World Steak Challenge

A Meat Lover’s Dream At The World Steak Challenge

I was recently invited to attend The World Steak Challenge Awards at the Magic Roundabout in Old Street, London.  With perfect weather and plenty of Pimm’s; guests, judges and entrants had the opportunity to sample some great steak and network with industry leaders. I absolutely love steak so it was a really great opportunity to learn more about the “steak sector” and the best cuts of meat available on the market.

 

Poland was announced as the world’s overall best steak producer 2017. The winning steak is a sirloin, grain fed and reared by F&M Frackowiak of Woj. Wielkopolskie, Poland and entered into the competition by ABP Poland. Two steaks entered by ABP Poland scooped four awards, including two Gold medals and the overall World Steak Challenge championship title.  I had the opportunity to taste the winning steak and I can safely say that it was a worthy winner! Not only was it succulent and tender but it was just so smooth juicy. I hope I will be able to find restaurants in London who source this steak so that I can eat it again and introduce fellow meat lovers to this delicious cut of meat.

The global steak challenge, which recognises Gold, Silver and Bronze Medal steak quality, is presented by Global Meat News.

 

  • World Steak Champion 2017 – ABP Poland for its Sirloin
  • Best Sirloin goes to ABP Poland
  • Best grain fed goes to ABP Poland for its Sirloin
  • Best grass fed goes to Martins Meats with a Rib Eye grass fed produced by Hill View Farm, Cheltenham, Glos England
  • Best Rib Eye goes to ABP Poland
  • Best Fillet goes to the 2015 and 2016 champions Jack’s Creek of New South Wales, entered by Albers gmbH of Germany.

The 10 gold medal winning countries are Australia 2, Brazil 1, England 2, Finland 1, Ireland 3. Northern Ireland 2, Poland 2, Scotland 1, Spain  2, USA 1.

An expert international judging panel shortlisted the 2017 champion and gold medal award winning steaks from a long list of more than 120 steaks. There are also 19 silver medal winners and 33 bronze medal winners.

Announcing the Champion, Chair of judges Marco Peerdeman said:  “It was a very tidy entry with great marbling with a lovely trim. The taste was great, it was rich but a bit different – it looks like a wagyu but once you taste it you realise it’s not.”

More information visit: https://www.worldsteakchallenge.com/

Image via I Go Chop Instagram

I Go Chop: Contemporary Nigerian Street Food Eatery Opens In London

It’s always exciting to learn about new openings in London, particularly new openings that put the spotlight on the diverse and dynamic variety of Nigerian cuisine.

I Go Chop is a brand new contemporary eatery which has opened in Camberwell, South London. The eatery offers a range of Nigerian classics including jollof rice, suya, gizzard and plantain as well as new takes on old favourites like The “Oga Burrito”, a jollof rice and beans burrito.

I Go Chop

Image via I Go Chop Instagram

I Go Chop

Image via I Go Chop Instagram

Check out this new and vibrant space in London and spread the word!

@igochop

@igochop

46 Camberwell Church St, Camberwell, London SE5 8QZ

A Taste Of Asia With Thai Taste

I had the pleasure of sampling some great quality ingredients by Thai Taste recently when they sent me a gift pack of samples from their product range. The brand has recently partnered with Thai restaurateur Seb Holmes to inspire foodies to create restaurant-quality Thai food at home and with such a wide variety of ingredients in their range, they make the task of home cooking thai food accessible to all. The packaging really stands out and I love the English to Thai translation of the names of ingredients which further highlights the authenticity of the brand.

Thai Taste

I decided to try a crab & prawn vermicelli noodle salad which was my very first ever attempt and although as you can see it’s not quite perfect the taste was great. The ingredients do actually taste restaurant quality and you can taste the difference compared to other ready-made mixes found on supermarket shelves.

Crab and Prawn vermicelli salad

I accidentally left the noodles on boil for a few minutes before remembering that they were only supposed to be blanched hence the outcome of the dish looking more like a noodle soup than a salad (I’m nothing if I’m not authentic, open and honest with you all!). Next time I try this recipe I would use less mint next time and perhaps a fraction less coconut milk.

Crab & Prawn Vermicelli Noodle Salad

Serves: 2 (Gluten-free)

Preparation: 20 minutes

Cooking time: 10 minutes

Ingredients:

  • 6 fresh tiger prawns, de-veined and sliced lengthways in half
  • 50g fresh brown crab meat (white meat or a mixture is also delicious)
  • 100g Thai Taste vermicelli noodles, blanched in boiling water for 10 minutes and then refreshed under cold water
  • 6 cloves garlic, peeled
  • 1 tablespoon coriander root (leave out if you can’t find)
  • 1 tablespoon Thai Taste galangal
  • 1 tablespoon Thai Taste turmeric paste
  • 200ml, Thai Taste coconut milk
  • 10g coriander, picked and washed
  • 1 tsp Thai Taste Red Chilli paste
  • 10g chives, chopped into 1cm pieces
  • 10g mint, leaves torn slightly
  • 20g peeled Thai shallots, sliced (any sweet shallot will be nice)
  • 2 spring onion, cleaned and finely shredded
  • 1 lime, chopped into cheeks
  • 1 teaspoon coarse sea salt
  • 1 tablespoon Thai Taste fish sauce
  • 1 teaspoon Thai Taste palm sugar
  • 2 tablespoons vegetable or sunflower oil

Method:

  1. Mix the garlic, galangal, turmeric and red chilli paste together
  2. In a large pan or wok heat the vegetable oil on a medium to high heat and then fry this paste out, moving constantly to avoid it sticking to the pan. When the paste begins to turn golden brown in colour add the prawns and brown crab meat and continue to fry for a further 2-3 minutes until they are completely pink and hot throughout.
  3. At this stage add the fish sauce and the palm sugar and fry for a further 30 seconds to caramelise the sugar, you will notice that the paste begins to darken at this stage. Next add the coconut milk, blanched noodles, shallots, mint, coriander and chives and delicately toss everything together in the pan allowing the noodles, salad and prawns to all mix and be coated by the coconut sauce.
  4. Serve the noodles straight away in bowls with spoons and chop sticks and a cheek of lime, it’s also great with a good helping of Thai Taste sweet chilli sauce. This recipe makes enough for a hearty lunch, however this is an awesome dish to serve at dinner too, double the recipe if you want a bigger feed.

All of Thai Taste’s products are authentically Thai and can be found in the majority of supermarkets across the UK.