Christmas TABLE

Sashimi with Tamari and Wasabi Dipping Sauce (gf)

You can use virtually any fish for sashimi, but whatever you choose it must be extremely fresh. It looks impressive but is very easy to prepare.

FISH

600 grams firm white fish fillets (I used kingfish)

DIPPING SAUCE

¼ cup tamari
1 tablespoon each sesame oil and rice wine vinegar
1 teaspoon caster sugar 2 teaspoons wasabi paste

TO SERVE

2 spring onions, very thinly sliced
small mint leaves
sesame seeds
wasabi paste

FISH: Trim any blood line off the fish and neaten the sides. Using a very sharp knife, slice the fish thinly on the diagonal.

DIPPING SAUCE: Place all the ingredients in a bowl and whisk to dissolve the wasabi paste.

TO SERVE: Arrange the fish on plates and spoon over a little dressing. Top with the spring onion, mint and sesame seeds. Add a small squirt of wasabi paste and serve the remaining dressing separately in small dishes. SERVES 6 AS A STARTER

Fillet of Beef with Anchovy and Mustard Dressing

A fillet of beef is a fantastic cut to use for a special occasion.

The piquant anchovy sauce is the perfect accompaniment along with the fresh herbs and capers.

1.2-kilogram fillet of beef, at room temperature (see Cook’s note; I used Greenlea Butcher Shop)sea salt and ground pepper olive oil