Rose veal tartare
Saturday 02 January 2010
Farmers are starting to wake up to the fact that there is actually a demand for veal in this country – and the flavour of naturally (and ethically) reared British veal is so much better than that of the imported Dutch veal. As most veal is fairly tender, you can use more cuts for a raw tartare than you could with beef, so leg, sirloin, fillet and flank can be used.
500g very fresh lean veal meat
2-3 medium shallots, peeled, halved and very finely chopped
50g capers, drained, rinsed, finely chopped
50g gherkins, finely chopped
2tsp brandy brandy
tbsp tomato ketchup
2tsp Worcestershire sauce
A few dashes of Tabasco
1tbsp olive oil
Salt and freshly ground black pepper
With a very sharp chopping knife, chop your veal as finely as possible. Mix all of the ingredients together and season to taste. You may wish to add a little more Tabasco, ketchup or Worcestershire sauce. Spoon the veal tartare on to a plate or, if you prefer, push it into a ring mould.
Serve with a leaf salad and chips, or toast – or even a raw egg yolk, for the full "raw food" effect.
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