Ginger Pig roast beef: the gift that keeps on giving. This week, I wrote about my experience at the Ginger Pig Butchery Class and the magnificent Cote de Boeuf joint I took home.
I’m pleased to report, there were LOADS of leftovers from the two-boned fore-rib joint, so I made this rather fantastic Japanesey salad, dressed with a coriander and chilli dressing from the Wagamama cookbook. And there’s still enough leftover over for my wife’s work sandwiches. Talk about value for money!
Serves 2
For the beef
Lovely thin slices of pink, tender leftover beef
For the salad
1 red pepper, deseeded and very thinly sliced
1 carrot, shaved with a potato peeler
1/2 cucumber, deseeded and shaved with a potato peeler
Handful of leaves (I used baby beetroot leaves, which are pepper, sweet and crunchy)
For the salad dressing: Wagamama house dressing
2 tsp finely chopped shallots
2.5cm fresh ginger, finely chopped
1 garlic clove, finely chopped
1.5 tsp rice vinegar
1 tbsp tomato ketchup
1 tbsp water
100ml vegetable oil
3 tbsp light soy sauce
1 red chilli, deseeded, finely chopped (optional)
Juice of 1 lime (optional)
1 tsp sugar (optional)
For the beef dressing: Wagamama Coriander and Chili Dressing
4 tbsp vegetable oil
3 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp runny honey
1 red chilli, deseeded and finely chopped
Thumb-sized piece of ginger, peeled and very finely chopped or grated
2 garlic cloves, very finely chopped
Bunch of fresh coriander, leaves and stalks, roughly chopped
1. First make both dressings. Use two non-metallic containers or bowls. Put all the ingredients for each dressing into each container and stir or shake to thoroughly combine. Set aside so the flavours combine and develop.
2. Toss the fresh ingredients for the salad into a bowl. Drizzle over 3-4 tbsp salad dressing and toss using two spoons.
3. Pile the salad onto plates and drape over slices of leftover roast beef.
4. Use a teaspoon to drizzle the Coriander and Chilli Dressing over the beef.
5. Serve and weep salty tears of pure joy.
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