For one serving, add the first five ingredients to a blazer tin and heat. Add the masala powder to a separate blazer tin, and lightly heat to toast the spices. Pour the liquids into the blazer tin with the masala powder and ignite the liquid with a lighter. Blue blaze by pouring the liquid between the tins 10 times.
Allow the cocktail mix to cool and pour into a tumbler glass over ice. Top with the pineapple juice and garnish with a sprinkle of the seafood masala.
Mix the ingredients together and cover the kudu. Leave to cure for 4 hours. Wash the kudu loin and pat dry. Dry-grill over hot coals, just until the outside of the loin is singed. Slice into
Peel the potatoes and top and tail the ends. Place on a Japanese slicer or mandolin and turn on the blade setting designed for thin strings. Spray a small ladle with nonstick cooking spray and bundle the potato strings to fit inside the ladle – about
Lower the potato into hot oil, keeping the bundle in the ladle to form the shape. Remove the nest from the ladle and turn to fry on the other side until golden and crunchy. Drain on paper towels and season with salt and pepper.
To assemble, pipe 15 dots of dill custard into each potato nest. Add five carrot tops. Lay a kudu slice over the nest to finish, and serve with the cocktail.
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