recipe: steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

steak & mushroom on wild garlic chapo (Kenyan Chapati / roti)

wild garlic chapo brushed w/ mango chutney & topped w/ mushrroms, seared ribeye steak, fruit couscous & kimchi

IngredientsMakes: 385g (1)

100g		wild garlic chapos	(recipe below)
10g		asd mango chutney
80g		sweated mushrooms	(recipe below)
110g		seared ribeye steak	(recipe below)
20g		mayo
10g		lime juice
3g		coriander
2g		red chilli
10g		mango chutney
30g		light apricot couscous fruity	(recipe below)
20g		kimchi no3	(recipe below)

Method

Make the mushrooms, prep the tomatoes, couscous & kimchi.

Brush the chapo w/ mango chutney & put on low on a skillet to warm.

Make the steak and place on a wooden board to rest.

Deglaze the steak pan with the touch of water butter & the mushrooms then assemble the whole thing on the skillet so it stays warm.

Chapo, mango chutney, mayo, coriander, chillies, steak, couscous, kimchi & finally a ouch more mango.

Serve on a warm plate! Too good . . . .

This took less than 15mins to make when I got in from work . . . chapos were in the freezer, kimchi on the counter, sauces in the fridge & cupboard.

Couscous was left over from yesterday. Very pleased with the outcome!

sweated mushrooms

soft cooked mushrooms - think, breakfast, side, wraps, bugers, pasta, pizza . . .

IngredientsMakes: 113g

150g		mushrooms
10g		butter
1g		salt

Method

Thick slice the mushrooms.

Heat a pan to medium high heat, & rub it with a stick of butter to coat the surface.

Add the mushroooms, sprinkle w/ salt & toss to coat. Turn the heat to medium.

Toss them a few times as they become soft & cooked though. Use as necessary.

seared ribeye steak

IngredientsMakes: 213g (1)

227g		ribeye steak
2g		veg oil
1g		salt

Method

Brush the steak with oil and season it, cook it to taste in the same pan.

Once cooked put the steak onto a warm serving plate to rest and deglaze the pan with water or wine.

Once the liquor is reduced to a third add the juice from the steak on the plate.

Mix and pour over the steak - serve immediately.

light apricot couscous fruity

dried fruit & nut couscous, leaning more towards fruit & nut

IngredientsMakes: 350g (2)

80g		couscous
145g		chicken stock	(recipe below)
20g		mange tout
20g		spring onions
15g		dried apricots
20g		dried cranberries
10g		red pepper
15g		butter
30g		spinach
10g		red onion
15g		flaked almonds

kimchi no3

classic korean fermented vegetables w/ ginger garlic & chilli

IngredientsMakes: 1450g

530g		cone cabbage
140g		chinese cabbage
260g		carrots
280g		red peppers
60g		radishes
60g		spring onions
30g		red onion
32g		garlic
250g		7.5pc brine
18g		chilli flakes
60g		ginger
3g		sweet smoked paprika
20g		sriracha chilli sauce
30g		sugar
80g		7.5pc brine
40g		olive oil

Method

Make the brine the night before so any chlorine in the water evaporates - better for fermenting process.

Make 3L of 7.5% brine - 225g salt 2775g water.

The 240g in the recipe is approximately what finally ends up in the jar.

Shred the veg & garlic - all ingredients up to the brine - & cover w/ brine.

Put plate on top to keep veg submerged.

Leave for 12hours / over night. Remove from brine - keeping the brine.

If the veg is not salty enough return to brine for longer. If too salty rinse w/ fresh water & drain.

To make the flavouring sauce simply mix the peeled & chopped ginger w/ the chilli flakes, smoked paprika, sriracha chilli sauce, sugar & brine.

Mix this w/ the drained veg until its mixed completely.

Pack the mix into a kilner jar and top w/ brine. Insert a gauze to keep the veg submerged.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.