Creating Wines of Distinction

Springbok, Goat’s-Milk Cheese, Berries, Pancetta  

Enjoy with the Creation Reserve Pinot Noir
Yields 10 portions

Springbok
600 g springbok loin
40 g thin pancetta slices

Fully wrap the springbok loin with the pancetta. Tightly roll it in plastic to form a cylinder roll.  Chill in the fridge. Remove plastic.  In a hot pan with oil on medium heat, sear the springbok loin evenly. Place in a tray and put in the oven at 200° C for 2 minutes. Rest and slice into 10 equal portions.

Blackberry gel
170 g blackberry purée
7 g miso
125 ml mushroom stock
40 ml Pinot Noir
3 g gelatine (sponged)
4 g agar

Place blackberry purée, miso, wine and mushroom stock in a pot. Bring to the boil. Add agar and cook for a further 3 minutes. Add soaked gelatine. Pour mixture into a large tray and set in the fridge. Blend this jelly in a Thermomix until smooth. Pass through a sieve and transfer into piping bags.

Mushroom stock
50 g shiitake mushrooms
400 ml water

Place mushrooms and water in a small pot. Bring to the boil. Let it steep for 30 minutes. Strain the mushroom stock. Make sure to squeeze out the moisture in the mushrooms as well.

Goat’s-milk cheese and leek flan
1 big leek

olive oil
250 ml goat’s-milk kefir
250 ml water
half a tablespoon chicken stock powder
150 g goat’s-milk cheese
7.5 g agar
5 g gelatine (soaked)

Roughly slice leek and wash under cold water.  Sweat in olive oil until soft. Add kefir, water, goat’s-milk cheese and chicken stock. Bring to the boil and make sure cheese is melted. Blend this mixture and pass through a sieve. Transfer the strained mass to a new pot and check seasoning. Add the agar.  Cook for 3 minutes while whisking. Add the soaked gelatine. Pour the liquid into moulds. Freeze and turn out once set. Should be slightly warmer than room temperature when plated.

Crispy fried leek
1 big leek
250 ml oil
salt to taste
Thinly julienne leek and fry in oil (140° C) until crispy.

Beef jus
1 carrot
1 stick celery
1 onion
1 leek

1 kg roasted beef bones
water to cover
500 ml red wine
5 sprigs thyme
Scorch the washed and prepared vegetables and thyme in a big pot on high heat. Add the beef bones, water and wine. Simmer for at least 24 hours on low heat, skimming off as much fat from the top as possible. Strain the stock through a fine sieve. Reduce the stock until it is thick enough (should be a consistency a bit thinner than marmite).
One tablespoon of jus per plate.

Garnish
fresh blackberries
crispy leek
beetroot flowers
violas

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