You are currently viewing Cooking Together Steak Night – Recipes

Cooking Together Steak Night – Recipes

Print Friendly, PDF & Email

Our Cooking Together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your fine dining evening and are ready to recreate the meals at home.

You Cooked:

  • Crispy Prawns;
  • Fillet Steak;
  • Kimchi Fried Pak Choi;
  • Mirin Glazed Yaki Onigiri;
  • Tsukemono Pickled Cucumber;
  • Sweet Potato Flatbread;
  • Miso and Whiskey Peppercorn Sauce;
  • Honey Ponzu Dressing;

Crispy Prawns

Ingredients:

  • – 20x Peeled Prawns
  • – 1x Egg
  • – 200g Flour
  • – 2 tsp Garlic powder
  • – 3x Slices of Bread made into Crumbs
  • – pinch of salt & pepper
  • – 100ml of Sunflower/Vegetable oil

Method:

  1. Place 100ml oil into a separate large frying pan and heat.
  2.  
  3. Get three bowls and put Flour, Salt, Pepper and Garlic powder into one, the beaten Eggs in the second and breadcrumbs into the third.
  4.  
  5. Coat each prawn in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover all of the prawns.
  6.  
  7. After all the prawns have been coated, place into the hot oil (making sure you test the heat of the oil first, by dropping some breadcrumbs into the oil and seeing if it sizzles). Fry all prawns until golden
  8.  
  9. After they have been cooked, place on kitchen paper to absorb all the excess oil.

Tips for Cooking the Perfect Steak

Heat, heat and more heat!  Choose your steak well, ideally use the butcher but if you are buying at a supermarket, remove the packaging sooner rather than later.  Buy as thick a piece as possible, so if cooking for 2, buy twice the thickness and cut after cooking.   The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking.  If cooking a bigger piece – it should rest for about half the cooking time.  You can rest it covered with foil, on a rack (like a cake rack), to catch any juices.

Which ever cut you have, you just need your pan or a griddle pan, then you can finish the cooking in a low oven if it’s a thicker piece.

If your steak has a piece of fat on it, leave it on to cook, you can choose to eat or leave.  But use the fat as a visual guide to cooking.  As the fat renders it colours and the flavour joins the juices in the pan.  If you have a steak on the bone – T-Bone or Tomahawk, cook with the bone in and remove before serving.  The bone adds flavour to the cooking.

For these 5-6oz fillet steaks, we are in the region of 1-2 minutes each side in a hot pan.  There are arguments about seasoning before or after cooking – both work….however do oil the meat directly…not the pan.  Don’t move it until ready to turn and when you have turned the second time, you will get a feel for how you like your steak to be cooked!  Don’t be afraid to poke it with your finger!

Method

  1. Preheat the oven to 180C.
  2.  
  3. Peal the squash and cut into chunky chip shape.
  4.  
  5. Place the squash in a mixing bowl, add olive oil, season well with salt and pepper.
  6.  
  7. Place on a tray lined with baking paper, bake in the oven for roughly 20minutes, or until all the squash is soft and cooked through.
  8.  
  9. For the pumpkin seed garnish: mix the seeds and soy/tamari in a bowl and give them a good toss. Place on another lined roasting tray and bake in the oven for 8 minutes, while stirring around every minute or so.
  10. The seeds are done when all the tamari/soy has evaporated. Cool the seeds down for 5 minutes before eating.
  11.  
  12. For the buttermilk dressing: place all the ingredients in a bowl and mix until all combined.
  13.  
  14. To finish this lovely side dish: place the squash chips on a plate, drizzle with dressing, sprinkle with chopped dill, pumpkin seeds and pomegranates.

Kimchi Fried Pak Choi

Ingredients – Serves 2:

  • – 2x pak choi, sliced
  • – 1x red onion, sliced
  • – 2x clove of garlic, crushed
  • – 1tbsp of kimchi
  • – 1tbsp of butter
  • – 1x lime
  • – 1tbsp of vegetable oil
  • – Seasoning

Method:

  1. Heat a splash of oil in a wok, add red onion and sauté until caramelised.
  2.  
  3. Add garlic, cook for a further minute, followed by butter and kimchi.
  4.  
  5. Cook for 5 minutes, until the kimchi is caramelised as well and all the liquid from it has evaporated.
  6.  
  7. Add pak choi, cook for a minute, only until it’s slightly wilted, serve immediately.

Miso-Glazed Yaki Onigiri

Ingredients:

  • – 2 Tbsp miso (I used Hikari Miso Organic Red Miso)
  • – 1 tsp sugar
  • – 1 Tbsp mirin
  • 1tsp of sticky teriyaki sauce
  • – 3 cups cooked Japanese short-grain rice (250g of uncooked rice/330ml of water, if using stove top absorption method)
  • – 2 tsp toasted black sesame seeds
  • – sea salt
  • – 1tbsp of vegetable oil
  • – 1x lime, juice and zest

Method:

