Wednesday, December 13, 2006

Grilled vegetables with carpaccio of beef

A nice light dish perfect for lunch

You can't eat anything better than grilled vegetables and a well made carpaccio of beef in my opinion. I love making something like this on a summer's day and eating it al fresco with a nice glass of white wine and some crispy bread! You always hear chefs talking about using the best ingredients and that is especailly true here. Selecting a good olive oil, excellent quality beef and only the freshest vegetables are essetial to making this dish work. Once you've done that you wont really need much time to prepare it and if you don;t eat it all yourself and choose to share it with some guests you will be flavour of the month for some time!

fillet of beef 300 grams
Olive oil 150ml (choose an extra virgin olive oil, the best you can get)
2 aubergines
2 Corgette
2 bunches white asparagus(use green if white not available)
2 lemons
1 bunch parsley
1 bulb garlic
5 sprigs of thyme
5 sprigs of rosemary
Salt and pepper

1.Slice the beef into 20 thin slices. Then take a slic at a time and place between 2 shhets of clingfilm and tap gently with rolling pin until very flat, you want it as thin as possible.
2.Arrange the 20 pieces on a large white oval platter, getting them as thin as possible is the key here.
3.In a food processor mix the zest of the lemons, the picked parsley leaves and half the bulb of garlic. Blend for 2 minutes and then add half of the olive oil. Take this mixture and brush it onto the beef evenly. Cover the platter with clinfilm and leave in fridge for 4 hours. Remove 20 minutes before serving.
4.Slice the corgette and aubergine into half cm thick slices using a knife or a hand slicer and place in a tray with the asparagus after having chopped off any woody ends from the asparagus. Toss with the olive oil, picked thyme leaves, chopped rosemary, the rest of the chopped garlic and lots of salt and pepper.

For grilling the vegetables use a pan similar to this

5.Heat the griddle pan to a medium heat and grill the vegetables until the grill lines appear on them. Only grill a few at a time and then place them into an oven dish and cook for a further 8 minutes once you have finished grilling them all.
6.Remove from the oven and serve with the wonderful carpaccio, some crusty bread and your favourite glass of white!! Delicious!!

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