Main: Braised ox liver with uphuthu, pureed beets and glazed carrots

Ingredients

Ox liver 400g

Onion 10g

Cayenne pepper 15ml Rosemary 15ml

Beef stock 750ml

Chicken stock 250ml

Salt 2.5ml

Pepper 2.5ml Worcestershire sauce 10ml Olive oil

Maize meal 500ml

Beetroot 100g

Aniseed 5ml

Apple cider vinegar 30ml Baby carrots 100g

Honey 15ml

Butter 10g

Method

Mix together the onion, cayenne pepper, rosemary, salt and pepper and Worcestershire sauce in a bowl with a lid and marinate the ox liver in the mixture for 40 minutes.

After 40 minutes, sear the liver, browning it. Add the stock a little bit at a time, until the liver is medium rare.

Bring the stock to the boil, add maize meal and leave it to stand for 2 minutes. Then stir with a fork until it resembles crumbs.

Leave to cook for about 20 to 25 minutes.

Cook the beetroot in water until it is soft, then peel it. In a pot, simmer vinegar and aniseed, add the beetroot until it is soft enough to mash then purée the mixture.

Steam carrots until soft, melt butter, add honey and glaze the carrots.