Category Archives: Travel and Recipes

Goulash (Gulyás in Magyar) and Gulasch in Trieste

Having travelled to Tyrol, Vienna and Russia recently where I saw Goulash (Gulyás in Hungary) frequently on menus, once home I dipped into my recipe books of Hungary and found George Lang’s Cuisine of Hungary to be the most informative and detailed.

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I have been making Gulasch (in Triestian, dialect of Trieste) for a long time. As a child I lived in Trieste and not very far back in time Trieste was part of the Hungary – Austrian Empire and Gulasch is now part of the cooking of Trieste.

I have a fair few recipes of the cuisine of Trieste and all are made with meat, onions and paprika. Mostly the onions and meat are browned with lard and olive oil, bacon is not used, none have peppers or potatoes or any other vegetables or are thickened with flour. Some recipes suggest using caraway seeds, some a little tomato paste. None suggest adding red wine.

The main differences in my version of Gulasch as made in Trieste are:

I use wine or alcohol often in my cooking and have always added red wine to Goulash. Perhaps my mother did this and I have never questioned it.  I always use herbs in my cooking so I add bay leaves, as these seem to be the most appropriate. I also use a mixture of hot and sweet paprika.

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I do not add potatoes to the braise and prefer to present then separately, either Patate in teccia or creamy mashed potatoes with lashings of milk and butter. However, I am more likely to present it with Polenta, a favourite accompaniment in the cooking of Trieste. Below Goulash as presented in a restaurant in Tyrol. It was accompanied with braised red cabbage.

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George Lang says that that a true gulyás should contain no spice other than paprika and caraway. Lard and bacon (either one or both) and chopped onion are absolute musts.
Never use and flour, Never Frenchify it with wine, Never Germanize it with brown sauce. Never put in any other garniture besides diced potatoes or galuska (dumplings).

But many variations are possible – you may use fresh tomatoes or tomato puree, garlic, sliced green peppers, hot cherry peppers to make it spicy and so on.

This recipe Kettle Gulyás comes from “The Cuisine of Hungary” by George Lang (Penguin Books, 1971).

2 tablespoons lard (or substitute canola or other vegetable oil)

2 medium onions, coarsely chopped

2 1/2 pounds beef chuck or round, cut to 3/4-inch cubes

1/2 pound beef heart (optional), cut to 3/4-inch cubes

1 garlic clove

Pinch caraway seeds

Salt

2 tablespoons paprika

1 medium-sized ripe tomato

2 green frying or Italian peppers

1 pound potatoes

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Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don’t overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir.

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Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.

Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.)

Replace covered kettle over low heat and cook for about 1 hour.

While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice.

After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes.

Add potatoes and cook the gulyás till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot.

For my recipe of Gulasch, as cooked in Trieste see:

GULASCH (Goulash, as made in Trieste)

 

 

 

 

Sbrisolona and Mantova (Mantua)

Sbrisolona (Sbrisolone, Sbrisolina) is one of the tradtional pastries that represent the culinary traditions of Montova (Mantua) and Lombardy.

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Mantova (Mantua) is a city and in Lombardy.

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For recipe, see: SBRISOLONA, SBRISOLOSA OR SBRISOLINA (Biscuit- like crumble cake)

MARINETTI Filippo Tommaso, futurist, frequented a bar in Bologna

In Bologna I visited where Filippo Tommaso Marinetti hung out with his futurist friends and discussed the evils of eating pasta. I did not expect to find it to be part of a grand hotel.

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Cafe’ Marinetti is located in the Grand Hotel Majestic “Gia Baglioni”. It is an 18th-century palazzo across the street from the Cattedrale Metropolitana di San Pietro and only a 5-minute walk from the Towers of Bologna.

CFBEA013-5359-47D5-86F8-07AA09D4BDB0The hotel is decorated with Baroque details, expensive paintings and photographs of famous visiting celebrities….Frank Sinatra, Eva Gardner, Princess Diana, Sting, Bruce Springsteen and others.

C28BCA23-F038-4C67-ACC5-88A72257BAEC The hotel is very luxurious…when I was there there was a Bentley Ferrari and a sports BMW out the front collecting and dropping off guests.

0A5F4284-3E7B-454D-838C-57A58180EAE1Cafe’ Marinetti is frequented by well heeled guests as I imagine it was then during Marinetti’s time.

