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
