4 July 2018
Delicious home-made carpaccio

Usually Chef Ryan shares recipes on this blog that are super simple and easy to make at home, this one is no different - it is only intimidating in its concept. Most people don’t think “Oh, today I will make carpaccio!”, but when you see how easy it is, this may become your new favourite starter.

This recipe has quite a few steps, and is definitely a bit more challenging for an average home cook, but if you follow Ryan’s clear instructions then you will definitely be able to accomplish this gorgeous looking and delicious tasting dish in your own kitchen.

Obviously in the Tanda Tula kitchen we make our own seed loaf and smoked butter, but you can buy the seed loaf from your best health store and you can use plain butter. You also do not have to use venison fillet. Beef fillet will work just as well and may be easier to find. So go ahead and challenge yourself, you will not be sorry and your guests will forever be impressed by your marvelous cooking skills!

Venison carpaccio with smoked tomato puree and toasted seed bread

Ingredients

Carpaccio

  • 1 venison fillet
  • 1 clove fresh garlic
  • 1 small bunch Italian parsley
  • Zest and juice of 1 lemon
  • 2 teaspoons sea salt
  • 2 teaspoons coarse black pepper 

Smoked tomato puree

  • 4 tomatoes
  • 50ml smoked butter
  • 1 tablespoon tomato paste
  • 25ml heavy cream
  • Salt and pepper to taste
Truffle seed toast
  • 4 slices dense seed bread
  • 50g butter
  • 5ml truffle oil
  • 4 tablespoon crème fraiche 

Method

Carpaccio (make two days ahead of the time)

  1. Place all the carpaccio ingredients (except the fillet) into a food processor and pulse until well mixed.
  2. Place the salt mixture on a large plate.
  3. Cut the venison fillet lengthways into quarters.
  4. Roll each quarter in the salt mixture, making sure that it has been coated all the way round the fillet. 
  5. Tightly roll the fillet in clingfilm and secure each end with a knot. Squash the fillet in the clingfilm to give it a cylindrical shape. 
  6. Freeze. 

Smoked tomato puree (make one day ahead of time)

  1. Quarter the tomatoes and remove the seeds.
  2. Place the tomatoes on a baking tray and season with a little olive oil and salt.
  3. Roast the tomatoes at 180ᵒC for 20 minutes.
  4. Once roasted, place the tomatoes in the food blender with the smoked butter and the tomato paste.
  5. Blend until smooth.
  6. Once blended, pass the mixture through a sieve to remove any bits. Discard the bits. 
  7. Once strained, stir in the heavy cream and season to taste.  

For the truffle toast (make just before serving)

  1. Soften the butter and then mix in the truffle oil. 
  2. Trim the seed bread into rectangles about 3cm across and 6cm long.
  3. Spread the truffle butter on both sides of the bread. 
  4. Heat up a pan and brown the seed bread on both sides.
To plate
  1. Spread some crème fraiche on the seed toast. Place blobs of smoked tomato puree on the top of the crème fraiche. 
  2. Thinly slice the carpaccio and place on top of the toast (about 4 thin slices per slice of toast).
  3. Decorate the plates with 2 smears of smoked tomato puree and then place the carpaccio toast on the plate.
  4. Garnish with micro herbs on top of the carpaccio.

 

 

 

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