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But who was Marinetti?

And really why would I expect someone who had such strong views about pasta to be anything else but part of the well heeled set?

It is interesting to see that pasta features on the menu at Cafe Marinetti and there is no risotto.

Filippo Tommaso Marinetti, one of the founders of Futurism in the early 1900:

ADELAIDE REVIEW OF ‘SICILIAN SEAFOOD COOKING

Bolognese recipe, from Great Italian Chefs.

My mother used to add cream rather than milk, and a little grated nutmeg.

BOLOGNESE RAGÙ

  • 300g of beef mince 85% fat
  • 150g of pork mince
  • 50g of unsalted butter
  • 50g of onion finely chopped
  • 50g of carrot finely chopped
  • 50g of  celery finely chopped
  • 125ml of red wine
  • 30g of  tomato paste, triple concentrated
  • 125ml of whole milk
  • salt to taste
  • black pepper to taste
Place a large thick-bottomed saucepan over a medium heat. Add the minced pork belly to the pot and cook until all the liquid from the meat has evaporated, then add the minced beef and cook until golden, stirring frequently. Transfer the meat to a bowl and set aside.
Add the butter to the saucepan and place over a medium heat. Add the onion, carrot and celery and cook until the onions are very soft and translucent. Finally, add the tomato paste and sauté for 5 minutes more, stirring occasionally.
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Return the meat to the saucepan, turn up the heat and pour in the red wine. Cook over a high heat for 2 minutes, then cover the pan and turn the heat down to low
Leave the ragù alla Bolognese to simmer very gently for at least 3 hours. The meat must not be excessively dry. Pour in the whole milk and cook for a further 40 minutes just before serving
Ragù alla Bolognese is very tasty when just cooked, but is even better the next day. Reheat the sauce over a very low heat with a little bit of milk and use it to season pasta.

……or tortellini or to make a lasagna.

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TORTELLINI, how made in Bologna

This post needs little explanation.

This woman worked quickly and drew much attention.

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Tortellini are everywhere in Bologna. The small tortellini are eaten in broth( made with chicken and veal) or with a cream dressing and grated Parmesan on top.

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The egg pasta is rolled ultra thin and cut into small rectangular shapes.

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The filling is close by; the most common fillings are a mixture of mortadella, roast meats and parmigiano. Nutmeg and marjoram are also favourite flavourings.

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SPRING IN TUSCANY

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Boar (cinghiale) is king in Tuscany.

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Cinghiale smallgoods.

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But there are many other old favourites.

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I am staying in Castiglione della Pescaia in the Maremma, Southern Tuscany and a couple of days ago and for the first time, there was sunshine and some evidence of Spring.

Unfortunately today it is raining again and my friends and I are doubly saddened by the weather and because of the devastating results of the Australian elections.

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Alici

The wild mint.


9A4A047C-460B-4806-A1F2-1DFA8BA72610 However, we have enjoyed 6 days in Tuscany so far.

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There are also old favourites. The ricotta and the cheese are made with a black coloured sheep specific to the Maremma region.

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FLAVOURED BUTTER TO DRESS AND ENHANCE TASTE

I hesitate to write recipes that are just so simple, but recently I was reminded how a simple herb butter can enhance simply grilled or steamed fish, meat or vegetables, bread etc. Grilled vegetables seem to be the pick of the month – enhance them with a flavoured butter.

While in South Australia I ate and drank very well in a number of restaurants, most had unusual combinations of excellent South Australian produce, others like Skillogalee Winery Restaurant in the Clare Valley had simple fare, more conventional and perfectly geared to the wide range of people who visit wineries and can enjoy a relaxing afternoon.

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Our group of four sat in the garden and one of the dishes we chose to share was Port Lincoln whole sardines served with lime and parsley butter with bread. We ordered 2 serves of these sardines.

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So modest, but so delicious. Sometimes we forget how something so quickly and simply made can really enhance a dish.

Some of you may remember the craze for the Beurre Maître d’Hôtel, also referred to as Maître d’Hôtel butter or Compound butter – It is simply butter combined with herbs, pepper and lemon juice and typically formed into a cylinder and sliced.  A circular disc of Maître d’Hôtel butter was centrally plonked on top of a grilled steak –  a technique used by many high-end steak houses in the eighties and early nineties…. people in Adelaide may remember The Arkaba Steak Cellar.

