Fillet Beef Carpaccio
METHOD
First mix all the dry ingredients from the beef list, spread them evenly on the beef fillet, wrap in clinging film and refrigerate for 4-5 hours.
Meanwhile cook the quail eggs in boiling water for 3 minutes, drain and place in iced water.
To make the rocket puree bring a pan with salted water to the boil, blanch the rocket for 20 seconds, drain and pass in ice bath to cool down quickly. Place the rocket in a blender, add the vanilla seeds, the oil and the salt and blend to puree.
To make the mayonnaise put all the ingredients apart from the oil in a blender and mix on high, gently pour in the oil until the mayonnaise is ready.
2 hours before serving place the beef fillet in the freezer to facilitate the slicing, peel the quail eggs, thinly slice the beef and serve with all the sauces and garnish.
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‘Yard to Yard Walk’ raises over £3,000 for Breast Cancer ResearchMore than 100 people walked from The Crew Yard at The Brown Cow, Louth to Shaw’s Yard of J. Shaw & Son, Alvingham in a bid to raise funds and awareness of Breast Cancer Care as part of Turn Louth Pink.Participants left The Brown Cow and made their way out of Louth via the Louth Navigation Canal path walking all the way to Alvingham. Upon arrival at J. Shaw & Son, walkers were provided with tea, coffee, pink hot chocolate and homemade cakes in the potato store. Cakes were donated by volunteers and the coffee provided by Alvingham Coffee Roasters. Chairs and tables were also kindly lent by villagers Martin and Annie. A raffle was held in the tractor shed and more than £516 of tickets were sold, with prizes donated from local businesses and the community including Travel Yours Dreams Travel, Via Italia Restaurant, Alicia Beauty, Louth Distillery and Edwards. Local photographer Will Wood Productions kindly donated his time to capture the event and took some breathtaking and heartwarming shots to remember this community event so vividly, highlighting what a beautiful area this corner of Lincolnshire really is.