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Mark and Katrina Ryan are the directors / chefs of The Golden Pig Food & Wine School at Newstead in Brisbane. Katrina was head chef at the Rockpool restaurant in Sydney and later at the Spirit House at Yandina. She was also a private chef to Nicole Kidman and other notables. Mark was executive chef at Bathers Pavilion and starter of the famous Pig and The Olive Restaurant at Potts Point.
The Golden Pig offers cooking and wine appreciation classes and is opened for lunch each weekday. You can contact Mark and Katrina at [email protected]. |
Katrina's Recipes:
Classic Thai Salad of Rare Beef Cambodian Saraman Curry Cattleman's cutlet with Anchovies & capers |
CLASSIC THAI SALAD OF RARE BEEF
2 x 200g rump steak
1 Tblspn oyster sauce
1 tsp sea salt
1 Tblspn veg oil
For the dressing:
2 cloves garlic
2 small hot chillies (with seeds)
2 Tblspns light palm sugar
2 Tblspns fish sauce
4 Tblspns lime juice
Pound the garlic and chillies together in a mortar and pestle. Add the palm sugar and grind to dissolve, then add the fish sauce and lime juice. Taste and adjust if necessary.
For the salad:
2 large golden shallots finely sliced
2 stalks lemongrass, pale end only, finely sliced
1 Lebanese cucumber cut sliced thinly with a vegetable peeler
1cup mint leaves
1cup coriander leaves
2 Tblspns fried and chopped peanuts
3 Tblspns ground roasted rice
1 Tblspn roasted chilli powder
Lettuce leaves
1 long red chilli seeded and finely sliced
Coat the steak in the oyster sauce, salt and veg oil. Sear the steaks on the barbecue plate until rare. Remove and cover with foil and rest for 5-10 minutes before slicing.
Toss the golden shallots, lemongrass, cucumber, mint, coriander leaves and peanuts in a bowl with most of the dressing and 2 Tblspns of the rice powder and the roasted chilli powder. Arrange some lettuce on a plate and top with the tossed salad. Slice the beef and arrange on the salad. Drizzle over the rest of the dressing and sprinkle with the last of the rice powder. Garnish with the chilli shreds.
2 x 200g rump steak
1 Tblspn oyster sauce
1 tsp sea salt
1 Tblspn veg oil
For the dressing:
2 cloves garlic
2 small hot chillies (with seeds)
2 Tblspns light palm sugar
2 Tblspns fish sauce
4 Tblspns lime juice
Pound the garlic and chillies together in a mortar and pestle. Add the palm sugar and grind to dissolve, then add the fish sauce and lime juice. Taste and adjust if necessary.
For the salad:
2 large golden shallots finely sliced
2 stalks lemongrass, pale end only, finely sliced
1 Lebanese cucumber cut sliced thinly with a vegetable peeler
1cup mint leaves
1cup coriander leaves
2 Tblspns fried and chopped peanuts
3 Tblspns ground roasted rice
1 Tblspn roasted chilli powder
Lettuce leaves
1 long red chilli seeded and finely sliced
Coat the steak in the oyster sauce, salt and veg oil. Sear the steaks on the barbecue plate until rare. Remove and cover with foil and rest for 5-10 minutes before slicing.
Toss the golden shallots, lemongrass, cucumber, mint, coriander leaves and peanuts in a bowl with most of the dressing and 2 Tblspns of the rice powder and the roasted chilli powder. Arrange some lettuce on a plate and top with the tossed salad. Slice the beef and arrange on the salad. Drizzle over the rest of the dressing and sprinkle with the last of the rice powder. Garnish with the chilli shreds.
CAMBODIAN SARAMAN CURRY WITH SWEET POTATO
This is a beautifully rich, spiced curry very similar to the Thai Massaman curry.
Most of the work is in making the paste and this can be done days before if you like and can be refrigerated for up to 3 weeks. It can also be frozen for up to 6 months.
