Roasted springbok loin and frikadelle in red wine sauce recipe by Gary Jordan.
Ingredients
1 springbok shoulder
1 springbok liver
500 ml Jordan The Prospector Syrah
a few sprigs of fresh rosemary, chopped
olive oil
500 g onions, sliced
2 cloves garlic, crushed
1 cup dried figs
sea salt and freshly ground black pepper
caul for wrapping
2.5 litres springbok stock ('or beef stock')
1 x 410 g tin whole peeled tomatoes
50 ml tomato paste
1 springbok loin
a small handful of fennel seeds, crushed
olive oil and butter for browning
2 cloves garlic, crushed
a few sprigs of fresh thyme
chopped fresh parsley for garnishing
Recipe
Serves 6-8 ('hearty portions with some leftover for breakfast!')
To make the frikadelle, de-bone the shoulder and dice into 1 cm cubes. Dice the liver into similar-sized cubes. Marinate the meat and liver in 250 ml of the wine with the chopped rosemary for 30 minutes, then mince and set aside.
Heat a little olive oil in a saucepan and cook 250 g of the onions until caramelised. Add half the crushed garlic and saute until golden brown. Roughly dice the figs, add to the saucepan, mix well then set aside and allow to cool. Once the onion mix is cool, combine with the mince, season with salt and pepper, roll into balls (whatever size you like) and wrap each ball in thecaul (netvet). Place in the refrigerator.
Take the remainder of the onions (250 g) and garlic and sweat down. Deglaze the saucepan with the remainder of the wine (250 ml), then add the stock, tinned tomatoes, and tomato paste, and mix well. Reduce over medium heat until the sauce has thickened.
Preheat the oven to 160°C. Heat a little olive oil in a large pan and fry off the frikadelle gently. Pour the sauce into a large ovenproof dish, add the meatballs, and braise in the fan-assisted oven, uncovered, for 20-30 minutes. If your oven does not have a fan, then cook for 10-20 minutes longer.
While the frikadelle, are cooking, prepare the springbok loin. Ensure it is free of sinew and cut in half. Season with salt and pepper then roll each piece in the crushed fennel seeds. In a large frying pan, heat a little olive oil and butter and, once the butter is slightly brown, add the meat. Seal both pieces on all sides. Place in a roasting pan, add the crushed garlic and a few sprigs of thyme, and roast at 160 °C (fan assisted) for 4 minutes, or 8 minutes in an oven without a fan. Place on a platter or board, cover with cling film and allow to rest for 20 minutes.
When you're ready to eat, slice the lion and arrange it on a platter or plate for each guest. Arrange the meatballs alongside and drizzle over the delicious sauce. Garnish with parsley and serve with roasted butternut and sweet potato wedges with pumpkin seeds or 5 t potato mash _(boil up with a few cinnamon sticks) and lots of fresh-baked crusty bread to mop up the rich sauce.
Wine Pairing
Jordan The Prospector Syrah
Recipe courtesy of George Jardine of Jordan Restaurant
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