Utilize nose to tail techniques to create unique and delicious dishes while having a sustainable kitchen. Reduce your waste with these short free trainings!
Introduction
Meet Giles Edwards, the executive chef at Cape Town’s La Tete. This eatery follows a farm to fork philosophy, utilising nose to tail techniques reducing waste, and creating unique and delicious dishes. Watch how to create Ox Heart in multiple ways – creating culinary delights with under realized cuts, with these Chef courses.
Nose to Tail Challenges
No culinary concept is without its challenges. Understand the challenges carved from the nose-to-tail approach, from transport to sourcing and sustainability.
Ox Heart Preparation
Begin with preparing the ox-heart for cooking, trimming and butterflying before learning how you can save the excess sinuet for additional dishes.
Grilled Ox Heart Part 1
Part 1 shows you how to slice and season the Ox Heart, before setting aside for Part 2.
Grilled Ox Heart Part 2
Learn the easy-to-follow steps for grilling the meat, creating a char-marked finish.
Grilled Ox Heart Part 3
Learn the recipe and technique to create a delicious fresh and zesty vinaigrette to accompany your ox heart.
Grilled Ox Heart Part 4
Learn the plate-up for your Grilled Ox Heart, combined with a fresh caper salad, French vinaigrette and the juices from your meat.
Ox Heart Tartare Part 1
Move onto the heart tartare, prepping and slicing the ox heart into small chunks before learning the recipe for the tartare seasoning used in Part 2.
Ox Heart Tartare Part 2
Watch Part 2 to learn the tartare plating, with simple touches.
