To be paired with Creation Syrah

by chef Warwick Taylor

Springbok Tartare

Ingredients

  • 300 g springbok loin
  • 2 large eggs
  • 3 anchovy fillets
  • 3 tsp Dijon mustard
  • 2 tsp capers
  • 2 tbs finely chopped onions
  • 2 tbs finely chopped parsley
  • 2 tbs finely chopped gherkin
  • 1 tbs olive oil
  • 4 dashes Worcestershire sauce
  • 2 dashes Tabasco
  • Salt and pepper to taste

Method

  1. Chill the meat in the freezer before slicing and finely chopping.
  2. Combine all the other ingredients in a non-reactive bowl and mix with a fork.
  3. Mix in the meat and season.

 

Shiitake Mushrooms

Ingredients

  • 50 g shiitake, finely sliced
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 tsp chopped rosemary
  • Salt to season

Method

  1. Pan fry the mushrooms with olive oil, butter and rosemary.
  2. Set aside to serve.

Pork Crackle

Ingredients

200 g pork skin

30 g salt

Method

  1. Dry the skin and rub with half the salt.
  2. Store uncovered in the fridge for a day.
  3. Take out and dry the skin again with a cloth (a hair dryer also does a great job).
  4. Rub with the rest of the salt.
  5. Roast at 170° Celsius until crispy and crunchy without being too dry.

Red Pepper and Chorizo Coulis

Ingredients

  • 3 red peppers, cored and seeded
  • 2 pickling onions
  • a quarter leek, white part only
  • half stick of celery
  • 100 g butter
  • 1 clove garlic
  • 3 sprigs thyme
  • 1 bay leaf
  • 400 ml tomato juice
  • 100 g chorizo
  • 50 g castor sugar

Method

  1. Finely chop all the vegetables.
  2. Melt the butter in a saucepan; add the thyme, garlic and bay leaf.
  3. Add the vegetables and gently cook without colouring.
  4. Add tomato juice and chorizo and reduce.
  5. Add sugar, season with salt and pepper.
  6. Blend and strain, refrigerate until needed.

Garnish with mixed leaves and serve with crisp potato skins, French fries or toasted bread.

chef Warwick Taylor‘s recipe for Springbok Tartare, Shiitake, Pork Crackle, Red Pepper and Chorizo Coulis.
Chef Warwick Taylor‘s recipe for Springbok Tartare, Shiitake, Pork Crackle, Red Pepper and Chorizo Coulis.
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