Enjoy with the Creation Reserve Pinot Noir
Yield: 8 portions
Springbok loin
1.8 kg springbok loin
40 ml vegetable oil
salt and pepper, to taste
Clean and portion the springbok fillet into 180 g portions. Season the meat with salt and pepper. Heat the oil in a pan, then sear the meat over high heat on all sides. Transfer to a baking tray and rest for 8 minutes. Finish in a preheated 200℃ oven for 1 minute.
Celeriac steak
3 heads celeriac, peeled
zest of 1 orange, peeled
20 g blood orange infused olive oil
10 g fresh dill
Preheat the oven to 160℃. Cut the celeriac into rectangles of 140 g each (keep the off-cuts for making *pea puree, see below), then rinse and dry the portions. Place on a baking tray lined with foil, add the zest and drizzle all over with the blood orange oil. Cover with more foil, then roast for 45 min until soft. Finish by grilling in a pan with oil over medium-hot heat until golden brown.
Pea puree
1 onion, peeled and sliced
1 clove garlic, finely chopped
20 ml (4 tsp) vegetable oil
500 g frozen peas
50 ml (10 tsp) ponzu juice
7,5 ml (1,5 tbs)p nutritional yeast
50 ml (10 tsp) coconut cream
*off-cuts Celeriac (from celeriac steaks)
salt, to taste
1 ml (¼ tsp) xanthum gum
In a pan on low heat, heat the oil and add the garlic and onion. Sauté until soft with no colour. Add peas and celeriac off-cuts and sauté until soft. Blend everything in a power blender, then and add coconut cream , ponzu, nutritional yeast and salt. Blend it until smooth, then add the xantum gum and blend until well combined.
Goats cheese
50 g goats cheese
30 g coconut cream
20 g lime juice
Mix everything together in a small blender until combined and transfer to a piping bag.
King oyster mushroom
500 g king oyster mushrooms
20 ml (4 tsp) vegetable oil
salt, to taste
Slice the mushrooms in half and cut the bottoms off to get flat ends. Score the mushrooms on the flat side, then fry in a hot heat pan with oil until golden brown. Season with salt.
Chocolate and Pinot Noir jus
500 g beef bones
4 carrots, cut up roughly
3 leeks, cut up roughly and rinsed
3 celeriac long sticks, cut up roughly and rinsed
2 onions, cut up roughly
1 liter cold water
750 ml (3 cups) Creation Pinot Noir
40g 70% Callebaut dark chocolate callets
Roast the bones in a preheated oven at 180℃ for 20-30 mins until golden brown. In a pot over medium heat, sauté the carrots, leeks, celeriac and onions until fragrant. Add the water, wine and roasted bones and simmer slowly for 5-6 hours. Strain the bones and vegetables from the stock and pass the stock through a fine sieve into a smaller pot. Reduce to a demi glaze. Add the chocolate to the demi glaze and whisk until combined.
Beetroot dust
Using a power blender, blend beetroot chips with salt to a fine powder.
Garnish
Crimson micro herb mix