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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