Yields 10 portions
Enjoy with the Creation Reserve Pinot Noir
Springbok
800 g springbok (70 g portions)
15 g Creation Pinot Noir salt
15 g pepper
15 ml oil
Heat up a pan and add the oil. Season your springbok portions and sear off all sides in the pan. Transfer to an oven tray and rest for 5 minutes. Slice each piece into 4 and plate.
Creation Pinot Noir Salt
100 g coarse sea salt
50 g Creation Pinot Noir
Mix the ingredients in a bowl. Transfer to a baking tray, spreading the salt out.
Set the tray with salt aside for a few days for the moisture to evaporate. Stir through every day to make sure all the salt is dry. Now you can put it in a salt grinder and use as desired.
Trio of Mushrooms
300 g king oyster mushrooms
200 g shimeji mushrooms
200 g shiitake mushrooms
100 g butter
30 g thyme
50 g oil
Heat a large pan and add the oil. Fry the mushrooms with the thyme for 2 minutes. Add the butter and toss through the mushrooms. Place the pan in an oven at 200° C for 5 minutes and plate.
Kohlrabi
570 g kohlrabi, cut into thick julienne
zest and juice of 1 lime
5 g salt
5 g black and white toasted sesame seeds
2 g nori, chopped into small pieces
1 g freshly ground black peppercorns
5 g toasted almonds
20 g ginger, finely grated
10 g rice vinegar
60 g spring onions
20 g sunflower oil
5 g chives (chopped)
Place the kohlrabi in a bowl and add the salt and lime juice. Set aside for 10 minutes. Mix all the rest of the ingredients in another bowl. Drain liquid from kohlrabi and add to the other ingredients.
Savannah Potato
500 g potato
1 L oil
5 g salt
Peel and finely julienne the potato. Wash in cold water to get rid of most of the starch. Using a paper towel, dry the potato julienne as much as possible before frying. Heat up your oil in a deep narrow pot to 180° C and fry the julienned potato while inside a chinois. Stir the potatoes till all the moisture has evaporated and the potatoes are golden brown. Remove from the oil and transfer to a tray with paper towel to drain the oil. Season with the salt.
Vegetable Stock
150 g carrot, washed, peeled and cut up roughly
160 g onion, cut up roughly
100 g celery, washed and cut up roughly
100 g dried mushroom
10 L cold water
50 g vegetable oil
In a pot, heat up the oil and brown the vegetables. Add the cold water and bring to simmer. Simmer for 1 hour. Reduce the stock by half. Strain the stock through a muslin cloth.
Vegan Jus
250 g vegetable stock
15 g miso paste (gluten free) [NOT IN METHOD]
160 ml tamari [NOT IN METHOD]
10-20 g nutritional yeast
10 g cornflour
75 g Creation Pinot Noir
Make a paste with the cornflour and 20 g cold vegetable stock. Reduce the stock by 2/3rds. Take 100 g of the jus, add 75 g Pinot Noir and reduce for a further 10 minutes. Add nutritional yeast to taste.
Garnish
violets (1 violet per plate)