Trish Deseine’s Carpaccio Bundles with Miso, Mint and Ginger

Food editor TRISH DESEINE shares a simple recipe for lunch or dinner …


Another week, another crop of food consumption guidelines to confuse and dismay us. Must we really reduce our meat intake to half a meatball a week, according to the EAT Lancet report? Or are we just grand following Ireland’s Safefood and simply having meat two to three times a week?

Either way, this little recipe is a good one for boosting raw vegetable intake and changing proportions on your plate. You’ll need to get your butcher on your side, though, to slice that carpaccio so thinly it is almost transparent!

For 2

20 minutes preparation and assembly

100g very thinly sliced prime, raw filet beef

1 carrot, peeled, sliced very thinly

Small piece of ginger, peeled, sliced very thinly

1 stalk lemongrass sliced very thinly (it’s quite chewy)

2 tablespoons red miso

2 or three radishes, washed, sliced very thinly

A few leaves of mint

Smear a little miso onto to each small slice of beef, add some vegetables and aromats and roll the beef around to make a little bundle.

If you don’t have miso to hand you could use any spicy sauce or chutney you might have.

Serve with a soy dipping sauce.


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