Cabernet Sauvignon Merlot Blend 750 ml Archives

Chakalaka recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Citrus recipes

Lemon posset with red-wine snow

10 minutes

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Stew recipes

Tomato risotto with fresh basil

45 minutes

Pomegranate-and-red-apple sangria

Chops recipes

Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

10 minutes

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Serves 6

Difficulty Easy

Prep Time 1 1/2 hours

Cooking Time 10 minutes

Ingredients

600 g deboned springbok loin (cut into 100 g portions)
3 T olive oil
sea salt and pepper, to taste
1 sprig rosemary
1 cup dry red wine
¼ cup dry white wine
2 cups beef stock
250 g white button mushrooms (include wild mushrooms if you like)
50 g butter
1 large sprig fresh thyme
100 g spinach, blanched (stalks and veins removed)
1 x 400 g pack readymade puff pastry, thawed if frozen
flour, for dusting
2 free-range egg yolks
steamed baby carrots, for serving
roast baby beetroot, for serving
For the parsnip purée:
8 medium parsnips, peeled and chopped into thick slices
200 g unsalted butter
½ cup vegetable stock or water

Method

Preheat the oven to 220°C. Place the springbok loin portions on a baking tray, brush with 1 T olive oil and season with pepper and salt. Quickly sear the meat in a very hot pan – it should remain rare. Transfer the meat to a tray, then chill in the fridge for about 20 minutes.

Meanwhile, add the rosemary sprig and red wine to the pan and bring to the boil. Add the beef stock and bring to the boil. Cook, swirling the pan occasionally, for five minutes or until the sauce is reduced by half and has thickened to a syrupy consistency. Strain through a fine sieve and discard the rosemary. Set aside until serving.

While the springbok is cooling, chop the mushrooms as finely as possible so that they have the texture of coarse breadcrumbs. You can use a food processor but ensure that you pulse-chop the mushrooms so they don’t become a slurry.

Heat the remaining olive oil and the butter in a large pan and fry the mushrooms over a medium heat, with the thyme, for about 10 minutes, stirring often, until you have a soft mixture. Season the mushroom mixture, pour over the white wine and cook for 10 minutes, or until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom mixture from the pan to cool and discard the thyme.

Overlap two pieces of cling film over a large chopping board. Lay the blanched spinach on the cling film, overlapping slightly, in a double row. Spread the mushroom mixture over the spinach, then place the springbok loin on it. Use the cling film’s edges to draw the spinach around the loin, and then roll it into a sausage shape, twisting the ends of the cling film to tighten it as you go. Chill the springbok loin while you roll out the pastry.

Dust your work surface with a little flour. Roll out the puff pastry to a thickness of 2mm. Cut the sheet of pastry into six squares of the same size. Unwrap the springbok loin and place a portion in the centre of each block of pastry. Beat the egg yolks with 1 t water and use to brush the pastry’s edges and the top and sides of the springbok. Carefully roll the pastry around the loin with the overlapping sides at the bottom of the roll, pressing well into the sides. Seal the sides with the tines of a fork or spoon handle. Brush all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 minutes and for up to 24 hours.

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 11 minutes for medium-rare. Cut in half and serve immediately with the parsnip purée, carrots, beetroot and red wine jus.

To make the parsnip purée, place the parsnips and butter in a heavy-based saucepan. Place over moderately high heat and sweat to release the flavour but do not colour the parsnips. Add the stock or water and cream and cook until soft. Strain but reserve the liquid. Working in two batches, purée the hot parsnips with some of the reserved liquid until smooth. Keep adding liquid until you achieve the desired consistency. Transfer to a serving dish, stir in salt and pepper and serve immediately.

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Braised duck leg with orange and tomato citrus gremolata

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Tomato risotto with fresh basil

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Grilled Karoo lamb chops with creamed potatoes, ratatouille vegetables, pea and mint puree and lamb jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

Ingredients

Method