Roast Leg of Springbok #free #recipe #roast

Ingredients:

MARINADE

• 6 rosemary sprigs
• 8 thyme sprigs
• 2 bay leaves
• 5ml black pepper
• 500g mirepoix or cubes of root vegetables
• 6 garlic cloves
• 2 litres red wine

ROAST

• 2,7kg springbok leg
• 8 garlic cloves, halved
• 30ml olive oil
• 500g mirepoix or cubes of root vegetables
• 50ml tomato paste
• 250g streaky bacon, fried
• 4 thyme sprigs
• 4 rosemary sprigs
• 2 bay leaves
• 10ml crushed black pepper
• 200g dried apricots, optional

SAUCE

• 30ml mild German mustard
• 60ml redcurrant jelly
• 100ml port
• beurre manié, as needed
• 200ml sour cream, optional

VEGETABLES

• 3 turnips
• 3 parsnips
• 3 celeriacs
• 3 carrots
• 2 onions
• 2 sweet potatoes
• 2 thyme sprigs
• 2 rosemary sprigs
• coarse salt and black pepper, to taste
• 50ml olive oil

POTATOES

• 4 large potatoes
• 20ml olive oil
• 250g assorted mushrooms
• 1 garlic clove
• 10ml fresh flat-leaf parsley, chopped
• 2 spring onions, chopped
• 50g – 80g butter
• 50g – 80g cheddar, grated

Method:

1. Mix all the marinade ingredients together and marinate the springbok leg overnight.
2. Pat-dry the meat and strain the liquid. Reserve for the sauce.
3. With a knife, make small incisions in the meat and insert the garlic. Preheat the oven to 160ºC.
4. In a roasting pan, brown the meat on all sides evenly – you can dust the meat with a little flour prior to browning. Remove the meat and set aside.
5. Use the same roasting pan and over a medium heat, add the olive oil, mirepoix and tomato paste. Deglaze with the reserved marinade.
6. Place the meat on top of the mirepoix and drape the bacon over and around the roast. Add the remaining roast ingredients.
7. Gently roast covered with a lid or foil, turning often until cooked, for about 2 – 3 hours.
8. Remove and allow the meat to rest for at least 20 minutes.
9. To make the sauce, remove the roast and apricots and set aside, keeping warm. Place the roasting pan over medium heat and skim off any fat that may be present.
10. Add the mustard, jelly and port and reduce by a third. Thicken with the beurre manié if required, allow to simmer for a few minutes and strain. Add the sour cream if required. Increase the oven to 180°C.
11. Cube the vegetables, season and mix with the olive oil. Roast them either with the meat or separately. Keep warm.
12. For the potatoes, roast the potatoes whole in the oven until soft. Remove, and while still warm, cut them in half and remove the soft centre – make sure that the skin does not get damaged. Try to keep the shells quite thick. Heat the olive oil and sauté the mushrooms with the garlic. Mix together the potato, mushroom, parsley, onion and butter. Spoon the mixture back into the empty potato shells and sprinkle with the cheese. Return the potatoes to the baking tray and bake until crispy and golden.
13. Get your carving board ready as well as a sharp knife and make sure that you carve across the grain. This is very simple – make as many slices as possible on the meaty side, cutting until you hit the bone, then turn and do the same on the other side.

Serve the meat slices with the roasted vegetables and baked potatoes while still warm.

A New #Outlook on Banana Bread

The first ever recipe for banana bread was published by Pillsbury in 1933, during the Great Depression, as a way to stretch out the weekly groceries. 

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking powder
• Pinch salt
  
• 2 eggs
• 1 cup sugar
• 3 very ripe bananas
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 teaspoon cinnamon
  
  

Directions

1. Preheat the oven to 180 degrees C. 
2. In a medium bowl, combine the flour, baking soda, baking powder and salt. 
3. In a large bowl, cream together the eggs and sugar. 
4. Use a hand mixer to beat the bananas. A couple lumpy bits will make the bread even tastier
5. Stir in the mashed bananas, vanilla, oil and cinnamon. 
6. Stir in the flour mixture, a third at a time, until just combined.
7. Pour the batter into a loaf tin. 
8. Bake for 45 - 55 mins.

BACON, EGG & CHEESE BREAD BOWLS #FreeRange

Perfect for feeding the masses and one can make them ahead; eat it with you hands and not a single dish or pan or utensil to be washed.

These bread rolls are baked wrapped in foil. The only kitchen equipment you’ll use is a knife to cut the top off the rolls.

• Cut the top of the roll off and scoop out the middle to create a hollow.
• Line the hollow with bacon. Make sure the bread bowls are properly lined with bacon (free range please) to stop the egg from leaking through the bread. 
• Crack an egg (free range) and pour into hollow.
• Top with grated Cheddar cheese or Mozzarella - I refer Mozzarella.
• Put the top back on and wrap with foil, then leave them in the fridge until you need them. 
• Pop them in the oven ... et voila!

A great way to use stale or not-so-fresh bread rolls. It’s also great for on the go!  Great food for camping trips - Just place them on the edge of the fire near (not on) hot coals. The foil traps the heat well and it will cook in no time!