SPRINGBOK LOIN CARPACCIO WITH
Recipe Neil Jewell
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
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.