Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
posh japanese-inspired beef carpaccio
05-19-2012, 05:08 PM
Post: #1
method

My good mate Jonathan Ross is a bit obsessed with Japan so I wanted to create a dish for him that would remind him of all those brilliant Asian flavours. Carpaccio is usually served raw, but I’m searing the beef to give it a bit of colour. You’ll be able to pick up these ingredients from most good supermarkets but if you can, get yourself down to a specialist Japanese store and pick up a sachet of authentic Japanese spices – use a tablespoon of that instead of the spice mix.

Cut your beef fillet in half lengthways then roll each piece tightly in cling film. Pop in the fridge overnight to firm it up and make it easy to cut.

The next day, cook your rice according to packet instructions. When you’re ready to cook the beef put a large frying pan on a high heat. Put all of the spice mix ingredients in a pestle and mortar and lightly crush them. Unwrap the pieces of beef, sprinkle them with the crushed spices and pat them down to help them stick. Add a splash of groundnut oil to the pan and sear the beef for 1 minute, turning with tongs until golden on all sides – don’t forget the ends! Transfer it to a board to rest for a few minutes.

Meanwhile, mix the tahini, soy, vinegar, icing sugar, a squeeze of lime juice and 1 tablespoon of water in a bowl. Spoon the sticky rice onto a serving board and scatter with the seaweed, if using, and the toasted sesame seeds. Drizzle the sauce on the side.

Slice the pieces of beef as finely as you can and lay the slices slightly overlapping on the board. Snip the cress on the side and serve with lime wedges for squeezing over.


ingredients

• 1 x 250g good-quality beef fillet (approximately 12cm in length)
• 2 cups sushi rice
• groundnut oil
• optional: aonori ko (dried seaweed)
• 1 tablespoon sesame seeds, toasted
• 2 punnets of interesting cress
• 2 limes, cut into wedges, to serve

for the spice mix
• 1 teaspoon hot chilli powder
• 1 teaspoon sesame seeds, toasted
• a pinch of poppy seeds
• a pinch of sea salt

for the sauce
• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar or sushi vinegar
• 1 teaspoon icing sugar
• 1 lime


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Chef John's Classic Beef Stroganoff cora89 4 35,404 08-31-2012 04:57 AM
Last Post: Rico
  Butter Beef Iola 2 34,088 05-30-2012 10:14 PM
Last Post: L!am
  Restaurant Style Beef and Broccoli joelle 3 86,664 05-30-2012 05:18 PM
Last Post: carrielw87
  Beef Marinade I joelle 0 14,426 05-20-2012 02:14 AM
Last Post: joelle
  French Beef Stew jessy 0 11,286 05-20-2012 02:14 AM
Last Post: jessy
  Beef Samosas cora89 0 19,603 05-20-2012 02:13 AM
Last Post: cora89
  Rich and Creamy Beef Stroganoff joelle 0 12,054 05-20-2012 02:13 AM
Last Post: joelle
  Tomato Beef Stroganoff Sydnee 0 16,941 05-20-2012 02:13 AM
Last Post: Sydnee
  Beef Stroganoff with White Wine Lou-lou 0 37,074 05-20-2012 02:13 AM
Last Post: Lou-lou
  Beef Mushroom Stroganoff chefd 0 13,354 05-20-2012 02:13 AM
Last Post: chefd

Forum Jump:


User(s) browsing this thread: 1 Guest(s)