Kitchen Invasion: Bald Knob Banquet

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in Features, Menus, Recipes

Judi Dench (the prize-winning White Sussex) & crew

2-day & 3-day old calves

The eleglant Flame

Mrs D

lemme at em!

Freshly picked mandarins and Thai basil (which we substituted for shiso in the recipes)

Then to the kitchen!

But not first without a Japanese 75


To the table...

Kitchen Invasion: Bald Knob Banquet

Posted on
in Features, Menus, Recipes

Last week we packed our bags full of miso, mirin, dashi, daikon and other tricks and headed on a Kitchen Invasion at our Godparents’ Eden-like farm, just around the corner from Bald Knob (Knob – more than a hill, not quite a mountain) in the Sunshine Coast hinterland.

On the menu:

Sesame Miso
Gyu tataki (rare beef salad)
Sesame fish salad
Daikon & carrot 
Green beans in black sesame sauce
Sesoned garlic rice 

Green tea panna cotta

Goma beans

(from Harumi Kirihara)
Serves 4

200g green beans (we used a mixture of green and yellow)
1/3 cup roasted black sesame seeds
2 tablespoons caster sugar
1/2 tablespoon mirin
1 tablespoon soy sauce

Top and tail the beans, cut in half lengthways if you like. Par boil for a few minutes, taking care to remove before they soften. Drain and soak in iced water for a few minutes, drain again and pat dry.

In a mortar lightly crush the sesame seeds. Add the sugar, mirin and soy sauce and mix to a smooth paste.

Toss together the beans and the dressing, making sure hat the beans are all well covered.

Gyu tataki (Rare Beef Salad)
(from Harumi Kirihara)
Serves 6

600g joint of beef (preferably leg of beef)
salt and pepper – to season
1 teaspoon crushed garlic
sunflower or vegetable oil
6-7cm daikon
small bunch of mltsuba if available
5 shiso leaves or a mix of fresh mint & basil
1-2 spring onions

Mentsuyu Sauce 

200 ml sauce
100 ml mirin
3 tablespoons caster sugar
200ml water
20g dried fish flakes (bonito flakes)

Make sure that the beef is at room temperature before you start. Season the joint with salt, pepper and garlic.

ln a wok, heat the oil until very hot, then put the beef in and seal it on all sides. Remember that the beef will keep on cooking even after you have taken it out of the pan so adjust the cooking time accordingly. The cooking time will vary greatly depending on the thickness of the piece of beef. Take the joint out of the pan and wrap it in foil.

Chop the daikon into thin matchsticks. Cut the mitsuba into 2cm length pieces. Take the shiso leaves and first cut them in two down the centre and then chop them up finely.

Mix together all the chopped leaves with spring onions. Take the beef slice it finely and place the slices on top of the greens.

To make the mentsuyu sauce: take all the ingredients and put them in a small saucepan over a medium heat or in microwave proof bowl without a lid and cook for 3 minutes, then strain. Leave in the fridge until required.

Ingredients Note: If you are unable to find these particular leaves for the salad, then use anything available, choose textures that are crunchy and flavours that are ???, such as rocket. If you cannot find the dried fish flakes, substitute the water for fish stock. The mixture should not be a strong flavour but a slight tang.

Fish salad with sesame dressing
(from Harumi Kirihara)
Serves 6

400g sashimi-quality white fish fillets (we have used King Fish & Mahi Mahi)
salt & pepper
a little crushed garlic, to taste
1 tablespoon sunflower or vegetable oil
1 packet of mixed green salad leaves

Sesame Dressing: 

3 tablespoons sesame paste
2 tablespoons hot water
a little granulated chicken stock powder
1 tablespoon caster sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon mirin
1/2 teaspoon red chiili paste
2 tablespoons coarsely ground sesame seeds or sesame paste
a little finely chopped spring onion
coarsely ground black pepper

Season the fish with the salt, pepper and garlic. In a frying pan heat the oil to medium and pan fry both sides of the fish until it is lightly cooked but crispy on the outside. Let the cool and then slice diagonally into bite size pieces.

Mix the ingredients for the sesame dressing-mixing m the order listed above but without the sesame seeds. When combined, mix in the sesame seeds.

Arrange the salad leaves on a plate, place the sliced fish on top and dress with the sesame sauce. Garnish with chopped spring onion and freshly ground black pepper.

Daikon & Carrot salad

1 medium carrot
1 (3 inch) piece daikon radishes
1 teaspoon salt
3 tablespoons rice vinegar
1/2 teaspoon Japanese soy sauce
1/8 teaspoon peeled and grated fresh ginger
2 teaspoons sugar

Finely shred carrot and daikon and place in a colander. Sprinkle with salt and let stand for 30 minutes. Gently squeeze out as much water as possible from vegetables.

In a separate bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves. Add vegetables and refrigerate for at least 1/2 hour.

Seasoned garlic rice
serves 6

1 cup (uncooked) rice, cooked and set aside
1 tablespoon grapeseed oil
2-3 garlic cloves, finely chopped
shiso fumi furikake* (rice seasoning)

Heat oil in a large saucepan over a medium heat. Add garlic cloves and cook for a few minutes, until just starting to turn golden. Add the cooked rice and stir to coat all rice in garlic oil. Cook for a few minutes, until rice is warm.

*Furikake is a dried mixed seasoning sprinkled over rice for added flavour. Shiso, also known as perilla or beefsteak plant, is a relative of the basil and mint families, but has a stronger flavor reminiscent of anise. Other furikake varieties include salmon, wasabi, seaweed and bonito fish. These spruce up your rice easily, deliciously and usually pretty cheaply.

Green tea panna cotta
(from Yoshoku by Jane Lawson)
serves 6

1 1/2 tsp Japanese green tea (Matcha) powder
600ml (21 fl oz) cream
1/2 cup caster sugar
3 teaspoons gelatine powder
1/2 cup milk
1/2 tsp vanilla extract

Put the green tea powder in a saucepan with a little of the cream and mix to form a paste. Whisk in the remaining cream, ensuring there are no lumps. Add the sugar to the saucepan, stirring to dissolve the sugar, then slowly bring to the boil over medium heat. Remove from the heat.

Put the gelatine in a small bowl and whisk in 1/4 cup of the hot cream to form a smooth paste. Return the mixture to the saucepan, stirring until the gelatine has completely dissolved. Rest for 10 minutes to infuse.

Strain mixture into a large bowl and then pour in the mild and vanilla and stir to combine.

Pour into six 1/2 cup teacups or moulds and chill for at least 3 hours, or until set.

We served these topped with kinako powder and with some roasted figs and mandarins from the garden.

いただきます !