This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist.
Method
Rub your fillet with oil and season with salt and pepper. Using a mandolin finely slice all your vegetables and arrange on a platter.
Once your pizza oven reaches above 300˚C sear your fillet on the oven floor. Allow it to brown and char for 20-30secs on each side and use some tongs to sear the ends too. Then allow to rest for 5 mins and carve into thin slices.
Dress the platter with venison carpaccio and truffle slices. Finish with a drizzle of white truffle oil and freshly grated horseradish root.
Fire Roasted Monkfish! Monk is a fish that can really handle the fierce heat of a pizza oven. The meaty texture absorbs robust flavours and takes on smoky wood tones. This recipe uses paprika, basil, tarragon and black olives for a Provençal style dish that’s delicious served simply with steamed rice or new potatoes. Method [...]
The Art of Fire Pork Tomahawk with Sweet Apple Marinade A perfect balance of flame, fruit and flavour There is something beautiful about the way pork transforms over open fire. The fat turns golden, the surface caramelises and the sweetness of the meat deepens with every moment spent above the embers. This recipe brings that [...]
Spiced Chicken Wings! If you have time marinade these wings overnight before cooking and allow the flavours to work into the chicken. The tangy yogurt and spices work wonderfully roasted in a wood fired pizza oven and provide an authentic tandoori flavour to the wings. Serve with yogurt and mint oil. Method Preheat your wood [...]
Fire Roasted Hake and Spring Greens! This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky. Method [...]
Venison Carpaccio
This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist.
Method
Ingredients:
Related Posts
Fire Roasted Monkfish
The Art of Fire – Pork Tomahawk with Sweet Apple Marinade
Spiced Chicken Wings
Fire Roasted Hake and Spring Greens