Ingredients
Serves: 6 people
Preparation time: 8 hrs
Springbok Bourguignon
- 10 shallots, chopped
- 200 g bacon, diced
- olive oil
- 1 small (±1 kg) springbok rump
- 4 carrots, chopped
- 300 ml red wine
- 300 ml beef stock
- 25 ml tomato paste
- 30 ml brandy
- 5 ml fresh thyme
- 250 g mushrooms
- 6 tsp corn starch, made into paste
Salted caramel pumpkin fritters - Batter
- 1 cup butternut, cooked and mashed
- 1 cup flour
- 5 ml vanilla essence
- baking powder
- 1 egg
- margarine
- milk
Salted caramel pumpkin fritters - Sauce
- butter
- sugar
- milk
- custard powder
- salt, to taste
Groenboonbredie
- 500 g green beans, chopped
- 4 potatoes, peeled and chopped
- 1 large piece fat / piece fatty meat
- 1/2 cup cream
- salt and pepper, to taste
Farm style rice
- 1 cup white rice
- 1/4 cup carrots, finely chopped
- 1/4 cup onion, finely chopped
- 1/4 cup red pepper, finely chopped
- 1/4 cup green pepper, finely chopped
- spice for rice
- 1/2 stock cube
Preparation method
Springbok Bourguignon
- Sauté shallots and bacon in olive oil.
- Put all ingredients, except mushrooms and starch, in slow cooker. Simmer for 6-8 hrs.
- 1 hr before serving, add mushrooms and corn starch paste.
Salted caramel pumpkin fritters - Batter
- Mix all ingredients together.
- Shallow fry in medium-heat oil.
Salted caramel pumpkin fritters - Sauce
- Melt sugar and butter, allowing sugar to caramelise.
- Add milk and salt, to taste.
- Mix custard powder with water, then add to sauce to thicken.
- Add cooked fritters to the sauce.
Groenboonbredie
- Place beans, potatoes and fat in pressure cooker. Cook for 20 min.
- Add cream, salt and pepper
Farm style rice
- Into microwaveable dish, place all ingredients together with water.
- Cook in microwave for 35 min.