Name: Boboti-spiced springbok loin
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: serving
Cuisine: Cape Malay
Ingredients: 4 springbok loins; 150 g green beans; 250 g baby spinach; 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; 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; 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

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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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Method:

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.