Nici Wickes: Fieldays foodie round up and Korean beef and spring onions

Nici Wickes has been out at Fieldays for the last few days, checking out a few products and cooking up a storm. She joined Jack to round up some of her foodie highlights, as well as share her ‘super simple’ Korean-style rump steak recipe that’s been popular among the other visitors. 

Korean Beef and Spring Onions   

If I have to pick a steak to cook, I’ll go with rump every time as it’s so darn tasty! It’s great for a quick fry or grill.   

  

Ingredients 

• 3 tbsp caster sugar  
• 6 tbsp dark soy sauce  
• 2 tbsp vegetable oil, plus extra for grilling  
• 2 tbsp sesame oil  
• Squeeze lemon juice or 2 tbsp rice wine vinegar  
• 1 tbsp grated fresh ginger  
• 3 cloves garlic, grated   
• 500g rump steak  
• 6-8 spring onions, sliced   
• Toasted sesame seeds, to serve    

  

Method 

1. In a large bowl, stir together the sugar, soy sauce, oils, lemon juice, ginger and garlic. Stir until sugar is dissolved.
2. Cut steak into .5cm strips across the grain and add this to the marinade. Massage the marinade into the meat and leave at room temperature for 30 minutes or refrigerate overnight.
3. Brush spring onions with oil.
4. Cook beef and spring onions on a BBQ plate or in a hot pan. Baste with leftover marinade as they cook. The beef strips will only need about 30-45 seconds then give them a turn and cook for a further 15 seconds. 
5. Pile it all on a place and sprinkle with sesame seeds. 
6. Serve with rice or soft white buns.

 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks.

Speaker 2 (00:11):
A'd be Nicky works as our cook and she is
alive from Mystery Creek in Field Days, the final lay
of Field Days twenty twenty five, Niki, Yes.

Speaker 3 (00:21):
The final day. Yes, it's day four and I'm feeling it.
Oh my goodness. You know why I'm feeling it most though, Jack.

Speaker 2 (00:28):
Because the food's good.

Speaker 3 (00:29):
Because well the food is good, yes, enough, even an
awful lot of protein. But I've got to tell you,
farmers get up very.

Speaker 2 (00:35):
Early, Yes, very early they do.

Speaker 3 (00:37):
So we all sort of, you know, slide into the
muddy car parks at about six thirty am in the morning.
I make my way up to the crosstray and for
red barbecue stand and then I cook meat all day.
Farmers they most shows that you go to. You know,
it doesn't really warm up until about ten or eleven.
Here you are going for it from about seven am.
It's Hilaria's the show doesn't even start to late. Farmers.

(00:58):
They honestly, they are a hardy group. I've got to
tell you, it's been amazing.

Speaker 2 (01:02):
What have been your kind of foody highlights from a
Consumer's perspective foody highlights.

Speaker 3 (01:07):
Look, I popped out. I finally got a little bit
of time off yesterday and I had a look down
at the pantry and so down there what I discovered
were two fantastic product. I mean, there's loads of great
products down there, but the ones I want to talk
about is a beautiful hot sauce company from Coramander called
Uncle Duncles. I love the name. They do a wood
fired hot sauce, so they use tea tree. Yeah, cheeky.

(01:30):
It takes three days to make the sauce, so it's
absolutely beautiful. It's rich. It's when they say a hot sauce,
it's really hot. They also do a mild sauce, but honestly,
I can really recommend that. And the other one at
the other sort of end of the spectrum was a
beautiful chocolate ear from out Moody Wi Wai called Pretty Fancy,
and they have all these boxes of bonbons. They're really

(01:53):
expensive and I'm terrible because I scoffed them. You're supposed
to savor them. But they were also really really fantastic,
So that's been great. Yeah, so we've been introducing the
punches down here. The infra red barbecues, which are kind
of gas that then uses a lot less gas because
it fires up in fared. So I've been cooking meat
meat supplied by the Bethlehem Butchery. And I don't know
if we've got time this morning, but I've been making

(02:15):
a cracking Korean beef out of rump steak, which is
incredibly economical. So have we got time to have a right?
I love rump steak. I think rump is a great cut,
does a lot of work on the beast, if you like,
so listen to me talking like a farmer. So it's
really tasty. It's not your tenderest cut, but I think
it's the best one. So what I do is in

(02:36):
a big bowl, I stew together three tablespoons of castor sugar.
Korean beef is sweet, but it's also salty, So six
tablespoons of dark soy sauce, two tablespoons of vegetable oil,
two tablespoons of sesama, you oil, a really big squeeze
of juicy orange lemon juice, or you can use some
rice wine vinegar about two tablespoons. You need that to

(02:57):
sort of cut through the rich It cuts through the
richness good tablespoon of fresh grated ginger, lots of garlic,
and then I use about three or four cloves and
I grate that there and then take your big rump steak.
And the great thing about going to a butcher jack
is that it'll tend to be a much thicker, well
aged cut than you might get at a supermarket, which

(03:18):
is kind of you know, it's pretty quick from farm
to the plastic packaging. You know, that's okay too, that
has its place, perhaps, but your butcher's honestly beautiful thick cut.
I cut them into about point five mill point five
centimeter strips, nice and thin. Throw it on a hot
barbecue with some spring onions. You just cook it, you know,
thirty seconds forty five, give it a quick flip, and

(03:41):
then serve it with some rice, maybe sprinkle it with
some sesame seeds, or serve it in a big fluffy
white bun. Absolutely gorgeous. And I've been knocking that out
and people as well as pork bellley as well as
sort of chicken dies as well, And honestly, some days
in fact after day twoks, we've been cooking these pork bellleys,
which I adore. Pork bellley but you can only have

(04:02):
so much. And I had too much. And I remember
on the way back to my Airbnb down here thinking,
oh dear, if I had an accident now and they
did a DNA on me, I'm probably more poor scene
than human. But there you go. But no, it's great fun. Look,
today's the last day and it's beautiful today. The rain
has stopped. It's muddy, and it's great, and it's it's
a fantastic show.

Speaker 2 (04:22):
It really is superb. Well, we will let you get
back to the hot plate. Thank you so much, Nikki.
We'll make sure that recipe for Nicky's Korean beef is
up on the News Talks he'd be websites. Sounds like
she's had a fantastic day at field Days or time
at field Days, So if you're there today, make sure
you soak it up and go and visit her stand
as well.

Speaker 1 (04:38):
For more from Saturday Morning with Jack Tame. Listen live
to News talks'd Be from nine am Saturday, or follow
the podcast on iHeartRadio.