Spice Crumble Carpaccio
Spice Crusted Carpaccio
Once again I was privileged to be asked to be an ambassador for the brilliant charity Find Your Feet who help families in rural parts of India and Africa grow enough food so they don’t go hungry and help fight injustice. In short they help rural communities find their feet. Each year, they run the Curry for Change campaign which raises cash and awareness to support sustainable ways of empowering families to grow their own and become financially independent. Our friends at Natco Foods, have kindly pitched in several palettes of spices to support the campaign and laid down the gauntlet to create a series of imaginative dishes to inspire Brits to back Curry for Change.
When my box of spiced goodies arrived, I jigged like a Punjabi goat and put my spice thinking cap on and got busy in the kitchen. First up is my Spice Crumble Carpaccio...a thoroughly more-ish platter to get things going, it’ll leave you parking genteel table manners at the front door as you fight for every last piece.
So back Curry for Change, it's simple, eat curry and make a difference, here's how http://find-your-feet.org/curryforchange
Serves up to 6 as a snack or starter
- 400g beef or ostrich fillet
- 100g lotus seeds/phool makhni (Natco Foods)
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp all purpose seasoning (Natco Foods)
- 12 radishes, finely sliced
- 3cm, peeled fresh ginger and sliced julienne
- 1 red onion, sliced
- 2 tbs Coriander leaves finely chopped
- 2 finger green chillies, finely chopped
- Juice of 1 lime, and 2 tsp of lime zest.
- Generous glug of extra virgin olive oil
- Dash of salt
How To Make Spice Crumble Carpaccio
For the spice crumble, pop the lotus seeds, coriander/cumin seeds and all purpose seasoning in a blender, if you have any stale bread hanging around it can join the party too. Pulse until everything is crumbly. Slide the contents into a plastic food bag (or bowl if you haven’t any handy) and throw in the fillet. Jiggle everything about until the meat is thoroughly coated.
Now heat a griddle pan or skillet over a high heat until it starts to smoke and brown the fillet on all sides until you see a crust forming, this will take around 5-8 minutes, try not to agitate it too much, just gently turn it. Remove from the pan and leave to rest for 10 minutes.
Next, slice up the radish, red onion, julienne (slice into matchsticks) the ginger and finely chop the coriander and chillies, slide everything into a large bowl along with the lime zest. Pay the fillet a visit and using a very sharp knife, cut slices 2-3mm thick until there’s nothing left and use the back edge of the knife across each slice stretching each piece a little. Pop the fillet into the bowl with the fresh ingredients and squish lime juice and a glug of olive oil over the top pitch in a dash of salt and mix well. Deliver the contents onto a chopping board and set this Indian spice crumble carpaccio before your hungry guests. They’ll adore you.
Hey Snigdha…thanks for dropping by and really appreciate your comments. Yep banging the drum for Curry for Change and hoping to inspire Spice Lovers to give this one a go. Catch you soon. x