Wallaby Tartare - Cuisine Magazine - From New Zealand to the World

Name: Wallaby Tartare - Cuisine Magazine - From New Zealand to the World
Ingredients: 300g raw wallaby fillet, finely diced; 1 handful chopped chives; 2 tablespoons finely diced shallot; 2 tablespoons finely diced capers; 2 tablespoons finely diced gherkins; 1 egg yolk; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 tablespoon wholegrain mustard; 1 tablespoon American mustard; 4 tablespoons olive oil; crisps or crackers (from Pringles to oat crackers – anything you love), to serve; your favourite hot sauce (I like the Apostle range), to serve; edible flowers or a sprinkle of chives, to serve

www.cuisine.co.nz

All the work in the tartare is in the dicing. Take your time dicing the ingredients very finely and all the same size – this is important as the tartare needs t

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Ingredients

300g raw wallaby fillet, finely diced
1 handful chopped chives
2 tablespoons finely diced shallot
2 tablespoons finely diced capers
2 tablespoons finely diced gherkins
1 egg yolk
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon wholegrain mustard
1 tablespoon American mustard
4 tablespoons olive oil
crisps or crackers (from Pringles to oat crackers – anything you love), to serve
your favourite hot sauce (I like the Apostle range), to serve
edible flowers or a sprinkle of chives, to serve