Grilled Oyster Blade with Salsa Verde and Lemon Beans

Serves 4
  • Steps
  • Ingredients


  • Prepare a hibachi grill.
  • For the Salsa Verde, place ingredients into the bowl of a food processor. Process until combined and smooth. Season to taste and set aside in the fridge.
  • For the Wattleseed Parsnip Puree, place milk into a medium-sized saucepan. Add the wattleseed and bring to a simmer for 2 minutes. Remove from the heat and set aside for 15-20 minutes.
  • Meanwhile, peel the parsnips and cut in quarters lengthways. Remove the core then cut parsnips into 3cm lengths.
  • In a large fry pan, melt the butter and add the parsnip pieces. Fry in the butter until the parsnip is slightly soft and lightly golden.
  • Strain the wattleseed infused milk through a fine strainer into saucepan, discard wattleseed. Return the milk to the heat and add the parsnip. Bring to a simmer then simmer for about 10 minutes or until soft. Remove from the heat and allow to cool slightly.
  • Transfer the parsnips and some of the milk to a blender. Add the crème fraiche, salt and pepper. Blend on high speed until smooth, adding a little more milk as required to achieve a smooth creamy texture. Pass through a fine sieve and season, to taste. Cover and set aside.
  • For the Karkalla Pickle, place apple cider vinegar, water, sugar and salt into a small saucepan. Bring to the boil and stir to dissolve the sugar and salt. Pour the pickling liquid over the karkalla and let stand for 15 - 20 minutes. Drain well to serve.
  • For the Grilled Oyster Blade, separate top blade from bottom along the fascia membrane. Remove any sinew and silver skin from top blade. Season steaks liberally on both sides.
  • Place olive oil, soy sauce and apple cider vinegar into an atomiser and shake well to combine.
  • Remove grill rack from Hibachi. Arrange coals side by side. Use a heat gun to remove any white ash from coals and to boost the temperature of coals.
  • Place portioned steak directly on to coals. Continuously flip for approximately 3 minutes heating coals with the heat gun between each flip (it is important to work fast during this stage).
  • Place the grill rack back on the hibachi and place the steak onto the grill. Spray steak with liquid from the atomiser. Continuously flip and spray for an additional 3 minutes.
  • Place the steak onto a warm plate to rest for 8 minutes before cutting into strips to serve. Once rested, cut into strips.
  • To make the Lemon Beans with Toasted Macadamias, bring 4 cups water and 2 tablespoons salt to boil in a medium saucepan. Rinse and trim the tops of the beans and add the beans to the boiling water. Boil for 4-5 minutes until the beans are still bright green, slightly tender but still crisp. Remove from heat and drain well.
  • Process the macadamias in a small food processor to a coarse crumb. Place the olive oil into a large fry pan and toast the macadamias until brown and caramelised. Remove ½ the macadamias and reserve for garnish.
  • Add the beans to the fry pan and toss to coat the beans in oil and macadamias. Fry for a few minutes to slightly blister the beans, then add the lemon juice and lemon zest. Remove from heat, stir well and season with salt and pepper.
  • To serve, place a generous portion of puree onto each plate. Slice the steaks and place next to puree and spoon salsa verde on top. Garnish with pickled karkalla and a teaspoon of reserved toasted macadamia nuts. Place beans in a serving bowl and sprinkle with remaining macadamia nuts.

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