Steak tar tar - Revision history

Ian at 19:38, 4 October 2012

2012-10-04T19:38:29Z

Ian at 12:47, 2 October 2012

2012-10-02T12:47:27Z

Ian at 12:47, 2 October 2012

2012-10-02T12:47:08Z

Ian at 22:10, 21 September 2012

2012-09-21T22:10:28Z

Ian at 22:05, 8 February 2012

2012-02-08T22:05:39Z

Ian: moved Foodage/ian/Steak tar tar to Steak tar tar

2012-02-01T12:51:04Z

moved Foodage/ian/Steak tar tar to Steak tar tar

Ian: Created page with "== Steak tar tar == I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV. === Ingr..."

2012-02-01T12:19:01Z

Created page with "== Steak tar tar == I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV. === Ingr..."

New page

== Steak tar tar ==

I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV.

=== Ingredients ===

* Clove of garlic
* Half a red onion (or a shallot or two)
* tsp or so of capers
* tsp or so of dijon mustard. (I used 'French mustard' from the coop, which seems to mean food has fallen into the same naming standard as 'red sauce'; 'Childrens Doctor Tim' from Masterchef will be happy.)
* tsp or so of Worcester sauce. (I wonder if [http://www.hendersonsrelish.com/ Yorkshire relish] will work?
* tsp or so of salt
* tsp or so of black pepper
* Tabasco
* A couple of pickled gherkins
* Some minced steak. (I used 'some of a packet', see the [[weights and measures]] page)
* Egg. (I think one egg's en oeuf).
=== Method ===

Finely chop the garlic, onion and gherkins and pop them in a large bowl. Add the capers, mustard, Worcester, salt and pepper and mix well.

Add the steak and mix well.

Bung some oven chips in the oven and wait.

Arrange the meaty goodness in some kind of meaty goodness pile (a patty is traditional I think), online people seem to suggest using a chef round for this but I didn't find any trouble using my hands.

Make a divot in the top of the patty and add the yolk of an egg.

Eat.

← Older revision		Revision as of 12:47, 2 October 2012
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	I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV.		I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV.
		+
		+	[[File:Beefy goodness of death.JPG\|200px\|thumb\|right\|steak or death sir?]]

	=== Ingredients ===		=== Ingredients ===

@@ Line 17: / Line 17: @@
 * Some minced steak. (I used 'some of a packet', see the [[weights and measures]] page)
 * Egg. (I think one egg's en oeuf).
 === Method ===

@@ Line 1: / Line 1: @@
 == Steak tar tar ==
 I used lean steak mince from Sainsburys for this. I got decent stuff too. I can't see why there'd be a problem using supermarket mince but YMMV.
 === Ingredients ===

@@ Line 8: / Line 8: @@
 * Half a red onion (or a shallot or two)
 * tsp or so of capers
-* tsp or so of dijon mustard. (I used 'French mustard' from the coop, which seems to mean food has fallen into the same naming standard as 'red sauce'; 'Childrens Doctor Tim' from Masterchef will be happy.)
+* 2xtsp or so of dijon mustard. (I used 'French mustard' from the coop, which seems to mean food has fallen into the same naming standard as 'red sauce'; 'Childrens Doctor Tim' from Masterchef will be happy.)
 * tsp or so of Worcester sauce. (I wonder if [http://www.hendersonsrelish.com/ Yorkshire relish] will work?)
 * tsp or so of salt

← Older revision	Revision as of 12:51, 1 February 2012
(No difference)