3x Wagyu Surf & Turf
3x Wagyu Surf & Turf
#1 was home and we decided to have a Kennett family dinner at home. Only the night before I had got a delivery from our BFF’s at Orca including a ‘mystery steak’. I so love getting mystery shit to cook from these guys. So, this became a #BillWallaceFriendly but also #DavidKnibbsHere’sTheWagyu dinner. This was my 3x Wagyu Surf & Turf.
For the piscatorial lovers in the family, Wifey & #1, I knocked up a quick fish dish which turned out to be stellar by all accounts. For Strawberry Blonde I pulled together a quick but delicious salad. For Jude Jude, well let’s just say my main Wagyu buddy got his fix, that’s for certain.
I just want to call out the meat here folks. No advertising, this is a pure and friendly recommendation. You get wholesale rates, delivered to your door for some of the very best meat products you’ll ever have. It’s just amazing quality. And you know I always harp on about – cook with quality products, and your cooking escapades will have better results. Well, there you have it. Get yourself on the WhastApp ‘mailing list’. All these came from his ‘The 2020 Wagyu Grand Champion Box’.
WhatsApp Shaun @ Orca 8137 4320
3x Wagyu Surf & Turf
I decided to cook this on my new Japanese charcoal BBQ. I was going to do that on the balcony and serve through the window as I have done before. But with a brand new sofa, Wifey was rightfully worried re ‘food splashing’. So downstairs in the dining room, it was to be today. My Japanese BBQ was on the hob (the safest place I thought) and we were cooking without gas, haha. Perfect, it really was perfect. Well, that was until some of the fattier steaks went on and the coals started smoking, with nowhere for the smoke to go. So I have red-eye today, and all the clothes need washing again due to them being in the wet kitchen hanging to dry. Whoops!!!
It was a splendid family dinner, with super-tasty food. I am proud of it actually. Happy family, a lovely family dinner. All washed down with some Prosecco, a couple of beers and a load of family chit chat. Love it. #familydinners #stay@homefamilydinner
Let’s have a look. Showing off massively. Get all the meat prepped and on a platter to WOW your dining audience.
WINNER – looks amazing, right?
Tomato, Mozzarella & Basil Salad ‘w’ Balsamic
Here’s the recipe for the Salad;
- 1x punnet of Heirloom cherry tomatoes. Cut them in half and throw them in a mixing bowl;
- 2x packets of small Mozzarella cheese balls. Drain the liquid and throw the cheese in the bowl with the tomatoes;
- 1x packet of Western Basil. Rip this up and get it in the bowl;
- Drizzle with your best virgin Olive oil;
- Give a good sprinkle of sea salt & cracked black pepper;
- Toss that through and transfer to your serving platter;
- Finally, drizzle with some quality Balsamic Vinegar and serve her up.
Stunning – so fresh – so tasty – so #foodporn to look at!!!
Dory ‘w’ Dill & Hazelnuts
Here’s the recipe for the Surf;
- Take a baking tray and lay down a sheet of silver foil – enough to make a parcel over 2 fish fillets;
- Pop 4 slices of fresh lemon on the foil as your base for the fish and citrus steam;
- 2x decent Dory fillets like the picture – spray with black truffle oil on both sides;
- Season on both sides with sea salt & cracked black pepper;
- Lay one fillet onto two lemons each;
- Lay some sprigs of fresh Dill on each fillet;
- Pop a knob of salted butter on top of each fillet;
- Fold over the foil to make a little ‘parcel’ so it bakes and steams;
- Slam that in the oven at 200 degrees for about 15-20 minutes until cooked through;
- Carefully take the fillets off the lemon slices and plate them;
- Sprinkle some fresh chopped Dill over the top;
- Spoon some of the melted butter from the baking tray on top as that will be citrusy from the lemon too;
- Sprinkle some chopped hazelnuts over the top of that and serve away my friends.
Wifey said the best fish ever.
Salty, sour, savoury. Flavour & texture-pops. Very delicious.
Winner, winner, Wifey’s favourite fish dinner!!!
StoneAxe Full Blood Wagyu MB9+
Daddy-pedia stolen from the web site of Stone Axe; In the early 1990s, entrepreneur Chris Walker (father of Stone Axe Co-founder Mathew Walker) was convinced of the potential future of Full Blood Japanese Black Wagyu in Australia. As there was no protocol between Japan and Australia to import cattle directly, Chris went about the long and difficult process of bringing these prized genetics into Australia via the USA.
With utmost conviction, 84 Female and 3 Male registered Full Blood Japanese Black Wagyu breeding cattle were exported to the US. After several years of breeding there, Chris was able to export 40 female breeders from his herd in the US to Tarana NSW, along with 9 young bulls that were sons of the herd’s 3 prized registered Full Blood Japanese Black Wagyu Sires.
Today these origins are contained in the Stone Axe herd that numbers in the thousands and spans several farms across the high country of New South Wales and Victoria. And to this day, the herd maintains 100% Full Blood Japanese Black Wagyu genetics, resulting in beef of the highest possible quality – the definitive taste of Australian Full Blood Wagyu.
Be proud Chris and Mathew for what you have created here and Shaun for shipping this into Singapore for us to enjoy. It is just fucking marvellous boys. So very tender and so beautifully flavourful. I have to admit at first I was a little dubious due to the lesser marbling compared to the rib eye – clearly show’s my naivety perhaps there. But it’s a cracker indeed!!! MAJOR thumbs up from family Kennett.