David Lagonell – Chef Director at Temper Aussie Wagyu Beef Sirloin, Pickled Kumquat and Green Peppercorn Salsa

Method

Pickled kumquats

1. Place finely sliced kumquats without seeds in a stainless steel bowl and set aside.
2. Combine all the ingredients for the pickling liquor and bring to the boil.
3. Simmer for 10 minutes and set aside.
4. Pour the hot liquid into the bowl with the kumquats and let it cool down naturally.

Green peppercorn salsa

1.  Heat a frying pan over low heat, pour in the olive oil and immediately add the garlic.
2. Once the garlic is golden brown add the shallots, this will stop the garlic from burning.
3. Increase the heat to medium and sweat the shallots, add the peppercorns and kumquats with some of the pickling juices, correct seasoning.
4. Set aside.
5. Once cool add the chopped herbs and taste again.

Salad & preserved lemon dressing

1. Cut lemons in half, remove pulp and seeds.
2. Blend all the ingredients to a fine consistency, correct seasoning.
3. Set aside.
4. Cut and blanch the runner beans in boiling salted water for 5 mins, you want to keep the colour and texture so place them in icy water immediately after cooking. Do the same with the mangetout.
5. Once chilled, drain well and set aside.
6. Place the veg in a bowl and pour 30ml olive oil and a pinch of salt, transfer to a stainless steel sieve/strainer and place over naked flame, the idea is to smoke the veg and give them a bit of colour, keep on tossing to avoid burning on just one side. Do smaller batches if necessary.
7. Set aside.
8. Wash the cucumbers and place them whole directly on fire to blacken them, the skin should be black, this procedure is supposed to be quick, you need very intense heat and keep on turning until it’s the same colour all over.
9. Chop into bite sizes and combine with the vegetable mix above in a stainless steel bowl.

Cassava chips

1. Wash and peel the cassava and cook in salted water for 20 minutes.
2. Drain well and cut into chunky chips.
3. Fry at 160°c for 10 minutes.
4. Fry again at 190°c until golden and crispy.

Steak

1. Make sure the steaks are room temperature and season with salt.
2. Heat a heavy frying pan over high heat, pour olive oil although aged beef fat is preferable.
3. Sear the steaks really well, about 2 minutes on each side including the fat strip.
4. Remove and let rest.
5. Flash the steaks in a hot oven if needs be, slice on an angle, and top generously with the kumquat salsa.
6. Serve with the triple cooked cassava and a bowl of salad.
7. Add the tomatillo, dressing, tarragon and pistachio correct seasoning and serve alongside the steak and cassava chips.