Carpaccio Of Beef With Roast Aubergine And Balsamic Vinegar

Its summer, its hot - sometimes, but the past few weeks have been nice so why not try something different?This dish is great a starter or a main course, the only thing is as its raw beef it has to be really high in quality!!! Do not buy it from a supermarket, get it from a butchers.

150ml Balsamic Vinegar  

½ Aubergine        

Parmesan Cheese, For Garnish        

300g Beef Fillet   

Olive Oil

Salt and Pepper   

Crusty Bread To Serve      

Method:

1. Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
2. Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
3. To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
4. Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.

Passion-fruit Sorbet

I know I haven't written on a while, I started my new job as a pastry chef in a hotel and that has been keeping me so busy. Between that and being without internet for 6 weeks didn't help either.

This recipe is great for the heatwave that we are having and I saw on Groupon this week that they had ice cream makers so if anyone picked one up or if you have one at home already this is great for something refreshing.  You can make ot without an ice cream machine but it will take a little longer but the end result is worth it.

Passion fruit is a favourite of mine it is sweet and tart and the colour is just amazing, this sorbet is great even just by itself!

500ml Water

150g Granulated Sugar

500g Passion-fruit Puree

1 Egg White

Method:

1. Combine the sugar and water and make stock syrup (heated until the sugar is dissolved and the mix has a slight syrup consistency)
2. Add the puree
3. Churn and add the egg whites at 0 degrees and churn to -6 degrees