Nashi Beef With Macadamia Recipes

DASHI

Steps:

• Wipe konbu with a damp cloth to clean.
• In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes.
• Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks.

NASHI BEEF WITH MACADAMIA

Steps:

• Cut the chokos under running cold water.
• remove peel and discard core.
• Cut into cubes and drop into boiling salted water for 5 minutes.
• Drain and cool.
• Cut nashi in to like sized cubes.
• Squeeze over lemon juice and combine with cooked chokos.
• Heat oil in wok and stir fry beef for a couple of minutes.
• Cook in several batches to allow beef to brown.
• Remove beef with a slotted spoon and fry the spring onions, garlic, ginger and macadamias on the same oil and juices for 1 minute.
• Combine the water, corn flour soy and chilli sauce and add to the pan along with the beef and stir until thickened.
• Add the chokos and nashi, stir just to mix and serve immediately.
• Garnish with sesame seeds.