Sunday, August 14, 2011

WAGYU RIB FILLET, SPICED PUMPKIN PUREE, KASHMIRI DAL

I was inspired to make this dal (or dhal or dahl - you see it anglicised all 3 ways) by a recipe from Chris Manfield. It worked really well with the pumpkin flavoured with fresh ginger and coriander juice. The wagyu was a nice piece of purebred meat with about 7+ marbling. Super succulent, tender and with that unidentifiable something extra that wagyu seems to have.
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Posted by Greg Alder

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