• St. Bridget 06

    From Dave Drum@1:18/200 to All on Thu Jul 22 15:16:30 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bridget Davis' Hawaiian Poke & Steak & Hummus
    Categories: Beef, Beans, Vegetables, Seafood, Herbs
    Yield: 4 Servings

    MMMMM-----------------------STEAK & HUMMUS----------------------------
    500 g Sirloin or strip loin
    2 tb Avocado oil
    3 tb Avocado oil
    50 g Butter
    2 Sprigs Rosemary
    6 cl Garlic
    300 g Hummus
    1 c Chickpeas
    1 Radish; washed, thin sliced
    sm Handful chives; fine
    - chopped
    Handful Fancy lettuce
    - leaves

    MMMMM--------------------HAWAIIAN STYLE POKE-------------------------
    500 g Fresh Yellowfin Tuna
    4 tb Soy sauce
    2 tb Sesame oil
    1 tb Toasted sesame seeds
    4 tb Shredded nori

    MMMMM---------------------------EXTRAS--------------------------------
    Sprinkling chile flakes
    1/4 Onion

    Set the oven on bake @ 200+|C/400+|F with the metal shelf
    positioned just over halfway.

    In a cast iron or ovenproof frying pan on high, heat the
    2 tablespoons of avocado oil. When you can see a light
    haze coming from the pan, carefully add the steak, fat
    side down and allow to cook for a couple of minutes
    until the fat has coloured slightly.

    Season the meat well with salt flakes and carefully flip
    to continue to cook for a couple more minutes.

    Add the butter to the pan and, when itgCOs melted, begin
    to spoon the fat over the steak.

    Add the rosemary and lightly crushed garlic cloves, skin
    and all.

    Season the top side with salt flakes and place the pan
    in the oven.

    Roast for 10-15 minutes, or until a metal thermometer
    inserted into the steak reads to your desired doneness.

    Remove the pan from the oven, wrap the steak in
    aluminium foil and rest for 5 minutes while you prepare
    the other ingredients for serving.

    Take the roasted garlic cloves from the pan and remove
    any skins.

    Crush the garlic in a mortar and pestle or in a bowl
    with a fork, add 3 tablespoons avocado oil and mix to
    combine.

    Onto a serving platter or large flat bowl, spoon on the
    hummus and, using the back of the spoon, make a few
    swirling indents in the hummus.

    Drizzle some of the roasted-garlic avocado oil into the
    indents.

    Remove the steak from the foil, carefully picking the
    foil up to retain the juices and pour the juices into
    the garlic oil. Slice the steak into even thick slices
    and lay the steak over the hummus. Drizzle the remaining
    garlic oil over top of the steak and hummus.

    Finish the dish by topping with a few radish slices,
    chives and fancy lettuce. Finally, season with a few
    salt flakes and freshly ground black pepper before
    serving.

    HAWAIIAN STYLE POKE: Place the fish into a bowl and pour
    over enough soy sauce to just coat all the pieces. Add
    the sesame oil and mix together lightly and evenly.

    Add the sesame seeds, nori, onions and spring onions, if
    using. Mix again lightly and, if using chilli flakes,
    add them now to your liking. Cover the bowl with cling
    film and allow the poke to chill in the refrigerator for
    at least 30 minutes before serving.

    SPICY POKE: For the spicy poke, complete all the steps
    above, except leave out the chilli flakes. Mix together
    the mayonnaise with the sriracha sauce and add it to the
    poke along with the fish roe. Mix gently and chill in
    the refrigerator as above.

    To serve your poke, you can lay spoonfuls over warm
    white rice for a traditional island poke bowl. You can
    also add fresh avocado and seaweed to keep within
    traditions.

    RECIPE FROM: https://www.thecafe.co.nz

    Uncle Dirty Dave's Archives

    MMMMM

    ... I prefer the dangerously strong naval rums.
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