Aromatic veal tartare with breadcrumbs
- veal from the rump
- Wostyn mustard
- canola oil
- raw shallot (chopped)
- smoked toasted breadcrumbs
- dried aromatics
- depending on the season including pickles and flavoured onions
- smoked pickled and dried veal ham
Use a knife to finely chop the meat carefully without damaging it, then season with the mustard, oil, shallot, salt and pepper and place into a round tin.
Sprinkle the tartare with the breadcrumbs and the aromatics, and then grate the veal ham over the top.