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Beef Tartare with Smoked Cheddar

Beef Tartare with Smoked Cheddar

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Topping this modern tartare with groats adds an earthy note, but they’re mostly there for texture. A coarse toasted breadcrumb can be subbed. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.


  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt, plus more
  • ½ pound lean top sirloin, preferably grass-fed
  • 4 teaspoons buckwheat groats
  • 1 1-inch piece horseradish, peeled, finely grated
  • ¼ cup finely grated smoked cheddar
  • 4 Brazil nuts or 8 raw almonds, finely grated

Recipe Preparation

  • Combine shallot, vinegar, sugar, and ½ tsp. salt in a small bowl. Let sit 30 minutes for shallot to soften.

  • Chill beef in freezer 15 minutes; cut into ¼" cubes. Mix beef, shallots, and 2 tsp. shallot pickling liquid to evenly distribute shallots; season with salt.

  • While beef is chilling, toast groats in a dry medium skillet over medium heat, tossing constantly, until just fragrant, about 2 minutes. Transfer to a plate.

  • Divide tartare among chilled plates and top with horseradish, cheddar, Brazil nuts, and groats. Drizzle with oil.

Nutritional Content

Calories (kcal) 160 Fat (g) 8 Saturated Fat (g) 3 Cholesterol (mg) 45 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 16 Sodium (mg) 220Reviews Section

Mix together and check seasoning

Vac pack and cook at 68 degrees for 30-40 minutes until thickened. Blend until smooth and chill

Drain walnuts and weigh liquid. Place liquid in a pan with agar, use ratio of 6g agar per 500g liquid. Bring to the boil and boil for 1 minute then tip into a metal tray to set. Once set blend in vitaprep with the whole pickled walnuts until smooth. Pass

Slice potatoes on mandolin into thing strips

Wash well under cold water to remove starch

Fry at 160 degrees until crisp

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There are many breeds of Scotch beef, but the most famous breed is probably the Aberdeen Angus, which, more than a cattle breed, is a brand in its own right, renowned for its tenderness, flavour and juiciness.

The carcass is known for having a high ratio of lean meat to fat and bone, and the meat is known for its marbling, which stops the beef from becoming leathery with cooking. Aberdeen Angus Scotch beef is sold at a premium price worldwide and are the fastest-growing breed of cattle in the world. When grass-fed, it tends to be higher in Omega-3 and lower in fat. Other Scottish breeds include Galloway, Shorthorn and Highland. Like Aberdeen Angus, pure Highland beef is able to command a premium price over other beef due to its fine texture, succulent flavour and healthy eating appeal. It is slow-maturing, producing beef that is lean but well-marbled with low fat and cholesterol levels, whilst remaining rich in protein and taste.

Classification of Scotch beef

To be classed as Scotch beef, the meat must have PGI (Protected Geographical Indication), which indicates the cattle have been born, raised and slaughtered entirely in Scotland. Orkney cattle are fed on the island&rsquos grass pastures, producing a certain character in the meat. Orkney beef also retains special European protected status, and only the highest quality is selected to be Orkney Island Gold. Orkney Island Gold Scotch beef is matured on the bone for a minimum of 10 days and only sold to independent butchers, not supermarkets or chains.

The Scotch Beef Club

The Scotch Beef Club is a group of restaurants that serve Scotch beef and will promote it clearly on their menus. The club is by no means exclusive it is open to any restaurant that uses Scotch beef and is able to provide full traceability for the beef it uses, and show a commitment to doing so.

How to cook Scotch beef

The neck and shoulder area of Scotch beef is a cheaper cut, suited to being diced and cooked slowly in methods like stewing, casseroling or braising. The shin is another inexpensive cut which should be cooked slowly, such as in stock, or in a stew or casserole. The more adventurous may enjoy the marrow in the bone. The flank is made from the cow&rsquos stomach muscles and is perfect for steak served rare. The brisket is similar, and excellent for curing. The chuck and blade suit marinating and slow cooking such as casseroling and pot-roasting when properly trimmed. The loin is where the most well-known steak cuts come from: sirloin, T-bone, porterhouse etc. Cuts from this area generally suit higher temperature cooking methods such as frying, grilling and roasting. The rump suits being roasted as a joint or sliced into high-quality steaks. The topside is generally roasted, and can be served whole, rolled, cap on or off. It should be cooked medium or medium rare in order to remain moist, or if it is to be well done, using a longer, slower method. Silverside is another joint suiting roasting but also curing or salting.

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Canapé recipes

A good canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where finger food and bite-sized snacks are preferred over full-on plated meals.

Cheese canapés are always a favourite party nibble. Bruno Loubet's Roquefort and cranberry endive is a really easy canapé to make and a real winner in both looks and taste.

Fritters, croquettes or beignets are great to have on offer. Martin Wishart's Smoked haddock croquettes with pea purée would be wonderful at a summer garden party, whilst Galton Blackiston's Cheddar beignets with sesame dressing would be a great vegetarian canapé option.

Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Adam Gray's Cornish crab with pink grapefruit mayonnaise makes a lovely party dip, while Salmon gravlax with horseradish from Agnar Sverrisson is a piquant bite your guests will delight in. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour.

Lisa Goodwin-Allen's Turkey sausage meat puff pastry canapés would also make a wonderful festive snack, if you are looking for Christmas canapés to entertain your guests.

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Chef de cuisine : Olivier Belzile

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Watch the video: Live με την Αντιγόνη: Μαγειρεύουμε μοσχαρίσιο καπνιστό τάρταρ με τον Χρήστο Λάπα (July 2022).


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