Simply spring 2015 14 01 15

Simply BEEF & LAMB

Making the most of quality assured beef and lamb

cook

thirteen delicious spring recipes

tips

cut of season: thin cut steak

news

big in Japan

Spring Forward… …and enjoy longer days and the (hopefully) warmer weather with some of our latest spring recipes. If the weather is kind to us, enjoy lamb chops with nettle pesto or a midweek lamb mini roast. If the cold’s not quite done with us yet, why not snuggle up with a bowl of delicious meatballs with broad beans and lots of crusty bread.

Here at Simply Beef and Lamb we ensure we know what’s hot in the food, flavours and ingredients world. In a new feature each season we’ll focus on the cuisine of one country that is either proving popular right now or set to be the next hot trend.

We’re kicking off with Japan and we’ve got some amazing recipes, some using ingredients in different ways, such as tea smoked steak or burger buns made of noodles! The titles may sound unfamiliar but we’re sure they’ll become firm favourites once you’ve tried them.

Contents 04

Keema Cabbage Parcels Roast Lamb with Dill & Lemon

05-06

Beef Mini Roast with Porcini & Chilli

07-08

Lamb Mini Roast with Citrus Baby Carrots & New Potatoes

09-10

Lamb Chops with Nettle Pesto, Quinoa, Spring Herbs & Lemon Salad

11-12

Lamb Carpaccio with Figs, Olives & Mint

13-14

Meatballs with Broad Beans & Lemon

15-16 17

A Japanese Culinary Journey

18-19

Beef Yakitori with Udon Noodles

20

Simply noodles Light Beef Miso Soup with Watercress

21-22

Beef Tataki with Ponzu-Style Dressing & Vegetables 23-24 If you have a fan assisted oven remember to reduce all cooking temps by 10°C

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Ramen Burgers with Tonkatsu Sauce

25-26

Beef Sushi Rolls with Pickled Ginger Dressing

27-28

Tea-Smoked Steaks

29-30

Japanese Store Cupboard

31-32

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Quality as Standard As every chef will tell you, the key to preparing a great tasting meal is using quality ingredients. When cooking with beef and lamb there is one sure way of finding quality meat in your chosen retail store, just look for a quality mark. The Quality Standard label is one such mark and is an easy way to identify quality beef and lamb.

The Quality Standard Mark scheme for beef and lamb provides you with high levels of assurance about the meat you buy and is independently inspected right from the farms the meat comes from through to the shops and restaurants it is sold in.

All beef and lamb carrying the mark is chosen according to a strict selection process to ensure that it is consistently succulent and tender. This is achieved by excluding older animals, which often give tougher meat, from the Quality Standard scheme and by stipulating the time for which meat must be hung in order to mature properly.

We continually review and revise these tough standards we set producers to ensure Quality Standard beef and lamb always delivers tender results for you.

We realise that more and more people are interested in knowing exactly where their food comes from, which is why the Quality Standard label provides you with a provenance guarantee. Wherever you see the distinctive label you can be certain the beef or lamb has been farmed and packed in the country identified on the logo. So if it carries the Union flag you know it comes from a UK farm and if it carries the St George’s flag it comes specifically from an English farm.

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KEEMA CABBAGE PARCELS Makes: 8-10 Prep time: 10 mins Cook time: 25-30 mins

Method

Ingredients

2 Simmer, covered for 6-8 minutes then remove the cabbage with a slotted spoon and separate the larger outer leaves with a sharp knife, removing each one by one. Drain on kitchen paper (you’ll need about 8-10 leaves).

• 350g/12oz prepared lamb keema • 150ml/½pint good, hot lamb or vegetable stock • 1 large green cabbage, base trimmed • 100g/4oz cooked rice

1 Bring a large saucepan of water to boil and place the whole cabbage in the water, stalk side up.

3 Make a V-shaped cut to remove the thickest part of the stalk from each leaf.

Preheat the oven to Gas Mark 3, 170°C, 325°F. 4 Mix the rice into the keema and place a tablespoonful in the centre of each leaf.

Fold in the sides and roll up tightly.

5 Transfer to a heatproof casserole dish.

Pour over the stock, cover and cook for 25-30 minutes.

