Beef carpaccio is a classic dish that involves minimal cooking and makes an elegant starter or lunchtime dish. Because the beef is being served raw, the secret is to choose top quality meat that has been hung for a good period of time to improve flavour and texture. Although hailing from our neighbours Italy, it’s a popular choice on local menus. Find Chef Matthew’s sumptuous version here.
Aged beef carpaccio
Fresh local sheep cheese,
raw mushrooms, Turmeric crisp
Fillet of beef
Extra virgin olive oil
Gozo sea salt, cracked black pepper
Fresh local sheep cheese
Mushrooms, thinly sliced
Parsley picked-basil picked
3g smoked paprika
32g vegetable oil
In a small sauce pan, bring water to a boil. Once boiling, remove from heat and add in turmeric and smoked paprika. Cover and allow to steep for 10 minutes. Once steeped, reserve liquid. With a wooden spoon, mix together the spiced tea with oil and flour. Preheat a non-stick pan and pour some mixture. Swirl until it reaches the edges of the pan. Cook for 30 seconds, flip and then cook for another 30 seconds. Remove from pan onto plate and kitchen towel. Allow to cool. Season slightly.
Slice fillet in 5mm thick slices. Place between two sheets of greaseproof paper, and flatten with a meat tenderiser. Season the plate with some extra virgin olive oil, salt flakes, cracked pepper and mustard. Lay roughly next to each other to cover the bottom of the plate and repeat the seasoning top. Crush the sheep cheese and fold in with some crème fraise. Spoon round the plate on three points. Scatter the sliced mushrooms randomly next to the cheese. Break the tuile in smaller pieces and scatter randomly. Finish with freshly picked herbs.
Matthew Sammut, is aged 36 and of Maltese nationality. He holds the position of Executive Head Chef at Malta Marriott Hotel and Spa. Matthew has worked in top hotels and restaurants locally and overseas including venues under Michelin star Chef Albert Roux and Chef Gentian Shehi at ‘Winter Garden by Caino’ at the St. Regis Florence.