With a little imagination, different herbs instead of parsley will impart different flavours and grated lemon or lime peel will boost the citrus taste.

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To make lime and parsley butter sufficient for 4-6 sardines and bread begin with 1 cup unsalted good quality butter at room temperature, 1-2 teaspoons of lime zest, 2 teaspoons of fresh lime juice, 1 tablespoon of fresh parsley chopped very finely and a little salt and pepper to taste.

Use a fork to beat the butter in a bowl until smooth and creamy. Mix zest, juice and gradually add parsley salt, and black pepper into the butter until thoroughly combined.

Taste it and if it is necessary to alter it add more of any of the ingredients to make it to your taste. Rest in the fridge to return consistency and enhance the flavour.

If you wish to store it and give it that 1980’s shape, wrap it in foil or in baking paper keep it in the fridge until ready to use.

All grilled fish and not just sardines can be used, as all meat and vegetables.

Instead of parsley, add different herbs – rosemary, thyme, sage, dill, basil, fennel fronds, tarragon, chives, oregano, marjoram, coriander are simple examples.

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Garlic, ginger, horseradish, paprika, pink pepper, spices….need I go on?

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Only to say that I rather like finely chopped anchovy fillets combined in butter – begin with 1 tablespoon of chopped anchovies to 1 cup pf butter and add more if it is not to your taste.

For miso butter – begin with 1 tablespoon of white miso and proceed as above. Red or brown miso can also be used.

Recently I also tried mixing some chopped lavender leaves into butter to present with scones. Not too much lavender  or it could taste medicinal.

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PRODUCE IN GIPPSLAND – Campside Eating

If you are ever in Gippsland (Victoria) I recommend seeking out Oak and Swan sourdough made by Betsy and Greg Evans. Their produce is fabulous and their range is extensive for such a small, home bakery.

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Oak and Swan Sourdough is a small, wood fired organic bakery in Mardan, South Gippsland. They mill their own flour from organic Victorian grain and bake their sourdoughs in their wood fired oven. Now that is Special!.

I bought two loaves of sourdough bread – the Sifted Wheat and the Khorasan – and currant buns from the Foster Farmers Market – on the 3rd Saturday of every month from 8am until 12 noon in the Foster War Memorial Art Centre gardens. The buns had a hint of sweetness, you could smell and taste the yeast and they had a great texture.

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Each Saturday Betsy also sells their bread at one of the Farmers Market in the area, in Koonwarra , Coal Creek and the Prom Coast. If you cannot get to one of these Saturday Farmers Markets in this beautiful and lush part of Victoria, there are other stockists in Gippsland. A few local restaurants also include this exceptionally good bread in their restaurants.

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I like to buy 100% Spelt or Rye and did not know about Khorasan, an ancient variety of golden, coloured wheat, that has been largely unchanged by breeding over the last several hundred years. It takes its name from a historical region lying in northeast of Greater Persia, including part of northeastern Iran, Turkmenistan and Afghanistan. It is being grown by various certified organic farmers from central Queensland to northern NSW. Khorasan wheat is distinctive and is about three times larger than most modern wheat.

The taste of well-fermented, natural sourdough matures and both loaves kept their texture and tasted great over the of six days that they lasted us – my partner and I mainly camped so we weren’t necessarily taking as much care of the bread as we would at home, but we did store it in a fabric bag so that it would not sweat.

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Wherever I travel, I buy local as much as possible and I was not disappointed – the organic pork was great (Amber Creek Farm), the extra virgin olive oil (Golden Creek Olives) as was the two cheeses we were able to purchase (Riverine Blue made with Buffalo Milk and Pangrazzi. camembert).

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I also purchased field mushrooms and I cooked them with the pork. When one is cooking in the bush, flavours seem to intensify – these mushrooms were big in size and flavour, rich and meaty. Once again, sautéed in extra virgin olive oil, garlic and a dash of good balsamic vinegar or wine.

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Most wineries are only open on weekends and this time we were not able to visit some of the wineries, however we drank and bought some Gippsland wine from the Fish Creek Bar/ Pub.

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A winery I would recommend is Waratah Hills, located on the road to Wilsons Promontory National Park.

