{"id":69855,"date":"2019-06-15T13:09:44","date_gmt":"2019-06-15T13:09:44","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=69855"},"modified":"2019-06-27T13:09:00","modified_gmt":"2019-06-27T13:09:00","slug":"alto-wines-beef-carpaccio-win","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/alto-wines-beef-carpaccio-win\/","title":{"rendered":"Win with Alto Wines & Make this Mouthwatering Beef Carpaccio for your next Dinner Party"},"content":{"rendered":"

\"Beef<\/a>Sitting around a table with loved ones enjoying a meal is one of life\u2019s most valued experiences. We eat, we drink, we chat, we connect. Alto Wines<\/a> have been a part of this tradition for 100 years as they celebrate a century of winemaking this year.<\/p>\n

Elevate your Dining Experience with Alto Wines<\/h4>\n

As foodies, creating memorable moments that bring people together around a table is what we live for. So, how can you take your dinner party to the next level?<\/p>\n

Crush and Alto Wines<\/a> have teamed up with chef Jacques Erasmus of Hemelhuijs<\/a> to create a series of five delicious recipes, each matched with an Alto wine, designed to help you push your culinary boundaries. We start off the series with this beautiful beef carpaccio, which is enjoyed with Alto’s Cabernet Sauvignon.<\/p>\n

Create a meal with wow factor, serve it with a bottle of great Alto wine and still have time to spend with friends \u2013 it’s the ideal way to entertain.<\/p><\/blockquote>\n

\"\"<\/a><\/h3>\n

Cook with Confidence<\/h4>\n

This beef carpaccio dish is one that you’ll master and then make again and again. Most of the prep for the dish can be done ahead of time, so slicing and plating is easy – the more rustic the better. The clincher will be adding those crispy hand-cut shoestring rosemary fries right at the end for crunch.<\/p>\n

As chef Jacques told us, “This is such a classic cafe dish and one of my favourite things to eat. <\/em>As a dish for serving a crowd, it’s a winner \u2013 it’s super simple, quick to prepare and is always a hit with meat-eating guests”.<\/em><\/p><\/blockquote>\n

Open a bottle of Alto Cabernet Sauvignon while you cook<\/h4>\n

Alto Cabernet Sauvignon is the perfect match for this beef dish. The meaty flavour of raw beef and the herbal notes of the rosemary potatoes complement the beautiful body of this wine.<\/p>\n

You’ll notice that this dark intense plum red wine has aromas of dark fruit, cedar wood and spice with dark chocolate and a hint of minerals. It has a deep, rich and intense palate with a great balance between structure and finesse and fine-grained tannins.<\/p>\n

\"preparation<\/div>
\"Beef<\/div><\/div>\"\"<\/a><\/p>\n

Beef <\/b>Carpaccio <\/b>With Capers and Rosemary Straw Potatoes<\/b><\/h4>\n

Serves: <\/strong>6
\nPrep time: <\/strong>1 hour
\n<\/strong>Cook time:<\/strong> 20 minutes
\n<\/span><\/p>\n

Beef Carpaccio Dressing
\n<\/strong>2 anchovy fillets
\n1 Tbsp (15 ml) smooth Dijon mustard
\n\u00bd clove of garlic
\n1 tsp (5 ml) Tabasco or Sriracha sauce
\n1 Tbsp (15 ml) Worcestershire sauce
\n1\/2 tsp (2,5 ml) grated lemon zest
\n150 ml vegetable oil<\/p>\n

salt and pepper to taste
\na little milk to thin<\/p>\n

Beef Carpaccio
\n<\/strong>500g free-range beef sirloin, cleaned and fat trimmed<\/p>\n

Shoestring Fries
\n<\/strong>4 medium-sized potatoes
\nhandful of fresh rosemary leaves, picked
\ncanola oil for deep frying
\nsea salt flakes<\/p>\n

To Serve<\/strong><\/p>\n

25 ml small capers, drained<\/p>\n

Carpaccio Dressing
\n<\/strong>Place all the ingredients for the dressing into a blender and liquidise until smooth. \u00a0Thin with a little milk to make a smooth pouring dressing and adjust the seasoning.<\/p>\n

Beef Carpaccio
\n<\/strong>Cut the beef into 5 mm slices and flatten lightly between 2 sheets of cling film using a rolling pin or mallet. \u00a0Arrange the meat onto a serving platter and set aside.<\/p>\n

Shoestring Fries
\n<\/strong>Heat the oil in a saucepan over medium heat.<\/p>\n

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.<\/p>\n

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.\u00a0 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.<\/p>\n

To Serve<\/strong><\/p>\n

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.<\/p>\n

Hot tips:<\/strong> When serving this dish, the meat should be at room temperature for maximum flavour and the fries piping hot and crispy. Serve immediately to ensure the fries don’t get soggy from the dressing.<\/p><\/blockquote>\n

<\/div>
\"Beef<\/div><\/div>\n

\"\"<\/p>\n

Get the Recipe<\/a> | Buy the Wine<\/a><\/p>\n

alto.co.za<\/a> | Facebook<\/a> | Instagram<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Sitting around a table with loved ones enjoying a meal is one of life\u2019s most valued experiences. We eat, we drink, we chat, we connect. Alto Wines have been a part of this tradition for 100 years as they celebrate a century of winemaking this year. Elevate your Dining Experience with Alto Wines As foodies, creating memorable moments that bring people together around a table is what we live for. So, how can you take your dinner party to the […]<\/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":[4098],"tags":[],"class_list":["post-69855","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/69855","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=69855"}],"version-history":[{"count":71,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/69855\/revisions"}],"predecessor-version":[{"id":70531,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/69855\/revisions\/70531"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=69855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=69855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=69855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}