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Fennel, ClemenGold and fior di latte salad

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Crunchy broccoli salad with creamy tahini dressing

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Tiger prawn curry

30 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