SUMAC BEEF CARPACCIO
WITH BASIL OIL
PREP + COOK TIME 30 MINUTES (+ FREEZING)
SERVES 8600g trimmed beef fillet
1½ teaspoons ground sumac
2 teaspoons finely chopped thyme
½ cup (40g) shaved pecorino
¼ cup (25g) chopped walnuts, toaste
⅓ cup fresh micro red−veined sorrelBASIL OIL
¼ cup firmly packed fresh basil leaves
½ cup (125ml) olive oil
1 tablespoon white balsamic vinegar1 Place beef onto a board; season
well with cracked pepper, some sea
salt, the sumac and thyme, rubbing
evenly all over. Using your hands,
press beef into a thick log; roll up
tightly in plastic wrap, twisting ends
to tighten. Tie a knot in each end.
Freeze for 6 hours.
2 Meanwhile, make basil oil.
3 Peel back half the plastic wrap
from the beef; using a sharp knife,
slice beef as thinly as possible.
Arrange beef, in a single layer,CHEAT’S TIRAMISU
NAKED CAKE
PREP + COOK TIME 1 HOUR (+ REFRIGERATION)
SERVES 8 OR 12 AS PART OF A BUFFET
You will need to start this recipe
the day before.
4 medium oranges (960g)
¼ cup (90g) honey
4 egg yolks
½ cup (110g) caster sugar
750g mascarpone
300ml thickened cream
¼ cup (60ml) orange−flavoured
liqueur
450g packet double unfilled round
sponge cakes
1 tablespoon cocoa powder
1 Preheat the oven to 160°C/
140°C fan. Line a large oven tray
with baking paper.
2 Cut 2 of the oranges into
4mm−thick slices. Brush slices
with honey; place slices, in a single
layer, on tray. Bake for 45 minutes
or until starting to caramelise.
Cool. Reserve.
3 Meanwhile, grease an 8cm−deep,
18cm round springform pan; line base
and side with three layers of baking
paper, extending the paper 5cm above
the edge.
4 Finely grate 2 teaspoons of rind
from one of the remaining oranges.
Squeeze juice from remaining
oranges; you will need ½ cup of juice.
5 Beat egg yolks, sugar and grated
rind in a small bowl with an electric
mixer for 5 minutes or until thick and
creamy. Transfer mixture to a medium
bowl; fold in the mascarpone. Beat
cream in a medium bowl with electric
mixer until firm peaks form; fold
gently into mascarpone mixture.
6 Combine orange juice and liqueur
in a medium bowl.
Easy Christmas
7 Split cakes in half. Place one cake
layer inside pan. Drizzle with a third
of the juice mixture. Spread with
a quarter of the mascarpone mixture.
Repeat layering, finishing with
a cake layer. Cover cake and
remaining mascarpone mixture
separately; refrigerate overnight.
8 Release cake from pan and remove
paper. Spread remaining mascarpone
mixture on top of cake. Dust with
sifted cocoa powder then top with
candied orange slices.on a large serving platter; season.
Drizzle with basil oil; sprinkle with
pecorino, walnuts and sorrel. Serve
the beef immediately.BASIL OIL
Place basil in a small heatproof bowl,
pour boiling water over the leaves;
stand for 5 seconds. Drain. Refresh
basil in another bowl of iced water;
drain well. Pat basil dry with paper
towel. Heat oil in a small saucepan
over low heat for 2 minutes. Remove
pan from heat; stir in basil. Blend or
process oil mixture with vinegar until
smooth; season to taste. Cover surface
with plastic wrap.SERVING SUGGESTION
Serve with fresh crusty bread.COOK’S
NOTES
SUMAC BEEF CARPACCIO
WITH BASIL OIL
Use the best quality beef
you can for carpaccio
and always keep it well
chilled. To save time, ask
the butcher to trim the
beef for you.
Use parmesan instead of
pecorino if you like.41