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Tartelette with venison rendang and vadouvan jus
Crispy tartelette filled with spicy venison rendang, complemented by fresh and spicy accents. Recipe for 20 tartelettes. Approximate cost per person: €2.67.We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so that you maintain optimal control over your purchasing and keep a healthy margin.Ingredients
40gCoriander
350mlGame stock
400mlCoconut milk
1kgSliced venison goulash
100gKumar's rendang
40gMint
10gVadouvan
200gCream
100gunsalted butter
500mlChicken broth
Radishes
500gCocktail mix Kesbeke
Preparation
- Sear the goulash in a wide stew pot until nicely browned.
- Fry the rendang paste along with it.
- Deglaze with the coconut milk and game stock.
- Braise until fully cooked.
- Add the finely chopped mint and coriander during the last 10 minutes of stewing.
- Bring the cream and game stock to a boil and let the vadouvan infuse like tea.
- Strain the mixture.
- Cut the butter into cubes and place in the fridge.
- When serving, heat to about 70°C and froth with a hand blender.
- Slice the radish paper-thin lengthwise.
- Drain the cocktail mix and use the liquid to pickle the radish.
- Let marinate and use to finish the tartelette.
