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Biltong dust infused kudu carpaccio with a strawberry and rocket salad

Here is a fabulous dish using Morgenster extra virgin olive and Morgenster balsamic vinegar from Chef Peter Ayub at Sense of Taste Chef School


• 500 g kudu loin
• Punnet of fresh strawberries
• Rocket leaves and mixed baby leaves
• Good quality shop bought mayonnaise
• Morgenster balsamic vinegar
• Morgenster extra virgin olive oil
• 2 tablespoons of Oryx smoked salt
• 1 teaspoon of Oryx black pepper
• 150 g of beef biltong dust (available at most biltong stores)

Remove all sinew from the kudu loin.
Crush the Oryx smoked salt and black pepper and mix with the biltong dust.
Roll the kudu loin in this mixture, making sure it 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.
Remove tops and quarter the strawberries.
Season the strawberries with some Oryx black pepper and a generous glug of Morgenster extra virgin olive oil.
To make the balsamic mayonnaise, mix 100ml of mayonnaise with 2 teaspoons of Morgenster balsamic vinegar
Place the rocket leaves and strawberries on top of theslices of kudu carpaccio.
Drizzle with the balsamic mayonnaise and a generous swirl of Morgenster extra virgin olive oil.
Season each plate with Oryx smoked salt as you serve.

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