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CDWM SA - Ep.9 - Lefras' - Main

Lefras’ Springbok Bourguignon

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.