Stuffed stick bread with Asian beef tartare, poached egg and wasabi mayo
Rated 5.0 stars by 1 users
portions
2
preparation time
75 Minutes
cooking/baking time
30 Minutes
Fancy a real taste sensation around the campfire? Andi presents the absolute classic around the campfire in a new interpretation worthy of a star chef. Stuffed stick bread with Asian beef tartare, poached egg and wasabi mayo! Crispy bread meets spicy tartare, with a perfectly poached egg and spicy wasabi mayo - simply heavenly! Ideal for a special evening for two or just to try something new.
Ingredients
- 275 g wheat flour type 550
- 150 g Wasser
- 25 ml Buttermilch
- 10 g Salz
- 8 g Zucker
- 7 g yeast
- 1 EL olive oil
- 150 g fillet of beef
- 30 g peanuts
- 4 EL sesame oil
- 1 tsp Asia Sweet Chilli Sauce
- ½ avocado
- 2 pinches salt
- 5 sprigs coriander
- etwas light soy sauce
- Juice and zest of 1 lime
- 2 EL Mayonnaise
- 1 Tip of wasabi
- 1 Prise salt
- 2 Eggs
- 1 EL White wine vinegar
- 1 Prise salt
For the stick bread
For the Asia Beef Tartare
For the wasabi mayo
For the poached egg
preparation
Stick bread dough
For the starter dough, sieve the wheat flour into a mixing bowl and make a well in it. Gently heat 100 ml of water, crumble in the yeast, add the sugar and mix well. Pour the yeast mixture into the hollow in the flour, cover with a little flour from the edge and leave to rise, covered, at room temperature for approx. 15 minutes.
After the resting time, add the buttermilk, salt and olive oil, mix everything into a dough and knead until the dough feels oily.
Cover the dough and leave to rise in a warm place for another 30 minutes. After the rising time, knead the bread dough again briefly and vigorously with your hands on a floured surface and roll into long, approx. 1.5 cm thick sausages.
Wrap these dough rolls in a spiral around the bread sticks, press down a little at the ends and bake slowly over the fire or embers. It takes about 25 minutes until the bread is cooked through on the inside and lightly browned and crispy on the outside. Keep turning the breadsticks.
Asia beef tartare
Mash the avocado with a fork and mix with the juice and zest of the lime, soy sauce, sweet chili sauce and salt.
Cut the beef fillet into very fine cubes.
First crush the peanuts and then finely chop them, finely chop the fresh coriander and mix all the ingredients together and season to taste.
Wasabi mayo
For the homemade wasabi mayo, we take ready-made mayonnaise outside by the campfire and mix it with the wasabi paste and a pinch of salt.
Porched egg
In addition to the Asian beef tartare, the poached egg is a gourmet highlight of this dish. Bring 300 ml of water to the boil in a pan, add the white wine vinegar and salt.
Now carefully open an egg and place it in a ladle. The yolk should remain intact. Stir the boiling water with a whisk until a whirlpool forms. Slide the raw egg from the ladle into the swirling whirlpool and reduce the heat.
Leave the egg to stand for approx. three minutes, remove with a slotted spoon and drain. Prepare the second egg in the same way.
Serving
To serve, either place the Asian beef tartare in the cavity of the stick bread or place the stick bread on top of the tartare and garnish with the poached egg. Spread the wasabi mayo next to it.
