Author: Kobus van der Merwe
About: Kobus is the chef of internationally acclaimed restaurant Wolfgat in Paternoster. He is known for foraging and exploring West Coast flavours.
4
Easy
35 minutes, plus marinating time
10 minutesDry fry the coriander seeds, black pepper and cloves until fragrant, then grind the spices and stripped thyme leaves to a fine powder using a mortar and pestle or coffee grinder.
Finely dice the sirloin using a very sharp knife. Add the spices, vinegar and olive oil and mix. Cover, chill and marinate for 1 hour.
In a saucepan, combine all the ingredients for the sheba. Bring to a boil, then simmer for 5 to 10 minutes. Season, then blend into a smooth sauce. Strain and keep warm.
Dress the cucumber in vinegar, salt and white pepper, to taste.
Mould the sirloin into rounds on 4 plates. Top each with an egg yolk and fleur de sel flake. Spoon the sheba around the meat, then add mielie kernels, pickled onion and cucumber.
