You voted, I cooked!! Congratulations to GREAT FOOD HALL on their Grand Re-opening!! The place for those who love to cook and for those who want other people to cook for you! Thank you Park N Shop for including me in your celebration!
*swipe for chinese recipe
** Eng recipe below
Steak with Garlic Chips and Fresh Spaghetti Cooked in Hokkaido Milk and Pecorino Cheese topped with an Organic Egg Yolk
This dish highlights very special products found at Great Food Hall. The dry aged beef, aged in house is seared to perfection in garlic oil and cultured butter and topped with garlic chips. Fresh spaghetti made in-house is cooked in Hokkaido milk and pecorino cheese selected from the cheese room. An organic egg yolk marries all the elements together.
1 steak (Striploin or Tenderloin)
1 packet Fresh spaghetti
1/2 head of Garlic
30g Pecorino cheese, grated
30g Pecorino cheese, grated for garnish
500ml Hokkaido Milk
2 egg yolks
1 onion, diced finely
500ml water
Instructions:
Slice the garlic and fry until golden. Set aside. Drain the pan.
Season and sear the steak in a hot pan with the garlic oil, turn down the heat and add culture butter. Cook for 1 minutes more and set on a tray. Roast in a 180C oven until medium rare (56-58C centre).
Sweat the onions on low heat.
Add water and milk and bring to a boil. Cook the pasta and add 30g grated cheese into cooking liquid season well and continue to cook the pasta.
When the pasta is cooked, drain.
Use another pan and sauté the pasta. Season.
Serve with the steak and a fresh egg yolk
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