Having been thrilled with Kate O’Toole using McCarthy’s fabulous Sliabh Luachra Air Dried Beef on “The Restaurant”, it was a further privilege that the recipe was in this week’s RTE Guide.
Air-dried Sliabh Luchra Beef with fresh figs, Desmond Cheese and Rocket Salad
225 g air-dried unsmoked Sliabh Luchra beef
1 tablespoon best aged Balsamic Vinegar (25-year-old preferably)
150g organic rocket leaves
80g Desmond cheese shavings
4 large fresh ripe black figs, quartered
1-2 tablespoons first cold pressed, extra virgin olive oil
Sea salt and freshly ground black pepper to taste
Method
Slice the beef very, very thinly (best get this done with a proper butcher’s slicer as it should be wafer thin). Divide the beef into four portions and fan out in the centre of four serving plates.
Put the Balsamic vinegar in a bowl and toss the rocket leaves in it, then scatter them on top of the beef.
Place the figs on the rocket and sprinkle the Desmond cheese shavings over everything. Drizzle everything lightly with a little olive oil and season with freshly ground black pepper. Serve immediately.
This recipe and the images used on this page are from the RTE website and you can view it by clicking here
