Pumpkin carpaccio, minced pork, chilli and lime
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|500 g||Pork mince, lean|
|3||Shallots, peeled and finely diced|
|5 cloves||Garlic, roasted in skin for 12 minutes|
|750 g||Pumpkin, jarrahdale or kobocha, skin and seeds removed|
|25 ml||Lime juice|
|50 ml||Fish sauce|
|1 tbsp||Red chilli, chopped|
|2 tbsp||Olive oil|
|2 tbsp||Capers, baby, rinsed|
|1 handful||Coriander, (micro)|
- Heat a saute pan with a little high-heat oil, add pork mince, shallots and chopped roast garlic. Fry until pork is coloured.
- Bring a saucepan of salted water to the boil. With a 40mm cookie cutter, stamp out tubes of pumpkin and slice thinly on a mandolin. Blanch in the water until pumpkin is just limp, about one to two minutes.
- In a mixing bowl, whisk water, lime juice, fish sauce, sugar and red chilli. Whisk in oil. Lay pumpkin in a round plate, overlapping each piece. Scatter over the hot pork and capers. Dress with the chilli lime vinaigrette, scatter over the micro coriander and serve.
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