Ingredients
For the corned beef tartare
85g/3oz canned corned beef
¼ orange pepper, seeds removed, finely chopped
1 garlic clove, finely chopped
½ orange, zest only
¼ red chilli, finely chopped
2 tbsp fresh coriander, chopped
For the herb quenelles
100ml/3½fl oz double cream
2 tbsp chopped fresh coriander
2 tbsp chopped fresh basil
pinch chilli flakes
salt and freshly ground black pepper
Method
1. For the corned beef tartare, combine all of the tartar ingredients in a bowl and pack down tightly in a chefs' ring placed in the centre of a serving plate. Gently remove the ring.
2. For the quenelles, whip the cream in a mixing bowl until soft peaks form when the whisk is removed. Gently fold in the herbs, chilli and salt and freshly ground black pepper. Using two large spoons, mould the cream into quenelles and serve on top of the tartare.
