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| Beef Carpaccio with Roasted Red Pepper Sorbet |
It is home cured beef carpaccio with fresh figs, white truffle oil, tarragon vinegar, basil oil, endives, mint, basil toasted pecan nuts, chevin goats cheese, Parmesan shavings and balsamic reduction. Here is the recipe for the red pepper sorbet.
Ingredients
500g Red Peppers cut into quarters and seeded
1 small onion roughly chopped
80ml Water
80ml White sugar
4 sprigs of fresh thyme
salt and pepper to taste
2 tots vodka
1 TBSP honey
dash of lemon juice
and a seeded red chilli (optional)
1 cup of ice
Method
I start off by rubbing the peppers with olive oil, salt and pepper and roasting them in a pre-heated oven at 220˚c for about 15 minutes until nice and dark, then close them in a bag and leave to sweat for 5 minutes then remove the chard skins.
Heat the white sugar and water and let it simmer for 5 minutes. Remove from the heat and let it cool down to room temperature, or place it in a ice-bath to bring the temperature down quicker, now place all the remaining ingredients into a food processor and blitz at a high speed whilst slowly adding in the sugar syrup.
Now take the puree'd mixture and place it in the freezer until it sets, then remove it from the freezer blitz in the food processor again until smooth and return back to the freezer and leave overnight to set.
and that's it red pepper sorbet, I find this sorbet goes very nicely with seared tuna steak as well.
