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you are here: Recipes | Springbok loin served with butternut custard and pap chips

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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