Shopping
Information
| Wine Recommendations A very straightforwardly smokey beef fillet, with notes of salt and sugar, for fans of smokey flavour! The winning Vinho Verde offers a successful contrast between the wine's faintly perfumed flavour and a hint of sweetness and the salty beef. Vinho Verde ***** Red Burgundy **** Australian Shiraz **** |
(Serves 4)
Preparation and cooking time: 10 minutes.
These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canape or as a starter with a salad garnish. They are easy to make and all the ingredients can be stored in the cupboard or freezer, so you’ll never be caught out again if unexpected guests turn up or people are hungrier than expected!
1 baguette
olive oil
garlic clove, cut in half
Rannoch Smokery Beetroot and Orange Chutney
1 Avocado
Rannoch Smokery Smoked Carpaccio
Preparation and cooking time: 10 minutes.
These crostini are an appetising mix of tender thin slices of finest Scotch beef and rich beetroot and orange chutney. They make quite a substantial delicious pre dinner canape or as a starter with a salad garnish. They are easy to make and all the ingredients can be stored in the cupboard or freezer, so you’ll never be caught out again if unexpected guests turn up or people are hungrier than expected!
1 baguette
olive oil
garlic clove, cut in half
Rannoch Smokery Beetroot and Orange Chutney
1 Avocado
Rannoch Smokery Smoked Carpaccio
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast, add a slice of avocado and top with half a slice of Rannoch Smokery Smoked Carpaccio and serve.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast, add a slice of avocado and top with half a slice of Rannoch Smokery Smoked Carpaccio and serve.
Click on image to open a PDF which can be saved or printed
Email this recipe to a friend
Smoked Carpaccio
| Whats in my Basket | |
| Items: | Value: |
  | |
BESTSELLERS
The Sleigh Gift Box
The Star Gift Box
The Reindeer Gift Box
The Snowman Gift Box
