Giles Edwards and his brother created La Tête, a restaurant located in Cape town. The brothers vision was to create a sustainable restaurant that didn’t import products, used line caught fish, organic vegetables and ‘fifth quarter’ meat. Creating dishes with fifth quarter meat is a challenge because it is the least consumed meat and includes lungs, hearth, liver and kidney. In this training module you will find 9 videos including two ox heart recipes.
Nose to Tail, explained in detail by Executive Head Chef Giles Edwards.
The main challenges when it comes to working with the “fifth quarter”.
Preparing for a grilled ox heart.
Example 1, part 1: Grilled ox heart.
Example 1, part 2: Grilled ox heart.
Example 1, part 3: Grilled ox heart.
Example 1, part 4: Grilled ox heart.
Example 2, part 1: Ox heart tartare.
Example 2, part 2: Ox heart tartare. Click here for the recipe.