- 300g trimmed Irish bavette
- 20g finely chopped shallot – rinsed in cold water & drained
- 4tsp chopped chives
- 20g pickled leek buds
- Sea salt & black pepper mill
- 20g black quinoa
- For the anchovy mayonnaise-
- 125g mayonnaise
- 2-3 smoked anchovy fillets
- Lemon juice – to taste
- For the pickled radish-
- 200g piece of red meat radish
- 50g water
- 50g beetroot juice
- 100g white wine vinegar
- 75g sugar
- 10g salt
- To finish-
- Nasturtium & watercress leaves
- Rapeseed oil
- Sourdough melba toast
Tartar of Irish bavette, smoked anchovy mayonnaise, leek buds, fried quinoa, pickled radish recipe by chef Adam Bennett, The Cross at Kenilworth
Tartar of Irish bavette, smoked anchovy mayonnaise, leek buds, fried quinoa, pickled radish recipe by chef Adam Bennett, The Cross at Kenilworth
To find out more about Irish beef, visit www.bordbia.ie.
Ingredients
Method
For the pickled radish-
● Slice the peeled red meat radish on a slicer at 3mm
● Bring all the pickle liquid ingredients to the boil then pour over the radish slices & cool quickly
For the anchovy mayonnaise-
● Chop the anchovies finely then puree briefly with the mayonnaise in a small food processor. Add the lemon juice to taste, pass & reserve.
For the fried quinoa-
● Cook the quinoa in boiling lightly salted water until the grains split open – around 15 minutes
● Drain the quinoa & spread the grains on a metal tray, dry in a warm place for around 30 minutes
● Heat a deep fryer to 180c, fry the grains until crisp then drain well. Season with fine salt & leave in a warm place on absorbent paper to remove excess oil.
For the tartar-
● Dice the bavette with a sharp knife, season with salt & pepper put to one side for 10 minutes
● Check & adjust the seasoning of the beef after ten minutes, adjust as needed.
● Add the shallot, pickled leek buds & chives. Add enough anchovy mayonnaise to bind
To assemble & finish-
● Drain the radish slices & dress with rapeseed oil
● Arrange the tartar and the radish slices on each plate then pipe a little more anchovy mayonnaise around.
● Sprinkle the fried quinoa onto the tartar, arrange the leaves over & around, finish with rapeseed oil, more leek buds & sourdough melba toast.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
