Creating Wines of Distinction

Springbok Shank, Rosemary Mash, Prune, Green Tomato Salsa, Basil

paired with Creation Reserve Syrah

Springbok Shank:

25 Whole Springbok Shanks

1 Bunch Celery

500g Carrots

5 Onions

8 Raw Tomatoes

200g Pitted Prunes

30g Curry Powder (Garam Masala)

1.5L Syrah Grenache

30g Black Pepper

50g Maldon Salt

50ml Oil

Cut all the vegetables up roughly and place in a deep tray with all the rest of the ingredients.

Leave to marinate overnight.

Remove the shanks and sear off in a hot pan with some oil.

Return to the deep tray.

Place in the oven for 8 hours on 120’C.

Prune Puree:

500g Prunes

750ml Syrah Grenache

Place in a pot on a low heat for 2hours.

Blend till smooth and transfer to a piping bag.

Rosemary Mash:

3 Potatoes(peeled)

200ml Coconut Milk

2 Sprigs Rosemary

100g Vegan Butter

10g Salt

Place the coconut milk, rosemary and butter in a pot and bring to the boil.

Take off the heat and set aside.

Place the peeled potatoes whole in a pot, cover with cold water and add 5g salt.

Cook till soft, strain the water and push through a sieve.

Return the potato to a pot and strain some of the Coconut Milk through the sieve into the same pot.

Using a whisk, whisk till smooth, adding more liquid is needed.

Season to taste.

Transfer to a piping bag.

Green tomato salsa:

500g Green Tomatoes

2g Salt

Cut the tomato into brunoise and sprinkle salt over.

Garnish

Basil Leaves

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