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.
