Ingredients
Parsnip Puree:
2 large or 3 medium parsnips
2 Tbsp olive oil
2 Tbsp butter
2 cloves garlic, thinly sliced
45ml cream
Orange & Almond Salsa:
50g almonds, toasted
1 Tbsp olive oil
1 Tbsp orange juice
Zest of ½ orange
Zest of ½ lemon
1 Tbsp chopped parsley
Salt
Pepper
Asparagus:
1 Tbsp olive oil
Pinch of salt
1 tsp lemon zest
16 asparagus stalks cleaned and trimmed.
Springbok
1kg springbok loin
4 Tbsp olive oil
1 big pinch salt & pepper
1 Tbsp butter
3 cloves garlic
2 sprigs thyme
45ml port
1 cup chicken stock
Orange juice
To garnish:
Microherbs
Method
Parsnip Puree:
Peel the parsnips and cut them into rough cubes.
Heat the olive oil and butter in a pan over a medium heat. Add the parsnips, garlic, and a pinch of salt.
Sauté over a low-medium heat until the parsnips are tender and caramelised.
Add the cream and allow to simmer for 5 minutes.
Blend until smooth and creamy. Season to taste with salt.
Orange & Almond Salsa:
Roughly chop the almonds.
Heat the olive oil in a pan over a medium heat. Add the almonds and toss for 30 seconds. Add the orange juice and zest with a pinch of salt and pepper. Toss for another minute then remove from the heat.
Allow to cool, then add the parsley.
Asparagus:
Place the olive oil, salt and lemon zest into a bowl and set aside.
Blanch the asparagus in salted water until tender.
Remove from the water, drain, then add olive oil mix.
Springbok:
Drizzle 2 Tbsp olive oil over your springbok loin and season with salt and pepper.
Heat the remaining oil in a pan over a high heat. Once hot, add the springbok and sear on all sides. Turn the heat down to low, add the butter, garlic and thyme. Slowly cook, turning and spooning over the butter until cooked rare / medium / well done. Set aside to rest.
Keeping the pan with all its juices on the stove, add the port. Bring to a simmer and reduce by half.
Add the chicken stock and allow to simmer until you have a desired consistency.
Strain, then season with orange juice, salt and pepper.
Trim off the two ends of your springbok, and portion it into 4 even pieces.
Smear a spoon of parsnip puree onto each plate. Top each with a piece of springbok. Lay the asparagus next to it. Spoon over the orange and almond salsa.
Drizzle the jus over the springbok or serve on the side. Garnish with micro herbs.