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==Description== |
==Description== |
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| − | 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 |
+ | 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=== |
===Ingredients=== |
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The Pannequets |
The Pannequets |
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| − | Filet or inside round of Belgian Blue Beef 400 g 14 oz. |
+ | Filet or inside round of Belgian Blue [[Beef]] 400 g 14 oz. |
| − | + | [[capers]] 1 tbsp |
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Dijon mustard 1 tbsp |
Dijon mustard 1 tbsp |
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| − | Chopped parsley 2 tbsp |
+ | Chopped [[parsley]] 2 tbsp |
Mayonnaise 1 tbsp |
Mayonnaise 1 tbsp |
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| − | Red bell pepper cut into fine dice 1/2 |
+ | Red [[bell pepper]] cut into fine dice 1/2 |
| − | Diced green onion 1 |
+ | Diced [[green onion]] 1 |
| − | + | [[salt]], fresh ground [[pepper]], tabasco sauce, Worcestershire sauce |
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The Marinade |
The Marinade |
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Fresh Goat cheese 50 g 2 oz. |
Fresh Goat cheese 50 g 2 oz. |
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| − | + | [[olive oil]] 5 tbsp |
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| − | + | [[balsamic vinegar]] 2 tbsp |
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| − | + | [[basil]] leaves 4-5 |
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| − | Dried tomato slices cut into small cubes 4 |
+ | Dried [[tomato]] slices cut into small cubes 4 |
| − | + | [[salt]], [[pepper]] |
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===Directions=== |
===Directions=== |
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Wrap the cut of meat in plastic wrap and place in the freezer for approximately 2 hours (this will facilitate thin slicing). |
Wrap the cut of meat in plastic wrap and place in the freezer for approximately 2 hours (this will facilitate thin slicing). |
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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 |
+ | 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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[[Category:Belgian Recipes]] |
[[Category:Belgian Recipes]] |
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[[Category:basil Recipes]] |
[[Category:basil 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]] |
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Revision as of 17:19, 12 May 2006
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
The Pannequets
Filet or inside round of Belgian Blue Beef 400 g 14 oz. capers 1 tbsp Dijon mustard 1 tbsp Chopped parsley 2 tbsp Mayonnaise 1 tbsp Red bell pepper cut into fine dice 1/2 Diced green onion 1 salt, fresh ground pepper, tabasco sauce, Worcestershire sauce
The Marinade
Fresh Goat cheese 50 g 2 oz. olive oil 5 tbsp balsamic vinegar 2 tbsp basil leaves 4-5 Dried tomato slices cut into small cubes 4 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).
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.