Chef/owner Scott Bagshaw
Deseo Bistro
Ingredients
1/2 butternut squash, oven roasted at 375°F for 90 min
juice of 1 lemon
salt and pepper
1 Tbsp Dijon mustard
400 g gleaned beef tenderloin
1/2 cup togarashi seasoning
1/2 cup firm ricotta cheese, cubed
1 cup tempura batter (combine 5 egg whites, 1/2 cup rice flour, 1 cup tempura flakes, 1 tsp salt)
2 cups flowering kale
1 cup rice flour
canola oil for frying
2 Tbsp tom yum paste
1 Tbsp rice wine vinegar
1 Tbsp mirin
3 Tbsp olive oil
3 Tbsp lime juice
1 Tbsp smoked pecans
Method
- Remove flesh from roasted squash and puree with lemon juice, Dijon, and salt and pepper to taste. Set aside.
- Rub beef with togarashi seasoning, wrap tightly with cling film. Freeze for 3 hours, remove and slice very thin. Set aside.
- Dredge ricotta in rice flour then tempura batter. Deep fry at 375°F for 2 mins. Set aside.
- Dredge kale in rice flour. Deep fry at 375°F for 1.5 mins. Set aside.
- Combine tom yum paste, vinegar, mirin, olive oil and lime juice.
- Plate components in order of appearance. Drizzle with tom yum dressing. Garnish with smoked pecans.
Yield 4 servings