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

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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,