Soft, fluffy bao buns meet bold, punchy flavours in this mouth-watering recipe. The beautiful balance of texture and flavour create a dish that's light and airy yet rich and fiery! Together they serve up the best of street-food style with a little chef finesse.
Horseradish cream
Ingredients300ml sour cream 1 fresh horseradish root 1¼ teaspoons Dijon mustard 1 pinch of Sucranna caster sugar ½ teaspoon fine sea salt 25g bunch of chives, chopped | MethodTake the sour cream out of the fridge and tip it into a bowl. Peel a 5cm / 2 inch length of skin from the horseradish root. Finely grate it onto a board, using a fine microplane grater. Stir the grated horseradish and wasabi into the sour cream, along with the mustard, caster sugar and the salt, and taste to see if you want to add more salt or horseradish. Finely chop the chives and stir in. |
Bao bun
Ingredients525g plain flour, plus extra for dusting 1½ tbsp Sucranna caster sugar, plus a pinch 1 tsp fast-action dried yeast 50ml milk 1 tbsp Filippo Berio sunflower oil, plus extra for brushing and for the bowl 1 tbsp rice vinegar 1 tsp baking powder | MethodMix together the flour, caster sugar and ½ tsp salt in a large bowl. Dissolve the yeast and a pinch of sugar in 1tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water, if needed. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size. Tip the dough out onto a clean work surface and collapse. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick. Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun. |
Assembly
IngredientsSteak SOC Chef multi-coloured peppercorns, as desired Sea salt, as desired Filippo Berio Extra Virgin olive oil Lemon juice Pea shoots | MethodTake the aged steak from the fridge and leave to get to room temperature. Season and pan fry at a high heat (take to medium), seasoning with ground peppercorns and sea salt. Rest and carve. Spoon the chimichurri mixture that has been mixed with olive oil and lemon juice, into the bao bun before putting the sliced steak in. Drizzle with the horseradish cream and garnish with pea shoots. |
