20 Jun Roasted Springbok Loin in Gremolata with pan fried Gnocchi roasted butternut puree and glazed beetroot
Roasted Springbok Loin in Gremolata with pan fried Gnocchi roasted butternut puree and glazed beetroot
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This dish is easy to create, sure to impress your guests and perfect for winter cooking. Some time will be spent in the kitchen but pour a glass for yourself and enjoy the cooking process. The Shiraz pairs really well with the subtle Mediterranean influence of this dish and compliments all the different flavours and textures on the plate. Enjoy!
| Servings | Prep Time |
| 4 people | 1 hour |
| Cook Time | Passive Time |
| 30 minutes | 1 hour |
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Ingredients
Loin and Gremolata
- 0.8 - 1 kg Springbok loin
- of olive oil to rub on the loin
- 1 large lemon use rind and juices
- 4 cloves garlic
- 60 g Italian Parsley chopped
- 1 pinch Salt & Pepper
Roasted Butternut Pureé
- 1 large Butternut peeled & diced
- 125 g Butter
- 1 tsp cinnamon
- 75 ml chicken stock hot & prepared
- 1 pinch Salt & Pepper
Instructions
Loin
- Rub the springbok loin with olive oil and fry on a griddle pan on all sides until brown and sealed, set aside to rest.
- Mix together the lemon rind, garlic and parsley together in a mixing bowl and rub into the cooled springbok loin, wrap the loin tightly with plastic wrap to form a long cylinder. Let it rest in the fridge for about an hour, remove from the packaging and lightly fry in a pan with some olive oil just before serving. Season with salt and pepper and serve with some pan fried gnocchi, pumpkin pureé and glazed beetroot
Butternut Pureé
- Place the butternut in a medium sized oven tray so that the butternut fits snugly, add the butter and cinnamon and roast until the butter is bubbling and the butternut is golden brown for about 20 to 30 minutes. Remove and place into a jug blender with all the buttery pan sauces. Blend and add some of the chicken stock until a smooth pureé has formed. Keep the sauce warm.
Recipe Notes
Cook store bought Gnocchi as recommended, strain the water off and pan fry in some butter and thyme just before serving and add some cooked baby beetroot pan fried with some balsamic vinegar and dark brown sugar. This can be done in advance and kept ready till serving.