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Kudo carpacchio

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Step 1:

You will need:

  • 300 g kudu tenderloin

  • 100 g rocket (arugula)

  • 2 tbsp shaved parmesan cheese

  • 4 tbsp olive oil

  • 1 cutting board

  • 1 knife

  • 1 plate

  • 1 mallet

  • 1 spoon

  • Step 2: Prepare the meat

    Thinly slice the meat across its grain. Put a sheet of cling film onto the cutting board. Place a few slices of beef into the centre and create a fan shaped circle. Cover it with another piece of cling film. Using the mallet, flatten the meat until it is wafer thin.

    Remove the top sheet of cling film and carefully place it meat side down onto a serving plate. Peel off the second sheet of cling film. Rearrange the meat, decoratively in the centre of the plate.

    A quick tip! Another way of thinly slicing meat is by placing it in the freezer and allowing it to freeze slightly. This makes it easier to slice thinly.

    Step 3: Garnish, and serve

    Season the meat with salt and pepper and a little olive oil. Spoon over a few drops of lemon juice, add a handful of rocket over, drizzle a little more olive oil on top, add some more lemon juice, season once more with salt and pepper and sprinkle over the Parmesan cheese. It is now ready to be served! It also can be garnished with mushrooms, capers, balsamic vinegar or truffle oil.

    Courtesy Mama Africa’s Recipes at http://africas-best-recipes.blogspot.com


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