SPRING­BOK LOIN CARPAC­CIO WITH

Recipe Neil Jewell

House and Leisure Food - - CONTENTS -

10 ju­niper berries zest of ½ or­ange 1t salt ½t cracked black pep­per ½t thyme leaves ½t co­rian­der seeds ½t ground bay leaf 300g spring­bok loin,

sinew re­moved 1 cup sugar beans 1 onion, peeled and chopped 1 gar­lic clove 1 thyme sprig 1 litre stock 1 cup samp 2 baby car­rots, shaved 200g shimeji mush­rooms 2 cel­ery sticks, shaved 1 fen­nel bulb, shaved 100ml vine­gar 200ml wa­ter 50ml olive oil 1 onion, finely sliced 10 co­rian­der seeds 1 gar­lic clove

Serves 3

Mix the ju­niper berries, or­ange zest, salt, pep­per, thyme, co­rian­der seeds and ground bay leaf and rub the mix­ture into the spring­bok loin. Re­frig­er­ate overnight. Soak the sugar beans overnight.

In a very hot, smok­ing pan, seal the spring­bok, mak­ing sure it is browned evenly on all sides. Wrap the loin in tin­foil, then in cling­film, mak­ing a sausage shape, and set aside.

Sauté the onion in a lit­tle oil and add the gar­lic and thyme. Strain the sugar beans and add to the pan, cover with stock and braise un­til ten­der. Purée the mix­ture, pass it through a sieve and sea­son to taste.

Place the samp in a saucepan, cover com­pletely with wa­ter and cook un­til ten­der.

Place the baby car­rots, shimeji mush­rooms, cel­ery and fen­nel in a bowl. Place the re­main­ing in­gre­di­ents in a saucepan, sea­son, bring to the boil and pour over the veg­eta­bles. Al­low to cool, then mix a gen­er­ous hand­ful of cooked samp into the veg­etable mix­ture.

Spread the sugar bean purée onto a plate and ar­range slices of carpac­cio on top. Gar­nish with the veg­etable and samp mix­ture.

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