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3 Comments These easy to make cups of bread (or bread cups) are crispy and delicious. You can fill them with whatever you like. In this case we went with an easy steak tartare to use as the filling, but you can also fill them with something like a tuna or salmon salad.
Crispy bread cups with steak tartare
Here in Holland we have winter- and summertime and this weekend they put the clock one hour back. Which results in shorter days and that signals the coming of Winter.
The days become shorter but it also tells us that Holidays are coming. Holidays in which we invite a lot of people and we have to cook for them.
And often that means we stay for hours in the kitchen to impress our guests in which every Dude wants to also wants to add that proverbial dime in the bag.
Easy snack or appetizer
Perhaps I’ve found the solution for this standoff.
For you can serve your guests a special treat and brag about it the same time (without working yourself in sweat in the kitchen) whilst drinking a beer. How’s that for multi tasking?
Of course it must be dudey, so these crispy bread cups are served with raw meat. Also know as steak tartare. Looking for something a little less meat heavy? Why not try the tomato tartar instead?
Raw meat fires off the primal instincts of every Dude, so here is the showstopper for every party.
Crispy bread cups with a delicious filling of steak tartare. (But it would be awesome with a filling of tuna as well)
Crispy bread cups with steak tartare filling
Ingredients
- 5 slices white bread
- 1 tbsp thyme finely chopped
- 100 gr ground beef steak good quality and finely chopped
- 1 tsp worchester sauce
- 1 tsp tabasco sauce
- 1 tbsp capers finely chopped
- 1 tbsp mustard
- 2 tbsp spring onion very thinly sliced
- salt n peppa
Instructions
- Remove the crusts of the white bread and roll them with a rolling pin till they are about 2-3 millimeters thick.
- Grease the flat breads with olive oil and sprinkle the thyme on them . Take a muffin tin and squeeze the whitebread in the muffin cups. Put the muffin/bread cup tin in a preheated oven (180˚C/350˚F) for about 15 minutes, until the cups are light brown and crispy.
- Bring the ground beef to taste with the mustards, sauces. capers salt n peppa and spring onion (save a little spring onion for the final dressing)
- Fill the breadcups with about a tablespoon of tasty beef steak and finish off with the spring onion you’ve kept apart.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
In Hawaii tartar is called “Poke” pronounced [pouˈkeɪ] and is the Hawaiian word for to slice, cut crosswise into pieces, as fish or wood. There are thousands of recipes for “Poke” and you try to use the freshest fish that is near or at sashimi grade. Most all grocery stores in Hawaii have a section devoted just to fresh “Poke” and there are stores that just sell “Poke”. There is an annual festival dedicated just to “Poke”. “Poke” is made with fish, clams, crabs, lobster, shrimp, limpets, oysters, scallops, octopus, squid, seaweed, and sea cucumbers or sometimes meat. “Poke” can use all raw or cooked ingredients. “Poke” is almost a daily diet resource in Hawaii besides the mandatory 2-scoups of rice. For tartar in Hawaii the chefs turn to very expensive prime Japanese Black Wagyu Beef which the taste and texture just can’t be described because it is so heavenly. The fat marbling within the beef will melt just from the heat of your finger touching it making the beef tender. The Japanese word “Sushi” means sandwich which they place raw or cooked fish, meat or vegetables on a formed block of rice sometimes wrapped in dried seaweed (rice is used in place of bread). Japanese word “sashimi” means excellent best part of the animal or seafood thinly sliced and eaten raw for taste and texture.
A lovely presentation and fantastic idea! Tartar is so delicious and yours sounds/looks amazing.
Cheers,
Rosa
Thanks! And please do feel free to experiment with the flavors for the tartar.