Miso Beet tartare, Avocado cream, Jalapeño & Smoked Almonds

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I am delighted to announce that a dish that I have specially developed for Carbon Beach Club at Malibu Beach Inn will be available on their menu this month, running from 11 Aug.

Getting the chance to visit California and utilising the best local ingredients really allowed me to do something very different from my typical cooking. I usually deal with seasonal Irish produce, but because I was in a new place I had the chance to experiment.

Being influenced by the vibrant culture of street food and fusion, I included classic SoCal, Mexican and Japanese flavours like avocado, jalapeño, soy and lime to create something vibrant, punchy and summery. I chose beetroot as a base because it’s also widely available in Ireland. In this way I was able to draw a connecting line back to my home.

• Ingredients

  TARTARE MIX

  • 230g cooked beetroot

  • 1 tbsp. white miso paste

  • 1 tbsp. soy sauce

  • 1 tbsp. mirin

  • 1 tbsp. capers (chopped)

  • black pepper

  CREAM SAUCE

  • 2 avocados

  • 1 tbsp. Greek yoghurt

  • 2 tbsp. mayonnaise

  • bunch flat leaf parsley

  • 1 clove gartic

  • 2 Limes (zest & juice)

  • 2 tsp. sea salt

  • 1 tbsp. honey

  • 1 tsp. sugar black pepper

  GARNISH

  • jalapeño

  • beetroot crisps

  • capers

  • pickled onions

  • smoked almonds

  • pomegranate seeds

  • pea shoots

  • fresh chives

• Method

  • First make the tartare mix. Chop cooked beetroot into small even cubes. Add to a bowl along with the miso, soy, mirin, chopped capers and some freshly cracked black pepper. Mix well and leave covered in the fridge for a few hours, preferably overnight.

  • For the avocado cream sauce, peel and gently fry the garlic clove in some olive oil until soft and golden before adding it to a blender along with art of the other ingredients. Mix until smooth and creamy. Add a dash of water if it's too thick. You can make it a day ahead to allow the flavours to come together and add to a squeeze bottle or piping bag for easy plating.

  • This dish is very customisable. You can make it visually striking by spreading the mix evenly inside an 11cm round cutter, dotting large dollops of the cream sauce around it and topping with the listed garnishes as photographed, but it's also delicious alongside crackers, or simply put on sourdough toast with the sauce dressed over the top. Alternative garnishes that work well include chopped black cherries, blackberries, shaved hazelnuts or sesame seeds.

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