Delicious Winter warmers like casseroles, stews, chillis and hearty pies are swapped for refreshing dishes like risottos, pasta dishes, and salads.
The UK’s leading producer of wagyu beef, Warrendale Wagyu, has unveiled a delightfully tantalising array of fresh and flavourful salads, designed to satisfy our taste buds and our appetites for wholesome, good food.
Each salad is a celebration of seasonal produce, centred around the rich succulent taste of delicious Wagyu beef.
This vibrant salad is a major star attraction, whether you are feeding your family, hosting guests or cooking for a date night.
Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.
You will need:
200g block of Feta cheese
227g Warrendale Wagyu Sirloin Steak
Half a pot of Greek yogurt
Lemon zest and a couple of drops of lemon juice
2 tsp Extra virgin olive oil
A handful of pomegranate seeds
Half a bunch of spring onions chopped
Half a bag of kale
Pea shoots/micro herbs
Salt and pepper
Method:
Whisk together the feta, Greek yogurt, lemon zest, lemon juice, and olive oil until the mixture is smooth.
Roast the kale until it is crispy or fry it until it browns.
Cook the Wagyu sirloin steak to medium, then thinly lice it.
Sauté the spring onion.
In a bowl, layer the whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.
Season with salt and pepper to taste.
This provides the perfect balance between sweet and savoury, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.
You will need:
227g Warrendale Wagyu Sirloin Steak
100g Goat cheese
5 figs
Handful of walnuts
Half a bag of rocket salad
Balsamic vinegar syrup
Salt and pepper seasoning
Method:
Cook themn Wagyu sirloin steak to medium, then slice thinly.
In a bowl, mix the rocket, figs, goat cheese, and walnuts.
Add sliced steak.
Season with salt and pepper, then drizzle with balsamic vinegar syrup.
This features tender Wagyu rump hearts accompanied by a medley of strong blue cheese, nuts, fruits, and a drizzle.
You will need:
170g (6oz) Fillet Wagyu Steak
Handful or 30g of Walnuts
100g Blue Cheese - Stilton
4 x Chopped Figs
Handful of Watercress and Rocket Salad
2 x Cooked Beetroots Sliced
Balsamic Drizzle Dressing
Method:
Cook a 170g (6oz) fillet of Wagyu steak to your desired finish.
Toast a handful or about 30g of walnuts until they are lightly browned and have become fragrant.
Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.
Chop 4 figs into pieces.
Prepare a handful of watercress and rocket salad.
Slice 2 cooked beetroots.
Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.
Drizzle with balsamic dressing according to taste preference.
Serve and enjoy!
To order your wagyu beef visit Warrendale Wagyu here https://warrendale-wagyu.co.uk They can usually offer next day delivery and if you sign up for their newsletter you will receive a 10% discount on your first order, check for details.
