Michel Roux

Wednesday, 10 September 2014

Recipe of the month - Peppered Springbok loin, deep fried three cheese gnocchi, beetroot cubes and red wine jus

To prepare the gnocchi (serving 4)

• 4 large potatoes
• 3 large eggs
• 3 Tablespoons flour
• 1 heaped tablespoon baking powder
• 200grams of cheese of your choice
• 150ml fresh cream

Boil the potatoes (whole and in their skins) until soft. Allow to cool, then peel and coarsely grate into a large bowl. You can also use a potato ricer.
Whisk the eggs and add them to the potatoes with the flour, baking powder and salt and the grated cheese. Mix well to form a soft, but not too sticky, dough. Sprinkle some flour onto a board and start rolling pieces of the dough into long thin sausages – about 1/2 ” in diameter. Slice these into 2 cm pieces.
Heat the oil in a frying pan and deep-fry the gnocchi until golden brown.
They can be served immediately or reheated (uncovered) in the oven to regain their crispiness.
if you prefer an healthier option, you can cook the gnocchi in a pot of boiling salted water. Put only five or six into the pot at a time, as you want the water to boil continuously. 
Before plating, in a sauce pan reduce cream and add the gnocchi‎ for 2 minutes,  season and serve.

To prepare the beetroot

• 200 gr baby beetroot
• 50 gr salted butter
• Seasoning

Boil the beetroot until soft, peel, and cut into 1 cm cubes;  saute with butter and season before serving

To prepare the springbok
• 800 gr springbok fillet or sirloin
• 50 gr crushed black pepper
• seasoning

Season and sprinkle the Springbok with crushed black pepper until covered; heat medium size pan with a splash of extra virgin olive oil and seal the meat for three minutes on each side. Finish in a hot oven, 220 degrees, for 5 minutes

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