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Springbok carpaccio with artichokes and red wine jus

Ingredients:

1pkt Springbok Carpaccio (45 g)
1 Whole Marinated Artichoke (tin)
1 Handful Rocket (15 g)
½ Red Onion
Balsamic Dressing
Salt for taste

Ingredients for red wine jus:

1btl Red Wine
120g Sugar

Method for red wine jus:

Cook the red wine in a pot and add sugar, cook until it becomes thicker.

Method:

Cut onions into rings.
Throw the rocket and onions together in a bowl add some Balsamic Dressing (5drops), salt for taste and mix it together.
In a plate put two slices of carpaccio and on top, the rocket salad in the middle.
Cut the Artichokes in half and plate it across over the salad.
Splash some Red Wine Jus around the salad and serve.

 

Temporary Closure of the Visitor Centre from
29 December 2020

In accordance with Government mandates announced December 28th, we are required to close our Visitor Centre in totality. Our Restaurant, Tasting Centre and Art Gallery will not be accessible and remain shuttered until we are advised that operating is legally permitted again.

Please direct any enquiries to events@glencarlou.co.za or hello@glencarlou.co.za
Until we may wine again, take great care and stay well.

Glen Carlou COVID-19 Community Announcement Covid-19 information and updates are available on the Department of Health's online resource and news portal www.sacoronavirus.co.za
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Glen Carlou COVID-19 Community Announcement
Covid-19 information and updates are available on the Department of Health's online resource and news portal www.sacoronavirus.co.za

 
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