We have Kudu in our freezer and we're in the mood for carpaccio but
we don't have parmesan or rocket ....
...Unfazed, Mari uses her artistic license and replaces the above with spring onions, green peppercons and hard sheeps cheese.
This meat was sealed on a Himilayan Salt Slab which Mari got as a present from her parents. It is a thick, square slab of Himalayan salt which you can heat to an extremely high heat on a stove top or in an oven. It's surface will turn white after which you can remove it from the heat and cook your meat on it. While the fillet gets sealed it also receives an infusion of salt.
It is a super cool idea for hosting a dinner at home! In some restaurants they heat the Himalayan Salt Slab and bring it to your table where upon you cook your own meat to personal perfection. Quite a novel idea..
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