New York Strip Steak Simon Gault 16 June 2015 Ingredients Ingredients 12g black mustard seeds 12g cumin seeds ½ tsp turmeric powder 1 tsp curry powder 4 cloves garlic, finely chopped 3g fresh ginger, peeled and finely chopped ½ small fresh chilli, finely chopped 630g canned Italian whole peeled tomatoes 1 cup Simon Gault Home Cuisine vegetable stock (Mix 1 tbsp of vegetable stock concentrate with 1 cup of hot water) ¼ cup sugar 1½ tbsp fish sauce 1 bay leaf 50ml malt vinegar 1 litre canola oil 6 x 250g portions sirloin steak 3 tbsp Pukara extra-virgin olive oil Salt Tempura Batter 175ml ice-cold soda water 1 egg 9 tbsp tempura flour, chilled Ingredients Instructions Instructions Tempura Batter Combine the water and egg in a bowl. Mix well with a fork then add the flour. Still using the fork, mix the flour and liquid together, ensuring that little bubbles of flour remain evenly distributed through the batter. During cooking, these bubbles expand and disintegrate, creating lightness and assisting in the crispness. The batter will look a little thin compared to normal batters, but this is to be expected. Onion Rings Separate the sliced onions evenly into 1cm rings. Soak in the milk for 2–3 hours. Spread out the breadcrumbs on an oven tray. Remove the rings from the milk and drain. Dust the rings with flour, then dip into the tempura batter, coating well, and lastly dip into the breadcrumbs. Place in the freezer until frozen. Instructions Kasundi Heat the olive oil to a shimmer in a large saucepan. Once hot, add the fenugreek, mustard and cumin seeds and heat until they begin to pop. Add the turmeric and curry powders and cook for a further 30 seconds. Stir through the garlic, ginger and chilli and cook until soft. Add the tomatoes, Simon Gault Home Cusine vegetable stock, sugar, fish sauce, bay leaf and vinegar and cook until the tomatoes have broken down and a thick sauce is achieved. Assembly Heat the canola oil in a medium-sized saucepan. When it has reached 185°C, carefully drop in the onion rings, four at a time, cooking them for about 3 minutes or until they turn golden. Repeat until all the onion rings are cooked, then set aside to keep warm. Preheat the oven to 180°C. Season the steaks on both sides with olive oil and salt to taste. Heat a sauté pan then place the steaks, two at a time, into the pan and cook for 2 minutes per side. Transfer them to the oven for 6 minutes, remove from the oven and allow to rest for 5–8 minutes. Serve the steaks liberally covered with kasundi and 5–6 onion rings.