Beef tataki with blood orange and puffed wild rice

SERVES 4-6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS COOLING, RESTING)

Tart blood oranges give this traditional Japanese dish a lively, modern twist.

Vegetable oil, for deep-frying

2 tbsp wild rice

2 tbsp extra-virgin olive oil, plus extra

for drizzling

800 gm wagyu beef fillet, sinew removed,

at room temperature

1 tsp finely grated fresh wasabi or horseradish (optional)

Baby lemon balm, to serve

PICKLE

1 garlic clove, crushed

1 tbsp white wine vinegar

2 tbsp caster sugar

2 tbsp extra-virgin olive oil

2 large golden shallots, thinly sliced

into rings

2 blood oranges, skin removed,

segmented, juice reserved

3 baby watermelon radishes,

thinly shaved 1 Preheat a lightly greased barbecue plate or heavy-based frying pan to high heat. Drizzle beef all over with oil and season to taste. Sear beef, turning frequently, until charred all over but rare in the middle (5-6 minutes). Rest for 10 minutes, cool, then wrap tightly in plastic wrap and place in freezer for 3 hours or until firm. Slice thinly and allow to come to room temperature.

2 For puffed rice, half-fill a heavy-based saucepan with vegetable oil and heat to 220°C (a cube of bread will turn golden in 25 seconds when the oil is hot enough). Place wild rice in a heatproof sieve, carefully lower into oil and deep-fry until crisp (20 seconds). Drain rice on paper towel, then roughly chop and season.

3 For pickle, combine reserved orange juice, garlic, vinegar, sugar and oil in a bowl. Add shallots, orange segments and radish; toss well to combine. Season to taste and set aside until ready to use. 4 Divide sliced beef among plates and season to taste. Drizzle with pickling liquid, sprinkle over puffed rice and top with baby lemon balm. Serve with pickle