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Chopped raw hanger steak with mozzarella, borlotti beans and wild garlic

Resident cook Nigel Barden dishes up chopped raw hanger steak with mozzarella, borlotti beans and wild garlic in this week's mouth-watering Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 8 Jun 2017 17:05
Â鶹ԼÅÄ Radio 2

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Chopped Raw Hanger Steak, Pickled Radish and Salted Ricotta

By Clare Lattin and Tom Hill from Ducksoup Cookbook

Ìý

Prep time: Ìý15 minutes + 3hrs marinating for the watermelon radish

Cooking time: none

ÌýServes 2

Ingredients

Ìý

1 quantity of pickled watermelon radish (see recipe below)

180g hanger or bavette steak, trimmed of excess fat and membrane

Juice of ½ lemon

Extra virgin olive oil

20g salted ricotta

Salt and freshly ground black pepper

Ìý

Method

Prepare the pickled watermelon radish, following the recipe below. You will need to do this at least 3hrs in advance. Using a sharp knife, chop your steak into 5mm pieces and place in a bowl. Ìý Season with salt and pepper, add a squeeze of lemon juice and a dash of extra-virgin olive oil. ÌýTaste and adjust the seasoning. Divide the chopped steak between 2 plates and gently scatter over your pickled watermelon radish. Ìý Grate over the salted ricotta and finish with a splash of extra-virgin olive oil and some more black pepper.

Ìý

Watermelon Radish

Ìý

Ingredients

100g watermelon radish

pinch of salt

50ml cider vinegar

10ml water

10g caster sugar

Ìý

Method

Cut off the top and bottom of the radish and then cut in half across. ÌýUsing a mandolin, thinly slice the radish into a bowl. Ìý Add a pinch of salt and then use your hands to massage it into the radish for about 2 minutes to encourage the radish to release some of its natural juice. In a separate bowl mix together the vinegar, water and sugar until the sugar has dissolved. Ìý Pour over the radish and leave to pickle for 3hrs.

Ìý

Mozzarella, Borlotti and Wild Garlic Green Sauce


ÌýPrep time and Cooking time: 10 minutes

ÌýServes 2

ÌýIngredientsÌý

1 x 250g tin good quality organic borlotti beans in brine.

Handful of wild garlic, parsley and mint, roughly chopped (if you can’t get hold of wild garlic use basil)

6 anchovy fillets, roughly chopped

zest of 1 lemon

1 tbsp capers

1 tsp Dijon mustard

1 garlic clove, grated

Extra-virgin olive oil

2 mozzarella balls, about 150g each

Salt and freshly ground black pepper

Ìý

Method

Open the tin of beans and pour into a pan with the liquid and warm up. Ìý Put the chopped herbs, anchovies, lemon zest, capers, mustard and garlic into a large bowl with enough extra-virgin olive oil to bind everything together. Ìý Stir the green sauce into the beans and warm through on a low heat for 1 minute then divide between 2 bowls. Ìý Tear open the mozzarella balls and place over the beans. Dress with a little more olive oil and some salt and pepper.

Broadcast

  • Thu 8 Jun 2017 17:05
    Â鶹ԼÅÄ Radio 2