Beef Carpaccio

Beef is considered to be holy in parts of India, being a globalised country there are vast changes that are keeping us in tune with the rest of the world. Here is one of a kind appetizer that is well known in the western countries but has found it's way to our beautiful India. Being a huge fan of beef myself, I would say this is a wonderful treat.


Ingredients:

453 gms Beef, tenderloin or flank steak
250 gms Baby Arugula, large stems removed
120 gms Parmesan Cheese
Balsamic Vinegar, aged

Preparation:

Heat up a small skillet with a tablespoon of oil. Briefly sear the beef on all sides. You want the outside of the beef to brown, but the inside should remain very rare.
Place the beef on a plate and put in the freezer for 15 minutes. This will make it easier to slice. Slice the chilled beef as thin as possible against the grain.
On chilled plates, place the sliced beef, arrange in a round fashion and place a small handful of arugula in the center. Shave some Parmesan over the beef. Drizzle a teaspoon or so of balsamic vinegar over the whole thing and serve.

ENJOY!

Marinated Mushroom Amuse Bouche

Shrimp Cocktail

The shrimp cocktail can be served as an appetizer, before the main course. The shrimp used for this is A grade shrimp, (can be substituted for other grades) for good appearance. It is best to be served in a martini glass. The lettuce used is iceberg, the lettuce should be cut into juliennes, (once cut put in chilled water for crispness) and placed in the martini glass. On top of the lettuce place avocado pulp mixed with chopped onion, tomato, lime juice, salt and pepper. To the rim of the glass placed the cooked shrimp that is peeled and deveined, and on top the avocado pour a tablespoon of cocktail sauce (tomato ketchup, grated horseradish, salt, pepper) this could be two variations with or without mayonnaise. On top of the cocktail sauce place julienne jicama and sprinkle with paprika powder.

Amuse Bouche

Amuse bouche is a bite site moursel served before a meal. It is served to exite the pallet and for the guest to discover what food/cuisines can be expected from the chef.