International Sauvignon Blanc Day

Tomorrow is International Sauvignon Blanc Day and in celebration Gareth Stewart from the Culpeper created his very own unique Sav inspired dish that I have replicated at home to enjoy tonight in front of the fire. The recipe below is for smoked Brisket with green papaya, green chilli, tamarind and toasted peanuts - enjoy!

Ingredients you will need per plate; 

  • 110g 16 hour smoked brisket
  • 50g Green papaya (finely julienned)
  • 25g Daikon radish (finely julienned into iced water)
  • 1 tables peanuts (toasted)
  • 1/2 cup coriander leaves
  • 1/2 cup nut leaves
  • 5-6 leaves sango cress
  • 1 tblsp finely shredded spring onion
  • 2 tbsp tblsp tamarind sauce

Dress the salad and serve with the smoked brisket and finish with toasted peanuts and tamarind sauce. 

Tamarind dipping sauce

  • 1 pkt Tamarind 
  • 500ml water
  • 1 red chilli
  • 1 tblsp ginger
  • 300g coconut sugar
  • 1 lime

Simmer the tamarind pulp with enough water to completely cover and cook out. Add the chilli, garlic, grated ginger, coconut sugar and infuse for 10 minutes.

Push through a strainer and blent. Adjust the seasoning and acidity levels with the stock syrup and lime.

Nam jim

  • 1 tblsp Cloves garlic finely chopped 
  • 2 tblsp Red chilli finely chopped
  • 2 tblsp fresh ginger finely chopped 
  • 2 tblsp coconut sugar
  • 2 limes juices and segmented (segments chopped)
  • 2 tblsp fish sauce
  • 1 tblsp rice wine vinegar
  • 2 tblsp grape seed oil