Steak recipes

Grilled steak with mustard-and-herb butter

Mustard roast beef with fresh tomato sauce

10 to 15 minutes

Watermelon recipes

Watermelon jelly with berry sorbet in sweet Manna bowls

5 minutes

Fudge recipes

Vanilla and caramel fudge frappe

Baked potato with mustard and watercress butter

1 hour

Omelette recipes

Watercress and olive omelette

10 minutes

Green salad with yoghurt and Gorgonzola dressing

Cherry and beetroot salad with raspberry vinaigrette

Melon and smoked trout salad

Salad Nicoise

10 minutes

Chilled vichyssoise with vermouth and langoustines

20 minutes

Steak tartare with shoestring potatoes

15 minutes

Steak tartare with shoestring potatoes

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

Vegetable oil, for deep-frying
3 medium potatoes, peeled and finely shredded
Fine salt
6 quail\'s eggs
1 red apple, cut into sticks
Vegetable sprouts, to garnish

For the steak tartare, mix:

600 g beef fillet, trimmed and finely chopped
2 shallots, finely chopped, or onions, grated
2 gherkins, finely chopped
3 T finely chopped flat-leaf parsley
3 T finely chopped capers, drained
1 T Dijon mustard
1 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

In a large saucepan over a high heat, heat the vegetable oil. Deep-fry the shredded potato in the hot oil until crisp and golden.

Drain on paper towel and season with fine salt. Mould the tartare into a circular shape on a plate. Separate a quail’s egg, discarding the white but keeping the yolk in the half shell.

Place on top of the tartare and surround with shoestring potatoes. Garnish with apple sticks and sprouts and serve immediately.

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Grilled steak with mustard-and-herb butter

Mustard roast beef with fresh tomato sauce

Watermelon jelly with berry sorbet in sweet Manna bowls

Vanilla and caramel fudge frappe

Baked potato with mustard and watercress butter

Watercress and olive omelette

Green salad with yoghurt and Gorgonzola dressing

Cherry and beetroot salad with raspberry vinaigrette

Melon and smoked trout salad

Salad Nicoise

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Steak tartare with shoestring potatoes

Ingredients

Method