- Serves: 1
- Cook Time: 35 minutes
- Prep Time: 45 minutes
- Effort: medium
For the tartar of beef
- 50 g rump steaks, finely diced (see cooks note below)
- 15 nonpareil capers
- 1/2 tsp finely chopped gherkin
- 1/2 tsp finely diced shallot
- 1/2 tsp finely chopped parsley
- 2 drops olive oil
- 2 splashes tabasco
- 1/4 tinned anchovies, finely chopped
- 2 tsp tomato relishes, or any pulpy tomato sauce, such as pizza topping
- 1 quail's egg
For the cauliflower carpaccio
- 100 ml white wine vinegar
- 50 g sugar
- 50 ml water
- 1 small cauliflower
For the lime and caramel dressing
- 200 g sugar
- 60 ml lime juice
- 100 ml water
For the cauliflower and horseradish cream
- 50 g butter
- 200 g cauliflower, finely chopped
- 100 ml double cream
- 1 1/2 tsp horseradish
- Micro cress
- Warmtoasted sourdough bread
Tips and Suggestions
50g beef will serve 1 person increase the quantities as desired. The cauliflower and horseradish cream makes approximately 10 portions and the cauliflower carpaccio will also serve about 10, depending on the size of the cauliflower.
1. For the tartar of beef: in a bowl, carefully mix all the ingredients together, except for the quail egg. Season with 2 pinches of salt and a pinch of freshly ground black pepper.
2. Put the mixture into a black pudding cutter and press to form a neat, round compact shape.
3. Carefully cut off the top of the shell of the quail egg, remove the egg white and slide the unbroken yolk back into the shell. Set aside until ready to serve.
4. For the cauliflower carpaccio: to make a pickling liquor, put the vinegar, sugar, water and a pinch of salt into a saucepan. Bring to the boil, then remove from the heat and allow to cool until ready to serve.
5. Cut the cauliflower to size, so that it will fit on a mandolin, then slice paper-thin cross-sections of cauliflower, allowing 3-4 slices per person.
6. Bring a saucepan of salted water to the boil. Plunge the cauliflower slices into the water to blanch, then remove immediately and refresh in icy water. Drain well.
7. For the lime and caramel dressing: put the sugar and lime juice into a small, heavy-based saucepan and bring to the boil. Reduce the heat and simmer very gently until it turns to a light caramel.
8. Whisk in the water, then pour into a cool container and leave to cool.
9. For the cauliflower and horseradish cream: melt the butter in a saucepan and cook the cauliflower very gently until tender but not coloured. Season with salt and freshly ground black pepper. Add the cream and cook until it has reduced to the point where the butter appears to be separating from the sauce.
10. Transfer the mixture to a high-power liquidiser with the horseradish and process until smooth. Adjust the seasoning if necessary.
11. To serve: take a large white plate and pipe a little of the Cauliflower and Horseradish Cream in a line to one side. Drizzle with the lime and caramel dressing.
12. Put the tartar of beef to the left hand side of the plate, remove it from the cutter and make a small indentation on the top. Position the quail egg in the indentation.
13. Put the cauliflower slices in a bowl, season to taste and toss in a little of the cooled pickling liquor. Put 3-4 slices of the carpaccio of cauliflower to the right side of the plate and sprinkle some micro cress in a line between the carpaccio and the tartar. Serve with warm sourdough toast.
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