Biltong Carpaccio with Beetroot, Wild Mushroom,Parmesan & Spiced Walnut Crumble

Tue, 31 January 2017

Biltong Carpaccio with Beetroot, Wild Mushroom,Parmesan & Spiced Walnut Crumble

Ingredients

200g Biltong

4 baby beets, boiled and peeled

100g brown shimji mushrooms

20ml vegetable oil

12 cherry tomatoes

2 head romaine leaf lettuce

60g parmesan

Dressing

10ml sherry vinegar

2tsp Dijon mustard

2tsp honey

1 sprig thyme, chopped fine

Juice of ½ lemon

30ml rapeseed oil

Walnut Crumble

100g walnuts

1tbspn five spice

2tbspn brown sugar

100ml water

Method

Walnut Crumble

Mix all the ingredients together and roast on 180C for 10-12 minutes. Remove from the oven when starting to caramelize, set aside to cool then crush into a crumble and set aside.

For the dressing place the vinegar, mustard and honey in a bowl and whisk well. Slowly add in the oil and thyme and whisk vigorously until the dressing emulsifies. Taste & adjust seasoning.

Heat the 20 ml of vegetable oil in a pan and fry the beetroot until gently browned. Remove to paper towels to de-grease and sweat the mushrooms for 1 minute. Drain. To assemble, add leafs of romaine to the plate/board followed by cherry tomato, beets, mushrooms, dressing and parmesan shavings. Finish with a generous sprinkle of walnut crumble