Frank Camorra's Beef Tartare

Make This Tartare the Star of Your Dinner Table: Frank Camorra's Beef Tartare

This Spanish tartare and homemade crisps is the perfect summer starter.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes (excluding overnight dry bake)

Part one – Beef tartare
250g beef strip loin, trimmed and cut into very small dice
4 tbsp very finely chopped red onion
2 pinches of Spanish sweet smoked paprika
1 tbsp finely diced cornichons (pickled cucumbers)
1 tsp extra virgin olive oil
1 tsp chopped flat leaf parsley
Sea salt flakes
Few drops of Tabasco, to taste

Method
Place the beef, onion, Tabasco sauce, paprika, cornichons, extra vrign olive oil, parsley and sea salt in a bowl and mix thoroughly.
Serve in a bowl with a sprinkle of sea salt flakes, a drizzle of olive oil and serve with potato crisps.

Part two – Potato crisps with lemon salt
Ingredients
2 large potatoes (variety of your choice), peeled
Sunflower oil for frying
Finely grated zest of 1 lemon
1 tsp caster sugar

Method
To make the lemon salt, combine the lemon zest and sugar on a baking tray lined with baking paper and dry in a fan forced oven on 60°C overnight. Add the fine sea salt and store until needed.
Cut the potatoes lengthways into 1mm thick slices. Soak the potatoes in cold water for 10 minutes to remove the starch. Drain and pat dry completely.
Deep-fry the potato slices at 170°C in batches, for 2 minutes turning regularly, until golden. Drain on paper towel and season with the lemon salt.

Tips:
If you prefer, tenderloin would also work well with this recipe. When choosing the cut of meat for tartare it is important to pick the freshest cut. If you are unsure your local butcher will be able to advise
Cook the lemon zest until the zest feels like desiccated coconut and crumbles easily.

Adam Liaw and Frank Camorra Celebrate Local with This Summer's Must-Try Recipes

Food plays a significant role in Australian lifestyles; we seek underground restaurants, multicultural taste experiences or foodie travel destinations. We value our time eating and trying new dishes together and want to indulge in the most delicious food.

We are spoilt too, with top quality Australian Beef served across every corner of Australia – not only in our high-end restaurants, but also in our down-to-earth pubs and cafes.

Proving you don't have to break the bank to have the tastiest beef, Adam Liaw and Frank Camorra have partnered with Australian Beef this summer to showcase their favourite unpretentious, local finds, and have each created two recipes to show Australians how to get Michelin-worthy taste sensations in the comfort of their own homes.

Adam Liaw, best known for his punchy Asian recipes and Masterchef win in 2010, is not one to shy away from bold flavours, as shown in his mouthwatering recipes: beef sausages onion curry and creamy pepper steak spaghetti.

"I love discovering local eateries new and old, trying the owners' recommended dishes and really appreciating the love and pride they put into their food. My dishes are inspired by the local eateries I love but with a home twist that anyone can make and everyone will enjoy.

For my first recipe, I always love the variety of flavours in a curry and mixing that with sausages gives it the Aussie twist it needs for summer. My second recipe was based on the fact that if you're going for an instant crowd pleaser you can never look past a great pasta dish."

Frank Camorra, Head Chef at Melbourne hotspot MoVida, loves to incorporate his Spanish heritage into his dishes and has created delicious, Andalusian marinated spiced skewers alongside a spiced beef tartare.

"As a chef I'm not only a fan of cooking but also a fan of eating good quality meals. I am always on the look out for local produce or authentic local restaurants doing great things.

"I've created two recipes that highlight the high quality beef we are blessed with in Australia and partnered it with my personal Spanish flavours. Skewers are the perfect dish for a summer barbecue with friends and family and are incredibly easy to cook and eat, My second dish is a spiced beef tartare because there's nothing better in hot weather than a cooling dish that packs a punch with great flavours".

Create Adam or Frank's recipes at home this summer using the easy recipes below, or visit www.australianbeef.com.au.



 






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