David Coulson

16th August 2018

"Thank you, you saved my Mrs! I'd love to buy you a Chinese" - my main course
recipe for Great British Menu 2018
For the Main Course, I wanted to thank the heroes of the Great North Air Ambulance
Service. They airlifted my partner to safety after a horrendous road accident she suffered
and helped in saving her life! She was hit by a car and left in a coma for eight days but has
made a great recovery thanks to the amazing work by all involved in her rescue. If it were
not for the Air Ambulance Service’s quick reaction, we would never have met or had our
beautiful son Thomas whom has just turned one year old! Being a chef means I don’t often
have a lot of time to host dinner parties, so, if we are entertaining guests, we like to order
a takeaway! Our favourite...Chinese Food! This is my version of my partner’s favourite dish
from our local shop and what I would have ordered for all the heroes who save the lives of
people everyday! I hope to have the opportunity to thank you with this meal!! A Chinese

inspired spicy beef & broccoli dish made with the finest Northumbrian Wagyu Beef and
flavours and textures of Asia.

Ingredients
• 800g Northumbrian Wagyu Ribeye (On the bone)
• 100g Northumbrian Wagyu Fat
• 100g Denver Cut Northumbrian Wagyu
• 15 Lindesfarne Oysters
• 4 Heads of Broccoli
• 1 Carrot
• 1 Cucumber
• 1 Tin Water chestnuts
• 1 Packet Vermicelli Rice Noodles
• XO Sauce
• 1 Bunch Spring Onion
• Pickled Ginger
• Fish Sauce
• Sesame Oil
• Black Sesame Seeds
• Korean Chilli Flakes
• 8 Cloves Garlic
• Savoy Cabbage Kimchi
• 6 Grelot Onions
• 1 Punnet Micro Spring Cabbage
• 2 Red Chillies
• 1 Thumb Ginger
• 1 Punnet Micro Coriander
• Sriracha Sauce
• Kecap Manis
• Five Spice
• Corn flour
• Vegetable Oil
• Salt
• 1 Slice White Bread
• 1 Punnet Rocket Flowers
Method
1. Dice Wagyu fat, marinate in salt, corn flour and five spice. 1 hour 10 mins
2. Open oysters, wrap 8 in thinly sliced Denver cut wagyu. Skewer and chill (2
per skewer) 10 mins
3. To make the oyster pureé, blend oysters and slice of bread. Slowly add
vegetable oil in Thermomix. Season with lemon juice and salt.
4. To make the broccoli pureé, blanch broccoli in salted boiling water, drain, add
cream & garlic. Blend until smooth.
5. Chinese Condiment – Blanch garlic, chilli, onion & ginger in milk 5 times and
refresh in iced water each time. Deep fry at 140°c till crispy. 30mins
6. Kimchi Vegetable Salad – Season Water chestnuts, cucumber & carrot with XO
sauce, Fish Sauce, Sesame Oil, Sesame Seeds, Chilli Flakes, Spring onion &
garlic.
7. Grelot Onion – Scorch on solid top. 5 mins
8. Northumbrian Wagyu Ribeye – Seal until golden and fat begins to melt in a
hot pan then roast at 200°c for 10 mins until medium rare. Rest for 15mins. 40
mins (total)
9. Set up for service.
10. Glaze Beef in Sriracha Sauce & Kecap Manis
11. Noodles & Wagyu Beef Fat – Deep fry at 190°c until crispy. 1 min
12. Plate dishes