Boboti-spiced springbok loin



Ingredients 52
Servings
Time 01:30
  • 4
    160 g springbok loin portions
  • 150
    g
    fine beans
  • 250
    g
    baby spinach
  • Cape Malay curry blend:
  • 1
    Tbs
    yellow mustard seeds
  • 1
    tsp
    black peppercorns
  • 1
    tsp
    cloves
  • 1
    Tbs
    coriander seeds
  • 1
    tsp
    fennel seeds
  • 2
    tsp
    cumin seeds
  • 3
    cardamom pods
  • 6
    dried bird’s-eye chillies
  • 3
    tsp
    ground turmeric
  • Boboti marinade:
  • 150
    g
    dried apricots
  • 250
    ml
    boiling water
  • 125
    ml
    apple cider vinegar
  • 100
    ml
    canola oil
  • 1
    medium sized onion - finely chopped
  • 3
    cloves garlic - finely chopped
  • 30
    g
    ginger - minced
  • 1
    lemon - zested
  • 30
    ml
    dark brown sugar
  • 45
    ml
    Cape Malay curry blend
  • 20
    g
    fresh coriander
  • Picked mango purée:
  • 1
    Tbs
    yellow mustard seeds
  • 125
    ml
    cider vinegar
  • 2
    Tbs
    cumin seeds
  • 125
    ml
    vegetable oil
  • pinch of freshly ground cloves
  • 2
    tsp
    ground turmeric
  • 2
    Tbs
    minced ginger
  • 10
    cloves garlic
  • 10
    red bird’s-eye chillies
  • 500
    g
    dried mango - rehydrated in boiling water
  • 1
    kg
    ripe tomatoes - peeled and quartered
  • 75
    g
    brown sugar
  • Almond crumble:
  • 100
    g
    butter at room temperature
  • 60
    g
    flour
  • 60
    g
    flaked almonds - chopped into small pieces
  • 3
    sprigs of thyme
  • 1
    ml
    Maldon sea salt
  • freshly ground black pepper
  • Roasted parnsip purée:
  • 1
    kg
    peeled and cubed parsnips
  • 100
    g
    butter
  • 2
    g
    salt
  • freshly ground pepper
  • 250
    ml
    cream
  • 5
    ml
    honey
 

Method

00:45
 
Dry-roast whole spices over gentle heat until just aromatic then allow to cool before grinding to a fine powder. 
Add the turmeric powder and stir. Store in a sealed jar.

Rehydrate the apricots in the water for about an hour until it has absorbed most of the water and is soft enough to blend to a pulp. Add the rest of the ingredients and blend to a smooth paste.

Cover the meat with the paste and allow to marinate for approximately an hour prior to cooking.Cook mustard seeds in vinegar over a moderate heat for 10 minutes; set aside for 2 hours.

Dry-roast cumin seeds over gentle heat until fragrant. Once cooled, grind to a fine powder. Heat the oil in a heavy-based pan andgently fry the ground cumin, cloves and turmeric until fragrant. Remove from heat.

Blend the mustard-seed mixture, ginger, garlic and chillies in an electric blender until smooth and add to the oil.  Add the mango (and the water), and the tomato to the oil mixture and cook for 1 hour over low heat, stirring frequently.

Add sugar and season with salt. Cook for a further 30 minutes and blend to a smooth puree. Taste and adjust if necessary.

Spoon the mixture into jars and cover with a film of oil.  This puree will keep for a few months.

Preheat the oven to 180°C.Combine the butter and flour to create a crumbly mixture, then add the rest of the ingredients.
Spread the mixture onto a baking tray and bake for 12-15 minutes until brown and crisp in Preheat the oven to 180°C.

Place the parsnips onto a tray with the butter, salt and pepper and cover with tinfoil. Roast for approximately 45 minutes,  or until the parsnips are soft.

Remove from the oven and transfer to a saucepan. Add the cream and honey and blend to a puree. Pass the puree through a chinoise (a conical sieve with an extremely fine mesh) for a silky smooth result.

To serve:
Grill the marinated springbok loin to the desired rarity and carve into slices. Spoon some of the parsnip puree onto the plate and neatly arrange the springbok slices. 

Spoon some of the spiced mango pickle alongside the meat and liberally sprinkle the almond crumble over the dish and top with a few sautéed fine beans and spinach.
 

Read more on: recipe  |  venison
 

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