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Springbok loin served with butternut custard and pap chips

Springbok loin served with spicey butternut custard and pap chips

Springbok loin, spiced butternut custard & pap chips

Food Alchemist, Pete Goffe-Wood has been a professional chef for the past 22 years with a list of achievements spanning four continents. He prepared this delicious meal for us.

(serves 10)

1,2kg springbok loin
salt & pepper to taste
10 butternut custards
100g sautéed spinach
40 maize chips*
250ml lamb jus**

Preheat the oven to 200ºC. Season the loin and roast in the oven to the desired degree (12 min = rare, 15 min = medium, 20 min = well done). Leave to rest for at least 5 minutes. Slice the meat and serve with the custard, sautéed spinach and maize chips, drizzled with the jus.

Spiced butternut custard

3 large butternuts
200g butter
3T ground cinnamon
3T ground nutmeg
8T soft brown sugar
salt & pepper
500ml cream
10 egg yolks

Preheat the oven to 150ºC. Peel and deseed butternut. Chop, put on a baking tray, dab with butter, season with cinnamon, nutmeg, brown sugar, salt and pepper. Roast for 1 hour or until the butternut is soft and caramelized. Let it cool slightly and liquidize with the cream. Allow to cool more before whisking in the yolks. Pour into a lined oven tray and cook in a bain marie for 30 minutes. Remove the custard from the oven, cut into squares and serve. 

 * To make maize chips, bring 2L milk to the boil with 1 bay leaf. Stir in 500g mielie meal and cook for 10 minutes. Add 250g butter and 1 cup grated Parmesan and season with salt and pepper. Pour into greased tray and leave to cool. Cut into thick chips and deep fry.

** To make 1 litre lamb jus, bake 2 whole onions and 1 garlic bulb in a medium oven until soft. Skin and simmer the pulp with 5L lamb stock, 1L red wine, 2 sprigs rosemary, 1 cup brown sugar and ¼ cup balsamic vinegar for 2 hours. Freeze until needed.

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