Beef Tartare - Chef Recipe by Anthony Hales
Raw beef, lemon, mushroom, desiree, horseradish and yolk.
1 wheel of brie or camembert
1 clove garlic, finely sliced; or 1-2 cloves caramelised garlic
2 sprigs fresh thyme, or 1/2 tsp dried thyme
4 tsp jam, marmalade or conserve of your choice
Pre-heat oven to 180 C (350 F).
Take a small baking dish and place cheese in it, ideally one of those small, round terracotta baking dishes that are just big enough to hold the cheese.
Make a long slit in the middle of the cheese and then another to form an ‘X’. Insert or push the garlic into the slit. Sprinkle the thyme and spoon the conserve over the top of the cheese, cover the whole dish and bake for about 8-10 minutes if the cheese is at room temperature, or 15 minutes if coming straight from the refrigerator.
Serve hot to warm.
If you don’t have a baking dish, the next best thing is to get a large square of foil and a square of baking paper.
Place the baking paper on top of the foil, then the cheese in the centre and proceed as above. Wrap everything up and bake the cheese within the paper/foil wrapping on a baking tray.
Serve directly from the opened foil, once you have cooked it. Even when baked, this dip is still a little too firm to dip a cracker, or potato chip directly in. It works better as a warm spread that you dig into with a butter knife and spread on toasted bread of choice.