CapeCook
CapeCook -
Ons gaan nou braai
Venison Loin
Ingredients:
• Venison Loin
• ¼ cup olive oil
• 1 tsp Robertsons Rosemary
• Robertsons
Black Pepper
• Robertsons Salt
Method:
1. Marinade the loin in the olive oil and Robertsons rosemary for 30 to 60
minutes.
2. Heat a griddle pan over high heat.
3. Brush of most of the rosemary from
the loin.
4. Grind Robertsons black pepper over the loin.
5. Fry in griddle pan until
medium rare,
6. Rest for 5 to 10 minutes
7. Slice into medallions
8. Grind Robertsons
salt over the meat.
Sweet Potato Fritters
Ingredients:
• 500g steamed and mashed sweet potato
• ½ tsp baking powder
• 1 Tbsp flour
•
2 eggs
• 1 tsp Robertsons Cinnamon
• ¼ tsp Robertsons Salt
• Oil for deep frying
Method:
1. Heat oil to medium heat
2. Mix all the ingredients, except the oil, together
and blend well.
3. Dish heaped tablespoons of the mixture into the hot oil and fry
until golden brown.
4. Remove from oil and drain on kitchen towel
Sweetcorn and Rooibos Puree
Ingredients:
• 1 cup cooked Sweetcorn
• ¼ cup strong Rooibos tea
• ½ tsp Robersons Sweet
Basil
• ½ tsp Robertsons Salt
• 1 heaped Tbsp cream cheese
Method:
1. Add all the ingredients together and blend as finely as possible.
2. Push
the puree through a fine sieve to end up with a fine puree
3. Serve with the venison
loin.
Bon appetite,
The SpiceMaster