Recipie: Sugar cured Wakanui beef chopstick w pickled ginger & cress

I've had some Chefspiration! Since working at Boomrock I have learnt so much about food & wine! I've decided to take on the challenge put to me by the amazing Mark Hartstonge! Mark is the resident head chef at Boomrock. Challenge number 1: To try and make his Sugar cured Wakanui beef chopstick w pickled ginger & cress canape. This recipe looks so fancy and is actually quite easy to make, and will definitely impress your guests! Jake and I put these to the test at a little dinner party last weekend and they went down a treat! 

Ingredients 

• 200g Wakanui beef eye fillet 
• Handful of watercress 
• 100g Pickled ginger 

Sugar cured meat marinade:

• 250g rock salt 
• 200g brown sugar 
• 200ml soy sauce 
• 1 Tbsp Szechuan pepper corn 
• 1 Tbsp fennel seeds 
• 1 star anise 
• 1 cinnamon quill 
• Handful of coriander roots 
• 1 chilli finely chopped 
• 3 Tbsp crushed garlic 
• 3 Tbsp crushed ginger 
• 1/2 Tsp fish sauce 
• Juice of one lime 

Directions 

1. Mix together the sugar cured meat marinade together in a food processor. 
2. Place beef in bowl and cover in meat marinade it should cover the entire piece of beef. 
3. Leave in fridge overnight to marinade (12 hours) 
4. Rinse marinade of meat and pat dry with paper towel. 
5. Cut beef in fine slices 
6. Place watercress leaf and slice of pickled ginger on finally silced peice of beef wrap and place in chopstick