Thursday, April 28, 2011

Steak Tartare Recipe From Valentine Warner & Smoked Mackerel From Nigel Barden

By Leluu
I was invited to have lunch at Terroirs for the launch of new Ryvita crackers. I went, seeing as Valentine Warner had created some new seasonal toppings for the crisp bread.

I was joined by the beautiful Gastrogeek and met the wonderful Nigel Barden - who took great pride in showing off his newly sliced off thumb. I got the great honour of seeing the photos off his phone.

Anyhow, I had some amazing food made by Valentine and Nigel and I began my new love affair with Ryvita crackers - they don't actually taste like cardboard anymore! So I thought I would share the recipes as I loved what we had. Valentine Warner's steak tartare was a dream as was Nigel Barden's smoked mackerel over cream cheese. Great for picnics or lunches for the coming summer months.


Ryvita Cracked Black Pepper Crispbread with Steak Tartare By Valentine Warner
Serves 4

Ingredients:
4 Ryvita Cracked Black Pepper Crispbread
100g fillet steak
2 tsp baby capers, rinsed and drained
1tbs chives, very finely chopped (mosquitos bracelets)
1 ½ tsp tomato ketchup
Good dash of Worcester sauce
½ tsp Dijon mustard
½ tsp red wine vinegar
¼ tsp flaked sea salt
1-2 tbsp extra virgin olive oil

Method:
Chop the fillet steak very finely with a knife. Do not chop it in a blender as the meat will be made too smooth. Put the minced beef in a bowl then add all the remaining ingredients and mix together well with a fork. Taste the mix and adjust the seasoning with a little more salt or a drop of vinegar should you so wish. Divide in four and neatly and evenly press over the crispbread. Serve immediately.
Seasonal toppings for Ryvita Crispbread from Nigel Barden

On the Sunflower Seeds and Oats Ryvita goes:
A thin layer of cream cheese
Thin slices of dill pickled cucumber (sliced gherkin is a tasty alternative)
Peppered mackerel
Garnish with torn rocket

‘The Sunflower Seeds and Oats give this combination a real feel good, wholesome crunch.  The dill isn’t essential but certainly enriches the flavour of the topping'.

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