TERRA MARE PRIME 8+ STEAK TARTARE

July 27, 2021

Tartare

  • Terra Mare Prime Wagyu Rost Biff portion (small dice)
  • 2 tsp capers, diced
  • 2 tsp cornichons, finely diced
  • 1 tsp red shallot, finely diced
  • Olsson’s Grey Mineral Salt, to taste
  • Ground black pepper, to taste
  • Tabasco, 3-5 drops or personal preference

Dressing

  • 800g tomato sauce
  • 100g Worcestershire sauce
  • 100g Dijon mustard

Garnish

Misc

  • Crackers / crostini

Method

  1. Ensure meat is defrosted the day before use.
  2. Mix all dressing ingredients in a bowl and set aside.
  3. Cut the meat into thin strips (against the grain) and then again to create small cubes (dice).
  4. In the same bowl, add the cornichons, capers, shallots, tabasco, salt and pepper and mix gently until combined. Add two tablespoons of the dressing into the bowl, and stir until combined. Add more dressing as desired.
  5. Using a round food mold, heap the meat and dressing mixture in the middle to create a circular mountain of tartare. Carefully remove the mould, and finish with a teaspoon of Yarra Valley Caviar on top with a sprinkle of chives.
  6. Serve immediately alongside a side of crackers or crostini.

SURF & TURF WITH CHEAT “MORNAY” SAUCE

July 27, 2021

The deliciously creamy sauce is perfectly paired with silky smooth Terra Mare Prime Wagyu Eye Fille and plump Tropic Co Tiger Prawns. This recipe serves 2 people.

Ingredients

  • 2 x Terra Mare Prime Wagyu Eye Fillet (roughly 500g)
  • 6 x Tropic Co Tiger Prawns, defrosted and peeled
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, shaved or grated
  • 1 sprig fresh thyme Thyme
  • 1 clove garlic, crushed
  • Olsson’s Sea Salt flakes
  • Salt & pepper to taste

Method

  1. Defrost and peel the prawns following the guide below. Bring the meat to room temperate before cooking.
  2. Heat the cream in a saucepan with thyme and garlic. Slowly simmer until it has reduced by half, being careful not to burn or boil – heating the cream on high heat will cause it to quickly rise in the saucepan; be sure to keep an eye on it.
  3. Once reduced by half, stir in the parmesan cheese and season with salt and pepper. Turn off and set aside, making sure it doesn’t cool too much.
  4. Then heat a heavy based pan on high, and add a little extra virgin olive oil. Season the meat with Olsson’s Sea Salt Flakes and pepper.
  5. Once the pan is searing hot, carefully sear each side of the filet for roughly 30 seconds. Make sure it is a hard sear – look for a caramelized crust.
  6. Then cook the filet in the pan for 2 -3 minutes each side for medium-rare. Remove from the pan, then allow to rest for half the time cooked.
  7. Using a separate pan, sauté the shrimp until cooked.
  8. Plate the steak, sliced or unsliced, with the prawns. Carefully pour the warm sauce over the top of the meat and prawns, and serve with sautéed spinach or other warmed vegetables.
  9. Serve immediately.

YUMBAH GREENLIP ABALONE WITH PANCETTA & YARRA VALLEY CAVIAR

July 27, 2021

Ingredients

  • 7 x pieces Greenlip Abalone (1 7PC pack)
  • 500g whole Pancetta, or bacon
  • Yarra Valley Caviar
  • Micro greens, optional

Method

  1. Defrost abalone. Then shuck, trim, and clean. Also clean the shells and put aside for serving.
  2. Heat a non stick pan on high heat – do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
  3. Cook for about 4 – 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
  4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
  5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
  6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
  7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
  8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.

MOROCCAN KIWAMI WAGYU KEBABS

July 27, 2021

Marinade

  • 1kg Terra Mare Prime Wagyu Beef Diced, 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 dill, 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.

Terra Mare Prime Premium Beef Thai Salad

May 19, 2020

NAHM DTOK – GRILLED Terra MAre Prime BEEF THAI SALAD

(nahm dtok means water falling as in the juice in the steak)

This is a simple and healthy summer salad. The contrast of fresh and zingy raw salad ingredients pairs perfectly with the subtle wagyu flavours from the Terra Mare Prime Wagyu Rost Biff. The wagyu can be cooked on the grill or pan seared.

Serves 2 substantial dishes or 4 side dishes

Salad

  • Approximately 550g of Terra Mare Prime Wagyu Rost Biff, at room temperature
  • 2 lemongrass sticks, outer layer removed and thinly sliced
  • 5 kaffir lime leaves*, stems removed and thinly sliced
  • 2 Jalapeno red chilli
  • 2 red shallots
  • 2 cups mint
  • 2 cups coriander
  • 2 cups Thai (sweet) basil*

Dressing

  • 6 tbsp lime juice
  • 6 tbsp fish sauce*
  • 2 tbsp white sugar
  • 1/2 tsp chilli flakes

Garnish (optional)

  • 1/2 cup glutinous rice (or sticky rice)
  • 2 wedges of green cabbage or iceberg lettuce

Method

  1. Combine the lime juice, fish sauce, white sugar and chili flakes in a bowl. The dressing should be a balanced flavour of salty and sweet, with a kick of spice to your taste. Set aside.
  2. Prepare the garnish. Toast the sticky rice on a non-stick pan on low heat, until the rice turns a golden-brown colour and has an aroma similar to popcorn. Remove from the heat and place into a mortar and pestle. Grind into a fine powder, then set aside.
  3. Gently mix all salad ingredients in a bowl, making sure not to bruise the herbs. Toss lightly to expel the natural oils and aromas. Set aside.
  4. Ensure the steak is at room temperature before cooking. Chargrill or pan sear the steak whole to desired doneness – we recommend rare. Allow steak to rest for at least 10 minutes.
  5. Slice steak, then combine together with salad and dressing.
  6. Sprinkle the rice powder over the top, and serve with green cabbage or iceberg lettuce.

*available at all good Asian supermarkets.

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