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20 mins
4 people
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
2hr 50 mins 4 people
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7h 15 mins 2 people
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20 mins 4 people
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
28 October 2020
18 October 2020
17 October 2020
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Galician Steak Tartare is the modern version of steak tartare which you often see served with a raw egg yolk was first served in French restaurants in the early 20th century. What is now generally known as steak tartare was then called steack à l’Americain and was served without an egg yolk and with tartar sauce on the side, which is why the modern variant has the word tartare linked to it. Over time, the distinction between steack à l’Americaine and steak tartare has disappeared.