Lamb Tartare - Singapore
About the Dish Representing the first female Singapore Lambassador chef for Meat and Livestock Australia, Chef Aly brings her mindful and ingenious cooking
Ingredients
- 320g Australian lamb (use loin cuts for easy chopping and tenderness, use trimmed leg cuts for more bite and flavour), finely chopped
- 40g Medjool dates, chopped
- 40g Banana shallots, brunoise
- 3 large Basil leaves, roughly chopped
- Salt and pepper to taste
- 20g Toasted buckwheat
- 4 Quail eggs
- 1 Sourdough Baguette
- 200ml Spiced coconut vinegar
- 15g Dijon mustard
- 1 clove Garlic, peeled
- 100ml Grapeseed oil
- Chilli padi (optional)
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