6 Serve the parcels with seasonal vegetables.

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Roast Lamb with Dill & Lemon

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ROAST LAMB WITH DILL & LEMON Serves: 6-8 Prep time: 10 mins Cook time: Medium: 25 mins per 450g/1lb plus 25 mins Well done: 30 mins per 450g/1lb plus 30 mins

Ingredients • 1.3kg/3lb lean whole lamb leg joint • Salt and freshly milled black pepper • 60ml/4tbsp freshly chopped dill leaves • 2 lemons, zest removed and sliced thinly • 30ml/2tbsp rapeseed or olive oil • 45ml/3tbsp elderflower cordial mixed with 30ml/2tbsp cold water

Method 1 Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. 2 Place the joint on a large chopping

board. Make a series of long slashes over the joint and season on both sides. Press the dill and lemon well into the surface of the lamb.

3 Put the lemon slices in a large non-stick roasting tin and position the joint on top. Drizzle with the oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.

4 30 minutes before the end of the cooking time, spoon the elderflower cordial over the lamb and return to the oven for the remaining cooking time.

5 Remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 mins 6 Carve the lamb, spoon over the meat juices and serve with a potato, fennel and olive salad.

POTATO, FENNEL & OLIVE SALAD Serves: 6 Prep time: 5 mins Cook time: 15 mins

Ingredients • 450g/1lb salad potatoes, halved • 300g/10½oz fresh green beans, trimmed and halved • 2 fennel bulbs, finely sliced • 1 large bunch freshly chopped flat-leaf parsley • 50g/2oz black olives, drained and halved • 60ml/4tbsp extra virgin rapeseed or olive oil • Juice of 1 lemon • 10ml/2tsp mild runny honey or caster sugar • Salt and freshly milled black pepper

Method 1 Cook the potatoes in a pan of boiling water for 10 minutes.

Add the beans and continue to cook for a further 5 minutes or until tender. Drain and set aside to cool.

2 Transfer the potatoes and beans to a large bowl.

Add the fennel, parsley, and olives.

3 In a small bowl whisk together the oil, lemon juice, honey or sugar and seasoning. Pour the dressing over the salad and serve with the lamb.

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Beef Mini Roast with Porcini & Chilli

Simply

says‌

This is a great way to serve a mini roast by slicing into strips and tossing in a warm salad.

It’s perfect for spring as the weather can still be unpredictably chilly, so a warm salad will fit the bill.

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BEEF MINI ROAST WITH PORCINI & CHILLI Serves: 2-3 Prep time: 5 mins Cook time: 40-50 mins (for medium)

Ingredients • 1 x 400-450g/14oz-1lb lean beef mini roasting joint (we used a mini topside joint) For the Porcini and Chilli Paste • 15ml/1tbsp caster sugar • 10ml/2tsp salt • 5ml/1tsp dried chilli flakes • Pinch freshly milled black pepper • 30ml/2tbsp dried porcini mushrooms • 2 garlic cloves, peeled and finely chopped • 75ml/5tbsp rapeseed or olive oil

For the Salad • 1 bunch green asparagus, shaved with a swivel headed potato peeler • ½ small cucumber, thinly sliced into ribbons • 30ml/2tbsp freshly chopped flat-leaf parsley • Grated zest of 1 lemon • 75g/3oz baby spinach or pea shoot leaves • 30ml/2tbsp extra virgin rapeseed or olive oil

Method 1 To prepare the paste; put the sugar, salt, chilli flakes, pepper and dried mushrooms into a small blender and grind to a fine powder. Transfer to a small bowl, add the garlic and oil and mix to form a paste.

2 Preheat the oven to Gas mark 5, 190°C, 375°F. 3 Place the beef on a chopping board, make several slashes over the surface and brush with the paste.

Transfer to a roasting rack in a medium non-stick roasting tin and roast for 40-50 minutes. Cover with foil if browning too quickly.

4 Remove the joint from the oven, transfer to a warm plate, cover and leave to rest for 5-10 minutes, 20 minutes if time allows.

5 To prepare the salad; in a large bowl mix together all the ingredients, season and stir gently.

6 Slice the beef into strips, toss into the salad and serve.

Tip The rub works fantastically well with a larger joint of beef but double the quantities of the paste.

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Lamb Mini Roast with Citrus Baby Carrots & New Potatoes

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Simply

ingredients…

This boneless mini roast cut is known as thick flank and is taken from the lamb leg. The muscle is lean, easy to carve and cooks in 40 minutes, so a perfect mid-week meal option for three.

Ask your butcher for this cut or a mini roast topside joint as an alternative.

