Johan LiebenbergKos

Tin Roof Café’s Springbok Loin

Chef Forti & friend Pellie Grobler from Tine Roof Café

Chef Forti visited his good friend, chef Pellie Grobler, at the Tin Roof Café.

Tin Roof Café is the ideal break away if you want to treat somebody special, while at the same time get out of the city. This little gem is out on the Boschkop Road in Pretoria.

In episode 3 of DEKATv, the two chefs prepared a sumptuous Springbok Loin.
Surprise somebody special with this amazing recipe at home.

 

Springbok Loin

1 springbok sirloin

4 x cloves of garlic

4 sprigs of thyme

50ml olive oil

50g cold butter

Salt & pepper

Instructions

In a hot skillet sear the springbok loin in a little bit of olive oil

Add butter, garlic, and thyme, roast in the oven at 180° C for 3 min till medium-rare. Let rest.

 

Springbok Croquette

4 x springbok shanks

1 carrot diced

1 onion diced

1 clove garlic diced

1 x celery stick diced

1 x red pepper

250ml beef stock

1 egg

100g flour

200g cornflakes blitzed in a food processor to crumb form

500ml sunflower oil

Instructions

Place all ingredients in a pot, cover with stock, cover with a lid and slow roast overnight at 150° C

Remove and let cool completely. Shred all ingredients together

Roll into little balls, dip in flour then egg wash then cornflake crumbs

 

Deep fry when you are ready to serve

 

Red pepper pesto

4 red bell peppers (you could use yellow)

Olive oil to drizzle

A handful of basil leaves – about 10g

4 tbsp toasted pine kernels (¼cup)

1 – 2 tsp sea salt flakes

Generous pinch of freshly ground black pepper

1 clove garlic, crushed

1tbsp white wine vinegar

Olive oil to emulsify – approx. 60ml (4 – 6 tbsp)

Instructions

Preheat the oven to 180° C

Place the peppers on a large baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast for 25 min. until the edges just start to blacken. Place in a plastic bag, tie a knot, let it cool down completely.

Remove from the bag, under running water, peel off the blackened skin, discard skin and seeds,

Keep one pepper for plating

Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.

Pour the olive oil through the spout of the bowl, adding bit by bit until you are happy with the consistency. Check seasoning, adjust and process again. It takes a few minutes before you get a lovely smooth texture.

Notes

Goat’s Cheese Hummus

100g hummus

100g goat’s cheese soft

Zest of 1 lemon

Bunch of parsley

50ml olive oil

Salt & pepper

Instructions

Add all ingredients to a food processor, blitz until smooth.

 

Red pepper sauce

2 red peppers (roasted and skin removed)

1 ½ tbsp olive oil

1 small garlic clove, crushed

1 small onion chopped

85ml vegetable stock

½ tsp sugar to taste (optional)

200ml coconut cream

Instructions

Place oil, garlic, onion, red peppers in a small saucepot and sauté till soft, add the stock and sugar, bring to the boil, add the coconut cream and bring back to the boil.

Reduce the heat and simmer for 5 min.

Remove and let cool slightly. Blend in blender till smooth.

 

To dish up

100g chives, chopped

Baby bok choy

Nasturtium flowers

 

Instructions

Slice the springbok into 4 pieces.

Spread over some red pepper pesto.

Drizzle the chives over the pesto.

Dollop some hummus onto the plate, place the croquette, add the red pepper slices that you have saved.

Add the baby bok choy and flowers.

Drizzle with red pepper sauce.

Springbok Loin

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