Veal tartare with dark malt crumble, wild herbs and quail eggs

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Ingredients

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Veal tartare

Malt crumble part 1

  • 80g of plain flour
  • 40g of rye flour
  • 5g of Malt flour
  • 10g of caster sugar
  • 40ml of lager beer

Malt crumble part 2

  • 20g of plain flour
  • 10g of rye flour
  • 1 pinch of salt
  • 30g of butter, melted

Garnish

1
For the veal tartare, mince the veal finely with a knife, or have your butcher place the veal through a mincer on a medium grind
2
Finely dice one of the shallots and add to the veal mince. Season with salt and a small splash of the vinegar. Slice the other shallot into fine rings and set aside for later use
3
Preheat the oven to 160˚C/gas mark 3. Combine 80g of plain flour, 40g of rye flour, 5g of malt flour, lager and caster sugar. Use a spatula to mix into a crumble like consistency. Place in the oven for approximately 20 minutes or until dark, dry and crunchy
  • 80g of plain flour
  • 40g of rye flour
  • 5g of Malt flour
  • 10g of caster sugar
  • 40ml of lager beer
4
Mix the 20g of plain flour, 10g of rye flour, salt and melted butter and bake at 160˚C/gas mark 3 for approximately 20 minutes or until golden to dark in colour. Remove from the oven and combine with the rest of the crumble mixture
  • 20g of plain flour
  • 10g of rye flour
  • 1 pinch of salt
  • 30g of butter
5
Reduce the temperature of the oven down to 150˚C/gas mark 2. Bake the combined crumble mixture until dry. Remove from the oven to cool. Once completely cool, pulse in a blender to achieve a consistent texture
6
To serve the veal tartare, place the veal mince into the centre of the plate. Gently crack the quail eggs into a small bowl and use a teaspoon to place the yolk on top of the mince. Sprinkle with the malt crumble and finish with shallot rings, wild herbs and flowers
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