We collected watercress from the Tarra River and we had a cabin Tarra Valley Caravan Park “Fernholme”. We had it in salads and there was so much of it that I also sautéed it with extra virgin olive oil and garlic.

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Oak and Swan Sourdough have a good informative website:

http://oakandswansourdough.com.au/

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GREAT ITALIAN CHEFS’ RECIPES, 10 best Sicilian dishes

This site, Great Italian Chefs, is worth looking at. It is part of the Great British Chefs website and on this site you will find information about  some of the different regions of Italy and regional recipes.

The recipes are ‘great’ and are by professional chefs.

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I too have posted many of these recipes on my blog and a passatempo – pass-the-time, a diversion, you could compare their recipes with mine.

10 best Sicilian Dishes:

https://www.greatitalianchefs.com/features/10-best-sicilian-dishes

I have written about them before:

GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins

PESCE CRUDO, raw fish dishes in Sicily

ALSO10 MUST-TRY DISHES WHEN YOU ARE IN SICILY

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10 MUST-TRY DISHES WHEN YOU ARE IN SICILY

Time and time again I get asked about what I recommend as must-try dishes when in in Sicily.

You may be familiar with the websites for Great British Chefs (leading source of professional chef recipes in the UK) and their second sister website – Great Italian Chefs – dedicated to celebrating the wonderful food culture, traditions and innovations of Italy’s greatest chefs.

As their website informs us:

The Italians themselves are fiercely passionate about their culinary heritage, and with good reason – a large number of the world’s best dishes come from the cities, fields and shores of this deeply cultural, historic country.

AND

Today, Sicily is one of Italy’s most popular tourist destinations, and it’s the food that keeps people coming back year after year.

From Great Italian Chefs comes 10 must-try dishes when you’re in Sicily (29 September 2017).

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There are really 11 dishes listed altogether as it is assumed that you already know about Arancini.

The Sicilian specialties are:

  1. Fritella
  2. Caponata
  3. Raw red prawns
  4. Busiate al pesto trapanese
  5. Pasta con le sarde
  6. Pasta alla norma
  7. Cous cous di pesce
  8. Fritto misto
  9. Involtini di pesce spada
  10. Cannoli

AND

  1. Arancini

You will find almost all of the recipes for these dishes in my blog and I have added links and some photos to the recipes in this post below. Some of the photos are from my first book Sicilian Seafood Cooking. I cooked the food, the food stylist was Fiona Rigg, Graeme Gillies was the food photographer.

Although I have no recipes on my blog for Fritto misto, Raw red prawns and Involtini di pesce spada, I have explained each of these these Sicilian specialties and where appropriate I  have links to similar recipes on my blog.

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Fritto misto

Many of you may be familiar with Fritto misto (a mixed dish of mixed fried things: fritto = fried, misto = mixed) and know that it can apply to vegetables, fish or meat. These are cut into manageable size, are dusted in flour, deep fried and served plainly with just cut lemon.

The Fritto misto I knew as a child was what we ordered in restaurants and was the one that originated from Turin (Piedmont) and Milan (Lombardy). It was a mixture of meats and offal and I particularly liked the brains. Fritto misto was originally peasant food, the family slaughtered an animal for eating (usually veal) and the organs such as sweetbreads, kidneys, brains and bits of meat became the Fritto misto –  it was a way to eat the whole animal and it was eaten as close to the slaughter and fresh as possible. Rather than having been dipped in flour the various morsels were crumbed. Seasonal crumbed vegetables were also often included –  mostly eggplant and zucchini in the warm months, cauliflower and artichokes in the cooler season.

If we wanted to eat a fish variety of Fritto misto we would order a Fritto Misto di Mare/or Di Pesce (from the sea or of fish).

Sicily is an island and Sicilians eat a lot of fish and the Fritto misto you eat in Sicily is the fish variety – fresh fish is fundamental. In the Sicilian Fritto misto you will also find Nunnata (neonata (Italian) – neonate),

Sicilians are very fond of Nunnata – the Sicilian term used to call the minute newborn fish of different species including fish, octopi and crabs; each is almost transparent and so soft that they are eaten whole.

For Sicilians Nunnata is a delicacy but these very small fish are an important link in the marine biological food chain, and that wild and indiscriminate fishing endangers the survival of some fish species.

