Street Food Carpaccio
PREPARATION TIME: 45 minutes | COOKING TIME: 30 Minutes | SERVES: 2
for the carpaccio
200g beef fillet
1 beetroot
20ml olive oil
100 g mixed berries
5ml salt
5ml freshly ground black pepper
Zest of one lemon
for the carrot and date puree
4 large carrots
3 pitted Medjool dates
30ml olive oil
3ml salt
5ml cumin seeds
15ml butter
125ml cream
125ml milk
for the Corn Flake chevda chaat
30ml vegetable oil
1 green chilli
10-15 curry leaves
3ml chilli powder
3ml salt
1ml turmeric powder
10ml icing sugar
500ml Kellogg’s Cornflakes
125ml peanuts
60ml Kellogg’s Rice Crispies
for the carpaccio
Trim any excess fat off of the fillet
Coat the fillet in the oil and rub in the salt, pepper and lemon zest
Wrap and store in the fridge for 2 hours
for the carrot and date puree
Wash and peel the carrots
Coat the carrots in oil, salt and cumin seeds
Place inside an oven at 180degrees, roast for 20-25 minutes till tender and golden in colour
Blend the roasted carrots with the dates, butter, cream and milk
Set aside
for the Corn Flake chevda chaat
Gently heat up the oil in a frying pan
Place the peanuts in the oil and fry till golden, take care to not burn them
Remove the peanuts from the oil and place in a bowl lined with paper towel
Fry the Kellogg’s Rice Crispies in the same oil till golden, remove from the oil and place in the same bowl as the peanuts
Fry the curry leaves and chilli in the same oil till aromatic, drain on paper towel
Remove the paper towel from the bowl and add in the Corn Flakes
While the mix is still quite warm, add in the rest of the ingredients and stir gently
to assemble
Thinly slice the fillet and place on your plate
Add a few generous dots of carrot puree around the plate and on top of the carpaccio
Dress your chevda in olive oil and lime juice
Finish your dish by scattering around generous amounts of chevda, more freshly squeezed lime juice, olive oil and coriander leaves
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