Miso Beet Tartare with Avocado Lime Cream, Jalapeño & Smoked Almond
I am delighted to announce that a dish that I have specially developed for Carbon Beach Club at Malibu Beach Inn will be available on their menu this month, running from 11 Aug.
Getting the chance to visit California and utilising the best local ingredients really allowed me to do something very different from my typical cooking. I usually deal with seasonal Irish produce, but because I was in a new place I had the chance to experiment.
Being influenced by the vibrant culture of street food and fusion, I included classic SoCal, Mexican and Japanese flavours like avocado, jalapeño, soy and lime to create something vibrant, punchy and summery. I chose beetroot as a base because it’s also widely available in Ireland. In this way I was able to draw a connecting line back to my home.
Ingredients
Getting started
click or tap on the recipe cards
below for the full instructions
