BEEF CARPACCIO WITH OLIVE OIL CHORIZO AND FIREBARNS BACON
500g beef (top sirloin)
1/2 celeriac cut into thin julienne strips
2 tbsp mayonnaise
1/4 cup capers
1/4 cup of parmesan shavings
1 Chorizo sausage
1/2 cup olive oil
1 tbsp. Firebarns Bacon
Salt and pepper to taste
Micro pods for presentation
Cut chorizo sausage into small cubes, cook over high heat in a skillet with a little olive oil until the sausage is
until the sausage is well browned. Put in a blender with the olive oil and the Firebarns Bacon, mix until you get a smooth
until the oil is smooth.
In a bowl, combine the celery root, mayonnaise, salt and pepper and set aside.
In the oil at 375F, plunge the capers for about 2 to 3 minutes until they are crispy. Drain well and set aside.
Cut the beef into very thin slices (put the piece in the freezer for about 10 minutes before cutting).
Serve the Carpaccio with the celeriac, fried capers, parmesan shavings and Chorizo oil