SPRINGBOK LOIN CARPACCIO, STAMP AND STOOT
Recipe Neil Jewell
10 juniper berries zest of ½ an orange 5ml salt 2.5ml each of cracked black pepper, thyme leaves and coriander seeds ½t ground bay leaf 300g springbok loin,
sinew removed 1 onion, peeled and chopped 1 garlic clove 1 thyme sprig 1 cup sugar beans, soaked
overnight 300ml vegetable stock 1 cup samp 2 baby carrots, shaved 200g shimeji mushrooms 2 sticks celery, shaved 1 fennel bulb, shaved 100ml vinegar 200ml water 50ml olive oil 1 onion, finely sliced 10 coriander seeds 1 garlic clove 2 strips orange zest salt and pepper
Mix the juniper berries with the orange zest, salt, pepper, thyme, coriander, and ground bay leaf, and rub into the springbok loin. Refrigerate overnight.
In a hot, smoking pan, seal the meat, making sure it is browned evenly on all sides. Wrap the loin in tinfoil, then in clingfilm, making a sausage shape, and set it aside.
Sauté the onion in a little oil, and add the garlic and thyme. Add the sugar beans, cover with vegetable stock and braise until tender. Purée the mixture, pass it through a sieve and season to taste. Put the samp in a saucepan, cover with water and cook until tender. Combine the baby carrots, shimeji mushrooms, celery and fennel in a bowl. Place the remaining ingredients in a saucepan, bring to the boil and pour over the vegetables and herbs. Allow to cool, then mix a generous handful of the samp into the vegetable pickle.
Spread the sugar-bean purée onto a plate and arrange thin slices of the springbok on top. Garnish with the vegetable pickle and samp mixture.
Springbok loin carpaccio, stamp and stoot
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