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Eland Fillet, Polenta, Parmesan, Quince, Broccoli

Serves 10

Enjoy with the Creation Reserve Syrah


Polenta: 10 portions

500 ml milk

250 ml water

125 ml polenta

5 ml salt

40 g parmesan cheese, finely grated

50 g butter

pepper to taste


Bring milk and water to a simmer and add salt. Stir in the polenta and cook until thickened. Cover and leave to steam for 10 minutes off the heat. Stir in the parmesan, butter and pepper and check seasoning.


Quince butter: 10 portions

3 medium quinces

3 cups sugar

375 ml Viognier

30 ml water


Peel and core the quince and cut into cubes. Cover with sugar and leave to make its own juice. In a pot bring the quince and sugar/syrup to a boil over low heat and boil for about 1 hour. Add the wine and water and simmer until the fruit is soft and dark amber red in colour. Strain the syrup off and keep aside for quince jelly. Pass the soft quince through a sieve (this might take some time). Heat the purée in a pot over low heat. Transfer the purée to a medium tray lined with wax paper, press down and cover with another piece of wax paper. Place another tray on top and press into shape. Cut into batons 1.5 cm by 1.5 cm by 3 cm in size.


Eland fillet: 10 portions

1 kg eland fillet portioned into 100 g portions

salt to taste

oil and butter to sear off


Heat up a heavy bottom pan to almost smoking point. Add the oil and butter and season the pan with some salt. Season the meat portions as well and sear off the meat – about 1 minute on each side.


Quince jus: 10 portions

250 ml jus

200 ml cream

20 ml quince jelly


Bring everything to a boil and cook out the cream until the jus turns a golden brown colour.


Tender stem broccoli: 10 portions

30 broccoli stems

salt to season

butter to fry

water to steam


Fry broccoli stems in butter and add some water to the pan to steam until tender. Season with salt to taste.

Mustard cress to garnish the polenta.




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