Father’s Day Feast

Method

1. To create the tamarind paste, crack open the seed pods and place the sticky flesh into a large mixing bowl.
2. Pour enough boiling water over to just cover and leave to cool for around 30 minutes.
3. Mash together the pulp and water, then pour through a colander over another mixing bowl to remove the stones.
4. Finally pour through a fine sieve to remove further larger pieces and then simmer the pulp over a light heat until it thickens to a sticky paste.
5. Place the paste into a sterilised jam jar and take what you need for this dish and store the rest in the fridge.
6. To create the marinade, mix together the paste, soy sauce, honey and lime juice until fully combined.
7. In a shallow dish pour the marinade over the cut of meat, turn to coat evenly.
8. Leave to marinate at room temperature for an hour, and then use a pastry brush to rebaste the meat before transferring to a hot pan.
9. Use tongs to turn and seal the beef all over before transferring to a pre heated oven at 220c for 20 minutes.
10. Once cooked remove from the oven and leave for a further 20 minutes to rest before slicing into thin strips and serving with salad and the homemade slaw.

Method

1. Peel the Beetroot and Kohlrabi and use a grater to finely shred to a thin consistency.
2. Shred a handful of the Chinese leaves
3. Finely slice the chilli
4. Once prepped mix well with the other ingredients
5. This slaw is best served fresh so create around 30 minutes before serving.