Beef Carpaccio with Capers and Rosemary Straw Potatoes

Carpaccio Dressing

Place all the ingredients for the dressing into a blender and liquidise until smooth.  Thin with a little milk to make a smooth pouring dressing and adjust the seasoning.

Beef Carpaccio

Cut the beef into 5 mm slices and flatten lightly between 2 sheets of cling film using a rolling pin or mallet.  Arrange the meat onto a serving platter and set aside.

Shoestring Fries

Heat the oil in a saucepan over medium heat.

Cut the potatoes with a mandolin slicer into thin slices if you have one, if not you can slice by hand. The idea is for them to be even and thin. Rinse under cold water. Drain very well and pat dry.

Heat the oil to frying temperature in a deep fat fryer or a deep-sided saucepan. Fry the potatoes in medium heat oil for 4-5 minutes until crisp. Remove and set aside. Repeat until all your fries are cooked.  Add a handful of picked rosemary to the oil and cook for just a few seconds to release the flavour, be careful not to burn the herbs. Remove and drain on paper towel. Add to the fries and season with the sea salt.

To Serve

While the shoestring potatoes are hot and crisp, dress with carpaccio with the dressing and capers and sprinkle the straw potatoes with rosemary on top or serve on the side. Serve immediately.