Kiko Moya
L’Escaleta ( Cocentaina, Alicante )
With capers, mixture
of peppers and mustard
Preparation
For the sauce:
There is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish.
As far as the quantities, I leave them open because, for example, every person may like more spiciness or less. In the end it is about a bit of common sense and the proportions.
For the beetroot:
You can buy it precooked. But I suggest you oven roast with the peel and coarse salt. Once roasted, you should peel and brunoisse it for steak
The remaining ingredients:
You must also brunoisse them As the beetroot is the main ingredient, it has to make up at least 50% of the total weight. The remaining ingredients must be guided by personal taste.
Presentation
You can replace the Worcestershire sauce with soy sauce if you want a vegetarian dish. But if you want to give a distinctive touch to the dish you can add egg yolk and anchovy.
This can be fun keeping in mind that it is first and foremost a meat dish, and the final result is not far from a steak tartare.
Accompanied by soumack and a beetroot reduction.
A hundred years of cooking with spices
Ingredients for 4 people
150 g of roasted beetroot
15 g of chives
10 g of pickled gherkins
10 g of capers
5 g of tartare sauce
5 g of extra virgin olive oil
Beetroot marinated in rose water
cut into petals (optional)
Sprouts and fresh leaves
Enough green onions
2 marinated chive petals
Carmencita pepper mix
Mustard seeds
For the tartare sauce:
150 g of ketchup
115 g of Worcestershire sauce
55 g of brandy
45 g of Dijon mustard
25 g of mustard seed
10 g of salt
10 g of extra virgin olive oil
6 drops of Tabasco
A hundred years of cooking with spices
Kiko Moya
L’Escaleta ( Cocentaina, Alicante )
With capers, mixture
of peppers and mustard
Ingredients for 4 people
150 g of roasted beetroot
15 g of chives
10 g of pickled gherkins
10 g of capers
5 g of tartare sauce
5 g of extra virgin olive oil
Beetroot marinated in rose
water, cut into petals (optional)
Sprouts and fresh leaves
Enough green onions
2 marinated chive petals
Carmencita pepper mix
Mustard seeds
For the tartare sauce:
50 g of ketchup
115 g of Worcestershire sauce
55 g of brandy
45 g of Dijon mustard
25 g of mustard seed
10 g of salt
10 g of extra virgin olive oil
6 drops of tabasco
Preparation
For the sauce:
here is no reason to have these ingredients mixed together, but I recommend it as it is practical when preparing the dish.
s far as the quantities, I leave them open because, for example, every person may like more spiciness or less. In the end it is about a bit of common sense and the proportions.
For the beetroot:
You can buy it already cooked. But I suggest you roast it in the over with the peel and coarse salt. Once roasted, you must peel and it brunoisse for steak.
The remaining ingredients:
You must also brunoisse them. As the beetroot is the main ingredient, it has to make up at least 50% of the total weight The remaining ingredients must be guided by personal taste.
Presentation
You can replace the Worcestershire sauce with soy sauce if you want a vegetarian dish. But if you want to give a distinctive touch to the dish you can add egg yolk and anchovy.
This can be fun keeping in mind that it is first and foremost a meat dish, and the final result is not far from a steak tartare.
Accompanied by soumack and a beetroot reduction.
