Ingredients

• 2 x 350g Rangers Valley ribeye steaks
• Freshly crushed black peppercorns
• Sea salt
• The zest and juice of 2 lemons
• 4 garlic cloves, skin on and crushed
• 2 long sprigs of fresh rosemary
• 40g butter
• 30ml olive oil
• A few sprigs of flat leaf parsley, chopped roughly

How to cook

1. Take the steaks out of the chiller an hour beforehand (this allows even cooking and the fibers to relax) and rub them generously with sea salt and crushed black pepper. 

2. Also rub with the garlic and rosemary. Let the steaks sit for an hour.

3. Take a heavy based pan, preferably cast iron, and heat over a high flame till the metal begins to turn blue.

4. Remove the garlic and rosemary from the steaks and rub with olive oil.

5. Place in the pan carefully and, after 1 minute, flip the steaks. 

6. Flip every 30 seconds for 2 minutes.

7. Slightly reduce heat. Add butter, garlic and rosemary.

8. Spoon the frothing butter over the steaks. Continue flipping the steaks for 3 more minutes.

9. Remove them from the pan and rest on a warm plate for 5-10 minutes.

10. Dress with the lemon and parsley and enjoy. 

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Wild King Alaskan Salmon from Alaska, USA

Selected by Iron Chef Boontham Parkpho

Foie Gras Alaskan Salmon Sushi

Ingredients

• 25g Wild salmon
• 10g Japanese rice
• 1 tbsp. Saikyo miso
• 5g Foie gras
• 1g Salmon roe
• Caviar
• Teriyaki sauce

 

How to cook

1. Slice the salmon fillet into bite-sized pieces. 

2. Mix Japanese rice with vinegar, mould it into a sushi base, place a piece of salmon on top.

3. Put the sushi in a pan and blowtorch the salmon till it is about 30-percent cooked on the surface.

4. Spread the saikyo miso on top of the salmon and burn it again. 

5. Top with grilled foie gras, pickled salmon eggs and caviar. Bon appetit!  

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Gourmet Market World’s Best Taste 2016

Ten of the city’s most celebrated food connoisseurs have selected 10 ingredients and produce imported from the world’s most reputed food-producing countries—from the international award-winning Estepa Virgin Olive Oil from Spain to the pride of Thailand, Natai’s Kao 9 Mongkol Rice. And these industry experts—Iron Chef legend Boontham Parkpho, butcher extraordinaire Joe Sloane, Michelin-star trained Amerigo Sesti and more—are even sharing their culinary secrets with Bangkok’s food enthusiasts. Check out our Facebook page ("www.fb.com/GourmetMarketThailand") to learn more about the event and the recipes.      

From June 30 - July 27, 2016, at Gourmet Market Emporium, EmQuartier and Paragon

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