Raw food recipes: steak tartare, tuna tartare, duck prosiutto, ceviche
Can't stand the heat but want to stay in the kitchen? These dishes will let you exercise your culinary ambitions without breaking a sweat
Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee
As much as I love to cook, it's not something I want to do when it's steaming hot outside. Here are a few dishes that won't heat up the kitchen.
Steak tartare with oysters
I first ate a version of this dish at On Lot 10 on Gough Street, Central. It sounds like an unlikely combination but the sweet brininess of the oysters is delicious with the raw beef. Use fresh oysters that are still in the shells, not the shucked ones from jars. The oysters should be small to medium-sized.
550 grams boneless beef tenderloin
25 grams shallots, minced
15 grams grainy mustard
10 grams anchovy paste
15 grams capers, drained and roughly chopped
5 grams chives, minced, plus more for the garnish
15ml fresh lemon juice
A few drops each of Tabasco and Worcestershire sauce
Fine sea salt and freshly ground black pepper
3-6 (depending on size) fresh oysters
4 quail eggs
Put the beef in the freezer for about 30 minutes. Hand-mince the meat - use a very sharp knife to cut the meat across the grain into thin slices then cut the slices into strips.
Working with a few strips at a time, cut them crosswise into a fine mince. Put the meat into a bowl and add the shallot, mustard, anchovy paste, capers, chives, lemon juice, Tabasco and Worcestershire sauces.