20g baby capers
20g finely diced shallots
10g chopped parsley
1 Tbs of walnut oil or olive oil
Pinch of salt and black pepper to taste
1 medium-sized beetroot
250mL white wine vinegar
100g caster sugar
6 pink or black peppercorns
2 bay leaves
1 clove of garlic
3 sprigs of thyme
1/2 bunch of chives
1/2 bunch of tarragon
1/2 bunch of basil
1/2 bunch of parsley
3 egg yolks
2 Tbs of white wine vinegar
1 1/2 Tbs Dijon mustard
500mL vegetable oil
Salt to taste
In a blender or Rhermomix add egg yolks, mustard, herbs (roughly chopped) and vinegar. Blend for about 60 seconds, for a slightly smooth mixture. It will still be a bit chunky due to the herbs not being able to chop down without much liquid. Scrape down the sides of the blender getting the herb base to the bottom. Turn the speed on full and slowly add the oil, don't go too fast at the beginning as this will split it. The mayonnaise will start to become smooth and thick.
When you have added half the oil, add the salt and continue to add the oil. You can start to speed it up now until it is thick. If you want it thicker you can add more oil if you want it looser just add a drop of water. Store in a container and place in the fridge, until needed.
Apart from the beetroot, place all other ingredients in a small pot and bring to a simmer then allow to cool.
Peel the beetroot. Using a mandolin with the julienne attachment, slice the beetroot to the thickness of your choice then place it in a container, pour the pickling liquid over the beetroot and store it in the fridge until needed.
Using a sharp knife, dice the veal into small cubes and place in a mixing bowl, then add the remaining ingredients, using a spoon fold the mixture together and season to your taste.
Assembling the dish:
Place some of the veal mix on a plate, make it fairly wide with a bit of height, then using a teaspoon create a little dip into the mixture and add some mayonnaise to this dip. Then pick out some beetroot and place onto paper towel to drain any excess liquid, then place the beetroot over the top of the tartare, hiding the herb mayonnaise letting it be a surprise.
If you have any edible flowers in your garden use them to make it look amazing.
Recipe provided by Alan Dawes Private Chef