Recipe: Beef and Date Carpaccio with Goat’s Cheese, Dill and Capers

Recipe: Beef and Date Carpaccio with Goat’s Cheese, Dill and Capers

Owner and head chef of Melbourne’s beloved Anatolian eatery Lezzet, Kemal Barut, shares his recipe for beef and date carpaccio

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 TessF  on 18 Dec '18


Recipe courtesy Lezzat, Melbourne


Serves: 2


Ingredients:

For the carpaccio:

  • 320g rib-eye fillet
  • 2 freshly ground black peppercorns
  • 3 tbsp olive oil

For the date mousse:

  • 500g pitted dates, soaked in hot water for 30 min and strained
  • 50g goat’s cheese
  • 50g capers

For the Turkish-style salsa verde:

  • 1 green bell pepper, diced finely
  • 1 red onion, diced finely
  • 10 chives, chopped finely
  • 1 bunch dill, washed and chopped finely
  • 1 bunch coriander, washed and chopped finely

For the spice mix:

Lightly roast the following and crush together:

  • 50g cumin seeds
  • 50g ground black pepper
  • 50g sumac
  • 50g fennel seeds
  • 50g black and/or white sesame seeds
  • 50g chilli flakes


Method:

To make the carpaccio:

  1. Heat a pan on high, adding 1 tbsp olive oil, and sear the rib-eye on all sides.
  2. Once cooled, rub the rib-eye with oil and then rub in the spice mix. Wrap in cling film and freeze for a minimum of 2 hours. When mostly frozen, remove the cling film and slice the beef as thinly as you can.

To make the date mousse:

  1. Combine the pre-soaked, strained dates and the goat’s cheese in a food processor and blend until smooth.
  2. Separately fry the capers in 1 tbsp olive oil.

To make the Turkish-style salsa verde:

  1. Combine the chopped pepper, onion, chives, dill and coriander with the remaining oil.

To serve:

  1. On a large plate, spread out the beef slices, place a small dollop of the date mouse in the centre, sprinkle the capers around and then drizzle over the Turkish-style salsa verde.


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