For the paste:
2 red onions thinly sliced
3 tblspns vegetable oil
4 cloves garlic chopped
2 large dried red chillies, seeds removed, soaked in hot water until soft then chopped
1stalk lemongrass, crushed and chopped
1 ½ Tblspns coriander root, washed, scraped and chopped
1 tsp galangal chopped
1 tsp ground cinnamon
2 star anise ground
½ tsp nutmeg
½ tsp mace
4 cardamom pods
1½ tsps shrimp paste roasted
To make the curry
600g chuck steak or similar stewing cut, cut into 2cm cubes
80g fresh ginger
280ml coconut cream
1 tblspn block tamarind steeped in ½ cup boiling water then mashed and strained.
3 tblspns palm sugar
2 tblspns fish sauce
375g orange sweet potato, peeled and cut into chunks
3 long red chillies split and seeds removed
½ cup fried unsalted peanuts
Coriander sprigs for garnish
To make the paste:
Fry the onions in the oil until golden then remove with a slotted spoon. Add the garlic, dried chillies, lemongrass, coriander root and galangal to the pan and gently fry till fragrant. Add the spices and gently fry for another 5-7 minutes. Reserve a little of the onion for garnish and put the rest in a food processor along with the pan contents and shrimp paste.
To make the curry:
Grate the fresh ginger and put the contents in a muslin cloth or a clean chux. Squeeze the juice from the ginger and mix with the chuck steak. Leave to marinate for an hour or so.
Heat the coconut cream in a pan along with the curry paste. Add the tamarind, palm sugar and fish sauce and the meat. Simmer for 1½ hours.
Add the sweet potato, a cup of water, peanuts and the chillies. Cook another ½ hour till the sweet potato is cooked.
Serve garnished with the rest of the onions and coriander.
This is a beautifully rich, spiced curry very similar to the Thai Massaman curry.
Most of the work is in making the paste and this can be done days before if you like and can be refrigerated for up to 3 weeks. It can also be frozen for up to 6 months.
For the paste:
2 red onions thinly sliced
3 tblspns vegetable oil
4 cloves garlic chopped
2 large dried red chillies, seeds removed, soaked in hot water until soft then chopped
1stalk lemongrass, crushed and chopped
1 ½ Tblspns coriander root, washed, scraped and chopped
1 tsp galangal chopped
1 tsp ground cinnamon
2 star anise ground
½ tsp nutmeg
½ tsp mace
4 cardamom pods
1½ tsps shrimp paste roasted
To make the curry
600g chuck steak or similar stewing cut, cut into 2cm cubes
80g fresh ginger
280ml coconut cream
1 tblspn block tamarind steeped in ½ cup boiling water then mashed and strained.
3 tblspns palm sugar
2 tblspns fish sauce
375g orange sweet potato, peeled and cut into chunks
3 long red chillies split and seeds removed
½ cup fried unsalted peanuts
Coriander sprigs for garnish
To make the paste:
Fry the onions in the oil until golden then remove with a slotted spoon. Add the garlic, dried chillies, lemongrass, coriander root and galangal to the pan and gently fry till fragrant. Add the spices and gently fry for another 5-7 minutes. Reserve a little of the onion for garnish and put the rest in a food processor along with the pan contents and shrimp paste.
To make the curry:
Grate the fresh ginger and put the contents in a muslin cloth or a clean chux. Squeeze the juice from the ginger and mix with the chuck steak. Leave to marinate for an hour or so.
Heat the coconut cream in a pan along with the curry paste. Add the tamarind, palm sugar and fish sauce and the meat. Simmer for 1½ hours.
Add the sweet potato, a cup of water, peanuts and the chillies. Cook another ½ hour till the sweet potato is cooked.
Serve garnished with the rest of the onions and coriander.
Cattlemans's cutlet with anchovy & caper butter
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To make the butter;
100g soft butter 3 anchovies chopped 2 tsps capers 1 Tblspns chopped parsley 1 Tblspn lemon juice 1 tsp sea salt Blend everything together. To Cook; Cattleman's cutlet salt and pepper 1 Tblspn olive oil |
Season the cutlet with salt and pepper and leave at room temperature for 30 mins before cooking. Heat an oven proof fry pan till hot. Add olive oil and sear cutlet both sides until browned. Put the pan in a moderate oven (180C) and cook for 15-20 minutes. Remove and cover with foil and let rest for 10 minutes. Slice the beef and place on a warmed platter. Add the butter to the pan and heat gently. Pour the butter over the beef just before it all melts. Season with freshly ground pepper and serve.