M Restaurants | Foodism: An Alternative Start to Xmas Lunch

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Foodism: An Alternative Start to Xmas Lunch

Reindeer Tartare Recipe - M Restaurants

M’s Executive Chef Mike Reid was featured in Foodism mag, along with his nutritional (and festive) Reindeer Tartare dish. Read the full recipe here…

REINDEER TARTARE

At M we are notorious for our rare and exotic meats, and this Christmas is no exception. Our newest addition is not just a taste sensation, but will keep your doctor happy throughout the holiday season. Rudolph is flying onto our menu in the form of our Reindeer Tartare. The nutritional value of reindeer is undisputed, with highs in omega 3, omega 6, B-12 and essential fatty acids, usually only found in fish such as cod, crab and oysters.

RECIPE

200g Reindeer Meat, diced finely | 4 Whole Egg Yolks 250ml Cranberry Juice | 125ml Cornichon Liquor | 6g Agar Agar 1 Jerusalem Artichoke | 25ml Smoked Olive Oil

  1. Add your cranberry juice to a medium heat pan and bring just to 100°C. Add 4g agar agar powder and whisk constantly for 2 minutes until the powder dissolves completely – put some of the mixture in a clean spoon and look closely for any specks of agar agar. Do not boil
  2. Pour the mixture into the prepared tray and leave to cool completely. Cover and chill until set. Once the cranberry agar agar is set, cut it into cubes. Place in a small blender or food processor and blitz, then pass through a fine sieve.
  3. Transfer to a squeezy bottle or piping bag fitted with a small tip and chill until required.
  4. Repeat the above for the cornichon gel made from the liquor that comes in the jar, using 2g agar agar only.
  5. To make the artichoke crisp, heat enough vegetable oil for deep-frying to 190°C. Slice very finely on the mandolin. Add the artichokes to the oil and deep-fry for 3 minutes. Drain well on kitchen paper. Sprinkle lightly with salt, then transfer to an airtight container until required.
  6. Add your diced reindeer to a bowl and season with sea salt and the smoked olive oil. Distribute between the 4-bowls leaving a whole in the middle for your egg yolk.
  7. Separate your yolk from the white and place in the centre.
  8. Garnish the top with your gels, pickled shallots and cresses