If you’re after something super easy and delicious to entertain guests or a quiet romantic night in, then we have the perfect dish for you. Lezzet, Head Chef Kemal Barut shares his beef and date carpaccio recipe that will have your dinner guests salivating.
Serves 2
Ingredients
Carpaccio:
320 gms Eye fillet
2 black peppercorns – freshly ground
50 gms capers
1 capsicum – finely diced
1 Spanish (red) onion – finely diced
10 chives – finely chopped
1 bunch dill – washed and finely chopped
1 bunch coriander – washed
3 tabs Olive oil
Date Mousse:
50 gms goat’s cheese
½ kg pitted dates – soaked in hot water for 30 minutes
Spice Mix:
Lightly roast the following and crush together
50gms Cumin seeds
50gms Black pepper ground
50gms Sumac
50gms Fennel seeds
50 gms Black and white sesame
50 gms Chilli flakes
Method
Carpaccio
Heat a pan to high, add just 1 tabs of the oil and sear the beef on all sides.
When cooled rub the beef with some oil and then rub in the spice mix. Cover and wrap in plastic and freeze for min 2 hours. When mostly frozen, remove plastic and slice as finely as you can (it is now carpaccio).
Mousse
Combine the pre soaked, strained dates and the goat’s cheese in a food processor and blend until combined.
Separately fry the capers in 1 tabs of oil.
Turkish Salsa Verde
Combine the chopped capsicum, onion, chives, dill and coriander with the remaining 1 tabs oil.
To serve
On a large plate spread out the meat (carpaccio) and place a small dollop of the date mouse in the centre, sprinkle the capers around and then a drizzle of the Turkish style salsa verde.
