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Crispy Potatoes with Beef Tartare and BBQ Meatloaf Sauce
Recipe by Billie McKay
Crispy potatoes and delicate beef tartare make for a delicious dish that is sure to impress.
- Steps
- Ingredients
Ingredients
Potato Cakes
Beef Tartare
Worcestershire Mayo
Fried Capers
To Garnish
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Steps
- Preheat oven to 180°C fan forced.
- For the Potato Cakes, bring 1L water, Worcestershire sauce and salt to the boil in a medium saucepan.
- Finely grate potatoes directly into a bowl of salted water to avoid oxidisation.
- Once water is boiling, drain shredded potato and boil for around 5 minutes, or until almost cooked through. Drain potato and dry on a clean tea towel.
- Meanwhile, melt butter and duck fat with the thyme in a small saucepan. Remove from heat and set aside to infuse for a few minutes. Discard thyme.
- Place into a large bowl and stir in flour and infused butter and duck fat. Season with salt and pepper.
- Line a 19cm x 9.5cm loaf tin with baking paper, extending it up the 2 long sides. Press potato mixture into the tin. Cook in the oven for 45 minutes. Allow to cool slightly then place in fridge with a weight on top, for at least 1 hour to firm up. Remove from tin and slice into 6.
- Heat grapeseed oil and duck fat in a large non stick frypan to 180°C.
- Add the potato portions and fry each side until golden and crispy. Set aside on paper towel to drain and season with salt while still hot.
- For the Beef Tartare, dice beef into 6mm cubes and place into a small bowl. Stir in thyme leaves and capers.
- Place remaining ingredients into a small saucepan and cook over medium heat until combined and sugar has dissolved. Remove from heat and cool in the fridge. Once cooled, stir into the beef and return to the fridge.
- For the Worcestershire Mayo, place all ingredients into the canister of a stick blender and allow ingredients to settle for a few minutes. Place stick blender blade directly over egg and start blending, then very slowly pull the stick blender upwards through the ingredients to achieve an emulsified, thick mayo. Season to taste and set aside in fridge.
- For the Fried Capers, heat oil in a small saucepan to 180°C.
- Dry the capers thoroughly and add to the hot oil. Fry for about 1 minute until crispy. Remove from the oil and set aside on paper towel to drain.
- To serve, place fried potato slices onto a serving plate. Top each with some beef tartare and a drizzle of Worcestershire mayo. Garnish with fried capers and anchovy fillets.
