This fiery beef tartare recipe is packed with Asian flavours, including Chiu Chow chilli oil, soy sauce and mirin. With a soy-marinated egg yolk on top, it's a wonderful starter full of punch and zing.
Begin by marinating the egg yolks. Mix the soy sauce and mirin together in a bowl, then gently submerge the yolks. Place in the fridge for 45 minutes while you prepare the tartare
Cool the artichokes in iced water, then cut in half and scoop out the flesh, leaving you with just the skins. Preheat a deep-fat fryer or deep pan of oil to 180°C and deep-fry the artichoke skins for a few minutes until golden and crisp. Set aside on kitchen paper until ready to serve
vegetable oil, for deep-frying
4
In a large bowl, mix together the beef, chilli oil, spring onions, lime zest and juice. Season with sea salt and white pepper to taste
To serve, divide the beef mixture between 4 plates. Carefully drain the egg yolks from their marinade and place on top of the beef. Garnish with the pine nuts, turnip ribbons, Jerusalem artichoke crisps, pickled ginger and cress. Serve with sourdough bread
With a background in classical cooking in Michelin-starred kitchens, Richard Bainbridge returned to his home city of Norwich to open Benedicts, a renowned restaurant which serves Norfolk produce cooked with passion, playfulness and creativity.
