Yorkshire Puddings

Make the mixture a day before using

1. Mix all the ingredients together
2. Add water in a small amounts to loosen and finish with some canola oil
3. Keep the mixture in the fridge overnight.

To cook

1. Pour oil in eclair molds (or similar), very shallow amount (only enough to cover the bottom) at 200℃ for 3 min
2. Heat oil in molds
3. Remove tray from oven, pour yorkshire pudding batter in the moulds and put back into the oven.
4. Cook Yorkshire puddings at 200℃ in fan oven for 8 min
5. Check them to make sure they are crispy

Tartare Mix

1. Mix all ingredients except for the diced meat in a bowl and season to taste.
2. Add the tartare sauce to the Tahr, a little at a time to your preferred amount.

Hot Sauce Mother

1. Place all ingredients into a fermenting jar, leave to ferment for 2 weeks.

Hot Sauce

1. Roast Red capsicum (can be on the barbecue) until the skin is black
2. Once room temp, peel off and remove seeds
3. Cook in a pan onion + garlic until soft
4. Add capsicum, cook it for 2 min
5. Deglaze the pan with rice wine vinegar
6. Add brown sugar, reduce it
7. Blitz everything in a blender, add hot sauce mother to your required taste.

To assemble.

1. Take the little yorkshire puddings in your hand and scoop the tartare mix into them generously.
2. Place little dots of hot sauce down the top of the mix.
3. Garnish with your favorite editable flowers and chopped chives.