Yesterday felt like spring in Wiltshire and that was my inspiration for this dish.
I really love yuzu. It is really simple to pick up yuzu seasoning in most supermarkets. It is mixed with a little vinegar and lemon juice which is fine and just helps to make a nice dressing. Real thing, obviously better!
Yuzu is a fruit mostly grown and used in Japan and Korea. It is really high in Vitamin C and tastes like an interesting mix of lemon/lime/orange. In this dish I have used it both as a marinade and for the dressing.
For the steak
1 rib-eye steak or any cut you like best
couple of tbsps of yuzu seasoning
salt and pepper
About an hour before cooking bring the steak out from the fridge and marinade.
Cook you steak as usual to your liking
For the quinoa cakes
50g of quinoa
1 egg yolk
1 tbsp rice flour (or any flour you have to hand)
dusting of pecorino or parmesan
100g panko breadcrumbs
Boil the quinoa for about 20 minutes. You want to cook it for about 5 minutes longer than usual so that it completely breaks down. Drain in a sieve or colander and cool under cold water. Press down on the quinoa so that you press all the water out. Add the remaining ingredients except breadcrumbs and mix into balls. Roll in the breadcrumbs and fry in a frying pan on a medium heat until golden and cooked through.
For the Salad
Handful of Purple sprouting
Handful of watercress
splash of yuzu
splash of extra virgin olive oil
Blanch the broccoli in a pan of boiling salted water for 2 minutes. Don’t overcook the broccoli and again run under cold water to stop the cooking process. Fry in a hot pan so that you get plenty of char, that’s what tastes good! Mix the broccoli with the watercress and yuzu dressing.
Delicious spring salad!