Jamie Oliver Seared Carpaccio Of Beef With Roasted Baby Beets Recipes

SMOKED SALMON WITH CARPACCIO OF RAW BEETROOT, HORSERADISH AND WATERCRESS

Smoked Salmon with Carpaccio of Raw Beetroot, Horseradish and Watercress image

Wild smoked salmon is so amazing that it's worth spending that bit extra cash on it. This is a great dish - the beetroot goes all crispy and cuts right through the fattiness of the salmon.

Provided by Jamie Oliver

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 baby beetroots, scrubbed
1/2 lemon, juiced
Salt and freshly ground pepper
Extra-virgin olive oil
1/2 teaspoon good balsamic vinegar
14 ounces (400g) wild smoked salmon
Small bunch watercress
1 by 2.5cm (1-inch) piece fresh horseradish

Steps:

Using a metal speed peeler, shave the beetroot into a bowl. Add the lemon juice, a little salt and pepper, a good lug of olive oil and the balsamic vinegar, and mix.
On a large plate, wave the salmon around freestyle. Throw on some sprigs of watercress, then the beetroot. Using a sharp grater, such as a microplane, finely grate the horseradish over. Add a little of the beetroot juice and a bit of pepper, then finish with a drizzle of olive oil.

SEARED ENCRUSTED CARPACCIO OF BEEF

Seared Encrusted Carpaccio of Beef image

Provided by Jamie Oliver

Categories main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 heaping tablespoon whole coriander seeds, smashed
1 handful rosemary, finely chopped
Salt and freshly ground black pepper
Light sprinkling dried oregano
3 1/2 pound fillet of beef
1 handful ginger, peeled and finely sliced
2 to 3 red or green chiles, seeded and finely sliced
Good handful radishes, finely sliced
Small handful coriander, leaves picked, stalks finely sliced
Sesame oil
Soy sauce, to taste
2 limes, juiced

Steps:

Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;

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