Jacques Erasmus, Author at Woolworths TASTE

Carrot recipes

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

5 minutes

Steak tartare with shoestring potatoes

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.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Jacques Erasmus

Steamed coffee-and-chocolate puddings with truffles

Steamed prawns with hot pepper mandarin salt

Mekong-style fish platter with whole fried fish

Summer berry Campari with salmon ceviche

Honey and whisky sodas with teamarbled quails eggs and herb salt

Earl Grey tea and passion fruit floats with vegetable glass rolls and lime and green chilli dip

Classic Bellinis with prawn and cucumber sandwiches

Fresh carrot juice and Cointreau fizz with goats cheese and praline truffles

Caesar salad with ciabatta croutons

Salad Nicoise

Chilled vichyssoise with vermouth and langoustines

Steak tartare with shoestring potatoes

Steak tartare with shoestring potatoes

Ingredients

Method