One website mentioned that chef François Geurds from restaurant Ivy FG cuts them in small cubes to make a 'steak' tartare for vegetarians. But no recipe was mentioned.
So as an experiment I cooked 3 of them for 20 minutes, peeled them and sliced them in small cubes.
Then added:
1/2 tbsp shallot, finely chopped, 1/2 tbsp capers, 1/2 tbsp gherkins, finely chopped, 1 tbsp finely chopped parsley, 1/2 tbsp Dyon mustard, 1 tbsp ketchup, 1 tbsp olive oil, 1/4 tsp Tabasco and 1 tsp Worcestershire sauce
After tasting I added a bit of salt and pepper. Used a serving ring to plate and finished with egg yolks (from very fresh eggs)
(For a vegan version replace the egg by mixing 1 tbsp mayonaise with 1 tsp curcuma and 1/2 tsp yellow curry powder. Then use 2 spoons to imitate the yolk)
* Also known as Chinese radish, watermelon radish, watermelon daikon, Asian red meat radish, beauty heart radish, roseheart radish, misato rose radish, Raphanus sativus L.
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