LAMB MINI ROAST WITH CITRUS BABY CARROTS & NEW POTATOES

Method

Serves: 2-3 Prep time: 10 mins Cook time: 35-40 mins (for medium)

3 Put the vegetables in a large non-stick roasting tin, season and spoon over half the citrus mixture. Lightly shake the pan to spread out and coat the vegetables.

Ingredients

4 Place the joint on a chopping board, make several slits over the surface and season.

Position the lamb on top of the vegetables and roast for 25-30 minutes.

• 1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside) • Salt and freshly milled black pepper For the Citrus Vegetables • 30ml/2tbsp rapeseed or olive oil • 45ml/3tbsp freshly squeezed orange juice • Small bunch fresh thyme leaves • 4 garlic cloves, peeled and crushed • 10ml/2tsp Chinese 5 spice powder • 400g/14oz baby carrots, cleaned and trimmed • 400g/14oz baby new potatoes, halved

1 Preheat the oven to Gas mark 5, 190°C, 375°F. 2 In a small bowl mix together the oil, orange juice, thyme, garlic and Chinese 5 spice.

5 Remove from the oven, spoon the remaining citrus mixture around the vegetables and brush the marmalade over the joint and vegetables.

Return to the oven and continue to cook for a further 10 minutes.

6 Remove from the oven with the vegetables and transfer to a warm plate, cover with foil and leave to rest for 5-10 minutes. Carve the lamb and serve.

• 45ml/3tbsp thick cut Seville orange marmalade, warmed • E xtra thyme leaves, to garnish

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Lamb Chops with Nettle Pesto

Simply Your ingredients snapshot‌

Nettle pesto is very easy to make and a nice way to utilise this otherwise hostile foliage. Nettles grow freely in the wild, so make a great foraged ingredient for our innovative pesto recipe. Use rubber gloves to pick a bunch of young nettle leaves for the pesto. The good news is that nettles lose their sting after blanching in hot water.

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LAMB CHOPS WITH NETTLE PESTO, QUINOA, SPRING HERB & LEMON SALAD Method

Serves: 2 Prep time: 10-15 mins Cook time: Under 20 mins

Ingredients • 4 lean lamb cutlets or chops • Salt and freshly milled black pepper For the Nettle Pesto • 25g/1oz small stinging nettle leaves, stems removed, washed and blanched • 25g/1oz toasted pinenuts or hazelnuts, roughly chopped • 1-2 garlic cloves, peeled and finely chopped • 30ml/2tbsp grated Parmesan cheese • Salt and freshly milled black pepper • 75ml/5tbsp extra virgin rapeseed or olive oil

For the Salad • 300ml/½pint good, hot vegetable stock • 100g/4oz quinoa • 1 large courgette, thinly sliced into ribbons (using a swivel headed potato peeler) • 45ml/3tbsp extra virgin rapeseed or olive oil • Grated zest and juice of 1 lemon • 1 garlic clove, peeled and finely chopped • 1 bunch mixed fresh herbs (coriander, mint, flat-leaf parsley) roughly chopped • 25g/1oz pumpkin seeds

1 To prepare the pesto; place the nettle tops, pine or hazelnuts, garlic and cheese in a food processor or blender and on the ‘pulse’ setting blend until combined. Slowly add the oil and ‘pulse’ to form a rough paste. Adjust the seasoning if required and set aside.

4 Season the chops and cook under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.

5 Serve the lamb with the pesto and the salad.

2 To prepare the salad; put the stock in a large saucepan and bring to the boil. Add the quinoa, reduce the heat and simmer uncovered for 15-20 minutes. Drain and transfer to a large bowl, fluff up with a fork and set aside to cool.

3 When cool, add the remaining salad ingredients and season, if required.

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Simply Your ingredients snapshot‌

Lamb Carpaccio with Figs, Olives & Mint

The fig is a bulbous fruit from one of the oldest plants known. Figs contain a collection of tiny single-seeded fruit when cut. There are various colours and shapes that make up the fig family. When you buy figs, look for plump, sweet smelling fruit that will 'give’ with a little pressure. Store in the fridge and bring up to temperature just before use, as this will enhance their flavour.

The figs in this Lamb Carpaccio add a sweetness that balances the tartness of the dressing.

