Wagyu Beef Carpaccio Ingredients Serves 4 • 200g wagyu beef striploin, cleaned • Coarse ground black pepper • Cheesecloth Method 1. Crust the beef striploin heavily with cracked black peppercorn. 2. Wrap in cheesecloth and place in cooler for 24 hours to cure. 3. Remove cheesecloth and wrap tightly in nylon film and place in freezer until firm. 4. Slice very thinly (3-4mm) and lay immediately on plate to be served on. Parmesan foam Ingredients • 200ml full fat milk • 4 filet anchovy • 1 clove garlic • 300g Parmigianno Regianno, grated finely • 500ml heavy cream • 1/2 tsp agar agar Method 1. Place milk, anchovy and garlic in blender and process. 2. Add milk mixture, cream and grated Parmigianno to sauce pan and bring slowly to simmer, stirring constantly. 3. Just before the mixture comes to a boil, add agar agar and continue to stir. 4. Simmer for 1 minute. 5. Take off heat and strain into ISI cream canister and chill. 6. After chilled charge the canister 1x and reserve for serving. Parmesan Crisps Ingredients • 300g Parmigianno Regianno • Black pepper coarsely ground Method 1. Preheat oven to 200C. 2. Sprinkle cheese evenly on non-stick sheet tray and lightly with black pepper. 3. Bake in oven until lightly golden colour. 4. Remove from tray while still hot and drape over small tube to take the shape and cool. Crispy capers Method 1. Deep fry capers until crispy. 2. Drain on paper and reserve to serve. GARNISH Ingredients • Micro cress leaves • Virgin olive oil • Sea salt flakes • Coarsely ground black peppercorns Method 1. Add parmesan foam, parmesan crisps, crispy capers and garnish to the Wagyu Beef Carpaccio and serve.
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