Winter Vegetables
Antonio Carluccio talks to Clare English about his life and new book on vegetables, plus chef Christopher Trotter suggests new ways to use carrots and other winter vegetables.
Antonio Carluccio talks to Clare English about his early life growing up in Italy and his new book on vegetables. Chef Christopher Trotter gives us some inspiring ways in which to use the humble carrot as well as talking about other winter veg. Also, Fraser Allan, Executive Chef at the Pompadour in Edinburgh turns a vegetable that looks as if it's from the planet Zorb into a mouth watering treat.
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GRILLED ROE DEER FILLET, WITH CRUNCHY CARROT, TURNIP AND SESAME
This is inspired as much by Heston B’s way with a steak tagliata as anything else, but the peppery flavours and crunchy textures make this a really quick but satisfying dish. It also works well with beef rump steak.
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INGREDIENTS
2 roe deer fillets
Hebridean sea salt
Freshly ground black pepper
Cold-pressed rapeseed oil
3 large carrots cut in strips like matchsticks
2 white turnips thinly sliced as above
160g rocket
40g sesame seeds
Juice of a lemon
Splash sesame oil
50g Grana Padano cut into thin curls
METHODΜύ
1 - Make sure the roe deer fillets are up to room temperature and dried of any excess blood or moisture, and have all the other ingredients prepared.
2 - Season and cook the fillets very quickly, searing the outsides in a very hot pan with just a dribble of oil. Cook as rare as you dare and set aside.
3 - Mix the carrot and turnip and dress with the sesame oil and lemon juice.
ΜύΜύΜύ Place a little on the base of four plates.
4 - Slice the fillets into reasonable pieces and place on top, then sprinkle with the carrot/turnip mix and the rocket.Μύ Finish with a few curls of cheese and a sprinkling of sesame seeds.
By Christopher Trotter
Broadcasts
- Thu 10 Nov 2016 13:30Βι¶ΉΤΌΕΔ Radio Scotland
- Sun 13 Nov 2016 07:30Βι¶ΉΤΌΕΔ Radio Scotland
Podcast
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