Preheat the oven to 170°C. Make a pouch out of aluminium tin foil and in it, mix the beetroot quarters with the
olive oil, vinegar, honey, salt and pepper. Roast in the foil until the beetroot is soft (about 40-60 minutes). Once
cooked, puree thoroughly and add a little water if needed. You should achieve a smooth thick puree that will
coat the loins when roasting. Reserve.
Mix the cubed butternut with Maldon sea salt, pepper, sugar, grated ginger and a little olive oil. Roast in the
oven (this can be done while you are roasting the beetroot) until soft (15-25 minutes depending on the size of
the cubes). Reserve once soft. Now in a pan on a medium heat, reduce the cream by half until it is thick and coats
the back of a spoon. Add the butternut and bring back to the boil for 1 minute. In a blender, blitz the mixture
into a smooth creamy puree. Season to taste.
Mulled wine jus
This could not be easier! Add all the sauce ingredients to a pan and bring to a slow simmer over a medium heat.
Reduce until it forms a syrupy jus that coats the back of a spoon (15-20 minutes). At first the sauce will taste
unpleasant but once reduced will transform into a rich sweet glaze, giving you a complex restaurant quality jus.
Finally add 2 tablespoons of the beetroot puree to taste, cook for 1 more minute then strain the sauce through
your finest mesh sieve. Season to taste with Maldon sea salt if required. Reserve.
You can use almost any vegetables you like for the melange. Cut the vegetables to the desired shape (all equal
sizes). Rudi uses a small melon baller to scoop out balls of carrot and marrow. Once cut then blanch in salted
boiling water until al dente. Once ready, strain and plunge into iced water (refresh) to stop the cooking process.
Oxtail stuffed roasted onions (optional)
The chef has served this dish with a slow simmered ragout of oxtail stuffed inside a roasted onion. To attempt
this option see p87/Ginja. Once the oxtail is finished stuff inside a hollowed out slow roasted onion.
Pre-heat the oven to 170°C. In a bowl mix 50ml olive oil, paprika and Maldon sea salt and pepper. Coat the loins
in this mixture. Heat a griddle or frying pan over a very hot heat and only once hot, sear the loins. As each side
browns, turn until the loins are brown all over, but not cooked. Once browned (2 minutes only), brush the loins
all over with the beetroot puree and place in the oven for 3-4 minutes for medium rare, 5-6 minutes for medium.
Once cooked remove and rest on foil. Meanwhile reheat the butternut puree and mulled wine jus. Finally in a
hot frying pan add a little butter and sauté the blanched vegetables for 1 minute. Reserve and turn up the heat
until the pan is very hot then add mushrooms to the dry pan. Sear the mushrooms until nicely browned then
add butter and chopped parsley for the last minutes only (p175/searing). Slice springbok loins and arrange on
hot plates as shown.