With experience working alongside Gordon Ramsay and Curtis Stone, Steak Maestro Chris Wade has built a reputation for working with premium products. Wade is passionate about showcasing quality ingredients through great cooking — whether it’s Wagyu beef or authentically crafted TABASCO® pepper sauces.
Wade currently leads the kitchen team at Melbourne’s Steak Ministry and his Wagyu doughnut has been a hit with diners. The secret ingredient? TABASCO® Chipotle Sauce. The portfolio of TABASCO® pepper sauces offer a range of heat options and flavour profiles, making the iconic brand a versatile and indispensable part of the global food culture.
For his recipe, Wade opts for the rich, smoky flavour of the TABASCO® Chipotle Sauce, which stands up well to the full-blood Wagyu because the vine-ripened, red jalapeño peppers are smoked over an open pecan wood fire to create a full-bodied, moderate heat flavour.
“Condiments have always been important for cooking, especially when it comes to meat,” says Wade. “But TABASCO® pepper sauces really have so many great, ready-made flavours that match with the different meats I use.”
To form the perfect doughnut, Wade recommends pressing the mince into a regular ring mould. “Overnight, the Wagyu fat will set, helping them to cook perfectly,” he says.
Follow the recipe below to plate up a perfect Wagyu doughnut with TABASCO® Chipotle Sauce.
Ingredients
Wagyu doughnut
2kg full-blood Wagyu
150ml TABASCO® Chipotle Sauce
Sauce
75ml Worcestershire sauce
1 tbsp smoked garlic purée
1 tbsp black garlic powder
110g tomato paste
90g grated parmesan cheese
4 smoked eggs
4 tbsp TABASCO® Spicy Salt
Parsley — to taste
Spiced semolina flour, egg
wash and breadcrumbs to
crumb doughnuts
Glaze
200ml parmesan cheese
béchamel
4g fresh truffle
Gel
500ml TABASCO® Buffalo Style Sauce
Style Sauce
250ml chicken stock
5g agar agar
Method
1. Mince the full-blood Wagyu.
2. In a bowl, mix the Wagyu with Worcestershire sauce, TABASCO® Chipotle Sauce, smoked garlic purée and tomato paste.
3. Add the smoked eggs, grated parmesan cheese and parsley to the mixture.
4. Mix well and cook a small amount of the mixture inside glad wrap.
5. Once happy with seasoning and flavour, roll into 55g balls.
6. Form into doughnut moulds and freeze until firm.
7. Cover in spiced semolina flour, egg wash and breadcrumbs.
8. Fry at 170 degrees Celsius for three minutes or until cooked.
9. Season with TABASCO® Spicy Salt.
10. Dip the Wagyu doughnuts in the glaze and serve.
TABASCO®, the Diamond and Bottle Logos are trademarks of McIlhenny Co. For more recipes, please follow facebook.com/TabascoAU
