Yields: 8 Portions
Wine Pairing: Ridge and Art of Pinot Noir
Springbok Loin
Ingredients:
– 2 springbok loins
Method:
1. Clean the loins and portion into 100 g cuts.
2. Set aside, ready for cooking.
3. In a hot pan add a drizzle of vegetable oil.
4. Season the Springbok with Nori salt and sear on all sides.
5. Transfer to the oven for 4 minutes. Remove, rest for another 4 minutes.
6. Transfer to the oven for another minute, remove, slice and plate.
Samp Risotto
Ingredients:
– 250 g samp
– 25 g baby marrow
– 25 g king oyster mushrooms
– 25 g carrots, diced
– 25 g celery
– 1 L vegetable stock
– Chives, to finish
Method:
1. Soak the samp overnight.
2. Cook the samp on a gentle simmer for approximately 1 hour, or until tender.
3. Add the baby marrow, mushrooms, carrots, and celery.
4. Continue to simmer until well combined and the texture is creamy.
5. Finish with chopped chives.
Red Cabbage Purée
Ingredients:
– 1 head red cabbage
– 20 g nutritional yeast
– 2 tbsp red wine vinegar
Method:
1. Roughly chop the red cabbage and place in a vacuum bag.
2. Vacuum seal at 100% and sous vide for approximately 45 minutes.
3. Transfer to a blender or Thermomix jug.
4. Add nutritional yeast and red wine vinegar, then blend until smooth.
Crispy Leeks
Method:
1. Julienne the leeks and rinse thoroughly.
2. Pat dry completely.
3. Fry at 100°C until golden and crisp.
4. Drain and set aside for plating.
Springbok Jus
Ingredients:
– 100 g carrot, washed and roughly chopped
– 100 g celery leaves and offcuts, washed
– 100 g onion, roughly chopped
– 100 g leek, washed and roughly chopped
– 1 kg roasted beef bones and springbok offcuts
– 500 ml Creation Estate Pinot Noir
– 5 sprigs thyme
– 50 g vegetable oil
– Cold water, to cover
Method:
1. Heat vegetable oil in a large pot.
2. Add carrots, celery, onion, and leeks. Roast until lightly golden.
3. Add roasted bones and springbok offcuts.
4. Cover with cold water and bring to a gentle simmer.
5. Add thyme and simmer uncovered for 24 hours, skimming regularly.
6. Strain into a clean pot.
7. Add Pinot Noir and reduce to a rich jus consistency.
8. Season to taste.
Garnish:
– Red radish, julienned and kept in ice water
– Violets
– Oregano
– Crispy Leeks
– Pinch of Nori salt on the springbok