Beef carpaccio with whipped feta balls
Photo by Babiche Martens
I've taken an all-time favourite, beef, and made carpaccio. The key here is to treat the meat with care when you flatten and roll it. Take your time to ensure there are no holes, and remember the thinner the beef, the more delicate the flavour. The saltiness of the feta, a little lemon zest, and soft herbs and greens sprinkled on top combine beautifully with the carpaccio which, dressed with dijon mustard and olive oil, looks impressive served on a large plate.
|50 g||Cream cheese|
|½ Tbsp||Lemon, zest|
|1 Tbsp||Fresh herbs, e.g. chives, dill, parsley, chopped|
|¼ tsp||Ground cumin|
|1 to serve||Toasted sesame seeds|
|400 g||Eye fillets of beef|
|1 to serve||Red pepper, roasted, seeds & skin removed|
|1 to serve||Microgreens|
|1 to serve||Ground pepper|
|2 tsp||White wine vinegar|
|1 tsp||Dijon mustard|
|2 Tbsp||Olive oil|
- To make the feta balls, place the feta, cream cheese, herbs, lemon zest and cumin into a processor. Blitz until well-combined. Using a teaspoon, scoop out and roll into small balls. Place on to baking paper, sprinkle with sesame seeds and refrigerate until needed.
- Using a very sharp knife, cut the fillet into ½ cm thick slices. Place one piece at a time between two sheets of baking paper and gently flatten using a rolling pin. Continue until the meat slice is paper-thin. Carefully peel off the paper and place on a serving plate. Continue with the remaining slices.
- Top with 2 or 3 feta balls per person, slices of red pepper, greens, plenty of ground pepper and a drizzle of dressing.