Recipe
- 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
- Preheat the oven to 180 degrees C.
- Place the springbok in a pot, season and brown. Remove and put it into a casserole dish.
- 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)
- Drain and keep the pan juices.
- Shred the meat coarsely.
- 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.
- 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
- Soak the fruit in the tea for an hour.
- Add ginger, sugar and lemon juice and boil over medium heat until the sauce becomes syrupy.
- 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
- Preheat oven to 180 degrees.
- Roughly chop butternut and sweet potato.
- Shave fennel.
- Mix all ingredients together and bake for 15 minutes or until golden brown.