Wagyu Katsu Sando

Wagyu Katsu Sando

Makes 2 portions

Ingredients:

For the Sandwich:
2 wagyu sirloin steaks – approx. 200g each
4 slices of thick white bread
150g Iberico pork fat
25g butter unsalted, cubed
4 eggs
100g plain flour
250g panko breadcrumbs
¼ white cabbage
½ cucumber – sliced finely
75ml pickling liquid (50ml water, 25ml rice wine vinegar, 12g sugar)

For the sando sauce:
1 tsp umami paste
1 tsp mirin
1 tbsp runny honey
2 tsp worschestshire sauce
1 tsp English mustard
2 tbsp ketchup
1 tsp soy sauce

Method:

1.     Prepare the cabbage filling for the sandwich by finely slicing it on a mandolin grater. You can also add kewpie mayonnaise to the cabbage if you’d wish but I like the raw crunchiness texture for my sandwich. Set aside until needed.

2.     Bring the pickling liquor to a boil then take it off the heat. Add the finely sliced cucumber to the liquid and set aside to pickle. This will take around 10 minutes.

3.     Heat up a large frying pan and melt the Iberico pork fat. Place the sliced bread into the pork fat, and add 25g butter per slice, and toast one side only. Set aside on a paper towel to cool.

4.     Next prepare the meat by trimming the ends off to make the steak slightly larger than the slices of bread. Season with salt.

5.     Heat up the vegetable oil until 200c.

6.     Whilst the oil is heating up, make the sando “tonkostu” sauce by mixing them together in a bowl.

7.     Now breadcrumb the meat by making an egg wash, flour and breadcrumb station and coating the meat in the flour first, then egg and finish with panko breadcrumbs. Set aside until the oil is ready.

8.     Test the oil is ready by placing a couple of breadcrumbs into the oil and see if they sizzle quickly. If it browns too quickly then it may be too hot, if it doesn’t fry at all, then your oil isn’t hot enough. Best to use a probe thermometer here to be sure.

9.     Carefully place one of the steaks into the oil, and fry until golden. This will take around 5 minutes, turning halfway, depending on the size/shape of your steak. Ideally the breadcrumbs will be golden and your meat inside will be medium rare (50c).

10.  Once they are golden and set aside on a paper towel, to pick up any excess oil, coat the non-fried side of bread, and the katsu on both sides liberally with the tonkotsu sauce. Add the cabbage and then wedge together very tightly. Trim the ends off, and cut in half to serve. Finish with the pickled cucumber to snack on. Enjoy!

Baby Berry Crumble

Baby Berry Crumble

This recipe makes plenty of puree for the little one that’s packed with vitamins from the fruit, but if you want to treat yourself to a tasty dessert, set aside a couple of portions of crumble mix before you blend it and top it off with a crumble topping, recipe found here.

Makes 10 portions (approx. 1ltr puree)

Freezes up to 6 months

Ingredients:

4 pears - washed
1 punnet of blackberries, blueberries – washed
1 punnet of frozen summer berries
1 tsp ground cinnamon
1 vanilla pod (spilt in half)                             

Method:

1.     Core and roughly chop the pears into large chunks, then place them into a large wide pan on a medium heat.

2.     Add the berries, cinnamon and vanilla pod (and scraped seeds) into the pan with a tablespoon of cold water.

3.     Bring the mixture to a boil, stirring occasionally. If the mixture looks a little dry, add another tablespoon of water to help cook the fruit.

4.     Once it’s come to a boil, cover with a lid and turn the heat down to a simmer and cook for 10 minutes.

5.     Once the fruit is well stewed, remove the vanilla pods then place into a blender and blend until smooth consistency.

6.     Pass the mixture through a fine sieve and place into a large container or pan in an ice bath (can be an empty sink with iced water), to help cool the mixture down quickly for it to be ready to portion.

7.     Once the mixture completely cooled down, use a clean ice cube tray, baby food containers to portion the mixture. My favourite is using Doddle Bags which are re-useable food pouches.

Doddle Bags : www.doddlebags.com #notanad

You  can experiment with the type of fruit you use, whether its apples as a base or more blueberries and currants, or strawberries, there’s plenty of options to explore. Try to find what’s in season or ripest to get a really sweet puree.

 

Crumble topping

Makes 3-4 portions

Freezes up to 3 months

Ingredients:

100g (1 cup) rolled oats
30g (2 tbsp) brown sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
40g butter, cubed and fridge cold
60g (1/2 cup) almonds, walnuts, roughly chopped - optional                             

Method:

1.     Preheat oven to 180c (350F).

2.     Blend half the oats into flour. Place the oat flour with the rest of the oats in a bowl, along with the sugar, spices and salt.

3.     Add the cubed cold butter and using the tips of your fingers, rub the butter into the mixture until it resembles breadcrumbs. Mix through the chopped nuts if using.

4.     Place on top of the crumble fruit base and cook for 35 minutes or until golden brown.

You can easily double the recipe to make enough to freeze, then you’ll always have a tasty, healthy treat in no time.

If you want to make this crumble topping baby friendly (10 months plus), I’d switch the sugar with coconut sugar, and make sure the butter is unsalted and leave the nuts out (unless you are sure your baby doesn’t have a nut/peanut allergy).