AT HOME WITH GARTH

 Garth Stroebel, one of a small band of South Africa's leading chefs, both respected and admired throughout the industry, takes us on a culinary journey and introduces us to biltong flavoured springbok loin.

“Recipes are like footprints. Only when you start to cook does the journey begin.” – Garth Stroebel 

"Biltong, the air-dried meat that’s integral to the South African way of life, inspired  this flavourful recipe – which is bound to please local and international palates! Cardamom, coriander and juniper, pulverized in a pestle and mortar, give the dish its characteristic biltong taste; the potato-butternut cake and beetroot jus add colour."

BILTONG-FLAVOURED SPRINGBOK LOIN SET ON A POTATO AND BUTTERNUT CAKE

30 ml freshly ground black pepper 
15 ml juniper berries 
5 ml cardamom seeds 
15 ml coriander seeds 
3 cloves garlic 
4 x 130 g cleaned springbok loins 
100 g butter 
1 bok choy, halved and leaves separated 
course salt and freshly ground black pepper 
50 g red onion marmalade 
crispy fried onions 
rosemary to garnish 

Beetroot jus:
200 ml venison jus 
80 g cooked beetroot, cut into 1 cm cubes and caramelised 

Potato and butternut cakes: 
400 g potatoes, unpeeled 
100 g butternut, peeled, cut into 1 cm cubes and cooked 
zest of 1 lemon, caramelised 
salt and freshly ground black pepper 
flour for coating 
2 eggs, beaten 
fresh white breadcrumbs from 1/3 loaf of bread, crusts removed 
125 ml beaten rice (available from most Indian food stores) 
100 ml clarified butter 
(Serves 4) 

For the springbok: 
Preheat the oven to 180°C. Using a mortar and pestle, grind together the pepper, juniper berries, cardamom, coriander seeds and garlic. Pass the mixture through a fine sieve. Seal the springbok loins in a little of the butter in a hot pan, then season with the spice mixture. Place in a roasting pan and roast for about 6 minutes until medium-rare.  Any remaining spice mixture can be kept in a sealed jar for later use. 

For the bok choy: 
In a pan, sauté the bok choy in the remaining butter for 2 minutes, and add seasoning. Set aside until needed. 

For the potato and butternut cakes: Boil the potatoes in sufficient water  to cover for about 20 minutes or until  soft. Peel, cut into quarters and mash.  Add the butternut and caramelised  zest to the mashed potatoes and season with salt and pepper to taste.  Roll the mixture in your hands to form  5 cm diameter cakes. They should  be about 2 cm thick. Leave to cool in the refrigerator. Remove and roll in flour. Brush with beaten egg and roll in breadcrumbs mixed with beaten rice. Fry the cakes in clarified butter until golden brown and crispy. 

For the beetroot jus: Prepare the venison jus and add the cubed beetroot to make the sauce. 

For the final presentation: Place a potato-butternut cake in the centre of each plate and spoon some red onion marmalade on top of it. Remove the bok choy from the pan and place it on top of the marmalade. Slice each loin lengthways into four slices and stack on top of the bok choy. Drizzle the plate with the heated beetroot jus and garnish with crispy fried onion rings and sprig of rosemary. Roasted root vegetables are a great accompaniment for this dish.

Altitude August 2006 Altitude in-flight magazine, Nationwide Airlines
www.altitudemag.co.za

Garth Stroebel is arguably South Africa’s most eminent chef. Highly regarded by his peers, he has been awarded the Pinnacle Chef Award by the South African Chefs Association for lifetime achievement to the hotel and culinary industry. 

Having been both the Executive Chef of the Mount Nelson Hotel as well as Corporate Executive Chef of the African Collection of Orient Express Hotels, he is now the co-proprietor of the South African Chefs Academy, a culinary school for aspiring chefs. 

His first book, Modern South African Cuisine, was launched in 2005. It encapsulates the new food and wine culture of South Africa, and integrates South Africa’s culinary heritage with exotic new flavours and from abroad. 

SOUTH AFRICAN CHEFS ACADEMY
See more on Showcook 
Black River Park, Link Road, Observatory, 7925, Cape Town
Tel: +27 (21) 447-3168 Fax: +27 (21) 447-3167
E-mail: info@sachefsacademy.com 
www.sachefsacademy.com

Pics courtesy of Modern South African Cuisine
by Garth Stroebel, published by STRUIK, See more... 

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