{"id":24677,"date":"2016-03-29T13:46:44","date_gmt":"2016-03-29T13:46:44","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=24677"},"modified":"2016-03-29T14:20:53","modified_gmt":"2016-03-29T14:20:53","slug":"beef-carpaccio-caponata","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/beef-carpaccio-caponata\/","title":{"rendered":"Beef Carpaccio with Caponata"},"content":{"rendered":"

\"Reliance
\n<\/a>We recently discovered the thriving garden at Peddlars & Co and head chef Brad Ball put this simple and satisfying dish together, featuring the bounteous aubergine growing in the garden.<\/p>\n

Serves: 6
\nPrep time: 20 minutes<\/p>\n

Beef<\/strong>
\n600 g centre cut beef fillet, trimmed
\ncrushed sea salt and black\u00a0pepper<\/p>\n

Caponata<\/strong>
\n2 large aubergines, finely diced
\n2 tsp (10 ml) salt
\n1\/3 C (80 ml) olive oil
\n2 small onions, finely chopped
\n2 garlic cloves, crushed
\n3 celery stalks, chopped
\n1 tin (240 g) whole peeled tomatoes,\u00a0chopped
\n1 Tbsp\u00a0(15 ml) tomato paste
\n1 C (250 ml) green olives, pitted and chopped
\n1\/2 C (125 ml) capers, rinsed
\nsmall bunch of parsley, chopped
\n4\/5 C (200 ml) balsamic vinegar
\nsalt and pepper<\/p>\n

To serve
\n<\/strong>6\u00a0baby tomatoes, quartered
\ngood quality olive oil
\nmicro herbs<\/p>\n

Beef
\n<\/strong>Season the beef well with salt and pepper to create a good crust.\u00a0Wrap the fillet in cling film and roll\u00a0as tight as you can to form a cylinder. Place in the freezer for an hour, but do not allow to freeze solidly.<\/p>\n

Caponata<\/strong>
\n<\/strong>In a heavy-based frying pan, fry the chopped aubergine until caramelised, remove and set aside. In the same pan, saut\u00e9 the onions until\u00a0soft and then add the celery, garlic, tinned tomatoes, tomato paste, vinegar and olives. Continue to reduce until\u00a0thick and sticky.\u00a0Add the capers and parsley and check for seasoning.\u00a0Add a pinch of\u00a0sugar to balance the tartness of the vinegar, if necessary.<\/p>\n

To serve<\/strong>
\nSlice as the beef thinly as you can, roughly 80-100 g per person and arrange on each plate.\u00a0Season lightly with salt and pepper.\u00a0Drizzle with good quality extra virgin olive oil and then place a spoon full or two of caponata on each plate. Garnish with baby tomatoes and micro herbs and serve.<\/p>\n

Recipe by Chef Brad Ball of Peddlars & Co.<\/em><\/p>\n

\"Chef<\/p>\n

Find out what else is in season currently click here for our Seasonal Fruit and Veggie Guide.<\/a><\/strong><\/p>\n

Delicious\u00a0produce is grown\u00a0in healthy, living soil. #Harvesttotable series brought to you by\u00a0Reliance Compost<\/a>.<\/strong><\/em>\"Reliance<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

We recently discovered the thriving garden at Peddlars & Co and head chef Brad Ball put this simple and satisfying dish together, featuring the bounteous aubergine growing in the garden. Serves: 6 Prep time: 20 minutes Beef 600 g centre cut beef fillet, trimmed crushed sea salt and black\u00a0pepper Caponata 2 large aubergines, finely diced 2 tsp (10 ml) salt 1\/3 C (80 ml) olive oil 2 small onions, finely chopped 2 garlic cloves, crushed 3 celery stalks, chopped 1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4582,4098],"tags":[],"class_list":["post-24677","post","type-post","status-publish","format-standard","hentry","category-brand-page","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/24677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=24677"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/24677\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=24677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=24677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=24677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}