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Anthony Shone's recipes - 22 October


Beef Carpaccio and Vermicelli salad

Serve: 5
Cost: $15 total
Time: 20 mins

200g Fillet of beef
250g pkt bean vermicelli
1 carrot thinly sliced on the diagonal
1 cucumber thinly sliced on the diagonal
1/2 cup lemon juice
2 tbsp fish sauce
1 tbsp brown sugar
1 single clove garlic, crushed
1 small red chilli, finely chopped
1 bunch of fresh coriander
black pepper
olive oil

1 Heat a heavy based frypan over a moderately high heat. Season the steaks with salt and pepper with the olive oil. Sear steaks for 4 mins each side or until done so it nice and rare. rest.
2 Place the vermicelli in a large heatproof bowl and cover with boiling water. Set aside for about 3 mins or until just soft, drain and rinse under cold water.
3 Toss the vermicelli with the carrot and cucumber. Slice the steaks into thin slices and toss through the vermicelli. Whisk together the lemon juice, fish sauce, sugar, garlic and chilli and toss through the salad. Add the coriander leaves and serve.


Chilled Gazpacho Soup with Smoked Fish & Avocado Salad

Another recipe packed with the flavours of summer; this chilled soup is very easy to make. It's light, fresh and tastes fantastic. Serve it for lunch, a dinner-time starter or add vodka and an oyster and serve in shot glasses as a canapé.

Serve: 5
Cost: $15 total
Time: 20 mins


Avocado Salad

1 Avocado finely diced
1/4 Red onion finely diced
3tbs Coriander chopped
1 Red Pepper finely diced
3tbs White Balsamic vinegar
3tbs Olive oil
100g Smoked fish (Of your Choice)

Gently mix all ingredients 


Gazpacho

250 gm red capsicum flesh
125 gm yellow capsicum flesh
125 gm celery
2 cloves garlic
50 ml Worcestershire sauce
60 ml white balsamic vinegar
1/2 chilli
500 ml tomato juice
1 can tomatoes
1 cucumber, seeds removed
250 ml olive oil
1 red onion
2 dashes Tabasco

Chop all the vegetables and leave to infuse in the liquid ingredients for at least 1 hour.
Puree until smooth, then pass through a sieve


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