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Springbok Pie With Apricot Compote

 

Recipe

Levy Volker

  • 1 kg Springbok goulash
  • 3 bay leaves
  • 2 cloves
  • 6 whole black peppercorns
  • 500ml vegetable stock
  • 1/3 – ½ cup olive oil
  • 250g mushrooms, quartered
  • 3 cloves garlic, finely sliced
  • ½ cup dry sherry
  • salt to taste
  • 1 medium leek
  • 4 carrots roughly chopped
  • 100g bacon
  • 10g thyme
  • 2 rolls puff pastry

Method

  1. Preheat the oven to 180 degrees C.
  2. Place the springbok in a pot, season and brown.  Remove and put it into a casserole dish.
  3. Add the bacon, thyme, bay leaves, cloves, peppercorns, stock, carrot, leeks and olive oil in an oven dish with a tight fitting lid, and bake for 2 hours (the meat is ready when it can be pulled apart with a fork)
  4. Drain and keep the pan juices.
  5. Shred the meat coarsely.
  6. Skim the oil off the pan juices and fry the garlic and mushrooms in this.  Add the pan juice and sherry and reduce to about 2 cups.  Add to the shredded meat and vegetable mixture.
  7. Roll the puff pastry out to fit the top of the pie dish, with a generous overlap.  Egg wash and leave to rest for 5min.  Bake at 180 degrees for 10min or until golden brown.

 

Apricot Compote

Ingredients

  • 100g soft apricots
  • 50g sultanas
  • 2 cups rooibos tea
  • 2 tsp chopped sliced pickled ginger
  • 3 tbsp brown sugar
  • 3 tbsp lemon juice
  • a pinch of saffron threads
  • 4 tsp boiling water

Method

  1. Soak the fruit in the tea for an hour.
  2. Add ginger, sugar and lemon juice and boil over medium heat until the sauce becomes syrupy. 
  3. Then add saffron and water and boil gently for 5 more minutes.

 

Roasted Butternut, Sweet Potato and Fennel

Ingredients

  •  500g butternut
  • 500g sweet potato
  • 250g fennel
  • 3 tablespoons honey
  • 100g butter
  • olive oil
  • salt and pepper

Method

  1. Preheat oven to 180 degrees.
  2. Roughly chop butternut and sweet potato.
  3. Shave fennel.
  4. Mix all ingredients together and bake for 15 minutes or until golden brown.