Sunday, December 2, 2012

Springbok with Spinach Spatzle

Today I make a traditional game dish from Europe but with a different game, one from South Africa. Springbok is a small antelope with incredibly tender meat, especially the loin and fillet. But even the legs don't require to long cooking times.
The recipe below looks like this huge amount of work, but to be honest, it is not. Of course there are short cuts you can take, often one can buy the braised red cabbage already, one can use something else than spatzle....of course it is not the same anymore, but it is possible
Then on the other side, nothing in this recipe really takes long. The cabbage is cut quickly, and the marination doesn't take time, OK, then you leave it over night in the fridge, but you are not really cooking during that time. The apples are really quickly made and the butternut is the same. Just make sure that you don't add any water when you cook the butternut, it has to be low heat and covered. There is enough liquid int he vegetable to make a perfect puree
This is a dish we serve on our second weekly menu, OK, the first one took nearly 3 week, but we wanted to sell out first all the New Zealand beef before we made a new one.
The whole menu is lovely, here it is

Tomato mousse on ratatouille salad
Olive oil seared scallops and capsicum vinaigrette
Tender Springbok loin with Spinach Spatzle and red cabbage
Caramelized butternut puree
Sole and Salmon roulade
Spinach, Chateaux potatoes and chardonnay cream
Caramel Foam with Saffron poached Mango

2.00 Kg Springbok loin

500 G Flour
40 G Butter
4 Each Eggs
200 Ml Milk
5 G Salt
2 G Nutmeg

0.50 Kg Red cabbage
0.10 L Red wine
0.10 L Orange juice
0.05 Kg Oranges
0.05 L Red wine vinegar
0.05 Kg Sugar
0.05 Kg Honey
0.20 Kg Apples
0.20 Kg Onions
0.01 Kg Bayleaves
0.00 Kg Gloves
0.01 Kg Peppercorns
0.05 Kg Potatoes

0.50 Kg Butternut
0.03 Sugar
0.00 Salt
0.5 Kg Apples
0.1 Kg White wine
0.1 Kg Water
0.05 Kg Sugar

Cut the loin in 200 g pieces, season and fry in oil

Sieve the flour
Mix all the other ingredients except the butter
Mix the liquid quickly with the flour
Beat the dough with your hand until the dough has blisters
The dough must be smooth and slightly runny
One can add Rocket, Spinach, Wild Mushroom flour or Tomato Paste to flavor the SpƤtzle

Slice the red cabbage very fine, preferably on a slicer
Cut the onions and apples in fine slivers
Mix all ingredients well, except the potatoes
Marinate over night
Simmer slowly in the oven till the cabbage is tender
Peel and grate the potatoes
Use them at the end to thicken the red cabbage

Peel the butternut, saute with sugar in a bit butter add salt simmer covered till soft
Puree and season to taste

Peel the apples and cut in wedges
Poach in white wine, water and sugar till al dente

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