HK Magazine - - DINING -

A sin­gle plump, lus­cious golden quail egg is the fo­cal point of

sig­na­ture tartare, with hand-cut chunks of qual­ity Charo­lais beef bound to­gether by the creamy yolk and sea­soned gen­er­ously with fresh herbs, mus­tard and Worces­ter­shire sauce. Try it at the neigh­bor­hood bistro (15 McGre­gor St.,

Wan Chai, 2479-6833) or repli­cate it at home with this recipe from chef Jo­han Du­cro­quet. 4. 4 por­tions

• 480g of raw beef

• 20g each of red onion, gar­lic, co­rian­der, pick­les, ca­pers • 2 tsp Sa­vora mus­tard

• 4 tsp ketchup

• A dash of olive oil, Tabasco sauce, Worces­ter­shire sauce • 4 quail egg yolks (can sub­sti­tute reg­u­lar egg yolks)

Us­ing a sharp knife, slice the beef into small chunks. Do not use a min­cer as this will cre­ate too fine a cut.

Finely dice the red onion, gar­lic, co­rian­der, pick­les and ca­pers. Mix to­gether in a bowl and ad­just quan­ti­ties to taste.

Add the beef chunks to the mix­ture with a dash of olive oil. Add mus­tard, ketchup, Tabasco sauce and Worces­ter­shire sauce and mix. Sea­son with salt and pep­per to taste.

Ar­range the mix­ture into four even piles on a glass dish and top gently with a quail egg yolk.

Chef Jo­han uses pre­mium grade Charo­lais beef for his beef tartare, but the flank/bavette of any type of high-qual­ity beef will work for this home recipe: Try City’su­per, Great or Oliver’s.

1. 2. 3. Eat with your eyes first at Mercedes Me Le Café Winebeast’s

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