Chef Karime Harcha lit up social networks by stating: “Valdivian crude is without toast!” From here arose the challenge of proposing, in the first days of April, remastered versions of this classic, to celebrate her National Day.
Although its origin is German, crude oil came to Chile to stay and today it is a classic in the south of the country. This Tuesday, April 12, is its National Day, so chefs and cooking enthusiasts are preparing their best versions of this dish that is made with lean cuts of beef, such as smooth loin or tartar, processed with great care. with top quality tools, since, as its name says, it is served raw.
It was during these preparations that chef Karime Harcha lit up social networks by stating: “Valdivian crude is without toast!” After an extensive debate, the chef decided to launch a challenge through the same networks: that all kinds of people, amateurs or professionals, propose their remastered version of this dish. The challenge will be in force during the first days of April, in view of the National Oil Day.
To get ahead, cooking experts are already presenting their recipes, and we share them here so you can learn about the possibilities of traditional raw food. And if you want to participate in the challenge, you can propose your recipe on IG by tagging @karimeharcha.
Raw timbale and toast
By Ivy Lehmann, who shares recipes at @ivylehmann_banqueteria
Ingredients:
- 300 grams of lean meat
- 1/2 purple onion
- A tablespoon of capers
- cilantro or perezil
- ancient mustard
- mustard nuggets
- Salt and pepper
Preparation:
Karime challenged me to make a crude in my style. This is a raw served for an appetizer, entree, or main course. We can accompany it with a mini salad, toast, and a delicious avocado. And how is it done? Too easy. Put 300 grams of lean meat (with little fat) in the Xpert Series Blender with Oster texture control and food processor program. It can be fillet or post, among others. Grind and reserve in the refrigerator. Meanwhile, chop the fresh vegetables: red onion, capers, cilantro or parsley, mustard, mustard seeds, salt and pepper. Mix all the ingredients and reserve again.
Then comes the turn of the tostadas, which can be made with hot dog bread, because they are smaller and crispier. Cut them and take them to the oven with an Oster air fryer for a few minutes, on Turbo function. Brush with olive oil. Then, to assemble the crude, on a plate do it with the timbale -it can also be with a PVC cut, which is very easy-, or assembling it by hand and with the help of a spoon. Then, accompany with avocado, well-seasoned meat and toast. Decorate with a little more of each ingredient, lemon juice, and voila.
Baguette with coriander compound butter for raw beef
By Gabriel Cifuentes, who shares recipes on Instagram @gabocif
Ingredients:
- Butter, 250 grams.
- Cilantro and stem, 1/2 package.
- Garlic, 1 clove.
- Tartar 3% fat, 500 grs.
- Honey mustard, 50 grs.
- Gold garlic, 3 units.
- Dill pickle, 100 gr.
- Red onion, 1/2 unit.
- Lemon Juice, 300 cc.
- Salt and pepper
Preparation:
For the raw one, cut the red onion and the dill pickle into small squares (brunoise), and mix it with the ground meat, mustard, honey and the dressings that you like the most. It can be complemented with a toasted baguette with coriander and garlic-based butter. For this, in the Oster Xpert Series Blender with Texture Control add the butter, cilantro and garlic, choosing the Textured Sauce option. Once ready, extract, make a roll with alusa film and take to cold. Meanwhile, hollow out the top of the baguette, making 1-centimeter cuts across it, and bake it, occupying the oven with an Oster 42-liter air fryer for 8 minutes. Once ready, take out the compound butter roll and cut it into a round, adding it on top of the already baked baguette.
Crude rolls
By Alessandra Riveros, who shares recipes at @manitosquecomen
Ingredients:
- 1 marraqueta.
- 25 g butter.
- 1 tablespoon olive oil.
- 2 cloves of garlic.
- 1 teaspoon oregano.
- 1 tablespoon Parmesan cheese.
Preparation:
First, cut the marraqueta into slices approximately 5 millimeters thick. Place the rest of the ingredients in the processor accessory of the Oster Immersion Blender, and process until a paste forms. This will be like bits of Parmesan cheese. Then turn on the Oster Air Fryer Oven, to air fry function at maximum temperature. With a knife or spatula, spread the batter over the bread slices, and air-fry the buns for 8 minutes.
Raw, homemade mayo… and toast!
By Santiago Rodríguez, who shares recipes on his Instagram @santiago_enlacocina
Ingredients:
For the Mayonnaise:
- 1 egg
- 200 ml of oil of your choice
- juice of 1/2 lemon
- 1 pinch of salt
- Optional: 1 clove of garlic.
For the crude:
- 300 grams of seat, black post, fillet or smooth loin
- 5 pickles
- 1/2 large onion
- juice of 3 lemons
- 1 teaspoon mustard
- 1 tablespoon of oil
For the toast:
Preparation:
To start, you have to put the egg at room temperature in the bottom of the glass of the Oster Immersion Blender, and add the oil. Then turn on the mixer at minimum speed, to make it work continuously for 30 seconds without removing it from the bottom. After this period, you can start moving to finish emulsifying. Add the lemon, salt and garlic and finish processing. For the toast, butter the bread and put it in the Oster Air Fryer for 2 minutes at 200 degrees.
In the processor put the onion and pickle and process with manual touches for 5 seconds or until very small cubes remain. Remove and then add the meat and process continuously for approximately 30 seconds. Then in a bowl mix everything and season with salt and pepper to taste and that’s it. Keep refrigerated.
Raw KETO style with lactonese
By Carolina Undurraga, who shares recipes at @ketocahoy
Ingredients:
For the lactose:
- 1/2 cup whole milk at room temperature (if the milk is cold you can cut it)
- 1 cup of olive oil
- 1 pinch of salt
- 1 dash apple cider vinegar or lemon juice
for the raw
- 500grs of tartar (4% fat)
- 1/2 red onion diced
- 1 cup chopped cilantro
- 1/2 diced green pepper
- juice of 1 lemon
- 1 tsp mustard
- dash of olive oil
- Salt and pepper
Preparation:
Put the milk in the glass of the Oster Immersion Blender. Next, tilt the glass slightly and add the oil so that it runs down the side of the glass and floats on top of the milk. Add salt. Then place the mixer arm all the way down and start beating without moving the mixer from the bottom of the glass. The mayonnaise will start to emulsify at the bottom. Only when the bottom has thickened, gently start to lift the mixer so that it continues to emulsify the mixture. Just at this stage, add the vinegar or lemon and mix.
Tip: If the lactonese is cut, there is no need to panic! It fixes: Put a little of the cut lactonese in a clean container and add a little oil. Start beating little by little and when the mixture emulsifies add the rest of the lactonese cut little by little, while continuing to beat… Ready! Mix the meat with all the ingredients, stirring well. You can use a kitchen ladle or even knead with your hands. Then, shape with a cup or a circular mold and decorate with green leaves and lactonese.
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National Oil Day and the great dilemma Is it prepared with or without toast?