SPRINGBOK FRIKADELLE WITH CHUNKY TOMATO SMOOR
Serves 6
(Frikadelle are meat balls; a smoor is a stew.)
1 kg minced springbok leg
300 g minced or chopped springbok liver
600 g minced pork lard
1 teaspoon crushed coriander seeds
1 teaspoon paprika
1 medium onion, finely chopped
1 garlic clove, crushed
20 g salt
10 g ground black pepper
300 g pork caul (pork net fat)
Mix all the ingredients except the caul evenly together. Divide the mixture into 18 equal parts and shape into patties. Wrap each patty in a piece of caul. Heat a little bit of oil and butter in a heavy based frying pan. Season the patties with salt and pepper, and fry until browned on both sides. Place into an ovenproof dish and cook them in a medium (180°C) oven for a further five minutes. Put the pan used for frying the frikadelle aside - you'll need it later for making the sauce.
Smoor
2 medium onions, finely sliced
4 tomatoes, skinned and cut into eighths
1 cardamom seed
¼ star anise
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon curry powder
Salt & pepper to taste
In a medium-sized sauce pan, fry the onions in a little oil. When soft and translucent, add all the spices and stir. Cook gently for a few more minutes. Add the tomato and allow to simmer, covered with a lid, for about 25 minutes. Simmer for a further 10 minutes with the lid off. Season with salt and pepper. Keep warm.
Sauce
200 ml springbok stock
50 ml red wine (preferably Shiraz)
2 shallots, finely chopped
60 g butter
Fry the shallots in the remaining fat in the pan kept aside until soft and browned. Add the red wine to the pan and bring it to the boil while simultaneously loosening the caramelised bits from the pan using a wooden spoon. Reduce the wine to a quarter and then add the stock. Reduce again by half. Whisk in the butter. Season with salt and pepper.
To serve
Place a spoon of tomato smoor in the centre of each plate, top with three frikadelle per person and spoon some sauce over them. Serve with mash
- Christophe Dehosse, Joostenberg Deli & Bistro