Croustade of aged beef tartare, smoked mayonnaise, spiced dressing, dried ox heart

To make the dried ox heart, first dissolve the salt in the water to make a brine

Brine the heart for 48 hours

After 48 hours, remove the heart from the brine and pat dry. Cut into 8 pieces

Cook the heart sous vide at 70°C for 12 hours

Cold smoke the cooked heart for 4 hours in a Bradley smoker

Dehydrate the heart at 68°C for 2 days until completely desiccated. Set aside

For the smoked mayonnaise, whisk all ingredients apart from the smoked oil together 

Incorporate the oil drip by drip into the mixture, building to a steady stream once the egg yolk mixture starts to thicken

To make the spiced dressing, first sweat the shallot, chilli, garlic, ginger and cumin seeds together in a large pan with a dash of oil for 2 minutes 

Add the mustard powder, table salt and black peppercorns. Cook for a further minute

Add this mixture to a Thermomix with the rest of the ingredients and bring this up to 90°C on speed 5. Once at 90°C blend on speed 10 for 2 minutes

This can also be done by cooking the mixture to 90°C on the hob and then blending it in an immersion blender

Make the croustade batter by blending all ingredients in a blender

Vacuum pack the batter to get rid of all the bubbles and rest for 20 minutes

Heat up some oil for deep-frying to 180°C

Dip the mould into the oil using tongs to hold it securely, then dip the mould in the batter and then back in the oil. This should form a hollow croustade that will release from the timbale mould

Repeat with the rest of the batter

Mix all the plating ingredients with some mayonnaise and spiced dressing to taste and season with sea salt

Fill the croustade with the beef mix and put an extra dot of smoked emulsion on top

Finish this with some gratings of dehydrated ox heart and a curl of chives