Smoked Kudu Loin with Paprika and Butterbean Purée, Bouquet of Fine Beans, Dehydrated King Oyster Mushroom, Red Onion Jus and Clover Leaves
Enjoy with the Creation Cabernet Sauvignon, Merlot, Petit Verdot
Yields 5 portions
Smoked kudu loin
- 900 g kudu loin
- 1/2 cup of wood chips
- 5 ml oil
Portion the kudu loin into 180 g portions.
Place evenly spaced in one side of an oven tray.
In a pan, heat up the wood chips till almost black.
Light the wood chips with a lighter making sure they are all burning.
Add the wood chips to the other side of the tray and cover the tray with foil.
Leave closed for 30 minutes.
Take the kudu out of the tray and season with salt.
In a hot pan with 5 ml oil, sear the kudu portions and place in the oven on an oven tray for 4 minutes at 180° C.
Take out of the oven and set aside for another 5 minutes.
Return to the oven for another 3 minutes just before plating.
Smoked paprika and butterbean purée
- 1.5 tsp smoked paprika
- 1 tin butterbeans
- 6 sprigs thyme
- 1 tbsp honey
- 5 g salt
Drain the beans and place in a pot.
Cover the beans with water and add the thyme to the pot.
Bring to the boil and reduce the liquid by half.
Remove the thyme sprigs.
Add the smoked paprika and salt to the beans and blend in a jug blender till smooth.
Reheat just before plating.
Fine bean bouquet
- 25 fine beans
- 2 large leeks
Cut the tails off the beans.
Slice the leeks horizontally, 5 cm in length.
Wrap the leeks around the beans (using 5 beans per portion) like a little bouquet.
Place these bouquets on the same oven tray when the kudu goes into the oven for the first time.
Dehydrated king oyster mushroom and red onion
These two items preferably prepped the night before.
Preheat your oven to 150° C.
Prepare two oven trays by lining them with silicone paper.
- 1 large king oyster mushroom
- 1 medium red onion
Using a peeler, peel thin slices of king oyster mushroom and place on one of the oven trays.
Peel the onion and place thinly sliced red onion on the other oven tray.
Make sure that both the mushroom and red onion slices are evenly spaced.
Place both trays in the oven and turn the heat down to 50° C.
Red onion jus
- 1 large red onion
- 5 ml oil
- 250 ml beef stock
- 50 ml red wine
- ½ carrot
- ½ stick celery
- 1/4 onion
Chop the red onion and sauté in a pan with 5 ml oil.
Cut up the vegetables roughly and add to the 250 ml beef stock and 50 ml red wine.
Reduce by half.
Strain and set aside.
Heat up the jus with the sautéed red onion for plating.
- 10 g clover leaves
- 5 g thyme
Wash the clover leaves.
Chop the thyme.
Set aside for garnish when plating.