Rosemary-infused springbok loin on butternut and ginger cake – Food & Home Magazine
Rosemary-infused springbok loin served with a butternut and ginger cake. Perfect for special occasions or adventurous diners. Enjoy!
Ingredients
- 45ml (3 tbsp) fresh rosemary, chopped
- 4 garlic cloves, crushed
- 15ml (1 tbsp) freshly ground black pepper
- 250ml (1 cup) red wine
- 4 x 150g springbok loins
- <h3>BUTTERNUT AND GINGER CAKE</h3>
- 400g butternut, peeled and cubed
- 45ml (3 tbsp) fresh ginger, grated
- zest of 1 orange
- salt and freshly ground black pepper, to taste
- flour, for coating
- 2 large eggs, beaten
- fresh breadcrumbs, for coating
- 100ml oil, for frying
- 100g butter, for frying the springbok
- <h3>PEA PURÉE</h3>
- 100g fresh peas
- 30ml (2 tbsp) olive oil
- salt, to taste
- <h3>BEETROOT JUS</h3>
- liquid from the loin marinade
- 100g beetroot, peeled and cubed
- 100ml beef stock
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