Carpaccio is a dish of raw meat or fish such as beef, venison, salmon or tuna thinly sliced and served as an appetiser. It was invented in 1950 by Giuseppe Cipriani from Harry’s Bar in Venice and named after Venetian painter Vittore Carpaccio who was famous for using red and white tones in his paintings.
The dish is often served with lemon, olive oil, and white truffle or Parmesan cheese, salt and ground black pepper. Here, Chef Peter Ayub, creates a South African masterpiece inspired by an Italian maestro! Bravissimo!
Biltong Dust infused Kudu Carpaccio with a Strawberry & Rocket Salad
- 500g Kudu loin
- Punnet of fresh Strawberries
- Rocket Leaves Mixed baby leaves
- Good Quality Shop bought Mayonnaise (such as Hellman’s)
- Morgenster Balsamic Vinegar
- Morgenster Extra Virgin Olive oil
- 2 tablespoons of Oryx Desert Smoked Salt
- 1 teaspoon of Oryx Black Pepper
- 150g of Beef Biltong Dust (available at most Biltong stores)
- Remove all sinew from the kudu loin
- Crush the Oryx Smoked Salt, Oryx Black Pepper and mix with the Biltong Dust
- Roll the kudu loin in this mixture – make sure the kudu loin is well coated
- Wrap tightly with plastic wrap and freeze, so that the meat can retain a round shape when sliced.
- Slice with a gravity slicer. (If you do not have a gravity slicer. Partially freeze the meat and slice with a VERY sharp knife.)
- Arrange the kudu on a plate.
- Quarter your strawberries (Remove tops)
- Season the strawberries with some Oryx Black Pepper
- To make the balsamic mayonnaise, mix 100ml of mayonnaise with 1 teaspoon of Morgenster Balsamic Vinegar
- Place your rocket leaves and strawberries on top of your Slices of Kudu carpaccio
- Drizzle with the Balsamic Mayo and Morgenster Extra Virgin Olive Oil
- Season each plate with Oryx Smoked Salt as you serve