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LAMB CARPACCIO WITH FIGS, OLIVES & MINT Serves: 6-8 as a starter Prep time: 20 mins plus 30 mins chilling time Cook time: No cooking required

Ingredients • 225-300g/8-10oz lean lamb cannon, fat removed and chilled • 50g/2oz pea shoots or rocket leaves, rinsed • 1 shallot, peeled and finely chopped • 50g/2oz pitted green olives, drained and roughly chopped • 4 fresh, ripe figs, thinly sliced • Small handful freshly chopped mint • Grated zest of 1 lemon • Salt and freshly milled black pepper • 30ml/2tbsp capers, rinsed

Method 1 To make the mustard dressing; place all the ingredients into a screw-topped jar and shake well. Season.

2 Remove the lamb from the fridge and slice as thinly as possible across the grain of the meat.

3 Place the slices between sheets of cling film and using a rolling pin or meat mallet flatten evenly into wafer-thin slices. Chill for 30 minutes along with a large serving platter.

4 Arrange the pea shoots or rocket leaves onto the platter, then the lamb slices, slightly overlapping.

Season and garnish with the shallot, olives, figs, mint, lemon zest, seasoning and capers. Drizzle over the dressing and serve immediately.

For the Mustard Dressing • 60ml/4tbsp extra virgin rapeseed or olive oil • 15ml/1tbsp lemon juice • 10-15ml/2-3tsp Dijon mustard • 15ml/1tbsp white wine vinegar

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Simply

Meatballs with Broad Beans & Lemons

says‌

These meatballs are high in the flavour stakes and we have combined beef and lamb mince with freshly chopped herbs, shaped, pan-fried and cooked in a delicious, moreish broth with seasonal broad beans. Make sure you have lots of hot crusty bread to hand to dunk.

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MEATBALLS WITH BROAD BEANS & LEMON Method

Serves: 4-6 Prep time: 30 mins Cook time: Under 40 mins

1 To prepare the meatballs; put all the ingredients except the oil into a large mixing bowl and mix well.

2 Using slightly damp hands shape the mixture into thirty 2.5cm/1inch balls.

Ingredients For the Meatballs • 300g/10½oz lean beef mince • 150g/5½oz lean lamb mince • 1 small red onion, peeled and finely chopped • 30ml/2tbsp each freshly chopped flat-leaf parsley, mint, dill and coriander • 2 large garlic cloves, peeled and finely chopped • Salt and freshly milled black pepper • 15ml/1tbsp ground cumin • 10ml/2tsp currants or sultanas • 15ml/1tbsp rapeseed or olive oil

For the Broth • 350g/12oz broad beans, fresh or frozen • 15ml/1tbsp rapeseed or olive oil • 15ml/1tbsp fresh thyme leaves • 2 large garlic cloves, peeled and finely chopped • Small bunch spring onions, roughly chopped on the diagonal • Juice of 1 small lemon • 450ml/¾pint good, hot chicken or vegetable stock

3 Heat 15ml/1tbsp of the oil in a large non-stick frying pan with a lid and cook the meatballs in batches over a medium heat for 5 minutes or until brown all over. Remove the meatballs with a slotted spoon and set aside.

4 Meanwhile, prepare the broth; bring a large pan of water to the boil and blanch the beans for 2 minutes. Drain and rinse under cold water until the beans are cool enough to handle then remove the tough outer layer of each bean. Discard the outer shell.

5 Heat the remaining oil in the pan used for the meatballs, add the thyme, garlic and spring onions. Cook for 2-3 minutes then add the meatballs, lemon juice and stock. Cover and simmer gently for 15-20 minutes. Add the broad beans and cook for 3-4 minutes. Season if required.

6 Serve piping hot with lots of crusty bread.

Tip If preferred, use soya beans or canned chick peas or butter beans, drained instead of broad beans.

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A Japanese Culinary Journey There is currently a boom in Japanese cooking in the UK, due to the influence of global chefs fusing Japanese food concepts and techniques with other cuisine.

The big trend focuses on all things ramen – a noodle-broth originating from China in the late 19th century.

Japanese food is influenced by the seasons, in particular spring. The distinctive ‘Umami’ (savoury taste) stems from the use of seasonings such as miso, mirin and soy sauce.

Although Japan is a small country like the UK each area has its own regional specialities and has been heavily influenced by the Buddhist religion and dietary practises.

A typical Japanese meal consists of a bowl of rice (gohan), the most important staple in Japanese

cuisine for over 2,000 years, a bowl of miso soup (miso shiru), made from fermented soya beans and pickled vegetables (tsukemono).

