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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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− | ==Description== |
+ | == Description == |
− | A Pannequet (from the same root word as pancake) is like a small stuffed crêpe. |
+ | A Pannequet (from the same root word as pancake) is like a small stuffed crêpe. The Pannequets in this recipe can be served as an hors d 'oeuvre or as an appetizer. To accentuate the unique taste of Belgian Blue [[Beef]], the «crêpe» is replaced by a thinly sliced sheet of [[Beef]], «carpaccio» style. |
− | == |
+ | == Ingredients == |
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+ | * 400 g / 14 oz [[beef fillet|filet]] or [[Top round steak|inside round]] of Belgian Blue [[beef]] |
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+ | * 1 tbsp [[capers]] |
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+ | * 1 tbsp [[Dijon mustard]] |
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+ | * 2 tbsp chopped [[parsley]] |
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+ | * 1 tbsp [[mayonnaise]] |
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+ | * 1 diced [[green onions|green onion]] |
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+ | * [[salt]] |
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+ | * [[tabasco sauce]] |
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+ | * [[Worcestershire sauce]] |
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+ | === Marinade === |
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+ | * 50 g / 2 oz fresh [[goat cheese]] |
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+ | * [[salt]], [[pepper]] |
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− | Filet or inside round of Belgian Blue [[Beef]] 400 g 14 oz. |
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− | [[capers]] 1 tbsp |
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− | Chopped [[parsley]] 2 tbsp |
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− | Mayonnaise 1 tbsp |
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− | Diced [[green onion]] 1 |
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− | [[salt]], fresh ground [[pepper]], tabasco sauce, Worcestershire sauce |
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− | + | === Marinade === |
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+ | # Prepare the marinade by mixing all ingredients and leave to infuse. |
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+ | === Assembly === |
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− | Fresh Goat cheese 50 g 2 oz. |
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+ | # When ready, cut 8 thin slices of Belgian Blue [[beef]] [[carpaccio]] style (wafer thickness), delicately place them on a sheet of waxed paper and keep in the fridge. |
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+ | # Grind or chop the remaining meat to which you add all other ingredients. |
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+ | # Season to taste. |
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+ | # Divide this mixture amongst the thin slices of [[beef]]. |
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+ | # Roll the slices around the mixture to form small cylinders. |
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+ | # Place the completed pannequets in the marinade and leave an hour before serving. |
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+ | # Turn frequently while marinating. |
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+ | __NOTOC__ |
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− | Prepare the marinade by mixing all ingredients and leave to infuse. When ready, cut 8 thin slices of Belgian Blue [[Beef]] carpaccio style (wafer thickness), delicately place them on a sheet of waxed paper and keep in the fridge. Grind or chop the remaining meat to which you add all other ingredients. Season to taste. Divide this mixture amongst the thin slices of [[Beef]]. Roll the slices around the mixture to form small cylinders. Place the completed Pannequets in the marinade and leave an hour before serving. Turn frequently while marinating. |
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− | ===Other Links=== |
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− | ===See Also=== |
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− | [[Category:Recipes]] |
+ | [[Category:Mayonnaise Recipes]] |
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− | [[category:balsamic vinegar Recipes]] |
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− | [[category:shallot Recipes]] |
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− | [[category:olive oil Recipes]] |
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− | [[category:parsley Recipes]] |
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− | [[category:tomato Recipes]] |
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− | [[category:capers Recipes]] |
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− | [[category:pepper Recipes]] |
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− | [[category:basil Recipes]] |
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− | [[category:salt Recipes]] |
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− | [[category:balsamic vinegar Recipes]] |
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− | [[category:sweet pepper Recipes]] |
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− | [[category:shallot Recipes]] |
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− | [[category:olive oil Recipes]] |
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− | [[category:parsley Recipes]] |
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− | [[category:tomato Recipes]] |
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− | [[category:capers Recipes]] |
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− | [[category:pepper Recipes]] |
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− | [[category:basil Recipes]] |
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− | [[category:salt Recipes]] |
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− | [[category:balsamic vinegar Recipes]] |
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− | [[category:sweet pepper Recipes]] |
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− | [[category:shallot Recipes]] |
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− | [[category:olive oil Recipes]] |
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− | [[category:parsley Recipes]] |
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− | [[category:tomato Recipes]] |
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− | [[category:capers Recipes]] |
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− | [[category:pepper Recipes]] |
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− | [[category:basil Recipes]] |
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− | [[category:Beef Recipes]] |
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− | [[category:salt Recipes]] |
Latest revision as of 14:59, 18 January 2011
Description
A Pannequet (from the same root word as pancake) is like a small stuffed crêpe. The Pannequets in this recipe can be served as an hors d 'oeuvre or as an appetizer. To accentuate the unique taste of Belgian Blue Beef, the «crêpe» is replaced by a thinly sliced sheet of Beef, «carpaccio» style.
Ingredients
Pannequets
- 400 g / 14 oz filet or inside round of Belgian Blue beef
- 1 tbsp capers
- 1 tbsp Dijon mustard
- 2 tbsp chopped parsley
- 1 tbsp mayonnaise
- ½ red bell pepper cut into fine dice
- 1 diced green onion
- salt
- fresh ground pepper
- tabasco sauce
- Worcestershire sauce
Marinade
- 50 g / 2 oz fresh goat cheese
- 5 tbsp olive oil
- 2 tbsp balsamic vinegar
- 4 – 5 basil leaves
- 4 dried tomato slices cut into small cubes
- salt, pepper
Directions
- Wrap the cut of meat in plastic wrap and place in the freezer for approximately 2 hours (this will facilitate thin slicing).
Marinade
- Prepare the marinade by mixing all ingredients and leave to infuse.
Assembly
- When ready, cut 8 thin slices of Belgian Blue beef carpaccio style (wafer thickness), delicately place them on a sheet of waxed paper and keep in the fridge.
- Grind or chop the remaining meat to which you add all other ingredients.
- Season to taste.
- Divide this mixture amongst the thin slices of beef.
- Roll the slices around the mixture to form small cylinders.
- Place the completed pannequets in the marinade and leave an hour before serving.
- Turn frequently while marinating.