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Beef carpaccio with fried capers and mustard mayo
Fruit and vegetables
2 tbsp
lemon juice
2 tbsp finely chopped fresh flatleaf
parsley
Tins, packets and jars
1 tbsp
capers
, drained
1 tbsp
English mustard
3 tbsp
mayonnaise
Cooking ingredients
1 tbsp groundnut or
sunflower oil
50g/2oz
pine nuts
, toasted
1 tbsp extra virgin
olive oil
, plus extra for drizzling
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
a few shavings
Parmesan
(use a vegetable peeler to make these)
Meat, fish and poultry
350g-400g/12-14oz bavette or skirt
steak
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