As an island nation, the Japanese take great pride in their seafood.

A wide variety of fish, squid, octopus, eel and shellfish appear in all kinds of dishes from sushi to tempura. However, other proteins such as soya, tofu, beef, pork or chicken are popular.

While rice is the staple food, several kinds of noodles (udon, soba and ramen) are cheap and very popular for light meals.

In this edition of Simply we have introduced some simple but delicious recipes for you to experience this ancient form of cooking to try at home to eat with traditional chopsticks or cutlery!

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Beef Yakitori with Udon Noodles

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BEEF YAKITORI WITH UDON NOODLES Serves: 4 Prep time: 10 mins Cook time: Under 15 mins

Ingredients • 350g/12oz thin cut picanha or sirloin steak, cut into 2.5cm/1inch pieces • 8 spring onions, topped, tailed and cut into 2.5cm/1inch sticks For the Yakitori Sauce: • 60ml/4tbsp light brown sugar • 120ml/8tbsp light soy sauce • 120ml/8tbsp Japanese mirin or rice wine • 20ml/4tsp toasted sesame seeds • Extra toasted sesame seeds, to garnish For the Udon Noodles • 175g/6oz Udon noodles • 45ml/3tbsp sesame oil • 1 red chilli, deseeded and finely chopped • 100g/4oz oyster mushrooms, roughly chopped • 2 pak choi, roughly chopped

Method 1 Soak 6-8 short wooden skewers in cold water for 20 minutes.

2 To prepare the sauce; in a large bowl mix together the sugar, soy sauce, mirin or rice wine and toasted sesame seeds. Add the beef and spring onions.

3 Cook the noodles according to the packet instructions.

Drain and toss in 15ml/1tbsp of the sesame oil.

4 Thread the beef and spring onions onto the skewers and cook under a preheated moderate grill for 2-3 minutes on each side, brushing with the remaining sauce.

5 Heat the remaining oil in a large non-stick pan. Add the chilli, mushrooms and pak choi for 3-4 minutes or until the pak choi softens. Add the noodles and any remaining sauce and heat for 2-3 minutes until the noodles are hot.

Spoon onto a large plate.

6 Arrange the beef yakitori on top of the noodles, garnish with the remaining sesame seeds and serve.

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Simply

noodles‌

In Japanese cuisine noodles feature heavily in both sweet and savoury dishes and you’ll find noodle joints on almost every street corner.

and mixed with wheat flour which helps bind the noodles together.

01 Rice Vermicelli Noodles

05 Ramen Noodles

These thin glass-like rice noodles are great at absorbing any flavours they are cooked with.

These are traditionally used to make a Japanese noodle soup dish, with meat or fish and flavoured with soy sauce or miso paste.

02 Rice Noodles Made from rice, so gluten free and come in a variety of shapes and sizes 03 Soba Noodles

04 Udon Noodles These robust noodles are a Japanese favourite and available fresh or dried.

01

02

03

04

05

Made from buckwheat flour. Buckwheat is a plant, cultivated for its seed, which is ground into flour

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CUT of the SEASON Simply

Thin cut steak

Light Beef Miso Soup with Watercress Simply beef and lamb 21

Simply... CUT OF THE SEASON

LIGHT BEEF MISO SOUP WITH WATERCRESS

A variety of thin cut steaks are available but these thin cut prime rump steaks work a treat in this soup. The steaks are cut across the grain to a maximum thickness of between 5-7mm.

Serves: 4 Prep time: 5 mins Cook time: 5 mins

Ingredients • 225g/8oz thin cut steaks, cut into strips or prepared stir-fry strips • 1L/1¾ pints good, hot vegetable stock • 60ml/4tbsp miso paste • 5ml/1tsp sesame oil • 15ml/1tbsp light soy sauce • 50g/2oz rice noodles • 75g/3oz watercress • Juice of ½ lime • Small bunch freshly chopped coriander and chives, optional • 1 red chilli, deseeded and finely chopped, optional

Method 1 Put the stock in a large saucepan and bring to the boil, reduce the heat and stir in the miso paste, sesame oil and soy sauce.

2 Add the noodles and beef.

Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.

