How lovely is that backyard! We visited friends out at Samford last month on the very first chilly day of the season. I’ve since got my slow cooker out of storage and put it to good use. Last night was lamb shanks which was very popular with all the boys (my girls are not into eating lamb).
Speaking of backyards, how lucky are those giraffes at Taronga Zoo!
But back to cooking meat – I rarely ate meat growing up. My sisters and I were called the ‘Lentil Girls’ by our neighbours. This in turn has made me a cautious cook when it comes to cooking meat but I’m slowly gaining confidence and this recipe for Beef Tataki is almost fail proof as well as being incredibly delicious.
The beauty of this recipe is that all the cooking happens the day before you serve. Just a quick sear and then finish it in the oven before leaving it to steep overnight in the soy sauce marinade. Serve it thinly sliced (a sharp knife helps) with sliced spring onions, rice and then I’ll just have salad. Sometimes ‘salad’ is sliced cucumber and if I’m feeling enthusiastic then an Asian Vegetable Salad.
Now I’ve got into the rhythm of kids, work, school etc I’m finding that I’m returning to the kitchen to cook for fun. It has been a while since it has felt like anything other than another chore to do but lately I’ve been really looking forward to taking some time over the weekend to make a special family meal. I’m also enjoying seeing the kids get into the kitchen more and more. Both Tilly and Essie did a brilliant job last week baking cakes and biscuits to enter into the Brookfield Show. Our kitchen looked like a disaster but they both earned themselves a third place ribbon and $2 prize money!
In other news, we have a teenager! Levi turned 13 last month and he celebrated with friends, family, soccer, tacos, ice cream cake, soccer, a sleepover and more soccer. We have more soccer balls in our backyard than plants.
(adapted from taste.com.au)
80ml soy sauce
1 tablespoon rice wine vinegar
1 tablespoon dry sherry
2 teaspoons caster sugar
1/2 teaspoon sesame oil
1 tablespoon light olive oil
750g piece of beef eye fillet, tied at 4cm intervals
sea salt and freshly ground black pepper
Preheat oven to 180 degrees C. Season the beef well with salt and pepper. Heat a large frypan over medium/high heat and add the olive oil. Sear the beef on all sides evenly until nicely browned for about 10 minutes and then pop on a baking tray and bake in oven for 15 minutes. Then transfer to the cooling rack and leave the beef to cool.
In a bowl whisk together the soy sauce, rice wine vinegar, sherry, sugar and sesame oil. Place the cooled beef into a large ziplock plastic bag and pour over the soy sauce mixture. Seal the bag and place in fridge overnight.
When ready to serve, take the beef out of the bag and thinly slice and arrange on a platter. Top with some thinly sliced spring onions and drizzle over some of the soy sauce mixture. Put any extra of the sauce into a jug to serve alongside. Serve with rice and a crunchy Asian salad.