Many Sicilian fishers and vendors justify selling juvenile fish on the grounds that they are ‘bycatch’ (taken while fishing for other species). They argue that the fish are already dead or injured, so there is no point in throwing them back. It seems that for Sicilians, ‘sustainability’ means that all fish are fair game as long as they can catch their quota. However, it is important to acknowledge that the traditional fishing for juveniles is an important activity for small-scale fishers. It only takes place for 60 consecutive days during the winter and therefore has a high socio-economic impact at local level. When in Sicily I refuse to eat this and I only encountered one restaurant in Sciacca that refused to present it to patrons who specifically asked for it.

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Fritto misto di mare or Fritto misto di pesce

For the recipe of mixed fried fish, select a variety of fish: squid and prawns, sardines/anchovies, some fleshy white fish, whitebait too. Carefully clean the prawns leaving the head attached and removing the internal alimentary canal; clean the squid and cut into rings or strips and gut the sardines /anchovies and leave the head attached if you can.

Wipe the fish dry and dip the fish a little at a time into the flour and salt, sieve or shake to remove the excess flour and fry in very hot oil until golden and crispy. I use extra virgin oil for everything. Place on paper to drain and serve hot with lemon wedges and perhaps some more salt.

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Raw red prawns 

Gambero Rosso, (Aristaeomorpha foliacea) is a Sicilian red prawn. These prawns are blood-red  and are generally wild caught in the Mediterranean.

All very fresh seafood can be eaten raw and is loved by Sicilians, usually served with extra virgin olive oil and lemon juice. Most times the seafood is marinaded in these even if it is for a short time – the lemon juice “cooks” the fish.

See posts:

SARDINE, CRUDE E CONDITE (Sardines – raw and marinaded)

PESCE CRUDO, raw fish dishes in Sicily

GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins

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Involtini di pesce spada

I like to eat sustainable fish and although pesce spada (swordfish) is very popular in Sicily it is overfished.

Swordfish display in LxRm5

There are local variations for the stuffing for Involtini di pesce spada but the most common is made from a combination of dry breadcrumbs, parsley, garlic, grated pecorino and sometimes capers.

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I have these recipes that are involtini (rolled fillets and stuffed).

SARDE A BECCAFICO (Sardines stuffed with currants, pine nuts, sugar and nutmeg)

MY FAMILY FEAST SBS ONE, my recipes have been selected

INVOLTINI DI PESCE (Rolled fish: Fish fillets rolled around a herb stuffing)

BRACIOLINI or INVOLTINI DI PESCE – Small fish braciole stuffed with herbs, cooking demonstration at the Adelaide Showground Farmers Market

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RECIPES ON MY BLOG FOR THE FOLLOWING:

  • Fritella ( Frittedda/ Fritedda in Sicilian)

Frittedda

Jewels of Sicily

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  • Caponata

SICILIAN CAPONATA DI MELANZANE as made in Palermo (Eggplant caponata and Eggplant caponata with chocolate)

CAPONATA SICILIANA (CATANESE – Caponata as made in Catania

CAPONATA of Potatoes (General information and recipe for Caponata di patate)

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  • Busiate al pesto trapanese

Pesto trapanese (from Tapani in Western Sicily) is also called Matarocco. Busiate is the type of pasta traditionally made by coiling a strip of pasta cut diagonally around a thin rod (like a knitting needle).

MATARROCCU, a Sicilian pesto

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  • Pasta con le sarde

PASTA CON LE SARDE (Pasta with sardines, from Palermo, made with fennel, pine nuts and currants)

PASTA CON SARDE – the baked version, Palermo, Sicily

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  • Pasta alla norma

PASTA ALLA NORMA (Pasta with tomatoes, and eggplants)

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  • Arancini

ARANCINI, Rice Balls at Caffé di Lido

ARANCINI (where else… but in Hong Kong!)

GREAT BRITISH CHEFS, GREAT ITALIAN CHEFS, Feature articles by Marisa Raniolo Wilkins

Arancini by Emanuel[3]

  • Cous cous di pesce
  • Cannoli

I am saddened and distressed to say that recipes for Cous Cous di pesce and Cannoli have disappeared from my blog and I can only assume that because I have transferred my blog several times to new sites these posts have been lost in the process. I will add these recipes at a later date.

