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The first recipe comes straight from our recent trip to New Zealand, where apart from seeing some magnificent cattle we also spent time with Pat and Helen O’Keefe who own Blarney Fly Fishing Lodge at the foot of Mount Tarawera in the North Island. Pat is one of NZ’s top fly fishermen and a great tutor. Helen is a wonderful cook who caters for visitors from all over the world .This is one of her delicious methods of cooking beef.

• Peel and finely chop the ginger
• Deseed and chop the chillies
• Peel and finely chop the garlic
• Whisk with all other ingredients and place in a deep container and refrigerate until required
• Trim the fillet removing all fat, skin and membrane.
• Brush with olive oil, season and sear all over on a very hot griddle plate or barbecue.
• Cover loosely and put aside for approx 15 minutes
• When cool, prick all over with a skewer and immerse in the marinade turning to ensure good coverage.
• Leave for 4 – 5 hours. You can leave up to 3 days but not recommended as vinegar will cook the meat, changing the texture

Dressing

Put all the ingredients in blender and whisk

Serving Options

If you prefer your beef very rare then cut thinly, place into a mould and turn out on serving plate. Cut into steak portions and sear on a hot griddle on both sides .

Helen serves this with saffron rice and a bean salad

ENJOY!

Ingredients:

• 2 cm piece of ginger
• 2 – 3 mild red chillies
• 1 clove of garlic
• 120ml Kikkoman soy sauce
• 100ml sesame oil
• 2 tablespoons caster sugar
• 170ms rice wine vinegar
• 4 tablespoons mirin
• (Japanese cooking sake)
• 660g piece beef eye fillet
• 2 tablespoons olive oil
• Salt & pepper

Dressing

• ½ cup of marinade
• 2 tablespoons of canola oil
• Salt and pepper

 

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The suburb of Newtown in Sydney is renowned for its arty lifestyle and diverse array of shops and restaurants. At last count there were well over a dozen Thai eating spots in King Street alone.

My good friend Lee has lived and worked in Newtown for over twenty years and has made her mission to sample each one in pursuit of the perfect Thai beef salad. In the end she took the best of all of them and created this wonderful recipe which is perfect as part of a buffet or as a girl’s lunch. However, be warned, it packs a fair wallop so you may wish to go easy on the chillies. Enjoy!

Method

• Brush the beef with oil and grill or BBQ until medium
• Rest meat for five minutes then slice thinly.
• Place salad ingredients, onion, lime leaves, chilli, coriander mint and basil into a salad bowl and toss lightly.
• Make the dressing by combining all ingredients and stirring well.
• Just before serving place the meat on the salad and add the dressing.

Ingredients:

Thai Beef Salad:

• 3 large rump Steaks
• 2 large lettuces (I use Cos)
• 1 Lebanese cucumber chopped
• 10 cherry Tomatoes halved
• 2 small red onions finely sliced
• 10 shredded Kaffir lime leaves
• 3 mild red chillies deseeded and chopped finely
• 1 cup fresh Coriander
• 1 cup mint leaves
• 1 cup basil leaves

Dressing

• 2 teaspoons  Kecap Manis soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar

 

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Back in the dark ages when I was just a slip of a girl amusing myself around the many watering holes of Sydney, my drop of choice was Vodka Tonic (lots of ice in a tall glass, with a twist of lime- thanks for asking).

A lot has changed since then but I am still quite partial to a drop or two of the Stolle if it comes my way. In this recipe, it is combined with another life long fav- porterhouse steak.

This recipe makes a simple summer dinner with a greek salad and small boiled potatoes.

Method

• Combine the salt, garlic, peppercorns, parsley, thyme and vodka in a ceramic bowl.
• Add the steak and mix well. Cover and leave in the frig for up to 2 days if you can.
• Bring the beef in its marinade to room temperature.
• Take the steak out of the marinade, but reserve the marinade itself.
• Heat the vegetable oil in a large frying pan or BBQ, and sear the beef on both sides over a high flame until it colours. Turn the heat down to low and cover the pan with foil as a lid.
• Cook for approx. 3 1/2 minutes on each side (or longer if you don’t like your beef rare) and then wrap in a layer of foil to rest while you make the sauce.
• Strain the marinade into a jug and then add beef stock to make up to 200 ml. Pour into the frying pan and deglaze, adding any resting juices that the beef has made. When the sauce is sizzling, whisk in the butter.
• Arrange the steaks on a plate, and pour over the sauce.

(Adapted from a recipe by Nigella Lawson)

Ingredients:

• 4 small porterhouse steaks
• 1 tablespoon Maldon salt/ 1/2 teaspoon table salt
• 3 cloves garlic, crushed
• 2 tablespoons black peppercorns, crushed
• 3 tablespoons finely chopped parsley
• 2 tablespoons finely chopped thyme
• 80ml vodka
• 150 gms Beef stock
• 60ml olive oil
• 20 gms butter