SPRING­BOK LOIN CARPAC­CIO, STAMP AND STOOT

Recipe Neil Jewell

House and Leisure Food - - HL FOOD -

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

Serves 6

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

THERE ARE MANY MORE RECIPES ON­LINE. VISIT HOUSE­AN­DLEISURE.CO.ZA/FOOD FOR A GREAT SE­LEC­TION OF MOUTH­WA­TER­ING DISHES.

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