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Kerwee Filet Mignon with Roast Garlic & Thyme Potatoes

October 28, 2020
Recipes

This is the easiest way to jazz up your regular meat and veg. While the Kerwee Fillet is naturally juicy and tender, the butter and garlic take this meal to another level. Enjoy this at home with your favorite bottle of wine.

Ingredients

  • 2 x 6oz Kerwee 6-7 BMS Filet mignon
  • Potatoes (Fingerling is suggested, but any kind is fine)
  • 2 cloves garlic, squashed
  • 2 tbsp unsalted butter
  • ½ bunch fresh thyme
  • ½ tsp Kosher salt
  • 1 tsp Olsson’s sea salt
  • Extra virgin olive oil

Method

  1. Ensure the meat has been correctly defrosted following the defrosting guide below. On the day of cooking, remove meat from the fridge and bring to room temperature. Pre heat the oven to 420 F.
  2. Wash the potatoes and add to pot with cold water* and kosha salt. Bring to the boil and cook the potatoes until you can pierce a knife easily through the center.
  3. Then strain the potatoes and let them cool enough to touch. Squeeze, or use the bottom of a sauce pan to squash the potatoes so they are slightly broken but still whole.
  4. Mix 1 clove garlic, half the thyme, ½ teaspoon sea salt and combine. Pour seasoned potatoes onto a tray lined with parchment paper and roast in the oven for 20 – 30 minutes. Check after 15 minutes and turn so all sides become golden and crunchy whilst the middle stays soft and fluffy.
  5. Towards the end of the potatoes being roasted, begin to cook the meat. Heat a pan over high heat, and drizzle with olive oil. Sear both sides of the fillet. We recommend 3 – 4 minutes each side for medium-rare.
  6. Once you have turned the steak over to the second side, add the butter, the remaining thyme and garlic. Once the butter has melted and started to infuse with the thyme and garlic, carefully baste the meat with the flavored butter for 1-2 minutes until cooked to desired temperature – remembering this will continue to cook the meat.
  7. Remove from heat and let rest for about 3 minutes, or half the cooking time. Serve with the garlic and thyme potatoes, and season with Olsson’s Sea Salt Flakes.
  8. *All root vegetables have to start I cold water, heating the outside layers gradually allows the cell walls get reinforced and become more resistant to the effects of overcooking

Southern Rocklobster Tail with Garlic Butter Noodles

October 28, 2020
Recipes

Easy to make at home using easily sourced ingredients. This dish tastes sweet, buttery, salty with a slight sour hint to balance out the butter. Serves two people per tail.

Butter Mixture

  • 4 tbsp unsalted butter, at room temperature
  • 2 cloves garlic, minced
  • Salt & Pepper

Misc.

  • 1 x 7-8oz Southern Rocklobster Tail
  • 1 lemon, for juicing
  • Roasting tray
  • Parchment paper
  • Fresh chives, sliced
  • Egg noodles/pasta
  • Kitchen scissors

Method

  1. Defrost tail on a plate in the fridge 12 hours before use, and ensure the butter is at room temperature.
  2. Preheat broil to 500 F, and bring a pot of water to the boil. Once boiling, cook egg noodles/pasta – once cooked strain and put into a large mixing bowl.
  3. Meanwhile, thoroughly combine all butter mixture ingredients in a bowl. Set aside.
  4. With a good pair pf kitchen scissors, cut the tail of the lobster down the spine. Begin at the head side, cutting down to the tail to expose the flesh.
  5. Then put the tail flesh side up on a tray lined with parchment paper. Gently brush the butter mix generously over the meat and broil for 8-10 minutes until the meat is a light brown opaque color.
  6. Carefully remove the meat from the shell, and dice to desired size. Mix together with noodles, and season with salt, pepper and lemon juice. Add any remaining butter mixture with the noodles, and garnish with chives.

Herb & Mustard Crust Venison Rack

October 28, 2020
Recipes

Easy to make in any home kitchen with common ingredients. Enjoy this fresh, vibrant and flavorsome alternative to lamb.

Marinade

  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 2 tsp thyme (minced)
  • 2 tsp rosemary (minced)
  • 2 cloves garlic (minced)
  • ¼ tsp salt.
  • ¼ tsp black pepper

Crust.

  • 1 cup bread crumbs
  • 1 tsp fresh rosemary OR flat leaf parsley (minced)

Misc.

  • 1 x 8 bone rack of Venison ribs
  • Roasting tray
  • Parchment paper
  • Oil

Method

  1. Preheat oven to 500 F. Place venison on a baking tray lined with parchment paper. Drizzle a small amount of oil on the parchment paper to further prevent the rack from sticking.
  2. Mix together the crust ingredients and set aside.
  3. Combine all marinade ingredients thoroughly in a bowl, then spread evenly over the top side of the rack.
  4. Roast in the oven for-20 minutes.
  5. Remove venison from the oven and carefully pat the crust mixture onto the marinade on the rack.
  6. Roast for an additional 10 – 15 minutes until medium – rare and the crust is a golden brown.
  7. Allow the meat to rest in a warm place for about 10 minutes. Then cut the rack between each bone for individual chops. Sprinkle with salt – our preferred salt of choice is Olsson’s Sea Salt Flakes. Serve with vegetables or a simple side salad.