Ingredients
- For the crumpets:
- 150g plain flour
- 200ml water
- ½ tsp salt
- 1 tsp dried yeast
- 1 tbsp warm water
- ½ tsp sugar
- 1 tsp baking powder
- For the salsa verde:
- Small bunch parsley
- Small bunch basil
- 1 clove garlic
- 25g capers
- 50ml extra virgin olive oil
- Juice of 1 lemon
- For the beef:
- 50g finely chopped onion
- 1 clove garlic, crushed
- 500g beef (rib eye or onglet), chopped
- Dash each of red wine vinegar and balsamic vinegar
- 150g organic kale
- For the brown butter egg yolks:
- 4 egg yolks
- 200g unsalted butter, plus a little extra to cook the crumpets and beef
- For the crumpets, place the flour, 200ml water and salt in a bowl and whisk for two minutes. Dissolve the yeast into the warm water and add to the mix along with the sugar and baking powder. Mix well. Cover with cling film and place somewhere warm for an hour.
- Grease four non-stick rings with butter and place in a pan with some melted butter. Heat the pan on the stove and when hot, add the crumpet mix into the rings (filling a third of the way). After a couple of minutes, when air bubbles start to appear on top, turn the crumpets over and cook for another four minutes. Once cooked, remove from the rings and set aside.
- For the salsa verde, combine the parsley, basil, whole garlic clove, capers, olive oil, lemon juice, salt and pepper in a food processor and pulse until you get a rough paste. You can also chop it by hand.
- For the beef, melt a little butter in a pan, add the crushed garlic and finely chopped onion and stir until translucent. Increase the heat and add the beef. Cook until golden brown and deglaze the pan with a dash of red wine and a dash of balsamic vinegar (or bonito vinegar if you have it). Add the kale and cook out for a minute until just tender. Season to taste with salt and pepper.
- For the brown butter egg yolks, brown 200g of butter in a small pan (heat it gently and stir it until it becomes a golden brown colour with a nutty smell). Allow it to cool slightly and gently add your egg yolks (fresh egg yolks separated from the whites). Allow the yolks to cook for three minutes and then remove using a slotted spoon. Place the egg yolks directly on top of the crumpet and beef, season and serve. Garnish with the salsa verde on top.
