For the Thai pesto:
• 30g fresh basil • 30g fresh coriander • 1T fresh ginger, grated • 1T lemon grass, grated • 2 garlic cloves • 2 spring onions • 1 green chilli • 30ml freshly squeezed lime juice • 30ml Thai fish sauce • 20g white sugar • 30ml peanut or sunflower oil
Place all the ingredients in a food processor and blend until finely chopped.
• 600g baby beef rump or fillet • 50g white miso • 100ml mirin (rice wine) • 1 packet of halloumi cheese, cut into 12x5mm slices • 6T olive oil • 125g shiitake mushrooms, finely sliced • salt and black pepper • 4T Thai pesto • 1 red chilli, seeded and finely sliced • 4 coriander sprigs • 50g enoki mushrooms to garnish
Slice the baby beef into 50g portions and lightly flatten with a mallet. Combine the miso and mirin, and pour over the beef. Allow to marinate for 10 minutes, then drain. Gently fry the halloumi cheese in a pan with 2T of olive oil until golden. Remove from the pan and blot with a paper towel to remove the oil. Add the shiitake mushrooms to the pan and another 2T of olive oil. Fry the mushrooms until golden, and season with salt and pepper. Wipe the pan clean with paper towel and add the remaining oil. Fry the baby beef for about 30 seconds per side, until just cooked and tender. Remove from the pan and arrange in equal portions on four warmed serving plates. Divide the shiitake mushrooms and sprinkle over the baby beef slices. Arrange the halloumi cheese on top, drizzle withThai pesto and top with chopped red chilli. Garnish with the coriander and the enoki mushrooms. Serves 4 Myoga, Vineyard Hotel & Spa, Colinton Road, Newlands, 021-657-4545, myoga.co.za
This article was originally published in the July 2010 issue of
House and Leisure