Chef Henrico Grobbelaar from the SA Culinary Olympic Team, uses South African cuisine as his inspiration for this dish. Chef Henrico has a deep-rooted sense of national pride and believes that economic factors have an influence on our food habits and culture. His food philosophy is a holistic approach to local and sustainable ingredients.
The South African Culinary Olympic squad – our Springbok chefs – will be taking part in the 2020 IKA Culinary Olympics in Stuttgart, Germany. Follow the South African Culinary Olympic Team on Twitter (@CulinaryTeamSA) or keep up to date with all the Olympic squad action on Facebook (@CulinaryTeamSA).
Springbok Loin
Ingredients:
200g springbok loin
20g butter
4g salt
2g pepper
Method:
- Clean the springbok loin and remove the silver skin.
- Oil the springbok loin, not the pan.
- Heat the pan over a high heat.
- Season the springbok loin generously with salt and pepper.
- Once you seared the springbok loin all over and it is neatly cooked, add a little butter to the pan.
- Once the butter melted and is foaming and brown, tilt the pan and spoon the butter repeatedly across the springbok loin while it continues to cook.
- Transfer to a moderate oven 180˚C fan assist and cook for 5 to 8 minutes for medium.
- Remove from the oven and leave to rest for 4 minutes and cut.
Sweet Corn Polenta
Ingredients:
250ml water
100g polenta, fine
20g butter
30ml cream
3g turmeric
5ml sea salt flakes
2g ground black pepper
Method:
- Bring water, butter and cream to the boil gradually whisk in the polenta until it is completely combined and thickened.
- Cook, stirring frequently for 10 – 15 minutes.
- Pour into a deep 10cm square tray and refrigerate until chilled and set.
- Using a 3cm round cutter, cut cylinders from the polenta.
- Set aside.
Pickled Corn
Ingredients:
1 corn on the cob, kernels removed
50ml verjus
10ml rice vinegar
50ml water
30ml castor sugar
5g salt
Method:
- Bring the pickling liquid to the boil in a small pot over a medium heat.
- Place the corn in a bowl and pour the hot liquid over the kernels.
- Cool to Room temperature.
Butternut Purée
Ingredients:
500g butternut
50g butter, cold
1 garlic clove
5g salt
2g white pepper
Method:
- Melt butter over a medium heat in a pot.
- Add the butternut until slightly tender – about 15 minutes.
- Transfer to a baking tray.
- Roast at 160 degrees C for 25 minutes.
- Transfer to the blender and blend fast.
- Pass purée through a sieve.
Celeriac Cream
Ingredients:
Half a white onion
1 celery stalk, no leaves, use bottom part
1 garlic clove, minced
30g butter
2 large white celeriac, peeled and diced
200ml water
100ml cream
5g salt
2g white pepper
Method:
- Sweat the onion, celery stalks and minced garlic in a saucepan with butter.
- Add the diced celeriac and the water and cream.
- Bring rapid to the simmer until the liquid has just almost evaporated.
- Transfer the contents to the blender and blend in on a high speed for 10 minutes.
- Pass purée through a sieve.
Pomegranate Gel
Ingredients:
250ml pomegranate juice
1 cinnamon sticks
10 cloves
5 juniper berries
6g agar agar
Method:
- Combine the pomegranate juice, bark cinnamon, cloves, juniper berry in a large sauce pot.
- Bring to the boil and simmer for 10 minutes to infuse.
- Add agar agar to the pomegranate.
- Increase the temperature to 90˚C to activate the agar agar.
- Strain through a fine chinoise and leave to cool down in fridge to set.
