This Little Pig was first introduced to the idea of Beef Carpaccio by their good friend Meng. Now this lad is a true foodie gentleman in every sense and this fine swine adores going over to his house. Meng shops at the best places in Perth for food, at food festivals he is known to spend over $300 on salami alone and when he has a dinner party, it’s 6 gourmet courses followed by aged whisky and expensive cigars.
Therefore, when Meng created Beef Carpaccio for This Little Pig back in the day, this fine swine resisted turning up its snout at the thought of slivers of raw beef and instead pushed its fears aside to trust this gourmet piglet Meng. Thank goodness it did. Beef Carpaccio, although it can sound and perhaps even look a little alarming, is in actual fact, delicious, light and super fabulous.
I can hear you asking aghast with your snout turned to the sky "but is it raw meat?" and the answer is technically yes piglets but it's more of a very thin sashimi style and you won't even notice mmkay. Number one, it doesn’t taste raw or meaty at all as the lemon juice gently cooks it. Number two it is fresh and delightful. Number three, we beg of you, to trust this fine swine and give this salad a whirl, you will not regret it piglets.
Beef Carpaccio with Rocket & Fetta Salad.
Feeds: 2 Hungry Piglets.
Prep Time: 20 Mins. Cooking Time: 0 Mins.
Ingredients:
200g x Eye Fillet sliced for Carpaccio – Essential you buy this from a good quality butcher and tell them what you want it for – ideally they will slice it for you and smack it until it is nice and thin!
1 x Lemon
100g x Marinated Artichokes
60g x Rocket
2 x Tbs Olive Oil
½ x Thyme Bunch
50g x Marinated Fetta
Method:
- Spritz, spin dry and lay out your rocket on a lovely platter.
- Take your beef slices and lay between two pieces of baking paper on a breadboard. Make sure they are nice and spread out with spaces in between.
- Now take a rolling pin or a large jar and firmly roll over the baking paper covered slices until they are wafer thin – as thin as you can get piglet. It should pretty much double in size due to the amount you have rolled it out. It's a miracle! Double the meat!
- Now gently rip up the beef into bite sized slivers and lay over your rocket.
- Rip up the marinated artichoke leaves and scatter over the top.
- Break apart your fetta (50g) and scatter over the top of your beef and rocket.
- Pull the thyme leaves off the stem and scatter them gently over.
- Finish with a squeeze of your lemon all over the beef and drizzle your olive oil (2 Tbs) over the top.
- Season with a good lashing of salt and pepper and serve with relish and hearty assurances to yourself that you are going to love it.
- Take a little bit of everything on your fork and stuff it into your mouth with delighted surprise! Oink!
