FOOD & WINE, THE CELLARS-HOHENORT

Recipe: Blesbok on the Braai

06 February 2015

— by Malu Lambert —

Head Chef of The Greenhouse, Ashley Moss shares with us a recipe for ‘Blesbok on the Braai’. Your friends and family will love this inventive take on the traditional braai.

The marriage of game and hot coals underlines the essence of The Greenhouses’s African Origin menu: it’s a tribute to African story-telling, heritage cooking and our chefs’ deep respect for indigenous ingredients.

The blesbok or blesbuck is endemic to South Africa. The antelope gets its name from its distinctive white face and forehead, as the word ‘bles’ translates from the Afrikaans to ‘blaze’, referring to the markings often seen on horses. The name has also been attributed to the way the bucks sometimes bow their heads, as if in prayer.

Blesbok on the Braai – Serves 4

Blesbok

  • 250g Blesbok loin
  • 50ml soy sauce
  • 4x logs Rooi Kraanse

Make a fire and let the coals burn down till they are white-hot. Sear the blesbok straight on the coals without any oil, about 10-15 seconds on each side. This gives the meat a true braai flavour. Cool the meat in the fridge. Once cool, brush the blesbok with soy sauce and roll tightly in cling film. This helps the meat keep its shape when slicing. Store in the fridge until needed.

Carrots

  • 8x baby purple carrots
  • 8x young carrot tops

Put a pot of salted water on the stove and bring it to the boil. Cook the carrots for 5min and place straight in ice water. Once cool, peel the skin off the carrots by rubbing them. Cut half the carrots lengthways into quarters and the other half into roundels. Cover a plate in cling film and drizzle with olive oil. Place the carrot tops with the top facing down onto the cling film and microwave for 2min. Set aside the crispy tops on paper towel till needed.

Carrot salad

  • 4x large carrots
  • 50g raisins soaked in hot water
  • 200ml orange juice reduced to 50ml
  • 20ml white wine vinegar
  • 60ml plain vegetable oil

Make the vinaigrette by emulsifying the orange juice, vinegar and oil. Season with salt. Peel and grate the carrots. Combine the grated carrots, raisins and vinaigrette, season.

Parsnip crisps

  • 200g parsnip

Peel the parsnip remove the skin then continue peeling all the way to the core. Fry the parsnip shavings in a deep fryer at 140c until crisp and golden. Place on paper towel and season while hot.

Parsnip purée

  • 500g parsnips
  • 100ml cream
  • 50g butter

Peel the parsnip and slice them very thinly. Place them in a pot with the butter and place a lid on top. Allow the parsnip to cool until soft being careful not to let them burn. Add a bit of water if necessary. Once cooked add the cream and reduce by half. Blend till smooth and season with salt. Pass through a fine sieve.

Honey-glazed parsnips

  • 300g parsnip
  • 50g honey
  • 50g butter
  • 10g oil

Peel the parsnips and cut into quarters, making sure to cut out the core. Get a pan hot, add the oil. Blacken the parsnips slightly in the hot pan. Add the butter and cook the parsnips till soft. Add the honey and caramelise slightly. Glaze the parsnips in the honey and butter and keep warm.

Pear purée

  • 1kg pears
  • 50ml red wine reduced by half

Peel the pears and slice finely. Place everything in a sealable vacuum bag. Cook in a water bath at 85c for 30min until soft. Blend until smooth, season with salt and lemon juice, pass through a fine sieve.

Vinaigrette

  • 1 pear
  • 20ml white vine vinegar
  • 60ml vegetable oil
  • 10ml mustard
  • 20g capers
  • 200ml beef stock reduced to 20ml

Peel the pear and finely dice. Emulsify the vinegar, mustard, beef stock and oil. Combine all the ingredients and warm slightly in a small pot.

To plate

Place a few piles of carrot salad on a plate. Dress the carrot quarters and rounds in the vinaigrette and place on plate. Plate a piece of honey-glazed parsnip on the plate. Thinly slice the blesbok making sure to remove the cling film once sliced. Season each piece of meat with Maldon salt. Place the blesbok over the piles of carrot salad. Dot the pear and parsnip purée around the plate. Dress the plate with the vinaigrette. Carefully place the parsnip crisps and carrot tops on top.

Do you have any questions about putting this dish together? Tweet us at @McGrathHotels with your query, and we’ll ask our chefs.

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