February 18, 2021

SPRINGBOK

Ellerman House

by chef Rudolph Blaauw of Ellerman House

Serves 6

INGREDIENTS

Springbok stock
4,5kg springbok bones
1kg beef trotters
½C canola oil
350ml red wine
5,5L cold water

Aromatics
1 head garlic, halved, broken into pieces, root end and excess skin removed
2½C carrots, cut into 1-inch mirepoix
4C leeks, cut into 1- inch mirepoix (white and some light green parts only)
1½C onions, cut into 1-inch mirepoix
1 onion, halved and burned on the cut side

40g Italian parsley sprigs
14g thyme sprigs
2 bay leaves
200g sago

Sorghum butternut porridge
1 medium shallot
1 clove garlic
300ml cream
1 sprig of thyme
200g sorghum flour (soaked in water
overnight, and strained)
300g roasted butternut
salt

Pickled spekboom
50g spekboom, sliced
2T honey
2T fynbos vinegar

Crispy kale with sesame yuzu
1 piece kale
5ml olive oil
salt and pepper

Yuzu sesames
20g sesame seeds
40ml yuzu juice

Springbok kidneys
100g kidneys
200ml milk
60ml sago sauce

Garnish
5 grains sorghum popcorn, for garnish
half a charred onion

METHOD

  1. Springbok stock
    You will need a very large stockpot for this recipe. If you do not have one, make it in two pots, or cut the recipe in half.
    Preheat the oven to 200°C.
  2. Place the bones in a single layer in a large roasting pan and drizzle with the oil. Roast, turning the bones occasionally, for about 1 hour, or until well browned. Remove the bones to a very large stock pot.
  3. Add red wine to the pan, place the pan over medium heat, and scrape the bottom with wooden spatula to loosen the glazed juices. Add to the stockpot.
  4. Add cold water to pot and slowly bring to the simmer.
  5. Add the aromatics, and simmer for 7 hours. Remove from heat.
  6. Ladle the stock into a container, starting from the top, rather than dipping deep. Discard the bones as you go. Do not be tempted to pour the stock through colander, it would make the stock cloudy. Then strain the stock through a chinois or fine-mesh strainer. Chill the stock and remove the fat that would solidify on top.
  7. Reduce the stock with sago, until required consistency and the sago is translucent in colour.

Sorghum butternut porridge

  1. First start off by sautéing the onions and garlic until translucent, add the cream, sorghum and thyme.
  2. Cook on low heat, continuously whisking to prevent lumps from developing, approximately 30 minutes of cooking, until grainy texture starts to disappear.
  3. Once the sorghum is cooked, add the roasted butternut and blend until smooth consistency, and season.

Pickled spekboom

  1. Combine honey and vinegar until honey has dissolved.
  2. Before serving, add spekboom to pickling liquid and rest for 5 minutes.

Crispy kale with sesame yuzu

  1. Coat the kale slightly with olive oil and season.
  2. Cook in oven at 120°C for 10 minutes or until crispy.
  3. Remove from oven and sprinkle with yuzu sesame.

Yuzu sesames

  1. Soak the sesame seeds in yuzu juice for about 10 minutes. Strain juice and dehydrate sesame seeds.
    Springbok kidneys 1 Soak springbok kidneys in milk overnight.
  2. Drain kidneys and cut into 2cm cubes.
  3. Sauté kidneys in pan and deglaze with sago sauce.

ASSEMBLY

  1. Cook the springbok loin to the required temp.
  2. Pipe on the sorghum butternut porridge.
  3. Sauce the plate with kidney sauce.
  4. Finish plate off with garnishes, spekboom and crispy kale.
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