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Steak tartare with shoestring fries, kidney and cavolo nero
Fruit and vegetables
1 tbsp snipped fresh
chives
1
shallot
, diced
freshly cooked
cavolo nero
, chopped, to serve
2 large
rosemary
sticks
1
lemon
, zest only
1 bunch fresh flatleaf
parsley
, chopped
2 large Maris Piper
potatoes
, peeled, very finely sliced, washed and dried
Tins, packets and jars
20g/¾oz tomato
ketchup
good splash
Worcestershire sauce
1 tsp
Dijon mustard
1 tbsp baby
capers
6 anchovy fillets, chopped and mashed
Cooking ingredients
good few drops
Tabasco
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
vegetable oil
, for frying
salt and malt
vinegar
Dairy, eggs and chilled
1 free-range
egg yolk
100g/3½oz
butter
, softened
Meat, fish and poultry
200g/7oz beef rump, sirloin or fillet
1 calf
kidney
, cut into small chunks
Other
1 tbsp cornichons, finely chopped
Back to recipe
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