Recipes
Date posted: 28/02/2019
Ingredients
| Farmstead Scottish rib eye steak | 1 |
| Korean bulgogi paste | 50g |
| Premium toasted sesame oil | 20ml |
| Everyday Favourites risotto rice | 150g |
| S&B black rice | 80g |
| Three colour quinoa | 50g |
| Dufrais white wine vinegar | 35ml |
| Tate & Lyle caster sugar drum | 15g |
| Pineapple - 1/4 cut sliced | 80g |
| Tate & Lyle dark brown sugar | 15g |
| Avocado IQF slices | 30g |
| Sliced spring onions | 15g |
| Sliced radish | 20g |
| Mixed salad leaves | 12 |
| Spiral cut cucumber | 25g |
| Sliced red chilli | 3g |
| Everyday Favourites edamame soya beans | 30g |
| Lion Korean BBQ sauce | 40ml |
| Everyday Favourites sesame seed | 5g |
| Pumpkin seeds | 5g |
Method
- Marinade the steak in the paste & sesame oil overnight.
- Cook both rice’s & Quinoa in plenty of boiling water until tender then refresh in ice cold water and drain.
- Mix the vinegar and white caster sugar together and heat gently until the sugar has dissolved - set to one side to chill then add the sesame oil.
- Mix the rice and grains with the vinegar mix and spoon into a bowl.
- Lay the pineapple onto a baking tray and top with the brown sugar - Grill on a high heat until caramelised,leave to cool until required.
- Top with the vegetables and grilled pineapple and keep in separate sections.
- Sear the steak over the grill until pink then slice and add to the bowl.
- Serve with the BBQ sauce.
- Sprinkle with toasted sesame & pumpkin seeds.