Archive for » January 16th, 2008«

Medallions of Veal with Wasabi Herb Butter
This is a very simple meal to put together and it tastes great, all the flavours go really well together. The butter has to be made ahead of time as you have to soften to make and then you want it to harden up again, so just bear this in mind when preparing.


12 Veal Medallions (I allow for 3 per person.)
1 3/4 Tablespoons French mustard
1 1/2 Tablespoons thyme leaves
1 1/2 Tablespoons olive oil

Wasabi Herb Butter

150g Soft butter
1 Teaspoon Wasabi powder or paste (I use powder but I make it up before adding, to make sure all powder is dissolved.)
2 Tablespoons fresh chives, chopped
1 Tablespoon thyme leaves


1. Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.

2. Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.

For The Butter

1. Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.

I served mine with spicy leek and mushrooms and sweet potato curls.

The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.

They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.

All photo’s taken by me unless otherwise stated.

Category: Veal  Leave a Comment
Steak with a Japanese Style Mustard Dipping Sauce

Very simple, easy and quick recipe to put together that is packed full of flavour. I served mine with spinach drizzled with a roasted sesame seed dressing.


4 Steak Fillet (250-300g each)


2 Tablespoons soy sauce
2 Tablespoons white vinegar
1 Tablespoon Dijon mustard
3/4 Teaspoon wasabi (I use powdered wasabi which I prefer, but I prepare it before adding, I don’t add in powdered form.)
1 Tablespoon mayonnaise
2 Tablespoons sour cream


1. In a bowl combine soy sauce, vinegar, mustard and wasabi.

2. Whisk in mayonnaise and sour cream. Place in the fridge for at least 30 minutes, the longer it is left the more the flavour comes through.

3. Grill, BBQ or pan fry steaks until desired doneness, slice steaks into thin slices and serve with dipping sauce.

To Serve: Arrange slices of steak on plate, serve dipping sauce along side, with a side of spinach with sesame dressing.

Bon Appetit

All photo’s taken by me unless otherwise stated