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Home > Recipes > Pumpkin carpaccio, minced pork, chilli and lime

Pumpkin carpaccio, minced pork, chilli and lime

Paul Jobin

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Pumpkin carpaccio, minced pork, chilli and lime

No ratings yet

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

  1. Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.
  2. 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.
  3. 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.
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http://www.bite.co.nz/recipe/4777/Pumpkin-carpaccio-minced-pork-chilli-and-lime/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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