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Try this tantalizing Oven Roasted Kudu Loin made by Chef Veronica Canha-Hibbert from Ellerman House

INGREDIENTS

4 x 160g kudu loin, trimmed

25 ml Canola oil

20g butter

2 garlic cloves, peeled, crushed

2-3 sprigs thyme

Maldon salt and freshly ground black pepper

METHOD

1. Preheat the oven to 220’C.

2. Rub the Kudu Loin with plenty of salt and pepper and the oil.

3. Heat a large frying pan until very hot.

4. Fry the loin on all sides until browned.

5. Transfer to a roasting tin.

6. Place the kudu loin in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil.

7. Roast for 23 minutes for medium-rare.

8. When the beef is cooked, remove from the oven, cover with foil.

9. leave to rest for 15 minutes.

 

INGREDIENTS – Semi Dried Roma

Tomatoes

80 g roma tomatoes

1 teaspoons fresh thyme leaves

Salt and pepper

 

METHOD  – Semi Dried Roma Tomatoes

1. Preheat oven to 150°C. Line a baking tray with non-stick baking paper. Place a wire rack on the prepared tray. Cut 1kg roma tomatoes in half lengthways. Arrange the tomato, cut-side up, on the wire rack.

2. Season the tomato with salt and pepper. Sprinkle with 2 teaspoons fresh thyme leaves. Bake in oven for 2 1/2 hours or until the tomato is dry around the edges but still soft in the centre.

3. Set aside to cool completely.

4. Transfer to an airtight container. Cover with extra virgin olive oil.

 

INGREDIENTS – Fondant Potato

150g butter

4 potatoes, peeled, cut into barrel-shapes using a cookie cutter

75ml chicken stock

2 garlic cloves, peeled, crushed

2-3 sprigs thyme

Maldon salt

Freshly ground black pepper

METHOD – Fondant Potato

1. Heat the butter over a medium heat in a saucepan.

2. When the butter is foaming add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)

3. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.

4. Carefully pour in the stock, then add the garlic cloves and thyme sprigs.

5. Season, to taste, with salt and freshly ground black pepper.

6. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.

INGREDIENTS – Sautéed

Asparagus

3 tablespoons butter

1 bunch fresh asparagus

3 cloves garlic chopped

METHOD – Sautéed Asparagus

1. Melt the butter or margarine in a large skillet over medium-high heat.

2. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.

3. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

 

INGREDIENTS – Sautéed English Spinach

3 tablespoons butter

500g English Spinach

3 cloves garlic, chopped

method – Sautéed English Spinach

1. Wash and dry the spinach.

2. Heat the oil in a sauté pan over medium heat.

3. Add the garlic and cook until fragrant (do not let brown), about 30 seconds.

4. Add half of the spinach and cook, turning with tongs, until it begins to wilt, about 1 minute. Add the remaining spinach and season with the salt and pepper and continue to cook, turning, until wilted, 2 to 3 minutes.

5. Drain on kitchen towel before plating.

 

INGREDIENTS – Juniper Sauce

100g celery, washed and cut into chunks

100g carrots, peeled and cut into chunks

162g onions, peeled and cut into quarters

100g leeks, washed and cut into chunks

3 cloves garlic

8 Juniper berries

350 ml Port

1 pinches Chinese 5 Spice

600 ml beef stock

40g unsalted butter

 

METHOD – Juniper Sauce

1. Sauté the carrots, celery, leek and onions in very little oil.

2. Add the juniper berries, which has be crushed with the flat side of a knife blade.

3. Once the vegetables has coloured, deglaze the pan with the red wine and add five spice powder – cook down over a moderate heat until reduced by half.

4. Add the beef stock and reduce by half again.

5. Strain the sauce and set aside.

6. Stir in butter just before serving.

 

INGREDIENTS – Verjuice

Reduction

250 ml Verjuice

100 g Sugar

 

Method – Verjuice Reduction

1. Dissolve the sugar in the Verjuice and bring to the boil.

2. Cook down over a moderated heat until reduced by half.

Plate as per picture.

2 thoughts on “Try this tantalizing Oven Roasted Kudu Loin made by Chef Veronica Canha-Hibbert from Ellerman House Leave a comment

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