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Seared sirloin steak, slow roasted Portobello mushrooms & barley salad, miso dressing


Ingredients:

2 x 300g Sirloin (New York Cut)
2 tsp Soy sauce
1 tsp Oyster sauce
1/2 tsp Fresh root ginger fine grated
1/2 tsp Garlic, crushed
2 tsp Peanut oil

Method:

Rub all the ingredients into the steaks both sides and allow to rest for 30 minutes...

Ingredients:

Portobello mushrooms
Peeled garlic
Flaky sea salt
Fresh milled pepper
Olive oil

Method:

Place the mushrooms into a non reactive roasting dish with the gills facing up. Sprinkle over the seasonings and garlic and drizzle liberally with the olive oil. Place into a pre-heated 180C oven and slow roast until the mushroom juice has reduced to a caramel and the mushrooms have become caramelised and crisp around the edges....set aside to cool

Ingredients:

Pearl barley (soaked overnite)
Chopped parsley
Fresh Coriander
Lemon juice
Toasted cashews

Method:

Simmer the pearl barley until tender, drain and refresh under cold water

Ingredients:

Miso paste
Dijon mustard
Olive oil
White Wine vinegar

Method:

Place the miso and Dijon mustard into a bowl along with the white wine vinegar, using a balloon whisk, stream  in the olive oil slow slowly whisking continuously until a thick and creamy dressing is achieved...set aside until required.

To Serve...char-grill the steak to medium rare and allow to rest, slice the beef into thin strips and arrange with the mushrooms that have also been sliced into a serving bowl. Spoon over the dressing along with the barley salad and serve.


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