3 Divide the soup between four bowls, garnish with the herbs and chilli (if using) before serving.

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Simply

delicious

Beef Tataki with Ponzu-Style Dressing & Vegetables Simply beef and lamb 23

BEEF TATAKI WITH PONZU-STYLE DRESSING & VEGETABLES Serves: 4 Prep time: 15 mins, plus marinating time Cook time: No cooking required

Ingredients • 450g/1lb fillet steak, centre cut • 15ml/1tbsp sesame oil • Freshly milled black pepper For the Marinade • 45ml/3tbsp light soy sauce • Ground black pepper • 30ml/2tbsp mirin (Japanese rice wine) or dry sherry • 2 spring onions, thinly sliced • 1 large garlic clove, peeled and finely chopped • 1.25cm/½inch piece fresh root ginger, peeled and finely chopped

For the Ponzu-Style Dressing • 30ml/2tbsp lemon juice • 60ml/4tbsp rice wine vinegar • 60ml/4tbsp mirin • 60ml/4tbsp light soy sauce • 15ml/1tbsp sesame oil For the Vegetables • 1 small mooli (or daikon radish, available at larger supermarkets), peeled and cut into small strips • 1 large carrot, peeled and cut into small strips or matchsticks • 1 cucumber, deseeded and cut into small strips or matchsticks

Method 1 Heat a large non-stick frying pan until hot.

2 Put the beef in a large bowl, add the oil, season with the pepper and turn to coat.

3 To sear the beef, brown all over in a pan (the beef should be very rare in the middle). Transfer to a large plate to cool.

4 In a large plastic food bag, combine the marinade ingredients. Add the beef, seal and chill in the fridge for 4 hours or overnight, if time allows.

5 In a small bowl, whisk together the dressing ingredients.

Cover and set aside. In a medium bowl mix the vegetables together.

6 Thinly slice the beef across the grain. Lay the slices on a large platter, drizzle with half the ponzu-style dressing.

Lightly scatter over the micro leaves. Spoon any remaining dressing over the vegetables and serve with the beef.

• Micro salad leaves, to garnish

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Ramen Burgers with Tonkatsu Sauce

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RAMEN BURGERS WITH TONKATSU SAUCE Serves: 4 Prep time: 25-30 mins, plus chilling time Cook time: Under 20 minutes

Method

Ingredients

2 Add the eggs and seasoning, Stir gently until combined. Line 8 round shallow dishes (approx 10-13cm/4-5inches) with cling film and divide the noodles equally between them. Cover with more cling film and weigh down to flatten and mould the noodles.

Chill for 20 minutes.

• 450g/1lb beef mince • 2 x 100g packs instant ramen noodles, flavour sachets discarded • 2 eggs, beaten • Salt and freshly milled black pepper • 30ml/2tbsp sunflower oil For the Tonkatsu Sauce • 5ml/1tsp dry mustard powder • 200ml/7 fl oz tomato ketchup • 60ml/4tbsp Worcestershire sauce • 20ml/4tsp light soy sauce • 1.25cm/½inch fresh root ginger, peeled and grated • 1 small red onion, peeled and grated To serve • Baby spinach leaves • Grated carrot

1 Prepare the ramen noodles; bring a large saucepan of water to the boil. Add the noodles and cook for 3-4 minutes or according to the packet instructions. Drain and transfer to a large bowl to cool.

3 To prepare the tonkatsu sauce; in a small bowl mix all the ingredients together and set aside.

4 Put the mince in a large bowl and add 45ml/3tbsp of the tonkatsu sauce. Using slightly damp hands shape the mixture into four 9cm/3½inch burgers. Cover and chill for 20 minutes.

5 Cook the burgers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until thoroughly cooked or any meat juices run clear.

6 Heat the oil in a large non-stick frying pan. Carefully remove the ramen buns from their moulds. Cook each bun for 3 minutes on each side until crisp. Transfer to a large plate.

7 Serve the burgers in the noodle buns with baby spinach leaves, grated carrots and extra tonkatsu sauce.

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Simply

step by step‌

1 Spread sushi rice evenly over the nori sheet on top of the bamboo sushi mat. Drizzle with the mirin.

2 Arrange the beef and vegetables along the length of the rice then add the wasabi paste.

3 Roll up the bamboo mat containing the sushi filling, pressing lightly.

4 Moisten a sharp knife and cut the sushi into 1.25cm/½inch rolls.

Drizzle with the mirin.

