SPRINGBOK LOIN IN CAPERITIF JUS WITH SALT-BAKED CELERIAC, OYSTER MUSH­ROOM AND SMOKED BONE MARROW, AND ROASTED NECTARINE

House and Leisure (South Africa) - - Leisure -

For the Caperitif and nectarine jus

1½ onions, peeled and halved 3 car­rots, peeled and halved 3 cel­ery sticks, washed and trimmed 3 leeks, washed 5 gar­lic cloves, peeled Olive oil, for fry­ing 350ml port 50g raisins 3 quail car­casses, roasted 1kg veni­son bones, roasted Zest of half an or­ange 2 fresh bay leaves 3 ju­niper berries 150ml Caperitif for­ti­fied wine 1 beef demi-glace

For the salt-baked celeriac

600g cake flour 420g salt 4 large free-range egg whites 2T but­ter Juice of ½ le­mon 30g gar­lic cloves, peeled 50g wild rose­mary 50g pine nee­dles 1 celeriac, peeled

For the mush­room and smoked bone marrow

6 large king oyster mush­room slices Olive oil, for fry­ing 6 smoked bone marrow* medal­lions

For the springbok

2 springbok loins Olive oil, salt and pep­per, to taste 50g but­ter 20g fresh bay leaves 3 nec­tarines, roasted and quar­tered Sauté the onions, car­rots, cel­ery, leeks and gar­lic in olive oil. Deglaze with the port and raisins, add the roasted quail and veni­son bones, and cook until the vol­ume is de­creased by half. Add the or­ange zest, bay leaves, ju­niper berries and Caperitif, and re­duce the liq­uid by half again. Add the demi-glace and re­duce fur­ther by a third.

Pre­heat the oven to 180ºC. Com­bine all the salt-baked celeriac in­gre­di­ents ex­cept the celeriac and mix well to form a dough. Wrap the dough around the peeled celeriac, place on an oiled bak­ing tray and bake for 45 min­utes.

In a hot pan, fry the mush­room slices in olive oil until golden on both sides, then place a bone marrow medal­lion on top of each slice. Place on an oiled bak­ing tray and

Sea­son the springbok with oil, salt and pep­per. deep golden brown on all sides, then al­low to rest for 5 min­utes. Place them back in the pan with the but­ter and bay leaves and cook until rare. Al­low the meat to stand for the jus, celeriac, mush­room and marrow, and roasted nectarine quar­ters on the side.

SERVES 6

*Avail­able at se­lected del­i­catessens

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