honey-dijon

Steak, Potato and Radish Salad

Ingredients:

  • 300g potatoes
  • 2 x 2cm thick rib eye steak
  • 1 red pepper
  • 1 red onion
  • 200g radish
  • 1 romaine lettuce
  • 50g rocket

for the dressing:

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1,5tbsp dijon mustard

Directions:

Peel and cut the potatoes into chunky pieces. Place in a pan of water and bring to the boil. When boiling, simmer for 5-6 minutes, then drain well. Spill into a roasting tin, drizzle with 2 tbsp oil and season with salt and pepper. Roast for 30-35 minutes until the potatoes are golden and crispy.

Make sure the steaks have come to room temperature prior cooking. Rub the meat with 1 tbsp oil, then season well with salt and pepper. Sear the steaks in a very hot frying pan for about 2 minutes on each side (this will leave them rare, so if you prefer medium-rare, make it 3 minutes each side). Rest the steaks once they are cooked for at least 5 minutes.

For the dressing, mix all the ingredients together, then season with salt to you liking.

Slice the peppers, onions, radish and romaine lettuce thinly. Slice the steak as thinly as you can, then add to a plate with all vegetables and rocket and top with dressing.

Bon Appétit!

Cookingland

youtube

Honey Dijon featuring Seven Davis Jr. ‘Houze’ (Deetron Extended Remix)

This is an awesome mix from the amazing Honey Dijon. In her words:

“Here is an exclusive mix that I did for the Honey Soundsystem Crew in San Francisco!

Here is the tracklisting:

1. Dancer Gino Soccio
2. It’s A War Kano
3. I Need You Sylvester
4. One More Round Kasso
5. Music Is My Way Of Life Patti Labelle
6. When You Wake Up Tomorrow Candi Staton
7. Moskow Diskow Telex
8. Disco Circus Martin Circus
9. Inch By Inch Persia
10. TSOB Master Jay and Michael Dee
11. In The Name Of Love Thompson Twins
12. White Boy Culture Club”

Made with SoundCloud
2

Let’s use the more positive adjective ‘ambitious’ to describe my actions of making 3 recipes within an hour. It reaffirms that yes I should audition for Masterchef (hahaha, no) and that the 1 hour time limit that they had is actually quite doable. if anyone’s seen the Australian version of Masterchef this year’s winner, Billie, was renowned for her flawless ability to multi task which was what snagged her the crown.Definitely channelled her spirit. Visually impressive are both the recipes used in Hinako’s test, but the execution is fairly simple. Thank god. The fact that the recipe failed to specify an oil to bind the sauce should’ve been the first clue. And perhaps it was because the size of my food processor but the amount of herbs specified wasn’t nearly enough so adjust accordingly! If you’re having difficulty pinning down shiso, Vietnamese Perilla (Tía tô) is a good substitute that’s only ~$1 a bunch and is much easier to locate (although that may be because of where I live) .. you have no idea the amount of smugness my mum radiated ’ Like ooohhh,  matter cuisines you dabble in, you’ll always come back to Vietnamese food" geez

Aldini Takumi and Isami’s Aigamo Grilled with Spices Recipe

1 duck breast (seasoned generously both sides and scored), shiraga negi (or leek in this case)

Japanese influenced salsa verde: Vietnamese perilla leaves, chives (roughly chopped), 1 tsp yuzukoshou (can be purchased at Daiso if you can believe it), 15g toasted sesame seeds, 1 tblsp uruka (either made followingly or shiokara. Basically, if you also made Souma’s Char Okakiage in the same hour, retain the guts from the cod and use accordingly)

Not pictured: 1 tsp each of soy sauce and mirin, pinch of salt

Equal ratio of dijon mustard, honey and soy sauce, black pepper. Adjust to taste (it’s pretty good!)

Preheat oven to 180C. Place baking tray as it heats up. Lay duck breast skin side down in a cold pan. Turn heat on to high and cook without turning for 8-12 minutes depending on size and thickness.

Bring water to a boil in a small sauce pan and add several dashes of sake. Boil guts for 5 minutes (don’t mind the blackened bottom of the pan, mum burned pasta), remove then season with soy sauce, mirin and salt.

Flip over the duck breast (save the duck fat!) and brush with mixture of Dijon mustard, soy sauce, honey and black pepper. Roast in oven for 6 minutes.

Blend improvised uruka with Vietnamese perilla, chives, 1 tsp yuzukoshou, 15g toasted sesame seeds and enough olive oil that it blends together. Season with soy sauce and salt.

Chop off a 5cm section of leek from the white end

Slice in half, and remove the inner layers. Stack the outer layers atop each other. 

julienne (do it much thinner than pictured!). With shiraga negi it curls under iced water, to anyone that has the time, test the theory with leek!

Slice duck breast and serve with Japanese salsa verde and leek strips.

Enjoy!