Friday, July 8, 2011

Radish Carpaccio salad with anchovy dressing and a steak sarnie

Radish is a very easy to grow crop. I find it most useful as a marker crop for slow growing plants like leek or parsnip.
Quite often radish is thrown into a salad almost as an afterthought. This simple recipe shows off the radishes finer qualities, and that peppery flavour is an ideal accompaniment to beef steak.
Essentially it is a carpaccio of radish

Carpaccio traditionally is meat or fish sliced very thinly and sometimes pounded, but I like to use the term for veg served like this. For the very daring, the beef could also be served raw, very thinly sliced and with a mustard dressing - but I just fancied a warmed salad.

To add to that I use an anchovy and Parmesan based dressing to add a salty tang to the meal.
The recipe itself was influenced by a kohlrabi recipe by Hugh Fernley Whittingstall.
This is a real surf and turf meal, using beef and fish - Anchovy are a member of the herring family and found in the ocean in coastal areas in large shoals all around the world. They are very strong tasting, but more salty than fishy in taste. For a variation on this recipe, capers would be a good alternative.

At the moment I am back at work, sitting in Inebolu port, Northern Turkey, but had enough sense to bring away some photos of meals etc. with me to update the blog now and again.

My radish were quite small, but my mate Damiens were huge, about the size of a small carrot.
I have two types of radish at the moment, a red French Breakfast 3 type that is available in nearly all seed outlets, and a yellow french type called Jaune d'Or Ovale.

Many people don't like large radish, or find them too hot. For this recipe I like that peppery kick, and the large size makes for better presentation.
For 4 people you will need about 4 large or, of the more usual size that you get in the shops, about 16.

Enough radishes for people to be fed - 1 large of 4 small per person
50 grammes Parmesan cheese, grated
2 tablespoons lemon juice
4 tablespoons of Donegal Rapeseed oil.
Tablespoon chopped chives
1 clove garlic, finely minced
4-6 sustainable anchovy fillets, cut into small pieces
For the Anchovy HFW recommends

Small steak, 1 for every two people
Onion stem cuttings, sliced
tomato - 1 per person, cut in half
French bread stick or turkish flat white bread, sliced
Mustard, whole grain

Wash the radish. Using a veg peeler, slice into thin slivers as long as possible into a bowl.
Make a dressing using the garlic, oil, lemon juice, anchovy and grated Parmesan.
Pour the dressing over the radish and mix well.

Plate up and sprinkle over some chopped chives and a few shavings of Parmesan.
I cooked the beef quickly with some onion greens from the garden, using onion stalks that have gone to flower with some tomato's to add bulk and sweetness.
This was simply cut into strips, places on a slice of crusty white bread with a little mayonnaise and wholegrain mustard and plated with the salad. It is a good way to stretch steak, and I do think we Irish tend to overdo red meat consumption.
The salad takes about 5 minutes to prepare, the steak about 10. The meal has great flavours that compliment each other and I love the texture of the radish, that crispy water chestnut like bite.
With that you have the onion and salt tang, the rich chewy beef, sweet warm tomato and the peppery radish kick.
I hope you like the recipe, and as always please feel free to comment - I really like to hear feedback.

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1 comment:

Thanks for commenting - its cool that you took the time