Boboti-spiced springbok loin
serving
Prep: 1 hr 30 mins,
Cooking: 45 mins
Master of the Trade Routes winning dish by Signal restaurant.
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Ingredients (47)
4 | springbok — loins |
150 g | green beans |
250 g | baby spinach |
Cape Malay curry blend:
1 Tbs | yellow mustard seeds |
1 tsp | black peppercorns — whole |
1 tsp | cloves |
1 Tbs | coriander — seeds |
1 tsp | fennel — seeds |
2 tsp | cumin — seeds |
3 | cardamom — pods |
6 | fresh chillies — birds-eye |
3 tsp | turmeric — ground |
Boboti marinade:
150 g | apricots — dried |
250 ml | water — boiled |
125 ml | vinegar — apple cider |
100 ml | canola oil |
1 | onion — finely chopped |
3 | garlic — cloves, finely chopped |
30 g | fresh ginger — minced |
1 | lemon — zest only |
30 ml | sugar — dark brown |
45 ml | cape malay curry powder |
20 g | fresh coriander |
Picked mango purée:
1 Tbs | yellow mustard seeds |
125 ml | vinegar — cider |
2 Tbs | cumin — seeds |
125 ml | vegetable oil |
pinch ground cloves — fresh | |
2 tsp | turmeric — ground |
2 Tbs | fresh ginger — minced |
10 | garlic — cloves |
10 | red chilli — bird's eye |
500 g | mango — dried |
1 kg | tomatoes — ripe, peeled and quartered |
75 g | brown sugar |
ALMOND CRUMBLE:
100 g | butter — room temperature |
60 g | flour |
60 g | almonds — flaked, chopped |
3 | fresh thyme — sprigs |
1 ml | Maldon salt |
black pepper — freshly ground |
Roasted parnsip purée:
1 kg | parsnips — peeled,cubed |
100 g | butter |
2 g | salt |
freshly ground black pepper | |
250 ml | cream |
5 ml | honey |
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