Violet Crumble - Chef Recipe by Ben Shewry
A deconstructed dessert worthy of some serious praise.
100g Sher Wagyu tenderloin
10g good quality miso paste
1 small daikon
2 baby cucumbers
5 breakfast radish
3 heirloom carrots
1 head young ginger
1 punnet micro shiso
Good quality ponzu dipping sauce
50g fresh Tasmanian wasabi
200mL white vinegar
Place sugar, vinegar and water in a pot and bring to boil. Cut the carrots, cucumber, radish and daikon into 1cm cubes. Place the vegetables into the pickling solution and bring back to the boil, once the vegetables have come back to the boil, remove the pot from the heat and allow to cool.
Meanwhile marinate the Wagyu beef in the miso and barbeque quickly to char the outside of the beef, but not to cook past rare. While the beef is resting, garnish a plate with the pickled vegetables, sliced breakfast radish, micro shiso, grated Tasmanian wasabi and a dish of ponzu dipping sauce. Slice the beef thinly and arrange on the plate.
Recipe provided by Steer Dining Room