Grilled springbok loin with celeriac purée, butternut, orangeand ginger gâteaux and gingerbread spice sauce

Name: Grilled springbok loin with celeriac purée, butternut, orangeand ginger gâteaux and gingerbread spice sauce
Yield: Serves 8
Cuisine: French
Ingredients: salt and pepper; 2 star anise; 150 g butter; 500 ml venison stock (see BASICS); 75 ml orange juice; 75 ml lemon juice; 100 ml honey; 2,5 ml each ground ginger, cinnamon, nutmeg and cloves; 1 teaspoon baking powder; ½ teaspoon bicarbonate of soda; 80 g melted butter; 100 ml cream; 1 teaspoon grated ginger; 1 teaspoon grated orange rind; 100 g flour; 150 g cooked butternut purée; 1 medium saddle of springbok (2 loins) deboned or 8 x 170 g portions of springbok loin; olive oil for frying; 2 large celeriac bulbs, peeled and cubed; 50 g butter; salt; 2 eggs

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This recipe is inspired by Cape Town and the wonderful flavours of traditional South African bobotie. It is a perfect autumn dish, spicy, warm and colourful.

Ingredients

1 medium saddle of springbok (2 loins) deboned or 8 x 170 g portions of springbok loin

Europe
France
Main course
Autumn
Spicy
Mediterranean

Method

Simmer the cubes of celeriac in a pot of salted boiling water, lid on until tender. Drain and purée in a liquidiser while hot with the butter and set aside.

To make the sauce, caramelise the honey in a medium saucepan (boil until brown). Deglaze with the lemon and orange juice and cook for 10 minutes. Add the stock and spices and reduce the sauce by a third. Whisk in the butter,