SPRINGBOK

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
Sorghum butternut porridge
Pickled spekboom
Crispy kale with sesame yuzu
Yuzu sesames
ASSEMBLY