Co-funded by the Creative Europe Programme of the European Union
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BEEF CARPACCIO WITH THINLY SLICED ROASTED POTATO CHIPS, ROCKET, PARMESAN, CAPERS AND RED ONION

Ingredients for 4

  • 4 potatoes (e.g. Rooster potatoes) (approximately 400 g)
  • 500 g beef carpaccio
  • 50 ml sunflower oil + extra
  • 25 g salted butter
  • 1 red onion
  • 1 lemon, juice
  • 1 tbsp honey
  • 2 tbsp capers
  • 40 g parmesan cheese, grated
  • 60 g rocket
  • 2 tbsp sour cream
  • 1 tbsp mayonnaise
  • fresh chives, chopped
  • salt and pepper
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Cooking time: 40 MIN

It’s much easier to slice beef carpaccio thinly when it’s still slightly frozen. Normally the meat is cut on a slicer – cutting by hand makes it slightly thicker, but it still melts in the mouth. Tip: to save time and effort, buy ready-prepared beef carpaccio from the supermarket.

  1. Preheat the oven to 180°C (Gas 4).
  2. Using a mandolin, cut the potato into 2 mm thin slices, and place in a single layer on a baking tray lined with baking paper. Sprinkle with sunflower oil and salt. Place in the oven for 8-10 minutes until crispy.
  3. Slice the red onion into rings and place in a shallow bowl, sprinkle with the lemon juice and honey and season with salt. Set aside to marinate.
  4. Mix the sour cream, mayonnaise and chopped chives, season with salt and pepper.
  5. Arrange the beef carpaccio on plates. Sprinkle over the capers, red onion, parmesan cheese and rocket and dot with the sauce. Serve with crispy potato chips!

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