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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Steak tartare with crisp rye bread crumbs, cress, marinated onions, deep fried capers and a mustard mayo

Steak tartare with crisp rye bread crumbs, cress, marinated onions, deep fried capers and a mustard mayo

  • 400 g beef topside

  • a little lime juice

  • salt and pepper

Chop the beef topside finely. Season with a little lime juice, salt and pepper.

 

Granish:

  • toasted rye bread (blended to crumbles)

  • capers (fried in neutral oil for a few seconds and dripped on kitchen papaer)

  • pickled red onions (1 onion marinated in a pickle of 2 tablespoons cider vinegar, 1 tablespoon sugar)

  • cress

  • 4 egg yolks

  • mustard mayo (mix 1 tablespoon mustard, 2 tablespoons shun or yogurt, 2 tablespoons of mayo and a little salt and pepper)

  • bit of salad for the bottom

  • Arrange the steak tartare on a salad leafs. Sprinkle with rye bread crumbs, pickled red onions, the fried capers and cress. Place an egg yolk in the middle and put some mustard mayo blobs around. Serve.

 

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