Eat your heart out!
New campaign boosts game meat
Eat Wild is a campaign which aims to promote the use of game meat and game meat products among Namibians and international visitors in a fresh and modern way.
It is an initiative of the Wildlife Products Industry, the ministry of industrialisation, trade and SME development, the Namibian Chefs Association and GIZ Namibia.
The first Eat Wild Festival took place from 6-11 November in Windhoek. A total of 17 restaurants participated and offered mouth-watering game meat dishes to enthusiastic customers. Each month Eat Wild will share a new recipe to showcase the versatility of Namibian game meat. This month, they are sharing the winning recipe of the Eat Wild’s Cooking Competition, which took place on 8 November 2017.
Chef Dawos Naobeb from the Strand Hotel (Swakopmund) convinced the jury with a splendid Fillet of Oryx with pomme Anna potatoes, celeriac, mushroom puree and red wine shallot jus!
Ingredients:
Red Wine Shallot Jus
250 g shallots, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
Sprig rosemary
5 tbsp balsamic vinegar
400 ml red wine
400 ml beef stock
Pomme Anna Potatoes
2x large potatoes
200 g butter
Mushroom Puree
500 g wild mushrooms
50 g double cream
Canola oil
Celeriac
Carrots
100 g carrots
thyme
Oryx Fillet
650 g oryx fillet
Canola oil
Seasoning
Coarse salt
Black peppercorns
Pepper
Salt
Butter
Method:
Red Wine Shallot Jus
1. Sauté the shallots in a saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and the rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two thirds again. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter.
Pomme Anna Potatoes
1. Pre-heat the oven to 200 °C/gas 6.
2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
3. Generously grease the base of an ovenproof pan or baking dish with melted butter.
4. Arrange the potato slices in the pan in overlapping circles, brushing butter over each layer and seasoning as you go.
5. Cover with grease proof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
Mushroom Puree
1. Cut the mushrooms and slice or chop finely. Heat up the canola oil in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color.
2. Season with celeriac, salt and pepper.
3. Remove from the stove and cool slightly.
4. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until you get the desired consistency.
Carrots
1. Do a julienne cut.
2. Fry with butter in a pan. Add salt, pepper and thyme.
Fillet
1. Fry in canola oil in a hot pan.
2. Season with coarse salt and pepper from the mill.
(Serves 4)
It is an initiative of the Wildlife Products Industry, the ministry of industrialisation, trade and SME development, the Namibian Chefs Association and GIZ Namibia.
The first Eat Wild Festival took place from 6-11 November in Windhoek. A total of 17 restaurants participated and offered mouth-watering game meat dishes to enthusiastic customers. Each month Eat Wild will share a new recipe to showcase the versatility of Namibian game meat. This month, they are sharing the winning recipe of the Eat Wild’s Cooking Competition, which took place on 8 November 2017.
Chef Dawos Naobeb from the Strand Hotel (Swakopmund) convinced the jury with a splendid Fillet of Oryx with pomme Anna potatoes, celeriac, mushroom puree and red wine shallot jus!
Ingredients:
Red Wine Shallot Jus
250 g shallots, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
Sprig rosemary
5 tbsp balsamic vinegar
400 ml red wine
400 ml beef stock
Pomme Anna Potatoes
2x large potatoes
200 g butter
Mushroom Puree
500 g wild mushrooms
50 g double cream
Canola oil
Celeriac
Carrots
100 g carrots
thyme
Oryx Fillet
650 g oryx fillet
Canola oil
Seasoning
Coarse salt
Black peppercorns
Pepper
Salt
Butter
Method:
Red Wine Shallot Jus
1. Sauté the shallots in a saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and the rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
2. Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
3. Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two thirds again. Remove the garlic and rosemary. Add a little salt to taste and finally whisk in a knob of butter.
Pomme Anna Potatoes
1. Pre-heat the oven to 200 °C/gas 6.
2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
3. Generously grease the base of an ovenproof pan or baking dish with melted butter.
4. Arrange the potato slices in the pan in overlapping circles, brushing butter over each layer and seasoning as you go.
5. Cover with grease proof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
Mushroom Puree
1. Cut the mushrooms and slice or chop finely. Heat up the canola oil in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color.
2. Season with celeriac, salt and pepper.
3. Remove from the stove and cool slightly.
4. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until you get the desired consistency.
Carrots
1. Do a julienne cut.
2. Fry with butter in a pan. Add salt, pepper and thyme.
Fillet
1. Fry in canola oil in a hot pan.
2. Season with coarse salt and pepper from the mill.
(Serves 4)
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