Lion food ! Food for real men !

Hey guys!

Yesterday the menu was simple and easy, yet not something you do everyday!
Homemade tartare followed by french fries, country style!

Working with raw food, it is super important that the kitchen hygiene is at top of it’s game!

Here we go:

You need about 500g of beef – not minced, but as if you were making roast beef, and then you cut it into small pieces or use a mincer. I like that it has some texture – so if using a mincer be aware! 🙂

Add following things to the beef – remember to taste the after adding each thing, because some of the tastes can be very powerful.

Mustard – about two teaspoons
a small tablespoon of olive oil
1.1/2 teaspoon of horseradish
2 teaspoons of capers – cut into smaller pieces (you can add more, if you like capers, they however very salty, so add a little at a time if you add more then the two teaspoons:))
3 cornichons, chopped up nicely
one shallot finely cut.
Maybe some cognac? a tablespoon.

and last but not least: pasteurized egg – two till three – I used two for 500grams 🙂

For the fries, personally I do not have a deep fryer, so i used a medium sized pot, and some rap seed oil, and three baking potatoes.
The potatoes was cut into rustic slices, and put into a bowl of ice-cold water for about 30 min, and boiled in the oil twice. First to make them nice and soft inside, secondly to make them super crisp.

The potatoes are def’ what takes the most time, because of the water, and the fact that it does take some time to heat the oil and fry! But if you start with the potatoes, and while the oil are being heated up, you can start with the meat, and so on. I think I used about 45 – 50 min, in total.

Enjoy!

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Published by

rikkelau

Within my family we have always loved food – no exceptions. In this house we live to wine & dine. Wether it’s Italian, the French cuisine, Asian or the Aussie’s BBQ’s, we all got a favourite dish. When I cook, I cook with my heart. On a daily basis I work as a lifeguard, swim coach and assistant consultant at accounting company, further more I’m studying at Aarhus University where I’m about to take a masters degree. As it might appear I’m fairly busy, but one thing will be sure, the food and recipes on this blog is coming directly from the heart!

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