Required time 3 hours and 20 minutes
- 300g beef sirloin
- 30g parmesan cheese
- Extra virgin olive oil
- Flaked sea salt
- Green and purple shiso sprouts
- 150g peeled Zespri® SunGold Kiwifruit
- 50g peeled shallots
- 20g extra virgin olive oil
- 3g fresh, grated ginger
- 30g sugar
- 15g apple cider vinegar
- Well before you start the recipe, wrap the sirloin in a large piece of cling film, press together the leftover sides and roll the sirloin forwards, tightening the package, making it look like a giant sweet. Make sure that the beef is well compacted and evenly distributed throughout the roll. Freeze before using.
- In the meantime, in a large saucepan, gently heat the olive oil to make the chutney. Finely chop the peeled shallots and add to the saucepan. Cook until browned.
- Add the ginger and large chunks of the kiwifruit along with the sugar.
- Simmer until the mixture turns into a thick compote, making sure that it doesn’t stick to the bottom of the pan. Now add the vinegar and season with salt and pepper. Let cook for a minute more and turn off the heat. Leave to cool at room temperature.
- 20 minutes before serving, take the sirloin out of the freezer. Remove the cling film and slice finely with a well-sharpened knife.
- Lay the beef out on a large, flat plate and finely shave the parmesan on top using a vegetable peeler (if you’d like smaller pieces, you can crumble the shavings with your fingers). Season with salt and pepper, and dot with teaspoonfuls of chutney. Garnish with the shiso sprouts.
It’s best to use the central part of the sirloin to make the carpaccio so that you can get a good-sized slice. Cut out any excess fat, tissue and nerves as these could ruin dish.
3 hours should suffice to freeze the meat enough to be able to slice it finely. Doing so will allow you to slice easily and with more stability.
If you’d like to liven up the chutney with a touch of spiciness - add a piece of fresh chilli, to taste, to the shallots when they are browning.