Chef’s cocktail, cured kudu, dill custard

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Preparation info

  • Per drink / for

    8

    snacks
    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

The wet seafood masala is a spice I have used for years from the same company – usually in food recipes. Last year, however, I asked the team behind the bar to play with this spice blend to see what they could come up with. You really need to try to make this!

Ingredients

Chef’s cocktail

  • 50 ml Captain Morgan dark rum
  • 35 ml clarified milk
  • 15 ml mango syrup
  • 10 ml Galliano liqueur
  • 3 dashes bitters
  • 2 ml garam masala powder
  • ice
  • 100 ml pineapple juice
  • wet seafood masala – for sprinkling

Cured kudu

  • 160 g kudu loin
  • 50 g coarse salt
  • 50 g brown sugar
  • 2 g thyme
  • 2 g rosemary
  • Maldon sea salt flakes – to sprinkle
  • ice

Potato nest

  • 2 Sifra potatoes
  • salt and pepper – to season
  • 120 dots dill custard15 per serving
  • 40 carrot tops – washed, small sprigs picked to use as a garnish

Method

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 20 g portions and finish with a sprinkling of sea salt flakes.

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 10 g per serving.

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.