Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad Mix the crushed peppercorns and salt, then roll the ostrich fillet in the mixture to coat it. Heat the canola oil in a pan over a high heat until smoking hot, then sear the ostrich for 30 seconds on each side. Allow to rest for 2 minutes…
Tropical carpaccio with lime sugar Slice the pineapple very thinly and fan loosely on a plate. Sprinkle the mango over the pineapple. Place the lime zest and sugar in a mortar and pestle and combine. Add sea salt to taste. Squeeze the lime juice over the fruit, sprin…
Beef carpaccio with coriander, chilli and lime pesto and phyllo sesame chips Roll 500 g beef fillet in sea salt and freshly ground black pepper. Heat a pan until smoking hot and brown the fillet for 3 minutes all over. Wrap the fillet tightly in clingwrap and freeze for 2 hours. Preheat the oven to 180°C. Bru…
Beef carpaccio salad Pat dry the fillet using kitchen paper and rub with the herbs and orange zest, then season. Heat the oil in a non-stick frying pan and brown the meat all over for 4–5 minutes. Allow to cool. Wrap tightly in clingfilm and cut into thin sli…
Beetroot carpaccio with Brie fritters Place a saucepan over a high heat and add the canola oil. While the oil is heating up, slice the beetroot using a very sharp knife or a truffle slicer to get wafer-thin rounds. Arrange on serving plates and scatter with toasted pine nuts. …
Slivers of beef carpaccio with a zesty caper dressing and melba toasts To make the carpaccio: Place the beef fillet on a board and lightly rub with olive oil. Roll in the pepper until generously coated. Wrap tightly in cling film to form a cylinder, then freeze for a few hours. Using a sharp knife, cut the be…
Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto Place a frying pan containing the olive oil over a high heat. Place the fillet in the hot pan and quickly seal on each side before removing from the pan and allowing to cool. When cooled, wrap tightly in clingfilm and roll into a cylindric…
Tomato Carpaccio with mint pesto To make the mint pesto: Combine all the ingredients in a food processor. Pulse for a second or two to make a coarse paste. Add a little more olive oil if necessary. To prepare the tomato carpaccio: Soak the tomatoes in boiling water for …
Mushroom carpaccio 1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter. 2. To make the salsa verde, blend all the ingredients until smooth. 3. …
Heirloom tomato carpaccio Place the tomatoes, Parma ham, mozzarella and basil leaves on a serving platter. Combine the anchovies, capers, parsley, chillies, olive oil and lemon juice and drizzle over the salad. Find more summery recipes here.