Bresaola, truffled parsnip remoulade, semolina crackers

Bresaola, truffled parsnip remoulade, semolina crackers

By
From
New Classics
Serves
6
Photographer
Mark Roper

I had a starter in a bistro in London years ago that inspired this dish. A salad of finely shredded celeriac with truffled mayonnaise served with super-thin slices of ‘Jambon de Paris’ (a French version of prosciutto). So delicious! I’ve replaced the celeriac with sweeter parsnip for fun, and also because the beef bresaola has a more savoury flavour than the jambon.

Ingredients

Quantity Ingredient
bresaola per person

Remoulade

Quantity Ingredient
2 large parsnips
60g Mayonnaise
black truffle, chopped
salt and pepper

Semolina crackers

Quantity Ingredient
100g semolina, plus extra for dusting
150g self-raising flour
1 teaspoon salt
150ml soda water or sparkling mineral water
1 teaspoon olive oil

Method

  1. Preheat the oven to 180°C.
  2. To make the semolina crackers, place the semolina, flour and salt in a bowl and make a well in the centre. Pour in the soda water and the oil and, using your fingers, mix the ingredients together to form a firm, malleable dough. Knead briefly then wrap in plastic wrap and leave to rest for about an hour.
  3. Cut the dough into six 30 x 4 cm pieces and roll each piece out very thinly either using a pasta machine or a rolling pin and lots of muscle!
  4. Put the dough onto a baking tray and bake for 5 minutes then remove from the oven and flip the crackers over. Return to the oven and bake for another 5 minutes or until golden and crisp.
  5. For the remoulade, peel the parsnips and, using a mandoline, slice them into thin slices and then into thin strips. Toss with the mayonnaise and truffle and adjust the seasoning to taste.
  6. To serve

    Break up each cracker into two bite-sized pieces. Decoratively place the bresaola onto each cracker then top with a tangle of the remoulade. Top with extra pieces of shaved black truffle.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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