  1. In a small bowl, combine 2 Tbsp miso, teriyaki, 1 tsp sugar, lime juice and zest, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later. 
  2.  
  3. Prepare a small bowl of water and a plate of salt, roughly 2 to 3 tsp. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then using a rice scooper, scoop 1/6 portion of the steamed rice (you should be able to make 6 rice balls).
  4.  
  5. Gently form the rice into a ball shape, and then flatten top and bottom. It should look like a thick disk shape. Springe with sesame seeds and pat it together.
  6.  
  7. Cut the parchment paper to fit the bottom of your frying pan and place it on the pan. Brush the oil on the parchment paper. Place the rice balls and start cooking on medium heat. Make sure to keep some distance between rice balls so they don’t stick to each other.
  8.  
  9. Cook the bottom of the rice for about 2.5 minutes. When it’s nicely brown, brush the oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely brown.
  10.  
  11. When both sides are nicely brown, reduce the heat to low heat. Brush/spoon the sauce on top of the rice balls. And flip to cook the dressing side for just 10-15 seconds. Then flip to brush the sauce on the other side and cook for 10-15 seconds. 
  12.  
  13. Dressing BURNS QUICKLY. Adjust the heat so dressing won’t burn but still has a nice char. You can also use an oven, oven toaster, or broiler but make sure to keep an eye on it.

Optional:

You can stuff your rice cake with various ingredients such as smoked salmon, sashimi tuna, pulled pork belly etc.

Tsukemono Pickled Cucumber

Ingredients – Serves 8:

  • – 20g Fresh ginger (approx 2-inch piece)
  • – 1 Bird’s eye chilli
  • – 3 Japanese / Persian Cucumbers (or 1 English cucumber)
  • – 1 + 1 tsp Salt
  • – 2 tbsp Sugar
  • – 1 tsp Sushi Vinegar OR Rice vinegar
  • – 1 tsp Soy sauce
  • – 1 tsp Sesame oil
  • – White sesame seeds to garnish

Method:

  1. First, peel the skin off the ginger and cut into thin strips.
  2.  
  3. Deseed the chili and cut into thin slices.
  4.  
  5. Wash the cucumber and sprinkle a chopping board with 1 tsp of salt. Roll the cucumber in the salt.
  6.  
  7. Wash off the salt and dry the cucumber. (If you’re using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
  8.  
  9. Smash the cucumber with something sturdy like a rolling pin. Crush/break it slightly, but not too much. This helps the cucumber absorb more flavour and adds more interesting textures to your pickles.
  10.  
  11. Roughly cut the cucumber into bitesize chunks.
  12.  
  13. Place the cucumber in a Ziplock back with your cut ginger and chilli, then add 1 tsp salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
  14.  
  15. Massage the ingredients into the cucumber to evenly distribute them.
  16.  
  17. Marinate in the refrigerator for at least one hour. (Best taste is after 1 day.)
  18.  
  19. Sprinkle with sesame seeds upon serving.

Sweet Potato Flatbread

Ingredients – Makes 6:

  • – 1 cup sweet potatoes, cooked
  • – 2 cups of plain flour
  • – Seasoning

Method:

  1. Mix all ingredients above in a mixing bowl. Make sticky dough, flour your bench and roll until thin.
  2.  
  3. Cook for 1 minute on each side in a hot non-stick frying pan, without any oil.

Miso and Whiskey Peppercorn Sauce

Ingredients – Serves 2:

  • – 1 shallot, finely diced
  • – 1 clove of garlic, crushed and chopped
  • – 1 shot of whisky
  • – 1 sprig of thyme
  • – 200ml of beef stock
  • – Handful of black peppercorns
  • – 75ml of double cream
  • – 1tsp of white miso paste
  • – 1 tsp of oil for cooking
  • – Salt to taste

Method:

  1. Heat a small saucepan over medium heat add peppercorns, toast for a couple of minutes, let cool down and grind in pestle and mortar or blender.
  2.  
  3. Wipe the pan, place over medium heat again, add oil and heat up. Add onion and sauté until translucent.
  4.  
  5. Add garlic, cook for 1 more minute, make sure that garlic doesn’t burn.
  6.  
  7. Pour the whisky in the pan and set on fire.
  8.  
  9. Let it burn for 10 seconds or until it the flame dies out.
  10.  
  11. Add beef stock, miso, sprig of time and peppercorns, reduce by half.
  12.  
  13. Finish with double cream, bring back to boil and reduce to desired consistency.
  14.  
  15. Correct the seasoning and serve with your favourite steak.

Honey Ponzu Dressing

Ingredients:

  • – 60ml soy sauce or tamari
  • – 2 tablespoons lemon juice
  • – 2 tablespoons lime juice (you can use all lemon juice but the combination of lemon and lime more closely resembles the flavour of yuzu, which is the traditional citrus fruit of choice)
  • – 2 tablespoons mirin
  • – 2 teaspoons rice vinegar
  • – 1/4cup (3 g) katsuobushi / bonito flakes
  • – 12-inch piece kombu 
  • – 1 teaspoon freshly grated lemon zest (optional for bigger citrus flavor boost)
  • – 1 tbsp of honey

Method:

  1. For a more intense tuna/sea kelp flavour: In a small saucepan bring the soy sauce, mirin, rice vinegar, katsuobushi, kombu and lemon zest (if using) to a boil. Turn off the heat and let it cool completely. Strain out the solids. Stir in the citrus juice and honey.
  2.  
  3. For a milder tuna/sea kelp flavour: Place all the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. Strain out the solids.
  4.  
  5. *For a simplified or vegetarian version, you can omit the katsuobushi and kombu.
  6.  
  7. Store in in a sealed jar in the refrigerator. It will keep for up to a month.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch [email protected]

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery