lowest possible heat. Add olive oil and put abalone in pan, scored side down. Leave in the pan for 20 minutes without moving.
5. Remove abalone from the pan and dice into cubes through scored lines, then add back to the pan. Still on low heat, add the miso glaze. Stir to thoroughly mix together.
6. Increase heat if needed to help have a heavier glaze. The abalone should have a medium brown sear, with a glossy smooth finish. Spoon back into dry shell and garnish with green onions.
7. Serve immediately.