Springbok, aubergine purée, Neil’s salami

Name: Springbok, aubergine purée, Neil’s salami
Yield: Serves 8 main course portions
Ingredients: 100 g springbok loin neatly diced into tiny ‘tartare-style’ pieces; salt and pepper; coarse salt; 500 g red-skin sweet potatoes; 150 g butter – cubed; 440 ml beef jus – 55 ml per serving; 240 g basting sauce; Maldon sea salt flakes; 120 ml lemon aubergine purée – 15 ml per serving; 1.3 kg springbok loin – trimmed and cut into 160 g portions; smoked lemon powder – to sprinkle; 8 shoots wood sorrel – 1 per serving; 100 g thinly shaved salami; 32 confit lemon skin strips – 4 per serving; 40 ml gremolata; sweet potato skins – use the peeled skins from the cooked sweet potatoes above; 120 ml balsamic aubergine purée – 15 ml per serving

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

The balsamic aubergine purée is something I either ate at one of Gordon Ramsay’s restaurants, or saw him make … Bloody clever and delicious. The salami is from my good mate Neil Jewell, at Bread & Wine Vineyard Restaurant, Franschhoek.

Ingredients

Springbok

1.3 kg springbok loin – trimmed and cut into 160 g portions
240 g

Main course
Gluten-free
Spring

Method

Brush the springbok loin portions with the basting sauce and season with sea salt flakes. Place on the grill over hot coals to colour. Move the meat over medium coals and cook slowly to the desired temperature. Rare to medium-rare for game is what I prefer – see ‘Meat – cooking temperatures’. Remove from the heat and rest for 10–20 minutes in a warm place. Re