BEEF TARTARE WITH SALTY CRISPS

Serves 6

EASY

GREAT VALUE Preparation: 25 minutes Cooking: 15 minutes

oil, for deep-frying large potatoes 4, peeled and thinly sliced Maldon salt, to taste baby onions 6, thinly sliced salt 1t beef fillet 400 g, cut into small cubes lemon 1, zested wholegrain mustard 1T

Worcester sauce 1T olive oil 1t green peppercorns, to taste

For the dressing: sour cream ½ cup

Woolworths creamed horseradish 2T lemon ½, juiced salt, to taste fennel fronds 10 g, to garnish

1 Preheat the oil in a large pan over a medium heat. 2 To make the dressing, combine the sour cream, horseradish, lemon juice and salt. Chill until ready to serve. 3 Deep-fry the potatoes until crispy. If they are caramelising too much, lay them on a baking tray and finish in the oven at 120°C for 15 minutes. Season with salt.

4 Season the baby onions with salt and allow to stand for 10 minutes to marinate. Toss the fillet with the lemon zest, mustard, Worcester sauce, olive oil and green peppercorns. 5 When ready to serve, top the dressing with the fennel fronds and serve the tartare cold with the crisps.

Cook’s note: Serve with Woolworths crisps if you like.

WINE: Creation Syrah Grenache 2018