cream Archives

Fruity dessert

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

45 minutes

Pie recipes

No-bake cheesecake with blueberry coulis

5 minutes

Cheese recipes

Easy, cheesy potato rösti bake

35 minutes

Christmas dessert

6-ingredient chocolate mousse

15 minutes

Springbok and klipkombers

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

720 g springbok (or other venison) loin, trimmed
sea salt, to taste
1 cup cream
10 g dried klipkombers*

Method

1. Cut the venison loin into 6 x 120 g portions. Using a smoking hot skillet brushed with vegetable oil, sear the venison portions for 1 minute on each side, seasoning with sea salt as you go. Remove from the skillet and allow the meat to rest for 5 minutes.
2. Meanwhile, heat the cream and add the seaweed. Cook for 1 minute until the seaweed is reconstituted and silky. Keep warm.
3. To serve, cook the rested, seared venison loin for a further minute on each side in a hot skillet. Place on heated plates and top with the seaweed cream.
Cook’s note: *Klipkombers is a seaweed native to South Africa. Substitute with dried sea lettuce or toasted nori sheets.

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Springbok and klipkombers

Springbok and klipkombers

Ingredients

Method