Beet ‘Tartare’, Hazelnut, Mustard, Watercress Recipe by Chef Andy McFadden of Glovers Alley Restaurant
Beet ‘Tartare’, Hazelnut, Mustard, Watercress
2 Large Organic Beetroot
2 tbsp white wine vinegar
2 tbsp capers, chopped
2 tbsp gherkin, finely diced
2 tbsp shallot, finely diced
2 tbsp mixed herbs (parsley, tarragon, chervil)
2 tbsp chives, finely sliced
35g English mustard
70g egg white
5g cabernet sauvignon vinegar
5g lea & perrins
500ml rapeseed oil
100g Hazelnuts, toasted
100g tender watercress
100ml pomace oil
sea salt & freshly ground black pepper
20g olive oil
20g lemon vinegar
IN THE THERMOMIX OR IN A ROUND BOTOMED BOWL MIX THE EGG WHITE, MUSTARD, VINEGAR AND WORCESTERSHIRE SAUCE. SLOWLY FEED IN THE RAPESEED OIL WHISKING CONSTANTLY UNTIL YOU HAVE A MAYONNAISE. SEASON. TASTE. PLACE IN PIPING BAGS.
Cook the beetroot in a pan of boiling water with the vinegar for 40-45 minutes until tender. Drain & rub off the skins while still warm. Finely chop & set aside.
For the watercress oil, place the watercress in a blender/food processor with the pomace oil. Blend on a high speed for 8 minutes. Pass through a fine sieve and pour into a small bottle and refrigerate. For the mustard mayonnaise, whisk the mustard, egg white, vinegar and worcestershire sauce together and slowly add the pomace oil, whisking continually until you have a mayonnaise. Season, taste and place in piping bags.
Marinate the beetroot with the capers, gherkin, shallot, herbs, chives, salt, pepper, olive oil, lemon vinegar & lemon zest. Assemble the beetroot on a plate as you like with a few dots of the mustard mayonnaise, the hazelnuts & watercress oil.