Recipe of The Week – The Streets

Published on 5th May 2017

Buffalo Carpaccio with Tomato, Celeriac Remoulade & Pine Nuts

Ingredients:

• 1x 8oz Buffalo Fillet
• 250g Smoking Chips
• 125g Sugar
• 5g Star Anise
• 5 Black Peppercorns
• 100ml Honey
  –
• 2 Plum Tomatoes(Diced)
• 1tbs Red Onion Marmalade
• 1tbs Toasted Pinenuts
• 10ml 8 year aged Balsamic
• 200g Chives
• 200g Celeriac
• 125g Mayo
• 2 tsp Wholegrain Mustard

Method:

1. Trim buffalo fillet
2. Combine smoking chips, sugar, star anise, black peppercorns into a smoker
3. Place Fillet in smoker & smoke on a high heat for 4-5 minutes then remove and rest
4. Add honey to hot frying pan, once it starts to caramelise, add the buffalo & glaze quickly remove from heat
5. Once chilled roll tightly in cling film to form a cylinder: place in fridge to form –

For the dressing

1. Combine the diced tomato, red onion marmalade, pine nuts, aged balsamic & chives
2. Grate the celeriac then salt for 12 hours. Once salted drain all liquid and add the mayo and wholegrain mustard.

To plate up –
Thinly slice the chilled fillet, dress with the balsamic & pine nut dressing and spoon on your celeriac remoulade.

Courtesy of The Greyhound on the Test

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