Chef Ines, also known as the Un-desperate Housewife (who is in fact not a housewife at all) prepares a delicious Thai style beef tartare.The spirited chef of French and Lebanese origin launched her own jewellery line, after completing a degree at Geneva’s renowned Haute Ecole d’Art et Design. So her delicate dishes are always as beautiful as they are delicious.
Her first time cooking with us she prepared a light and healthy beef tartare recipe, please see below for the ingredients you will need.
600 gr of beef, chopped
4 spring onions
the juice of 2 limes
a handful of fresh coriander
2 tablespoons of fish sauce
1 tablespoon of sweet chili sauce
2 tablespoons of palm sugar
2 teaspoons of ginger, minced
1 teaspoon of Thai chili paste (or more to taste)
2 tablespoons of sesame oil
a few sesame seeds
1 packet of parmesan
1 sweet potato
1 handful of bean sprouts
1 handful of red alfalfa
Spread the parmesan on a baking tray covered with parchment, otherwise known as sulfurized paper and cook at 200 C in the oven for 10 minutes until the parmesan becomes golden
Take out the tray and let cool until the sheet of parmesan hardens.
Cut out pieces in the shape of your choice
Matchstick sweet potatoes:
Peel and cut the sweet potatoes into matchsticks. Spread them onto a baking tray covered in parchment, drizzle with olive oil and put them in the oven at 200 C for 30 minutes until they are golden. Remove from oven and allow to cool.
Chop the coriander and spring onions. Peel the mango then cut into thin slices.
Prepare the vinaigrette by mixing the sesame oil, lime juice, minced ginger and thai chili paste. Taste and if necessary, correct the taste: the vinaigrette should be tart, sweet and spicy.
Add the chopped herbs into a bowl, then the chopped meat and mix together.
Place the tartare in a circle. Cover with bean sprouts and the red alfalfa. Season with sea salt, pepper and sesame oil.
Cut the slices of mango in two and stick them around the tartar, from largest to smallest.
Finish by placing the parmesan chips and matchstick chips all around.
TO BE ACCOMPANIED WITH
The red wine, Liberta, delicately lingers on the tongue before gently descending the throat, a quite dry and moderately fruity, extremely fine wine. The tannin contributes to its tender taste, complimented by the Syrah which attributes a beautiful vitality to the elegance of the Sangiovese all making for a balanced wine. It is perfect for beef tartares and impeccable with this meal.
Vinification 10 years in barrels
Grapes Merlot, Sangiovese, Syrah
Percentage of Alcohol 14%
Longevity 4 years
Indulge in the delicious wine: http://www.lesterroiristes.ch/