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.