Springbok Carpaccio with Capers and Parmesan

Name: Springbok Carpaccio with Capers and Parmesan
Prep time: PT30 minutes + 1-2 hours freezing
Cook time: PT0 minutes
Total time: PT1 hour 30 minutes - 2 hours 30 minutes
Yield: 4
Cuisine: South Africa
Ingredients: 300g undefined Springbok fillet (loin or tenderloin) (Ensure the meat is very fresh and of high quality. Trim any excess sinew or fat.); 4 tbsp undefined Extra virgin olive oil (Use a good quality olive oil for best flavor.); 2 tbsp undefined Fresh lemon juice (Juice from about 1 medium lemon.); 50g undefined Parmesan cheese (A block of good quality Parmesan, for shaving.); 2 tbsp undefined Capers (Drained. Rinsing them briefly can reduce saltiness if preferred.); 100g undefined Rocket (arugula) (Fresh and vibrant leaves.); To taste undefined Sea salt (Flaky sea salt is recommended for finishing.); To taste undefined Freshly ground black pepper (Use freshly ground for the best aroma and flavor.)

A delicate and elegant South African appetizer featuring thinly sliced raw springbok loin, enhanced with the briny pop of capers, the salty bite of Parmesan cheese, and a peppery flourish of rocket. This dish is best prepared with high-quality, fresh game meat.

準備時間30 minutes + 1-2 hours freezing

調理時間0 minutes

合計時間1 hour 30 minutes - 2 hours 30 minutes

分量4

難易度Medium

2件の編集· Feb 8

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Springbok Carpaccio with Capers and Parmesan - South Africa traditional dish

🧂 材料

300g Springbok fillet (loin or tenderloin)(Ensure the meat is very fresh and of high quality. Trim any excess sinew or fat.)
4 tbsp Extra virgin olive oil(Use a good quality olive oil for best flavor.)
2 tbsp Fresh lemon juice(Juice from about 1 medium lemon.)
50g Parmesan cheese(A block of good quality Parmesan, for shaving.)
2 tbsp Capers(Drained. Rinsing them briefly can reduce saltiness if preferred.)
100g Rocket (arugula)(Fresh and vibrant leaves.)
To taste Sea salt(Flaky sea salt is recommended for finishing.)
To taste Freshly ground black pepper(Use freshly ground for the best aroma and flavor.)

👨‍🍳 作り方

1
Prepare the springbok fillet for slicing. Wrap it tightly in plastic wrap, ensuring it's a compact, uniform shape. This helps in achieving even, thin slices. Place the wrapped fillet in the freezer for at least 1 hour, or up to 2 hours, until it is firm but not frozen solid. It should be firm enough to slice cleanly.
⏱️ 1-2 hours (freezing)
2
Prepare the dressing. In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice. Season lightly with a pinch of sea salt and freshly ground black pepper. Set aside.
⏱️ 5 minutes
3
Slice the springbok. Unwrap the partially frozen fillet. Using a very sharp knife (a mandoline slicer is ideal if you have one and are comfortable using it), slice the springbok as thinly as possible – aim for almost translucent slices. Work quickly to prevent the meat from warming up too much.
⏱️ 15 minutes
4
Assemble the carpaccio. Arrange the thin slices of springbok in a single layer on chilled serving plates, slightly overlapping them. You can create a circular pattern or a more rustic arrangement.
⏱️ 10 minutes
5
Dress and garnish. Drizzle the prepared olive oil and lemon juice mixture evenly over the springbok slices. Using a vegetable peeler or a sharp knife, shave generous pieces of Parmesan cheese directly over the carpaccio. Scatter the drained capers and fresh rocket leaves over the top. Finish with a final sprinkle of flaky sea salt and freshly ground black pepper.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The key to perfect carpaccio is slicing the meat extremely thin. Partially freezing the meat is crucial for achieving this.
✓Use only the freshest, highest-quality game meat available. If springbok is unavailable, consider other lean game meats like venison.
✓For an authentic South African touch, consider adding a sprinkle of finely crushed biltong (dried, cured meat) for an extra layer of savory flavor.
✓Ensure your serving plates are chilled before plating to help keep the carpaccio cool.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a dusting of finely crushed biltong over the carpaccio for a unique South African flavor.
Incorporate a small dollop of whole-grain mustard or Dijon mustard on the side of the plate.
Add thinly sliced red onion or shallots for a bit of sharpness.
A few toasted pine nuts can add a pleasant crunch.