
Pumpkin carpaccio, minced pork, chilli and lime
Ingredients
3 | Shallots, peeled and finely diced |
500 g | Pork mince, lean |
5 cloves | Garlic, roasted in skin for 12 minutes |
750 g | Pumpkin, jarrahdale or kobocha, skin and seeds removed |
100 ml | Water |
25 ml | Lime juice |
50 ml | Fish sauce |
25 g | Sugar |
1 Tbsp | Red chilli, chopped |
2 Tbsp | Capers, baby, rinsed |
2 Tbsp | Olive oil |
1 handful | Coriander, (micro) |
Directions
- Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.
- Bring a saucepan of salted water to the boil. With a 40mm cookie cutter, stamp out tubes of pumpkin and slice thinly on a mandolin. Blanch in the water until pumpkin is just limp, about one to two minutes.
- In a mixing bowl, whisk water, lime juice, fish sauce, sugar and red chilli. Whisk in oil. Lay pumpkin in a round plate, overlapping each piece. Scatter over the hot pork and capers. Dress with the chilli lime vinaigrette, scatter over the micro coriander and serve.
http://www.bite.co.nz/recipe/4777/Pumpkin-carpaccio-minced-pork-chilli-and-lime/
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