Wagyu or "Wow-whooo?"

As briefly mentioned in my first post, there are certain "extravagant" ingredients and produce I will explore and taste.
Although I have previously purchased Wagyu, an opportunity occurred yesterday where I was able to purchase this sizeable piece of 21 day aged Wagyu Cutlet (1.042 kg).

Kingsley Meats, the place of purchase, was recommended to me by a school friend who I have reconnected with, via Facebook, after 35 years. Thank you Deborah Hurd. Joel and the boys at Kingsley were very helpful providing good old-fashioned butcher service. Top quality butchers never loose that kind of customer assistance.
My plan for this monster is to take it with us tomorrow, anniversary celebrations still continuing, to an undisclosed to Jen location where I will give it a respecting amount of care and love while preparing it before slapping it on the BBQ for our dinner.
Yet to decide what to have with it. Most likely a Wild Rocket, from our garden, Salad.

STOP PRESS!!

Along with the purchase of the Wagyu chunk, I could not go past handing over some dollars for 5 Black Berkshire Pork Cutlets. Another one of those items you may only find on some restaurant menus. A pack of Berkshire Cured Smoked Bacon also found its way into the basket.
A fair amount of time spent with Chef Google resulted in my decision to serve this for tonight's dinner.

Pan Seared Pork with Braised Fennel, Leek and Bacon, Sweet Potato Puree.
Delicious!!

Wasabi Update

Two weeks to the day, since pleading guilty to involuntary (failed) plantslaughter, I am pleased to report that said victim is making a slow and much welcome recovery.

(Image from that near fatal day)

(On the road to recovery)

Welcome to the Family

I am a big fan of KitchenAid appliances having already at my disposal, a blender, food processor and stand mixer. 

As our Breville hand mixer is just about to throw the towel in after many years of service, Jen "surprised" me with a new hand mixer for Valentines Day/Wedding Anniversary. Of course, it is a KitchenAid. It has several types of attachments with a few handy features such as a lockable swivel cord and a thing called Soft Start where the beaters are brought up to speed gradually to prevent ingredients splattering. I will give it a few weeks to settle in before I introduce it to the therapeutic sessions of the kitchen.

Use By Surprise

Sometimes you just have to part with some serious dollars to purchase an ingredient that will really add flavour, texture or enhance the presentation of a meal.
For our Valentine dinner on Saturday night, it was a jar of Salmon Roe. Before I purchased it, I noticed that it was to be kept refrigerated and to be used within 3 days of opening. 3 days!!! I only needed a small amount. 4 teaspoons tops. What to do with the rest? Already had more than enough different sushi rolls and nigiri. To hell with it. Sort the surplus out later.


Monday afternoon, idea.










Salmon Roe and Chive Omelette.

Came home from work. Whipped up the omelette and wow..........SURPRISE!
It was absolutely delicious. 

Valentine's Day 2015

Jen gave me this today. I love it!
Could not resist using the menu board to celebrate the day.

Having purchased Wasabi Powder this week it, was inevitable that Sushi would be on the menu. For some reason I tend to stress more than normal in the kitchen when making sushi. A few years back Jen purchased a gift certificate for me to attend a Sushi and Sashimi course. I learnt so much about techniques and presentation but also felt pressure in completing the practical component. Self expectation I believed contributed to the uncomfortable situation. Despite the undesirable stress I still manage to finish up with a satisfying result.

No "flow", not Japanese but a dessert all the same.

Wasabi

When this baby arrived 2 days ago I was so damn excited. I'm going through a greenthumb phase at the moment and although there will be an 18 - 24 months nurturing and waiting period, I'm keen to successfully grow and then taste this delicate and flavoursome plant.

Very disappointed and annoyed with myself for making the decision to place the plant in the fridge until ready to plant out. (Internet tip). My heart sank. Due to the current hot weather I wanted to keep it at a cool temperature until I planted it this evening. It practically froze after 90 mins. Anyway, it's in now and it will take several weeks before any new growth takes place. Fingers crossed.

On a brighter note, I received the next best thing in the post today. I made up about half a teaspoon to try it and yes, just as I remember when we had the pleasure and were fortunate enough to try this at Tetsuya's .

Fresh wasabi does not have that smack in the face, nostril flaring heat of the "wasabi" sold in supermarkets or are given when you purchase sushi from your local sushi restaurant/train. What you are getting is actually horseradish with a green food colouring.

Fresh wasabi has a palpable heat that does not linger as the true flavour of wasabi is appreciated by the taste buds.

Will be making Sushi Rolls and Nigiri for dinner this Saturday night.