Carpaccio on Focaccia

Ingredients

• 1.360 gram beef fillet or sirloin, thinly sliced
• 2.chicken stock powder or Aromat, for seasoning the meat
• 3.balsamic dressing, for painting the meat before serving
• 4.1 packet rocket (arugula), dressed with balsamic dressing
• 5.1 block Pecorino cheese, thinly shaved
• 6.focaccia or potbrood, smoky potbrood preferred; or focaccia
• 7.olives, optional garnish

Method

1. 1.Season the meat a few hours before serving with Aromat and pepper.
2. 2.Ten minutes before serving, paint with balsamic dressing.
3. 3.Serve on smoky potbrood or focaccia with dressed rocket leaves and pecorino shavings.

Notes

• Page number '2' visible at bottom right — this recipe may have been sourced from a cooking class or printed guide.
• 'Potbrood' is South African bread baked in a cast-iron pot over braai coals. The smoky flavour pairs well with the raw beef.
• Aromat is a South African all-purpose seasoning blend; substitute with Maggi Seasoning or seasoned salt.
• This is a starter or sharing plate. The beef is served raw (carpaccio-style), marinated only in Aromat and balsamic.