- 300g trimmed Irish bavette
- 20g finely chopped shallot – rinsed in cold water & drained
- 4tsp chopped chives
- 20g pickled leek buds
- Sea salt & black pepper mill
- 20g black quinoa
- For the anchovy mayonnaise-
- 125g mayonnaise
- 2-3 smoked anchovy fillets
- Lemon juice – to taste
- For the pickled radish-
- 200g piece of red meat radish
- 50g water
- 50g beetroot juice
- 100g white wine vinegar
- 75g sugar
- 10g salt
- To finish-
- Nasturtium & watercress leaves
- Rapeseed oil
- Sourdough melba toast
Tartar of Irish bavette, smoked anchovy mayonnaise, leek buds, fried quinoa, pickled radish recipe by chef Adam Bennett, The Cross at Kenilworth
Tartar of Irish bavette, smoked anchovy mayonnaise, leek buds, fried quinoa, pickled radish recipe by chef Adam Bennett, The Cross at Kenilworth
To find out more about Irish beef, visit www.bordbia.ie.
Ingredients
Method
For the pickled radish-
● Slice the peeled red meat radish on a slicer at 3mm
● Bring all the pickle liquid ingredients to the boil then pour over the radish slices & cool quickly
For the anchovy mayonnaise-
● Chop the anchovies finely then puree briefly with the mayonnaise in a small food processor. Add the lemon juice to taste, pass & reserve.
For the fried quinoa-
● Cook the quinoa in boiling lightly salted water until the grains split open – around 15 minutes
● Drain the quinoa & spread the grains on a metal tray, dry in a warm place for around 30 minutes
● Heat a deep fryer to 180c, fry the grains until crisp then drain well. Season with fine salt & leave in a warm place on absorbent paper to remove excess oil.
For the tartar-
● Dice the bavette with a sharp knife, season with salt & pepper put to one side for 10 minutes
● Check & adjust the seasoning of the beef after ten minutes, adjust as needed.
● Add the shallot, pickled leek buds & chives. Add enough anchovy mayonnaise to bind
To assemble & finish-
● Drain the radish slices & dress with rapeseed oil
● Arrange the tartar and the radish slices on each plate then pipe a little more anchovy mayonnaise around.
● Sprinkle the fried quinoa onto the tartar, arrange the leaves over & around, finish with rapeseed oil, more leek buds & sourdough melba toast.
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