How to make Lamb Tartare like a MasterChef
MasterCheffing - Learn how to make Lamb Tartare. - perfect for your Christmas meal
Inspired by the flavours of Northern China
Series: Master Cheffing
Techniques: Butchery, Marination
4 Portions
Difficulty: Home Chef
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
Lamb Tartare
1 Cannon of Lamb from the 8 Bone Rack – Need Total 120g for Tartare for 4 people a
1 Shallot finely diced
50g Chives finely sliced
10g Shio kombu – link (optional)
10g Ginger
1 tsp Salt
Reduced Chinese Black Vinegar
100ml Chinese black vinegar
2 tbsp Sugar
1 tbsp Soy Sauce
Tahini Soy Sauce
60g Tahini
2 tbsp rice wine vin
2 tbsp soy
2 tbsp mirin
2 tbsp water
Chilli Oil (Or you can buy this link)
5-10 dried chillies (Chinese) depending on spice
6 Sichuan peppercorns
4 Cloves Garlic - grated
10g Ginger - grated
2 Spring onion - sliced
Salt
5 tbsp rapeseed oil
1 tbsp tomato puree
5 tbsp rapeseed oil
½ tbsp sugar
1 tbsp soy sauce
Crispy Shallots (Or you can buy this)
Shallots
Salt
Garnish
10g Fermented Dried Black Beans rehydrated – link
Edible Flowers (if you’re feeling extra)
Chive batons
Chilli Oil
Warm chillies and peppercorns in a dry wok
Blend spices in a spice blender
Add Ginger, Garlic, Spring onion and 2 tbsp oil to a wok or frying pan and gently fry for 5 mins
Add tomato paste and spices and fry for 5 mins low
Add rest of the oil and fry for 15-20 mins on low
Finish with soy and sugar
Cool at room temperature
Crispy Shallots
Slice shallots thin
Add to cold oil in a sauce pan
Slowly bring up to 160/180c until completely golden
Remove from the oil and reserve on kitchen paper
Season with salt
Reduced Chinese Black Vinegar
Reduce all ingredients by 2/3rds and store at room temp
Tahini Sauce
Whisk tahini and vinegar and mix until it looks almost split
Add the rest of the ingredients until consistency for double cream - you may not need the water
Lamb Tartare
Carve Lamb into 1cm dice
3mm Dice Shallots
Chop Chives
Dice Ginger
Chop Shio Kombu
Mix lamb with all the ingredients and marinate with reduced Chinese black vinegar and chilli oil
Add to a ring mould and allow to split and dress the plate
Top with cripsy shallots, fermented beans, chive batons and flowers.
I really appreciate you joining and I'd love to see your dish make sure you tag @ChefPhilli #chefphilli