In the meantime here are some photos:

Cannoli close up

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Great Italian Chefs link to 10 must-try dishes when you’re in Sicily (29 September 2017).

STEAK TARTARE (Bistecca alla tartara)

Particular dishes or ingredients come and go – for example remember the popularity and overuse of bocconcini or sun-dried tomatoes in so many dishes?

The novelty of certain produce or dishes wears off for a while and then they re-appear, sometimes creatively disguised and sometimes they become popular again.

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Recently I enjoyed Steak Tartare in Paris, Venice, and Cividale del Friuli, Copenhagen and Malmo –– all prepared slightly differently, and some were better than others.

My father used to make his version of Beef Tartare –bistecca alla tartara. He used to pound slices of beef very thinly, add salt and pepper, a drizzle of good olive oil, a squeeze of lemon juice and leave it to marinate for a short time till it whitened – the meat changed colour, ‘cooked’ by the lemon juice.

The term Tartar is applied to nomadic Mongolic peoples. In the thirteenth century, the Tatars overran large parts of Russia and Europe (what is now Hungary, Germany and Bulgaria). The Tartars were reputed to be skilled horsemen, and this is where my father’s explanation of the origins of bistecca alla tartara comes from. The Tartars used to put slices of finely cut meat under their saddles and the sweat from the horse’s back would marinade and ‘cook’ the meat. When they camped for the night they had dinner ready.

Steak Tartare elsewhere is usually made with finely chopped beef and then it is either served with some condiments or the condiments are mixed with the meat before it is presented.

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Popular condiments vary but the most common are finely chopped parsley and onion, capers, mustard, olive oil, lemon juice, salt and pepper and egg yolks. Sometimes there may be anchovies, cornichons, Worcestershire or Tabasco sauce. As you can see by some of the photos (I did not take photos of them all) garnishes and accompaniments vary.

I prefer my Steak Tartare simply dressed with extra virgin olive oil, lemon juice, salt and pepper and egg yolk. I like an additional egg yolk on top and a few condiments on the side.

Any good quality beef (tenderloin to sirloin or fillet) is suitable but it must be freshly cut – red in colour. Beef eye fillet is good as it is not fatty.

Using a very sharp knife, remove any fat and slice the steak into thin slices (cut with the grain), then cut across the slices to create strips of meat.

Cut across the meat again until you have the size of the mince you prefer. Place into the refrigerator while you prepare the condiments to dress the meat.

Whisk egg yolk, add the lemon juice, extra virgin olive oil, salt and freshly ground pepper to taste. Add the dressing to the meat and gently mix them together. Taste, and if necessary, add more of the above.

If you prefer your mixture highly seasoned add any of the following: Dijon mustard (Moutarde de Dijon), chopped anchovies, Worcestershire or Tabasco sauce, chopped onions, capers, cornichons, parsley.

Divide the meat on chilled dinner plates (form into disks) and press down firmly to pack tightly and remove any air holes.

Make a small dent in the centre of each disk and place a whole egg yolk on top of the meat.

I like to present the meat with a few garnishes on the side – a  few capers, some chopped onion, a dollop of egg mayonnaise or mustard.

I serve it immediately as meat discolors quickly.

I enjoy scooping my meat with crisp, toasted slices of thin Rye bread (cold) or rye biscuits.

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In one Paris restaurant, the Steak Tartare was presented with French fries, in Venice with bread croutons, in Cividale del Friuli it came with hot bread in a paper bag and curls of butter. Cividale del Friuli is close to Slovenia and the Steak Tartare was prepared alla Slovenia – it had chili in the mixture.

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In Malmo it came with a little sour cream and in Copenhagen with thick slices of fresh rye bread – it was perfect for their version of this dish – strips of beef  and an excellent egg mayonnaise to use as a dressing.

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I enjoyed this version of Steak Tartare the most. I do not usually mention the names of  eateries but I will on this occasion:

Manfreds
Manfreds focuses on everyday food, which is aided by modern techniques and raw materials of the highest quality.

The raw materials are biodynamic vegetables from Kiselgården and Birkemosgård, roots from Lammefjord, pig from Hindsholm, lamb from Havervadgaard, ox from Mineslund and herbs from the forest.

At Manfreds the wine is natural wine, which has made ​​the restaurant Copenhagen’s first natural wine bar.

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