COOK-OFF RECIPES:

Chef David Pugh, from Restaurant Two, prepared a Salad of Lemon Peppered Beef with Chilli Dressing as his second dish at the 2009 PCA South Burnett Cook-Off.

Ingredients
450g eye fillet steak (fat and sinew removed)
Sancho pepper
100g soba noodles, cooked
1 medium carrot, peeled and julienned
1/2 medium daikon, peeled and julienned
1/2 continental cucumber, peeled and julienned
1/2 medium salad onion, finely sliced
9 snow peas, finely sliced
1 red chilli, finely sliced
1 dessertspoon deep fried shallots
1 eschallot, finely sliced

Method
Coat beef liberally in Sancho pepper. Sear in a little peanut oil in a heavy hot pan. Seal all sides until lightly charred. Reduce heat and allow to cook for 5 minutes.

Remove from pan and allow to rest for 20 minutes.

Place noodles and salad ingredients in a large stainless steel bowl and toss lightly with dressing. Divide evenly on six plates and add thinly sliced meat.

Dressing

Ingredients
1 tblsp palm sugar, grated
100ml coconut cream
2 limes, juiced
1 dessertspoon fish sauce
1 red chilli, finely chopped
50ml peanut oil

Method
Mix together in a stainless steel bowl.

Serves 6

Local produce
Peanut Oil - Kingaroy Gold peanut oil (PCA, Kingaroy)

David Pugh and his Salad of Lemon
Peppered Beef with Chilli Dressing

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