Beetroot tartare, house potato crisps
Ingredients
85g Cooked beets diced (diced as we would beef tartare)
25g Chewy beetroot (diced as we would beef tartare)
3g Capers
9g Diced shallots
3g Dijon mustard
8g Diced pickles
3g Lemon juice
4g Olive oil
20g Vegan cream cheese mix
1g Sorrel leaves
1g Molden salt
1g Freshly cracked black pepper
35g Potato crisps
MOP
- Mix the first set of ingredients together in a bowl and check for seasoning.
- Spread the vegan cream cheese into a 100mm ring mould and top with the tartare mix, press down gently so it holds it shape.
- Garnish with sorrel leaves
- Serve with seasoned crisps
Vegan cream cheese mix
Ingredients
400g Violife vegan cream cheese
1 Lime zested and juiced
6g Salt
MOP
- Mix together and store in a piping bag for service
Chewy beetroot
Ingredients
1kg cooked beets cut in half
MOP
- Place on a foil lined tray and cook at 65 degrees for 5 hours and allow to fully cool
Potato crips
Ingredients
2kg Agria potatoes
9g Fine salt
Oil for frying (150 degrees)
MOP
- Using a mandolin thinly slice the washed potatoes
- Using a fryer set to 150 degrees cook the potatoes for 6-8min until crispy ( you should see very little bubbles coming from the crisp when cooked, it will become crispier as it cools)
- Season with salt while it is still hot
Waiters Notes
Beetroot tartare, Lime infused vegan cream cheese, house potato crisps
Allergies Mustard, Sulphites