CORN CRISPS, STEAK TARTARE
& SMOKED HERRING ROE
SERVES 8 AS A CANAPE
You will need a pasta machine
for this recipe.(^1) / 4 tsp dry garlic granules
180g best-quality Wagyu topside,
very finely diced
Finely grated zest of 1 lemon
2 tbs lemon thyme leaves
2 tbs lemon-infused olive oil
(substitute extra virgin olive oil)
Avruga black ‘caviar’ (a fish product
made from smoked herring – from
gourmet food shops and selected
fishmongers, substitute caviar or
roe), to serve
CORN CRISPS (SUBSTITUTE STORE BOUGHT)
(^1) / 2 cup (75g) plain flour
75g fine polenta, plus extra to dust
Preheat the oven to 190°C. Grease
2 baking trays.
For the corn crisps, combine flour,
polenta and a pinch of salt flakes in
a bowl. Make a well in the centre and
pour in^1 / 3 cup (80ml) water. Using
a wooden spoon, stir to form a soft
dough. Cover the surface directly
with plastic wrap and set aside for
30 minutes to rest.
Divide rested dough into 6 even
pieces and lightly dust each with
polenta. Start on the thickest setting
of your pasta machine. Working with
1 piece of dough at a time, run dough
through 3 times, folding in half each
time, until elastic. Now roll the dough
once through each setting, without
folding, reducing the thickness each
time, until you reach setting 6. Place
dough on a prepared tray and repeat
with remaining dough.
Bake for 8-10 minutes or until light
golden and crisp. Cool on a wire rack,
then break into large shards.
Meanwhile, to make the steak tartare,
using a mortar and pestle, crush garlic
granules to a fine powder. Transfer to
a bowl with beef, lemon zest, thyme,
oil, 2 tsp salt flakes and a pinch of
freshly ground black pepper. Toss well
to combine.
Transfer the steak tartare to a chilled
serving bowl. Arrange the corn crisps
on a platter and serve with the tartare
and Avruga. >>
Beehive punch
(recipe p 53).
Corn crisps, steak
tartare & smoked
herring roe
Tequila Negroni
(recipe p 53).
ENTERTAINING.
delicious.com.au 47