Beef Sushi Rolls with Pickled Ginger Dressing

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Makes: 16-20 Prep time: 40 mins Cook time: 10 mins for rice

BEEF SUSHI ROLLS WITH PICKLED GINGER DRESSING

Ingredients

Method

• 225g/8oz cooked roast beef, cut into long strips • 225g/8oz sushi rice, rinsed and drained • 30ml/2tbsp mirin • 3 nori sushi sheets • 10ml/2tsp wasabi paste mixed with 10ml/2tsp mayonnaise • 1 carrot, peeled and cut into thin batons • ½ small cucumber, peeled, deseeded and cut into thin batons • ½ red pepper, deseeded and cut into long strips

1 Put the sushi rice into a large saucepan with a lid. Add 600ml/1pint water, bring to the boil and simmer for 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover and allow to cool in the pan according to the packet instructions.

For the Pickled Ginger Dressing • 60ml/4tbsp rice wine vinegar • 30ml/2tbsp light soy sauce • 2.5ml/½tsp sesame oil • 2.5ml/½tsp wasabi paste • 5ml/1tsp runny honey • 15ml/1tbsp prepared pickled ginger, finely chopped

2 To prepare the pickled ginger dressing; in a small bowl mix all the ingredients together and pour into a dipping bowl. Set aside.

3 To make the sushi, take the sushi mat and place a nori sheet on top, shiny side down. Spread an even layer of rice over the nori, leaving a 1cm/½ inch border.

Drizzle with the mirin.

4 Arrange the beef, carrot, cucumber and pepper in a strip along the length of the rice. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling. Slowly roll up the bamboo mat, pressing lightly to seal.

5 Carefully remove the roll from the mat. Wrap in cling film and leave in a cool place but not in the fridge. Repeat the process with the remaining ingredients.

6 To serve, moisten a sharp knife, trim the edges then cut each into 5-6 rolls.

Serve with the pickled ginger dressing.

You will need a bamboo sushi mat available at larger supermarkets in the world food aisle. If you can't find one, cling film works well too.

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Simply

step by step‌

1 Marinate the steaks.

2 Sear the steaks on both sides until brown.

3 Preparing the steamer for smoking.

4 Finished Tea-Smoked Steaks.

Tea-Smoked Steaks

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Serves: 4 Prep time: 15 mins Cook time: 10-20 mins

TEA-SMOKED STEAKS

Ingredients

1 Score the steaks with a sharp knife and transfer to a plastic food bag.

• 4 x 175g/6oz thin cut picanha or bistro rump steaks

2 Add the rice wine or sherry, soy sauce, sesame oil and 7-spice powder. Seal and marinate for 2 hours or overnight in the fridge, if time allows.

For the Marinade • 60ml/4tbsp mirin (Japanese rice wine) or dry sherry • 30ml/2tbsp light soy sauce • 15ml/1tbsp sesame oil • 5ml/1tsp Japanese 7 spice seasoning (shichimi togarashi) or Chinese 5 spice powder For the Tea-Smoked Steaks • 120ml/6tbsp Lapsang Souchong tea leaves • 75ml/5tbsp dry rice • 45ml/3tbsp dark brown sugar • 15ml/1tbsp sunflower oil

Method

3 Heat the sunflower oil in a non-stick frying pan and lightly sear the beef. Transfer to a plate and set aside.

4 Line a wok or large saucepan (with a lid) with a triple layer of foil. Mix together the tea, rice and sugar and spread in a layer on top of the foil.

5 Place the steaks inside the steamer then set this in the wok (or saucepan) and cover with the lid or double layer of foil. Heat the wok until smoking hot, reduce the heat until medium and cook for 10-12 minutes for rare, 15-20 minutes for medium.

6 Transfer the steaks to a chopping board and leave to rest. Thinly slice and serve with a cucumber and radish salad.

Tip Why not experiment with different loose tea leaves like delicate Earl Grey?

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Japanese Store Cupboard

02

If you’re new to Japanese cooking or on a budget we’ve included some essential ingredients for your store cupboard at home.

01 Rice Vermicelli

01

03

02 Fresh Ginger 03 Rice Wine Vinegar 04 Wasabi paste 05 Nori Sheets 05 06 Rice Noodles 07 Udon Noodles

06

07

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04

Japanese Store Cupboard continued:

09

10

08

11

08 Pickled Ginger (also known as Gari) 09 Miso Paste 10 Japanese Seven Spice Seasoning

08 12 13

11 Sushi Rice 12 Sesame oil 13 Japanese Soy Sauce 14 Ramen Noodles 15 Mirin 14

15

Simply beef and lamb 32

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