Springbok loin carpaccio, stamp and stoot
Recipe Raphaella Frame-tolmie
½ cup caramel sugar ½ cup apple cider vinegar 1 garlic clove 1 cinnamon stick 1kg pears, peeled and chopped
into cubes 1 large onion, finely chopped 2T seedless raisins 1T sultanas 200g crystallised ginger 1t fresh ginger, grated ½t ground cloves ½t allspice ¼t salt
Makes 3 jars
Place the sugar, vinegar, garlic and cinnamon stick in a large, heavy-based saucepan over medium heat until the sugar has dissolved (three to four minutes). Add the remaining ingredients and stir through. Bring to the boil then reduce the heat to a simmer and cover. Allow to cook for about 45 minutes, stirring occasionally, until the mixture is soft and reduced to a more sticky consistency. Remove the cinnamon stick and allow to cool slightly. Decant the chutney into three sterilised 250ml jars and refrigerate.
Pear and ginger chutney