Carpaccio refers to a dish that has been very thinly sliced for presentation. This could we served as an entree for a elegant dinner. This comes from a book called ‘The Australian Heritage Cookbook’ by R & R Publications Marketing Pty Ltd
Make and share this Cottage Dip recipe from Food.com.
Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum – http://www.recipezaar.com/bb/viewtopic.zsp?t=233992
This recipe – by Rodney Dunn – is from the March 2001 issue of the ‘Australian Good Taste’ magazine. I have made these patties – served as a first course – with the chillis for guests who like hot and spicy food (and they’ve loved them) and for myself minus the chillis! Some useful conversions: 350g = a tad more than 11oz.; 50g = approximately 13/4oz.
A simple appetizer that always looks impressive. Can be made up to 1 day in advance. Keep refrigerated. This uses one large packet of the smoked sliced salmon that you find in the deli. The appetizers should look similar to small sushi rolls
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