Miso Sugared Beef, New Season Asparagus, Creamed Spinach and Wild Garlic Salted Hassleback Potatoes
Miso Sugared Beef, New Season Asparagus, Creamed Spinach and Wild Garlic Salted Hassleback Potatoes
Miso Sugared Beef
4 x 200g rump beef steaks
2 tablespoons miso
2 tablespoons soft brown sugar
1 tablespoon oil
Method
Mix the miso, sugar and oil to a paste and rub all over the steaks. Refrigerate for a couple of hours to marinate and remove from fridge 20 minutes prior to cooking.
Heat a pan until hot and add the steaks. Seal on both sides to colour and then transfer to a 200oc oven to finish off – check by pressing the steaks to see how long to cook – the softer the rarer. Keep the pan you cooked the steak in for the spinach.
Remove from oven and rest for 10 minutes before slicing and serving.
1 bunch asparagus
25g butter
Method
Cut the tough bottoms of the asparagus and plunge into boiling salted water for about 3 minutes. Drain and toss in the butter.
Creamed Spinach
500g spinach, washed
1 small onion, chopped finely
1 clove garlic, minced
25g butter
Pinch nutmeg
50ml crème fraiche
Salt and pepper
Method
Heat the butter in the pan the steaks were sealed in. Add the onion and garlic and cook until golden. Add the spinach, nutmeg and season with salt and pepper. When spinach has wilted add the crème fraiche, warm through gently and serve.
Wild Garlic Salted Hassleback Potatoes
Wild Garlic Salt
12 wild garlic leaves, washed and patted dry
100g seasalt
Method
Place the wild garlic on a tray lined with parchment paper and place in a 100oc oven. Cook for a couple of hours or until crisp. Cool and then pound with a rolling pin to break down. Mix in with the salt.
Hassleback Potatoes
8 medium potatoes, scrubbed and patted dry
2 tablespoons oil
4 teaspoons wild garlic salt
Method
Slice the potatoes three quarters of the way down, keeping them together. Rub over the oil on top and scatter over the salt. Bake in a 180oc oven for about an hour or until cooked.
