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Moroccan Kiwami Wagyu Kabobs

October 28, 2020
Recipes

Marinade

  • 2.2lbs Kerwee Kiwami 8+ Dice, defrosted
  • 4 tbsp lemon juice
  • 3 cloves garlic, minced
  • 6 tbsp olive oil
  • 1 tbsp coriander seeds, ground
  • 2 tsp cumin seeds, ground
  • 1/4 tsp cinnamon, ground
  • 2 tsp salt
  • 1 tsp chili flakes

Tzatziki

  • 2 cups thick Greek Yoghurt, plain
  • 1/2 cucumber, grated
  • 2 tsp dilled, chopped
  • 1 tsp salt
  • 2 tsp lemon juice

Other

  • Bamboo skewers/metal skewers

Method

  1. Mix tzatziki ingredients in a bowl, and refrigerate until serving.
  2. Mix all meat marinade ingredients together. Stir until the salt has dissolved. Then add the beef and mix until completely combined.
  3. Refrigerate and mix every 20 minutes to continue marinating. Do this process for at least 2 hours for maximum flavor.
  4. Bring to room temperature before grilling - at least 30 minutes.
  5. If using bamboo skewers, soak in water while meat is coming to room temperature. This ensure the skewers won’t burn during the cooking process.
  6. On a hot grill, cook skewered meat for 3-4 minutes each side (for medium rare).
  7. Carefully remove meat from skewers and serve immediately.

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.