Photography recipe
Fotografía Chef

 
METHOD
 
STEAK TARTAR
 
  1. Finely chop the beef, season and add in the capers, gherkin, shallot, mustard, egg yolk and Perrins sauce.
  2. Pan-fry the capers in a drizzle of oil; remove and place on a paper towel.
  3. Set aside. 
CRUNCHY CORN CRACKERS
  1. Mix the ingredients together and blend. The texture should be very...

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METHOD
 
STEAK TARTAR
 
  1. Finely chop the beef, season and add in the capers, gherkin, shallot, mustard, egg yolk and Perrins sauce.
  2. Pan-fry the capers in a drizzle of oil; remove and place on a paper towel.
  3. Set aside. 
CRUNCHY CORN CRACKERS
  1. Mix the ingredients together and blend. The texture should be very liquid, more even than for crêpes.
  2. Place a metal ring in a non-stick pan on a medium-high heat and pour the mixture in. Do not stir. After a minute the water will have evaporated and the mixture will be dehydrated and start to fry.
  3. Now, take it off the heat and carefully remove from the ring as it is both crunchy and fragile. 
AVOCADO AND MANGO SPHERE
  1. Blend the ingredients together.
  2. Fill the moulds with semi-spheres and freeze.
  3. Blend the alginate with mineral water.
  4. Heat the mixture in a microwave at 45-50ºC.
  5. Remove the semi-spheres from the freezer and drop them one-by-one into the aglinate bain.
  6. Leave there for 3 minutes.
  7. Remove the spheres and place in a mould.
  8. Leave them there for 3 minutes.
  9. Remove from the mould.
SERVING
  1. Place the sphere and the cracker on a tartar base; decorate with shoots.

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Ingredients 4 persons
  • STEAK TARTAR
  • 250 g beef loin
  • 50 g diced onion
  • 20 g diced capers
  • 20 g fried capers
  • 1 spoonful diced gherkin
  • 1 large spoonful mustard
  • Perrins sauce
  • 1 fresh organic egg yolk
  • Salt
  • Extra virgin olive oil
  • Recently ground black pepper
  • CRUNCHY CORN CRACKERS
  • 350 ml water
  • 60 g cornflour
  • 4 g salt
  • 100 ml sunflower oil
  • AVOCADO SPHERE
  • 200 g avocado pulp
  • 100 g water
  • 8 g glucose
  • MANGO SPHERE
  • 200 g mango purée
  • 25 g water
  • 25 g "valentina"
  • 5 g gluconolactate
  • FOR THE "BAIN"
  • 2 l mineral water
  • 6 g alginate.
Recipes. The Cook & Chef Institute