Food Porn
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Foxyboy43
Well-Known Member
Fantastic! Director of catering would like to know how you prepared the carpaccio, pleeez?Roe Carpaccio as part of salad and antipasto at dinner tonight.( left to right)
1. Fillet
2. Sliced fillet
3. Arrange on plate
4 Drizzle extra virgin olive oil and balsamic ( the eat of course)
Quarrybank
Well-Known Member
Roe Madras tonight’s dinner. 
We've got the same meal on Monday but with goat.
Memo to Director Of Catering :Fantastic! Director of catering would like to know how you prepared the carpaccio, pleeez?
1. Make sure your chosen fillet is well trimmed of any sinew/ silverskin and at room temperature.
2. Put fillet on plate and season, I use two grinds of sea salt per side then four grinds of either black pepper or green pepper. turn over and repeat on opposite side. ( I like green peppercorns but black is fine or you can mix black and green - keep simple for first time and just use black pepper and salt. I use minimal salt but again to your personal taste
rub fillet ends on seasoning left on plate whilst you heat pan so all of fillet is seasoned.
3.Heavy flat bottom frying pan as hot as you can get, with 2 drops of Rape oil about 10 p in size and wait until smoking hot ( Olive oil is fine if you prefer but Rape oil burns hotter)
4.Pick up fillet with tongs / fork and put in pan and press down hard for 30 seconds - at this point my hand is burning so turn fillet onto one end and repeat for 30 seconds, the second side for 30 seconds and remaining end for 30 seconds. The entire outside of the fillet should now be seared.
5. Remove fillet onto cold plate on which you have put three or four more grinds of black pepper/ green pepper or mix of both - depends how peppery you like but again keep simple and just use black pepper for first time ,
allow to cool for 10 or 15 minutes until cold.
6. Rub fillet all over plate to use up any left of the seasoning and then wrap in cling film.
7. Put wrapped fillet in freezer for 45 minutes - this firms it up.
8. Remove from freezer, remove cling film and slice as fine as you can - flies wing thickness, translucent is best but it's not too critical.
9. Arrange on serving plate and allow to return to room temperature.
10. Drizzle your chosen olive oil and balsamic and enjoy
Please let us know how you get on - it really is the most simple of dishes - simple is good for me I do it well
Foxyboy43
Well-Known Member
Much obliged sir. The DoC will be very pleased - something rare and to be savoured (her being pleased that is).Memo to Director Of Catering :
1. Make sure your chosen fillet is well trimmed of any sinew/ silverskin and at room temperature.
2. Put fillet on plate and season, I use two grinds of sea salt per side then four grinds of either black pepper or green pepper. turn over and repeat on opposite side. ( I like green peppercorns but black is fine or you can mix black and green - keep simple for first time and just use black pepper and salt. I use minimal salt but again to your personal taste
rub fillet ends on seasoning left on plate whilst you heat pan so all of fillet is seasoned.
3.Heavy flat bottom frying pan as hot as you can get, with 2 drops of Rape oil about 10 p in size and wait until smoking hot ( Olive oil is fine if you prefer but Rape oil burns hotter)
4.Pick up fillet with tongs / fork and put in pan and press down hard for 30 seconds - at this point my hand is burning so turn fillet onto one end and repeat for 30 seconds, the second side for 30 seconds and remaining end for 30 seconds. The entire outside of the fillet should now be seared.
5. Remove fillet onto cold plate on which you have put three or four more grinds of black pepper/ green pepper or mix of both - depends how peppery you like but again keep simple and just use black pepper for first time ,
allow to cool for 10 or 15 minutes until cold.
6. Rub fillet all over plate to use up any left of the seasoning and then wrap in cling film.
7. Put wrapped fillet in freezer for 45 minutes - this firms it up.
8. Remove from freezer, remove cling film and slice as fine as you can - flies wing thickness, translucent is best but it's not too critical.
9. Arrange on serving plate and allow to return to room temperature.
10. Drizzle your chosen olive oil and balsamic and enjoy
Please let us know how you get on - it really is the most simple of dishes - simple is good for me I do it well
Not much to look at, but every single thing on the plates bar the coarse ground pepper and cheese was produced on the homestead block, a small 2 acres of pasture and gardens. The cheese comes from our neighbour who is a prolific cheesemaker of some repute, hand milking Belted Galloway of all things. The beef is rising 30 month old Angus / Charolais steer, of which we hand raise two every year to teach them manners and keep them quiet around the house (some years its Hereford / Friesian cross). The veg is all home grown - potatoes, tomatoes, salad leaves, courgette, carrot, onion, plus homemade mayo... It’s a cracker time of year now, everything in abundance.
Yesterday's Sunday Lunch - result of trade with next door farmer for Venison (Roe) in return for Welsh Black joint.
Bottle of Beaujolais Village and pan gravy
Bottle of Beaujolais Village and pan gravy
Attachments
Wild Mushroom Risotto and to avoid being woke 
, we had Roe Carpaccio (Balsamic and Extra Virgin Olive oil) with it to preserve decorum as meat eaters and proud.
, we had Roe Carpaccio (Balsamic and Extra Virgin Olive oil) with it to preserve decorum as meat eaters and proud.Attachments
EssexBigMac
Well-Known Member
).
Leics_stalker
Member
Slow cooked roe shoulder, overnight sous vide in a bag with onions, garlic and olive oil. When cooled, wrap in streaky bacon, brush with BBQ sauce and bang into a hot oven for 20 minutes to brown the outside. It will fall of the bone and is melt in the mouth delicious.
Woodsmoke
Well-Known Member
Niiiiice! Sadly they're a very rare sight round my way these days
Fowler1990
Well-Known Member
Fowler1990
Well-Known Member
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