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Leipoldt's Bobotie Spiced Beef Fillet, potato fonant, tomato chutney, and corriander pesto.
RECIPE BY RICHARD CARSTENS
Bobotie Spice
1 Tablespoon Mild Curry Powder
1 Tablespoon Ginger Powder
1 Tablespoon Coriander Seeds
½ teaspoon Chili Powder
1 teaspoon Nutmeg
1 Clove Garlic
Zest of 1 Lemon
½ teaspoon Turmeric
Mix all ingredients together
Sauce
1 Onion
2 Cloves Garlic
30g Ginger
30g Dried Apricots
20ml White Wine Vinegar
40ml Sugar
1Litre Demi Glass
Fry the onion and garlic in oil
Add the rest of the ingredients and simmer
Strain
Potato Fondant
10 Potatoes
Peel the potatoes and cut into desired shapes
Confit in Duck Fat
Tomato Chutney
30g Onion
1 Clove Garlic
5g Ginger
5g Masala Curry Powder
2g Curry Powder
1g Turmeric
20g Water
20g White Wine Vinegar
120g Tomato Concasse
Fry the onion and garlic in oil and add the spices
Add the rest of the ingredients and simmer slowly until the desired consistency has been reached
Vegetables
Broad Beans
Asparagus
Peas
Blanch and sautee
Rice Crisp
125ml Rice
1Litre water
Cook rice until overly soft
Blend with a little bit of the cooking liquid until a smooth paste
Spread approximately 1mm thick on a baking tray
Dry
Deep fry
Beef Fillet
1.5kg Beef Fillet
Coriander Pesto
100g Herbs
300g Almonds
1Tbls Sugar
1 x Spring onion
Capers to taste
Mustard to taste
Blend all ingredients together
Click here to find out more about Richard Carstens' insert on Top Billing
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