Flavoursome springbok carpaccio gets the style treatment in this simple yet sophisticated recipe.
TO DRINK: Match the springbok with Warwick Chardonnay.
Cut the pastry into 8cm squares and twist them into cornet shapes. Heat the oil in a saucepan and deep-fry the cornets until golden. Drain on paper towel. Take care as they are fragile. Spoon the carpaccio into the cornets. Add a slice of apple and chive, and top with a dollop of apple jelly. Serve immediately.Springbok carpaccio in phyllo cornets
Ingredients
Instructions
