| VIEWING Gemsbok Loin on Bubble and Squeak |
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RECIPE OVERVIEW 1kg Gemsbok loin 250g belly bacon Mango atchar 2 large potatoes 4 leeks 1 clove garlic Salt and pepper 12 cherry tomatoes 12 baby onions 50g butter 1tbsp sugar Lie a piece of cling film on the counter Line up the bacon next to each other Spread a thin layer of mango atchar on top of the bacon Lie the gemsbok on top of this and roll it up so the bacon is around the gemsbok Cut into 4 x 250g portions and set aside Peel and roughly chop the potatoes. Boil until just soft Clean and slice up the leeks and chop the garlic Mix the leeks, potatoes and garlic together and season to taste In the meantime peel the baby onions and toss them in a pan with the butter and sugar and a little salt and pepper. Cook until soft Pour a little olive oil into another pan and fry the potato and leek mix till crispy, mixing occasionally Seal off the gemsbok in a hot pan and finish off in the oven at about 180°C for about 8 minutes. Toss the tomatoes in with the onions To serve place a spoon of the bubble and squeak on each plate. Top with the Gemsbok and place the onions and tomatoes around. WINE MATCH: Ken Forrester The Gypsy |