Springbok carpaccio with strawberry drizzle

Recipe from: June 2010

Ingredients 6
Servings 6
Time 10 mins


  • 6
    slices smoked springbok carpaccio per person
  • 1
    punnet strawberries
  • 100
    balsamic vinegar
  • 1
    brown sugar
  • A good crack of black pepper
  • 1
    small packet of fresh rocket


15 mins
Get your butcher to slice the carpaccio for you. It will save on wastage and you really need a slicer.
Lay the slices in the centre of the plate and set aside.
For the sauce:
Cut the stems off the strawberries and cut in rough pieces.
Place in a pot on a medium heat with the balsamic, sugar and a crack of black pepper.
Let it reduce for 15 minutes and blend with a hand blender. It should be a nice drizzle consistency. If it's too thin, reduce a little further.
Drizzle over the carpaccio and place a few leaves of rocket in the centre.
Serve with: crusty ciabatta or French loaf.



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