Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing

Daniel Clifford

Daniel Clifford

18th January 2011

Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Salad of Squid, Red Vein Sorrel, Bavette of Beef, Sautéed Calamari, Miso Dressing by Daniel Clifford from Midsummer House

Ingredients

  • Cuttlefish sheets
  • 100g Cuttlefish
  • 1.5g squid ink
  • 1.5g salt
  • 5g lemon juice
  • Miso Dressing
  • 30g lime juice
  • 10g miso
  • 1 lime zest
  • 5g soya sauce
  • 150g vegetable oil
  • 15g honey
  • Calamari
  • 125g
  • 5g butter
  • Lemon juice to taste
  • Vegetable oil to cook
  • Also required:
  • 80g of torn Bavette of beef
  • 10 sprigs of chickweed
  • 15 pieces of red vein sorrel

Method

Cuttlefish sheets
100g Cuttlefish
1.5g squid ink
1.5g salt
5g lemon juice
Miso Dressing
30g lime juice
10g miso
1 lime zest
5g soya sauce
150g vegetable oil
15g honey
Calamari
125g
5g butter
Lemon juice to taste
Vegetable oil to cook
Also required:
80g of torn Bavette of beef
10 sprigs of chickweed
15 pieces of red vein sorrel

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